Angela DealeSilken Tofu and Peaches
Okay, I'm starving for ice cream. And I do have some frozen peaches and some silken tofu. Tomorrow I'll whiz them together in the food processor with a little sugar and almond extract. Then, freeze, stir, freeze, stir, etc. until it's vaguely ice cream-like.
It's 2am and I'm eating NSAF again. Nuts, seeds and fruit. Easy and I'm becoming addicted. Then, granola with blueberries and soy milk for breakfast. God, I sound so healthy. That's 'cause I'm not mentioning the four or five cups of coffee I'll probably have, with LOTS of sugar and soy milk.
And there will be a piece of sourdough bread and butter, with julienne sun-dried tomatoes packed in olive oil and a sprinkle of garlic. Actually, maybe what I'll do first is roast the garlic, then use it as a spread for the bread and foundation for those lovely wrinkly tomatoes. Fresh basil would be cool, but I'll try for that next time. Crushed black pepper. A little of the oil from the tomatoes.
I need to stop talking about this or I'll be having it for a bedtime snack instead of a treat for tomorrow. Which reminds me that my bed time snack is out in the kitchen. Some tiny, adorable, miniature bananas. We had to wait until they were practically all black, but they're sweet and delicious! And they only cost about three times as much as a normal banana!
I have the urge to bake something...I'd best be careful, or I'll tempt myself into it. We have all the ingredients for an orange chiffon cake, and I've been hearing about cakes all day.
It's meant to be, right? Of course! and I'll let you know how the tofu/peach thing turns out. It might actually be good with the orange chiffon cake!
Okay, enough of this for now. I'm going to get some bananas and a glass of soy milk. And then I'll be horizontal for a few hours...lie in my regeneration chamber.By the way, you might enjoy the link I've left. If's to a woman with amazing vegan ice cream (and other) recipes.
It's 2am and I'm eating NSAF again. Nuts, seeds and fruit. Easy and I'm becoming addicted. Then, granola with blueberries and soy milk for breakfast. God, I sound so healthy. That's 'cause I'm not mentioning the four or five cups of coffee I'll probably have, with LOTS of sugar and soy milk.
And there will be a piece of sourdough bread and butter, with julienne sun-dried tomatoes packed in olive oil and a sprinkle of garlic. Actually, maybe what I'll do first is roast the garlic, then use it as a spread for the bread and foundation for those lovely wrinkly tomatoes. Fresh basil would be cool, but I'll try for that next time. Crushed black pepper. A little of the oil from the tomatoes.
I need to stop talking about this or I'll be having it for a bedtime snack instead of a treat for tomorrow. Which reminds me that my bed time snack is out in the kitchen. Some tiny, adorable, miniature bananas. We had to wait until they were practically all black, but they're sweet and delicious! And they only cost about three times as much as a normal banana!
I have the urge to bake something...I'd best be careful, or I'll tempt myself into it. We have all the ingredients for an orange chiffon cake, and I've been hearing about cakes all day.
It's meant to be, right? Of course! and I'll let you know how the tofu/peach thing turns out. It might actually be good with the orange chiffon cake!
Okay, enough of this for now. I'm going to get some bananas and a glass of soy milk. And then I'll be horizontal for a few hours...lie in my regeneration chamber.By the way, you might enjoy the link I've left. If's to a woman with amazing vegan ice cream (and other) recipes.
