You know Bearded Lady from their vegan cupcakes that can be found all over town. They are at 412 Franklin, kitty corner to The Vault. Now open to the public on Thursday, Friday, and Saturdays from 5pm to 10pm. They are cash only. This week they have four dessert options including (but not limited to) vegan and gluten free options. Also serving up coffee and toddy drinks and a really warm and charming atmosphere.
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.
Fertile Ground is providing vegan dough, sauce, and a cob oven. Bring your own toppings and beverages.