Thursday, March 13, 2008

Enchiladas, carrots, ice cream (vegan)

Tonight, I created an excellent vegan ice cream. Once again, using our easy-as-pie ice cream maker. For dinner, we had enchiladas, carrots, and the ice cream. See recipes below.


10 corn tortillas, microwaved to soften

one can mild enchilada sauce

refried beans

sliced black olives

vegan sour cream

vegan or regular cheese

fill each enchilada with about 2 tbsp of refried beans, some olives, and some cheese. Top with the enchilada sauce and bake at 350 until warm, bubbling. Top with the vegan sour cream.

Maple glazed carrots

One bag frozen sliced carrots

2 tbsp vegan non-hydrogenated margarine

salt to taste

2 tbsp maple syrup

1/4 cup water

Steam the carrots in the water until softening. Add the other ingredients and cook until the carrots are soft. I use a cast iron-skillet and the kids like the way the crinkle-cut carrots develop a grilled appearance with this method. Always a hit in our house!

Banana cherry ice cream

2 ripe bananas

1 cup frozen bing cherries

2 tbsp apple juice concentrate

1/2 can lite coconut milk

1 tsp vanilla

Blend in blender two minutes, pour into ice cream maker


Texan Will Travel said...

Have you ever used agave nectar? It's low glycemic, natural sweetener...I like it!

Vegemommy said...

I've had some at my mom's but never bought. I know it's quite expensive. I'll check it out sometime.

Texan Will Travel said...

Phil's dad likes to make vegan ice cream - keeps saying he's going to add avacado to make it more creamy. Of course, that could be in part because Phil doesn't like avacado. :) I found some at a really reasonable price out in Oregon and got some for my mom for Christmas...

mvrhodes1 said...

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i will have to try these
please come look at mine