As found in the June issue of Vegetarian Times:
A heavy-duty blender (such as a Vita-Mix) makes quick work of this frozen treat, but a regular blender will get the job done if you just keep turning it off and pushing down the ice cubes. Or you can simply blend all the ingredients, chill, and process in an ice-cream maker.
1 13.5-oz. can light coconut milk (1 1/2 cups)
1/2 cup maple syrup
1/2 cup crunchy peanut butter
1 tsp. vanilla extract
1 cup French vanilla soy creamer, divided
1. Puree coconut milk, maple syrup, peanut butter, and vanilla in blender until smooth. Pour mixture into 2 ice cube trays, and freeze solid. Transfer to resealable plastic bags if storing for more than 2 days.
2. Place half of ice cream cubes and 1/2 cup soy creamer in blender, and process until smooth and creamy. Repeat with second tray of cubes and remaining 1/2 cup soy creamer.PER SERVING:
Most of these items can be found at the Olympia Food Coop, some of them in the economical and environmentally friendly bulk section.
1 1/2 cups agave nectar
1 1/2 cups fresh squeezed lemon juice
2 Tablespoons lemon zest
1 cup fresh violet flowers, plus more for garnish
1. Bring 1 cup water, agave nectar, and lemon juice to a boil in a small saucepan. Reduce heat, and simmer for 2 minutes. Remove from heat, and cool completely.
2. Stir in zest. Transfer to ice cream maker, and process according to ice cream maker instructions.
3. Stir in violet flowers just after processing. Serve in small bowls, and garnish with additional flowers.
The Olympia Farmers Market is a great source of produce and is open from Thursday - Sunday.
Collard Greens with Portabello Mushrooms
Makes about 6 cups
4-6 cups cooked basmati or jasmine rice
2 portabello mushrooms
2 teaspoons toasted sesame oil
2 tablespoons red wine
2 tablespoons reduced-sodium soy sauce
1 tablespoon balsamic vinegar
1 garlic cloves, minced
1 small onion, sliced into crescents
2 teaspoons chopped garlic
2 teaspoons chopped fresh ginger
1 15-ounce cans garbanzo beans
1/4 cup chopped cilantro (optional)
1/4 teaspoon each: turmeric, coriander, cinnamon, cumin, black pepper
1/4 teaspoon salt
1 bunch collard greens (6 to 8 cups chopped)
2 teaspoons olive oil
3 garlic cloves, minced
1 tablespoon reduced-sodium soy sauce
While walking downtown, I stopped by Compass Rose to buy new chopsticks...for popcorn. I call it popchopping and it keeps any toppings off my fingers as well as makes eating popcorn so much fun! Give it a try.
1 cup raw popcorn kernels
2 T. safflower oil
1 T. water
1 T. nutritional yeast flakes
1 T. Creole Seasoning
1/4 t. salt (optional)
Using a hot air popper or other popcorn popper, pop the popcorn and place it in a large bowl. In a small saucepan, combine the remaining ingredients, and cook over medium heat for 1-2 minutes to blend the flavors. Drizzle the oil mixture over the popcorn and toss well to evenly coat the popcorn with the mixture. Serve warm.
3 T. paprika
2 T. garlic powder
2 T. onion powder
1 T. dried basil
1 T. dried oregano
1 T. cayenne pepper
1 T. freshly ground black pepper
1 T. white pepper
1 1/2 t. dried thyme
1 t. dry mustard
In a small bowl, stir together all of the ingredients. Store in an airtight container in a cool place.
The Vegan Chef site has some wonderful ideas for recipes and you can search for recipes with an ingredient keyword...don't miss it!
Celebrate spring and the opening of the Olympia Farmers Market on Thursday with these vegetable stuffed goodies!
*healthy vegetarian recipes
*items checked out from the Olympia Timberland Library