Summer and early autumn means that it is time for homemade ice cream. However, if you are lactose-intolerant, then eating lots of ice cream may result in an uncomfortable digestive reaction. Since we’ve started drinking almond milk at our house, I decided to see if I could make a dairy-free and lactose-free “ice cream” variation. I used almond milk, brown sugar and walnuts in the recipe and amaretto liqueur for flavor. To make a “smooth texture” I added xanathan gum. The recipe doesn’t contain eggs making this recipe good one for a vegan diet. For a finishing touch, I topped the frozen dessert with my “Fresh Cherry Topping” and some of the topping even got mixed in with the frozen dessert for a swirled effect. Well, surprise, it turned out to be quite delicious. Let’s enjoy this concoction.Continue reading
Here’s a different kind of chili –vegetarian chili with pumpkin. I was a bit skeptical of adding pumpkin puree to chili and omitting the beef but went ahead and gave it a try. And I was pleasantly surprised. The result is a dish which has the spices of traditional chili; full of vegetables and black beans which add texture and flavor. The pureed pumpkin thickened the chili but didn’t overpower it.