Completely Board Post #12: Dairy Free Pumpkin Ice Cream

Veg-am's Completely Board - Vegan Month of Food 2014

My family got together yesterday to celebrate my mom’s birthday.  Her birthday is actually on August 17, but that’s another story.

It’s easy when we celebrate her birthday *on* her birthday because I know the sweet should be something summery.  But what do you do for a birthday party just a couple days before the official start of fall and it’s over 80 degrees outside?  I found the perfect answer on my Pinterest board: Pumpkin Spice Ice Cream.

I used this recipe from MindBodyGreen that boasts only 5 ingredients.  I have a bit of a pet peeve of recipes boasting few ingredients and then one of them being something like “yellow cake mix”?  Hello…there are probably 12 ingredients in that.  But, since the “offense” here was pumpkin pie spice (actually a mix of 4-5 spices that I always have in my kitchen), I won’t ding them on that one too badly. 😉

I set out to try the non-ice cream maker version just to let y’all know how it worked.  I was making a double batch and after 2 hours of the mixture being in the freezer I could hardly see any progress.  I’m sorry I can’t report on this for people that don’t have an ice cream maker, but I only had 2 hours left until the party. I switched over to the ice cream maker version.  I followed the instructions on my ice cream maker (use cold ingredients, freeze the canister for at least 30 minutes, churn for about 30 minutes).

So do you want to see it?

Dairy Free Pumpkin Spice Ice Cream

It was as delicious as it looks.  Seriously, it was pretty much everything I hoped it would be.  Creamy, sweet but not too sweet, pumpkiny and spicy.  The only thing I did differently was add about two pinches of salt to enhance the flavor/offset the sweet and churned for about two more minutes to mix it in.  It didn’t taste salty, but I really do think it brought the pumpkin and spice flavors out a little more

This will be made at our house again.  and again.  I’ve also gotten the confidence and inspiration to try some new flavors.

It does freeze hard after a few hours after returning it to the freezer, so eat it soon after churning and then when you go back for more (because you will go back for more), you’ll need to let it sit out and soften a bit so you can scoop it out.  After you’ve done this and refrozen it, it’s becomes a tiny bit icy, but not so much that it’s a deterrent.  I’ve had a few scoops since the party.

I sent some home with my nephew and he said he was going to mix it with his espresso and make a frappe.  I now officially think he’s a genius.

Speaking of my nephew, he’s getting married in a few weeks.  After the party we were going through old family photos to find ones of him growing up for the wedding slide show.  I came across this one of me in my red checked zip-up polyester jumpsuit.  Based on the hairstyle, I figure I was in second grade so we’re talking 1978.  My sister told me she remembers it definitely had bell bottoms.  Second grade me would have liked the ice cream too.

Second Grade Dawn

Thanksgiving Dinner

With the exception of the bread disaster, I was pretty pleased with my Thanksgiving dinner. As with most people, I wasn’t concerned about going for healthy, but I did stick with my dietary restrictions.

Here are pictures of the yumminess (with the exception of the corn which was SO dry after grilling it out…don’t know what happened)

I had frozen some chickpea cutlets last week. Then I thawed and warmed it up on the grill. The consistency was even better. I ate it with mushroom gravy. I found out something. While I like mushrooms in stuff, I’m not so keen on mushroom gravy. It tastes too much like…mushrooms.

Also cooked on the grill,

I made millet stuffing. I’ve used millet flour before, but it was my first time having the actual grain and I enjoyed it. I made this with vegetable broth, sage, tarragon, saffron, thyme, turmeric, parsley, salt and pepper.

Here’s a mini yam casserole.

Although the yam casserole could have been dessert, it wasn’t. I made the chocolate chip cake I tested a couple weeks ago. I’ve decided to quit calling it zucchini cake because the mention of a vegetable in a cake freaked a couple people out.

Way better than the dinner was the day with my family.

Happy Thanksgiving. I hope you enjoy yet another year of blessings!

Time Travel Post #2

Still trying to catch up on VeganMoF0, so you are now transported to Friday, November 2.

It is a good food day. Actually it’s just a good day. I’m the youngest of 5 and for dinner tonight, we’ll all be together (with our parents and 3 of the 7 grandchildren) for the first time in 3 years!

I took the day off from work and went bowling in the morning with my sister and her 3 children and my mom. My sister and her children are in town on a visit and will go home tomorrow. After the bowling and a fresh haircut (yay Greg!), my nieces and I went walking around the mall. Yeah, yeah, I’m getting to the food…we went to the food court and I was just going to skip lunch until I got home because I don’t usually get to eat out. I couldn’t believe it. There was actually a place in the food court (Kabobi) that I could eat. I had a sweet rice with cinnamon, carrots and raisins, dolma (cold grape-leaves stuffed with rice and herbs) and a fruit salad. And it was all only $5. Best $5 I’ve spent in months. Must figure out exactly how to fix that rice dish.

Then in preparation for our family dinner, while mom was cooking for the rest of the family, I was putting together my dinner. They were having Asian which she would have adjusted for me, but I wanted Mexican. My almost-4 yr old nephew wanted to help me. We made blue corn tortilla chips with nutritional yeast (nooch), refried beans (I accidentally bought kidney beans instead of pinto which is why they look like a gross color in the picture but they tasted good), a seasoned rice pilaf, and homemade guac. Here’s my nephew mixing the red pepper into the beans. Isn’t he adorable in that apron? Oh, and no, he’s not that tall. He was on my handy-dandy step stool.


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