- 1 cup kale – packed
- 1 cup frozen sliced strawberries
- 1 cup frozen sliced bananas
- 1 cup vanilla almond milk
- Add strawberries, kale, bananas, then almond milk.
- Blend well.
- Yum! Top with whip cream or sprinkles if desired.
Vegan lemon bars are tart, sweet and a perfect vegan dessert, using all whole ingredients and no tofu and no cashews!
First of all – yum!
I made these last week, and they are the best lemon bars I have ever tasted.
Simple directions, simple ingredients. I have a feeling I’m going to be making these for years to come. 🙂
This recipe makes 5 servings of delicious Irish potato dessert. It’s gluten free, and if you substitute the milk and eggs for, say, 3/4 cup soymilk and 5 teaspoons chia seeds, vegan too! (Note – I haven’t tested a vegan version, so I’m not sure chia seeds would be a perfect egg replacement, but the soymilk will definitely work. Let me know how it turns out if you try it!)
- 5 Potatoes, mashed, with no excess fluid – or, instant potatoes, made stiff.
- 2 eggs (or egg substitute)
- 3/4 cup powdered sugar
- 3/4 cup milk (or soymilk)
- 1 teaspoon vanilla
- Mint sprigs to garnish!
- Form lime sized balls with potatoes,
- Put in 9×9 glass baking pan.
- In 2 cup measuring cup, add powdered sugar, eggs, vanilla, and milk, to equal 2 cups. Mix well.
- Pour over potatoes. Place in cold oven, then preheat to 350 degrees. Bake for 45 minutes. Will still be liquid on top in center.
- Remove from oven and let sit for 5 – 10 minutes.
- Serve warm with a sprig of mint as garnish.
This is a relatively new one, from a recipe book I picked up about two or three years ago.
Serves 6, Ready in about 3 hours (2.5 spent in freezer).
- 3.5 oz (100g) dried apricots. (the kind that are still kind of moist. They call them no-soak?)
9 fl oz (250ml) [just over 1 cup] water
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 7 tablespoons pulp of the whatever other fruit you think would go good with apricots. This book suggests passion fruit, but I think mango or even sweetened applesauce would be great!
- Put apricots in a pan with water; bring to a boil. Reduce the heat and let simmer for about 10 minutes until extra soft.
- Puree them in a blender with the water, then blend in lemon juice + orange juice, and 3 tablespoons of your fruit pulp.
- Add 2 more tablespoons fruit pulp, mix well, then transfer to a large freezerproof container and freeze for 20 minutes.Beat the sorbet to break any ice chunks, then return to the freezer for an additional 2 hours, or until fully frozen, beating every 20 minutes to maintain a smooth texture.
If yours turns out a little thicker than you would like, just add some extra orange juice.
Voila! It’s a bit of work, but in the heat of summer, homemade sorbet is absolutely fantastic.
This is another recipe from Grandma Sharon, transcribed by my mother in the mid-nineties.
Preheat oven to 350.
Ready in 1 hour, 10 minutes.
Serves 8 (or more!)
- 1/4 cup dark brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 2 tablespoons coconut oil
- 1/4 teaspoon nutmeg
- 1 egg, slightly beaten (or egg substitute, if vegan)
- 2 cups milk, scalded, or 2 cups soymilk, warmed
- 2-3 pieces of irish soda bread, torn into cubes
- 1/2 cup raisins, or other fruit (optional)
- Optional: Irish Cream Liquid Coffee Creamer, to taste.
- Combine first 6 ingredients.
- Add scalded milk slowly, stirring all the while.
- Add bread cubes and fruit. Mix thouroughly.
- Pour mixture into well greased 8x12x2 baking dish.
- Set baking dish in pan of warm water, and bake at 350 for an hour, until a knife inserted into the center comes out clean.
- Cool, serve, and enjoy!
(Goes great with whipped cream!)