If you like basil… and you like coconut, try this ice cream. Since I’m from the sticks, I very rarely get the treat of eating “gourmet” vegan ice cream. So, I realize that this flavor may very well be played out… but this is some tasty stuff!
Yesterday I was thinking how a mango/basil sorbet would be killergood for lunch (yeah, it’s been one of those weeks), and it clicked. Basil ice cream! No frills, just pure and delicious basil-y goodness hyped up with a little coconut milk. Then I googled it and saw that a few other folks had thought of that one already. But, it’s a really good idea! Maybe even classic? I think it’s my new favorite flavor.
Or not. Nothing will replace vanilla bean in this gal’s heart… but a close second? Yeah, I’ll give it that.
This ice cream has just the right amount of oomph from the peppery and minty basil, and a dash of coconut flair to make it shine. Perfected with a drizzle of chocolate on top.
This cold noodle salad combines a lot of great flavors and textures to make the perfect summertime meal. It also includes my newly discovered friend, the purslane.
These beautiful and nutritious succulent plants are often weeded from folks’ gardens. Last week, as I was weeding my own garden, I came across this little plant that resembled a jade plant. I decided to let it go, as it simply was too beautiful to pull up from the ground. That exact same day, I was researching edible wild plants (one of my fave things to do), and wouldn’t you know it… the plant I left alone turned out to be something that should be in my garden!
Purslanes were apparently one of Ghandi’s favorite foods, and they are quickly becoming one of mine.
I had never heard of them prior to my recent discovery, but the purslane is actually a nutritional powerhouse! Now that I recognize the greatness of this little plant, I have been encouraging it to spread far and wide in my garden. It seems to prefer the company of my kales to any other veggie. Seriously, so would I …
I have never seen a purslane at the grocery store, unlike it’s edible weed friend, the dandelion. Like I said, I had no clue what it was before I almost weeded the poor thing. But, then again, I’m hardly a foodie. Feel free to substitute fresh green peas, spinach or arugula for the purslane. Those veggies aren’t quite as awesome as the humble purslane, but they’ll do.
I was recently cleaning out my cabinets and discovered a treasure buried deep down underneath my twenty (and a half) cake pans…. my electric George Foreman grill! I rescued it from my sister last summer when she was holding a garage sale. I don’t think it is actually made by George Foreman.. err, his brand name, but it works mighty nice. Its extra big with a temperature control. Very fancy.
These types of grills are cheap and easy to come by (I bought our previous model at the drugstore for 7 dollars). They also make the best tofu ever. Seriously, I could eat my weight in tofu grilled on one of these things. Prior to seeing the magic these humble grills could perform on well drained tofu, I wasn’t a big fan of cooking it myself. Mostly a scramble here and there. But with the grill… anything is possible.
I have been happily serving my family various versions of grilled tofu almost every night since the grill’s re-discovery. This recipe is my favorite so far. Basil infused olive oil lends a spectacular flavor to this crispy and chewy tofu. Served along a melange of red peppers, mushrooms, and okra this tofu becomes part of a wonderfully fragrant and tasty meal.