Filed under: book reviews, food, Happy Thanksliving! coloring zine, interview, recipes
A few bits of Thanksliving lovin’ before we get to the way-too-delicious lemon ice cream recipe.
-Thanks to Marsha at the Institute for Humane Education for her super-supportive review. IHE has also compiled a list of 9 turkey-friendly children’s stories for Thanksgiving. Sweet! (This one also looks promising). I recommend browsing this wonderful site to learn more about IHE’s compassionate work.
-Want your copy of Happy Thanksliving! to arrive before Thanksgiving? Place your order by tomorrow!
-Here’s a fun, new interview!
-Adam Gnade of Microcosm Publishing has put together a vegan recipe zine, entitled Let Gluten-Freedom Ring! This collaborative cookzine is only $4 at Microcosm and includes my recipe for raw cheesecake balls. Not exactly Thanksgiving-themed, but fun news nonetheless!
-On a glutenous Thanksgiving note, this looks incredible.
On to the rich, creamy, tart, sweetness! Yesterday we celebrated a family member’s birthday and his request was lemon ice cream. I stuck with my tried and true cream base– coconut milk and raw cashews– and the rest was so simple and terribly delicious.
Vegan Lemon Ice Cream
-1 can coconut milk*
-1/2 cup raw cashews, soaked for at least an hour
-1/2 cup liquid sweetener of your choice
-1 tsp. vanilla extract
-1/4 cup + 2 tbs. lemon juice
-1 tbs. lemon zest + more for garnish
*I recommend Native Forrest brand organic coconut milk, because the can is BPA free.
Combine all ingredients in high speed blender and blend until smooth. Pour mixture into ice cream maker and follow manufacturer’s instructions. Garnish with additional lemon zest. I recommend serving this ice cream with the blackstrap gingersnaps from Vegan Cookies Invade Your Cookie Jar. (Or something similarly warm and gingery).
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