Peach Mango Sorbet
3 peaches & 1 mango each diced into 2" pieces
2Tbsp Lemon juice
1 cup + 2 Tbsp of youre fav sugar
In a food processor/blender, mix peach and mango and lemon juice until smooth. Add sugar and blend until it dissolves for another minute.
Put in a metal container and freeze for 3 hours. It will be frozen on the outside but slushy on the inside. Whisk this then freeze for at least another 4 hours.
Ive tested this and its approved! ^_^
You can also use One small pineapple instead of peaches and mangos (or any other fruit!).
What I did with leftover sauteed veggies from fajitas:
Made a quesadilla for supper!
Used as pizza toppings for lunch!
Zuchinni Potato Yum
Shred some zuchinni and potato with a cheese grater.
Heat a pan, heat olive oil in the pan, throw some minced garlic in the pan, now some basil.
Now put in the shredded goodness. Let it cook on one side, then the other. Continue flipping. After a while throw some salt and pepper on top and cook it a little bit longer. Flip until you can no longer take the smell.
I would suggust making it into a sort of hashbrown but I just didn't have the patience. I ate it after I just got a little bit of browning and it was still kind of mushy, but so tasty.
This is crossposted to cheapvegan.
Ive googled all the live long day. Ive checked the memories, but what I have yet to find is a really good spicy cabbage soup or maybe a yummy vegetable stew. I am thinking potatoes, carrots, celery, cabbage and other yummy things. Any ideas?
By the way,
I dig you guys.
We made vegan tempura tonight.
1/3c plain flour
1 "unEgg" (1 egg's worth of egg replacer)
2 tbsp baking powder
1c ice cold water
salt and pepper to taste
The batter has to be made just before it's needed, otherwise it just becomes liquid-y and doesn't stick to the veggies.
Thinly slice whatever veggies you want - broccoli, zucchini, cauliflower, peppers, mushrooms, sweet potatoes, taro - these are common choices. I really like zucchini, taro and mushrooms.
Here's the kind of gross part - you have to deep fry them. I used olive oil and my wok.
Working quickly to not let the batter turn into liquid, dip vegetables in batter and then drop them into the oil. Wait until the batter turns slightly brown and then take them out and put them on some paper towels to soak up excess oil.
Thicker veggies require more cooking time.
Serve with a simple sauce, since I don't have anything really fancy, I use this sauce:
1/4c soy sauce
1 tsp rice vinegar
a drop of sesame oil
Mmmm.... delicious. But oh! the oil!