Because I didn’t gorge myself enough on esfihas (I did, though. I made a total pig of myself.) Kalisa made me her butterscotch sauce over coconut milk ice cream.
I wish this were harder to make and I wish it took a long time to cook and I wish it were made of exotic ingredients.
It’s NONE of those things and you may be finding yourself making this way too often because I can pretty much guarantee that you have all of these ingredients on hand (save the last one.)
Blame Kalisa. 😀
- 1/2 cup Earth Balance (or other vegan butter)
- 1 cup brown sugar
- 1 cup vanilla “milk” or “creamer” of your choice
- 1 tsp vanilla extract
- 1 tsp sea salt (optional)
- whiskey (optional, to taste – approx 2-3 tbsp)
Melt the Earth Balance in a saucepan. Stir in sugar, milk or creamer, vanilla and salt (if desired). Bring to a low boil and cook a few minutes, stirring regularly. Remove from heat and add a splash of whiskey if you’d like.
Let cool to room temperature and drown your ice cream in it!
This can be stored in an air-tight container in the refridgerator. Again, I’m sorry – blame Kalisa!
Since I have TOTALLY sucked at cooking original food lately – and since this blog is really meant to show that being vegan is not difficult or time consuming – I had the bright idea to just show my daily food intake!
(Of course, when the lazies take leave or when the icky weather returns I will post recipes.)
Let me know if this is as good idea as it sounds in my head! 😉
Breakfast: vegan chorizo, avocado, onion and herb greens sandwich on whole wheat toast (with coffee – DUH!)
Snacks: cherries, carrots and hummus, soy yogurt with frozen berries, sugar-free iced soy chai latte
Dinner: zpizza Provence pizza with tomatoes, artichoke hearts, basil, capers and vegan cheese
Dessert: Coconut Bliss pineapple coconut ice cream
The top two layers of this cake, the marzipan roses and the fondant were all vegan! See – you don’t have to do without!
My amazing aunt made our wedding cake. She used a boxed cake mix and used Ener-G egg replacer and make strawberry and raspberry jam filling.
I ate A LOT 😀 And our guests were pretty amazed that it was vegan!
Guest recipe from Haley – this is her little invention!
Prepare chocolate pudding according to the directions on box, substituting almond or soy milk for dairy. Pour in to prepared graham cracker pie crust, cover with cling film, freeze until solid. Top with Ricemallow marshmallow creme.