Tuesday, July 17, 2012

Pepita Beet Spread and Sweet Corn Ice Cream (!)


So, from our box this week came the following:

Gorgeous Pepita Beet Spread (recipe below!) as a boost to this gorg salad (tomatoes are local but not CSA, yet!).

 Grillin' up the CSA bounty.

 Swiss Chard (as usual! 6th week in a row!), Beets & Greens (3) but 5th week in a row!), fresh onions (5), fresh corn (yes! 6 ears), fresh garlic (one clove, yes!), zucchini (4) and cucumbers (2), scallions (yes!) and 4 tomatoes are from my garden.


 Israeli Couscous with CSA Zucchini, Onions, and Organic Homemade Chickpeas.

 Yeah, I'm at it AGAIN with the ice cream maker!  FRESH CORN ICE CREAM!!
 Library Style.  
 
Sweet Corn Ice Cream (from Hannah's Book Vegan A La Mode) made with local, Organic CSA Corn. This ice cream is totally amazing (and our corn was amazing, so use local, organic corn if you make it). It is probably the most unusual and surprising ice cream I have had in years, and it is delicious. Texture and taste is right on the money.

Garnished with Half-Sharp Paprika (which is quite hot and spicy if you ask me). Delish!!

Onto the Pepita Beet Spread!

Pepita Beet Spread...

The perfected recipe is now forthcoming in Soy Not Oi 2!

I'm so thrilled to be a part of SNO II!  

If you don't already have it, the original Soy Not Oi is the classic, vegan anarchist cookbook.  Check out the peanut butter chocolate chip cookies I made from it!  They are SO good.

As soon as Soy Not Oi 2 has a link for purchase, I'll put it up.  I can't wait to see what else is in there!

XOXO




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6 comments:

  1. MihlJuly 18, 2012 at 9:14 AM

    What a great vegetable spread! I would never have thought that corn would make a delicious ice cream ingredient, but I think you just convinced me.

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    1. Vegan FazoolJuly 18, 2012 at 5:02 PM

      Hi Mihl! It never occurred to me before to use corn for ice cream, but as soon as I saw the recipe I knew it would be great with my very special corn: I have the most amazing corn from my CSA farm in New Jersey: bright, sweet, grassy, nutty, rich and light all at the same time. If you can get corn like that, the ice cream will be amazing. I wouldn't think of using a lesser quality corn here.

      So glad you enjoyed the post, thanks for reading!

      Delete
  2. HannahJuly 18, 2012 at 9:39 AM

    That is my favorite kind of reaction to a new recipe- A happy surprise! So thrilled you tried it in the first place. :)

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    Replies
    1. Vegan FazoolJuly 18, 2012 at 4:57 PM

      Oh, Hannah, I adore those unique ice cream flavors! Paradise Plumb, Rose Petal, Blueberry Balsamic...OMG. I just can't decide what to try next! I did just get some fresh peaches from my Farmers Market (not organic, though, boo!) and I did get local, organic blueberries from the store (but I think my son's Spanish camp has dibs on those for tomorrow, so not sure if they are "mine" anymore...maybe I'll make them the ice cream instead of just bringing plain berries :-)) And I may have to get some plumbs since they are ALSO in season...OMG what to do?? :-)))))

      Your book is the answer to all my ice cream prayers. Seriously. It is.

      XOXOXOXOXO!!!

      Delete
  3. MomgatewayJuly 19, 2012 at 3:06 PM

    I love the sweet corn ice cream. Growing up the ice cream man at our school made sweet corn ice cream and we'd get it every recess!

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