Now I understand why Tom Brady of football fame likes avocado ice-cream. I think he’d like the OATMILK variety too made by So Delicious.
Actually I think I might try to make a recipe using both OAT MILK and AVOCADO in one ice-cream extravaganza experience! Stay tuned.
Hershey put out a thicker version of their older thinner, still good though, chocolate topping. Thicker, but just as easy to squeeze out of the bottle, which was surprising given the viscosity. Stronger chocolate flavor I thought. Hershey’s knows how to do it. So why don’t they go all the way with no animal in any of their products? They will.
And Lyons? Well I never heard of them, which doesn’t mean anything, but now that I have, they know how to get the flavor right. Perfect raspberry, not too strong, not too weak.
Many overly strong fruit flavors in foods I’ve noticed recently.
You’ll find lots of uses for this fruit and nut crumble over the holidays and through the year. It’s a nutrient dense addition to just about any dish.Another great topper to enhance soup, salad, sandwich, hot cereal or toss with pasta, top the rice or gravy, or mix into your animal-free baked beans! And yes there’s more; it makes an elegant dessert mousse, chilled or frozen!
This is like no cream pie you ever experienced. Yet somehow it all seems so familiar. A rough and tumble cream pie? Is that even possible? With the animal-free chef, anything is possible!
Two egg-free dairy-free nogs, banana, sesame cashews, brown sugar and vanilla, blended and cooked like a pudding. Peanut butter pretzel nuggets and coconut made into a crust with only melted margarine. YES. To all of it!
This is some kinda’ Scottish Pie. Okay, serve it right out of the pan, hot with a dollop of full fat coconut milk solids salt and peppered. Yes, salt and pepper on this meaty, chewy, porky type oatmeal. The Scots are rolling on the floor and rising from their graves. Sharon did it! I’ll be trying some vegan whipped cream on this Scottish breakfast delight quite soon! Serve hot or cold, depending on the weather and your appetite!
Ever wonder why the people over at Kraft foods didn’t expand the JELL-O brand? They make a gelatin, a pudding and a pie filling for cream pies. For three separate desserts. Why didn’t anyone try to combine the qualities of gelatin with the qualities of pudding? Well, tradition never stopped AFC Global from experimenting with a new concept. Here are the results! Combining a juice with the cream produces a gelatin-like cream. You don’t need the actual gelatin nor agar to produce something unique yet familiar and enjoyable!
Oh, and served in a carob cookie cider pie crust! Topped with dairy free whip cream!
Not your run of the mill chicken salad! I know I said I wasn’t going to cook on Christmas day, after cooking holiday dishes for two weeks, but Steve bought Lilly Belle five pounds of vegan popcorn nuggets for Christmas and I just had to make a chicken salad out of a portion of it. Technically I didn’t cook – I assembled. Like I said, not your ordinary chicken salad. Imperial!
It’s not that difficult to make a holiday dessert that’s fairly healthy for you! Great texture, great taste, and fills you up without remorse! Silk Nog, golden raisins, cocoa, pineapple, pumpkin, spice and everything nice! Happy to you!
JELL-O Pistachio Instant Pudding & Pie Filling, ground cacao beans, soy whip topping, apple cider and chia seeds blended till smooth. Chill, top with a spoonful of additional whip topping and a sprinkle of ground cacao bean!
Baby Portobello mushrooms and baby shitake mushrooms in a tomato sauce made from Dei Fratelli Tomatoes, seasoned with fennel, basil and garlic. Served over linguini pasta with a side of broiled French baguette with extra virgin olive oil and garlic!
Serves 6 with enough sauce leftover for another small meal