the two Ls

the two Ls

Wednesday, February 8, 2017

cherry chocolate chip ice cream, vegan of course

This recipe is almost a duplicate of the recipe on Forks Over Knives. I have changed some of the amounts. It's so yummy. You can't go wrong.

3 frozen bananas, cut into 1inch chunks
1 bag (8 ounces) frozen cherries
Splash of almond extract
1TB to 1/4 cup soy milk
Handful of vegan chocolate chips

Put top three ingredients into a high speed blender or cuisanart. Add a little soy milk just to  make it blend. Scoop out and sprinkle with chips. Yum.

Sunday, February 5, 2017

Parsley Pesto

I bought a bunch of fresh parsley yesterday to use 1/2 cup in a recipe I was making. Now what to do with the rest? I usually make parsley tea but today I decided to make pesto. I was inspired by a recipe from a Nova Scotia based catering company called Conscious Catering. Here's my version.

4 cups fresh parsley leaves (packed)
2 large cloves of garlic
1/4 cup roasted sunflower seeds
1/4 cup apple cider vinegar
1/4 cup olive oil
2 tablespoons nutritional yeast
1.5 teaspoons salt
It makes about 1&1/2 cups of pesto. I froze half & the other half will get used this week for dinner. Give my recipe a try & let me know what you think.