After a long awaited lunch today, we were still hungry. Marco offered to go to the shops and buy some more tofu to fry (he’s addicted), but I thought that would be a little unhealthy So I decided to try vegan gelato again. I didn’t have any coconut cream, just a small can of coconut milk. I was worried it wouldn’t work, so I decided if we weren’t having gelato then we were have dessert smoothies. Coconut milk worked out fine, so I think I’ll try almond milk next time. The secret must be the frozen fruit that gives the texture of gelato. For most of the vegans I’m sure vegan gelato is nothing new, but for me and the rest of the people that I will be telling this too, this is ground breaking news. All my dairy free and vegan books don’t mention making gelato without a ice cream machine. In fact when I was in Italy, I wrote an essay (in italian) on the history of gelato and how to make it. All the info said that you need a special machine. I would like to see what happens if I try to freeze a big batch of it. That’s if we can actually leave some….
Today I also discovered something else very special, Espresso Shakes! I was reading Ruth Tal’s reFresh: Contemporary vegan recipes from the award winning fresh restaurants and discovered I can have my coffee and drink it too. Even though I love morning smoothies, there have been many mornings when I give into my morning coffee for breakfast or I have both. I was thinking the other day why not combine the two, but I thought it may be a bad idea. Well now I know its not a bad idea, in fact its a fantastic idea! So I will be looking forward to experimenting this week and combining my two loves. I also have to start juicing again. There are no more excusing now!
Have any of you made Espresso Shakes with fruit and coffee?
Chocolate Peanut Banana Gelato (vegan, raw, gluten free, soy free)
2 frozen bananas
2 tablespoons natural peanut butter
1 tablespoon cacao or cocoa powder
165ml coconut milk
2 tablespoons maple syrup
1. Roughly chop up the banana and place into the processor.
2. Add peanut butter and cocoa and turn on processor.
3. While it is mixing add the maple syrup. Spin for 3-4 mins or until the mixture is without lumps and serve immediately.