When I was doing research for my book, The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites), many people were complaining that the recipes out there called for cooking and cooling, then chilling, then churning. That meant waiting at least several hours before you could have ice...
I wrote a guest blog post on author and gardener Cherie Foster Colburn’s blog. Consider growing lemongrass if you want something that is very low maintenance, grows fast, and works to flavor food and beverages. Plus you can start plants from the stuff you buy at the grocery store. Read the blog post to...
I read an interesting article today about some ice cream shops. It seems customers take too long to decide what to order, and they ask for too many samples. So some shops are enforcing a two sample limit. Heck, yeah, it would be hard to choose from Black Sesame Ice Cream, Azuki Ice Cream,...
I just read another article about how the commercial ice cream manufacturers make ice cream. In particular, how they have their freezers set up. The University of Delaware’s UDairy Creamery has three different freezers. Each is set at a different temperature, to achieve a different effect. One for churning, one for hardening, and one...
I have a couple ice cream scoops that I use for everyday. And a bunch that I got for testing when I did research when writing my ice cream book, The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites.) I’ve tried the ones with anti-freezing agent in...
We just celebrated in another new year, and in typical Japanese tradition, I made some mochi. No, not in the traditional way, pounding with heavy mallets in a large wooden tree trunk bowl. But the modern, high-tech, low sweat way: an electric mochi machine. Pretty ingenious. You add the soaked mochi rice, turn it...
Vegan Pumpkin Ice Cream Recipe Need a satisfying dessert to take to that holiday get-together? This dairy-free, vegan pumpkin ice cream has no dairy products and can be made with either sugar or agave nectar. Agave won’t cause spikes in your blood sugar, so most people with blood sugar issues, like diabetics, can eat...
This year, for my vegan Halloween party, I decided to keep the food fairly simple but still full of gory, gross fun, as well it should be. Half the battle is naming recipes something else, to get your guests in an unappetizing mood! Vegan Halloween Party Food Menu Appetizers Bloody Popcorn Goblin Eyeballs Graveyard...
Our delicious vegan Halloween dinner of stuffed intestines, ghosts and bloody sauce was followed by a filthy dessert of mud, dirt, and worms. I scooped out the mud into bowls, someone sprinkled it with dirt, and the worms were passed around. Guests had to extract the worms from their casings before consuming them. The...
You won’t have to wait any longer to try the recipes from my upcoming cookbook, The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites). Try some of the recipes from the book, The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old...
