That's the same rye, water chestnut, and mushroom stuffing I used in my early Thanksgiving tofu turkey. It's my favorite stuffing next to the non-diabetic friendly Southern cornbread kind. I really should branch out into other types of dressings, but why mess with perfection? And this dinner was pretty darned perfect, especially after I smothered the works in some onion pan gravy. *Drool*
I've also made some serious inroads into the Vegan Dad veggie lunch meat. It is hella good stuff, and Bean thinks so too. I'm glad I went ahead and made the entire recipe - it shall probably be gone way too quickly.
But enough about the savory. I'm ending MoFo on a sweet note, darn it!
Anyone for a fake Blizzard?
This was my afternoon snack. It's a variation on Dairy Queen's German Chocolate Blizzard, and I loved it so much I briefly considered proposing (then I remembered that I'm blissfully married with soon to be two children, and that frozen desserts tend to melt anyway).
You've probably done this a thousand times before. But if you'd like to try variation number one thousand and one, here's what I did:
German Chocolate "Blizzard," Vegan Style
Serves 1 (or 1 1/2 if your toddler wants in on the action and you're very generous)
- 1 large (about 8 inch) banana, frozen solid
- 2-3 tablespoons nondairy milk (I had unsweetened plain soy on hand)
- splash vanilla extract
- 1/4 teaspoon cocoa powder
- 2 tablespoons chopped pecans
- 1 tablespoon unsweetened shredded coconut
- 1/2 ounce dark chocolate, chopped finely (I used Lindt 90% cacao, one square)
- Break the banana into roughly one inch chunks. Put in a blender or food processor with 2 tablespoons of the milk (I used my immersion blender with its handy smoothie cup for this one).
- Blend banana/milk mixture until it is smooth and very thick. If it's still too chunky, add the extra tablespoon of milk. You can add more if needed, but watch the texture - you want it crazy thick.
- Add the vanilla. Blend until combined.
- Stir in the cocoa powder, chopped pecans, shredded coconut, and chopped chocolate. Scrape into serving container of your choice. Eat and be happy.
The vanilla and cocoa powder cover up most of the banana flavor in this one. It's not Coconut Bliss or Soy Delicious, but it's darned good. The pencil and paper calculations I did on this one put it at about 35 grams of carbs per serving. So it won't probably be in your regular rotation if you're a diabetic, but it's a fairly wholesome treat (considering that bananas are low to medium G.I. food and the only refined sugar comes from the dark chocolate).
And seriously - how can you not love a dessert that does this?
|It actually is upside down, just like at the drive-thru.|
Thanks for joining me this month, y'all! Now, on to the recovery time. I'll see you... sometime before 2011 :)