If you have been reading this blog for any length of time, you know about my obsession with ice cream. I have made 27 different flavors and there is no end in sight. However, I have recently decided that I don’t want to use cane sugar to sweeten my ice creams (or any recipe for that matter) so here is my new base for ice cream and it is just as good, if not better. And just in time for summer too!
I love chocolate pudding. I could literally eat it every day. And I actually do! For the longest time, I have made it with avocados (it is a great way to use overripe ones.) I have also been known to make it with butternut squash. But my husband requested a new variation. He wanted me to make it with coconut meat.
Are you guys on Instagram? I joined about a year and half ago (@lisasprojectvegan) and it has been a really interesting experience. I have “met” some really great people – people who cook and post their meals, microbloggers who post recipes right on IG, bloggers who have blogs like me, and vegan cookbook authors. Recently an author named Jules Aron reached out and offered to send me her newest books and today my blog is the next stop on The Pretty Zen book tour!
When I was growing up, my Mom would always have My-T-Fine pudding in the refrigerator – chocolate, vanilla and tapioca. You know that stuff? I loved it! It was a great after school snack. But it comes in a box that says “artificial flavor.” Oh my God. I can’t believe I ever ate that stuff. But I do love a good pudding, so I remade all of my favorite pudding snacks (chocolate with avocado and tapioca with chia seed). This is my updated vanilla pudding.
Who doesn’t love chocolate chip cookie? I do! For me, they are iconic, the perfect cookie. And, I love my classic chocolate chip cookies, but right now my husband is not allowed to eat wheat but he still wants cookies. What is a girl to do?