Hello there. I am back with a wonderful dessert idea.
Need a super delicious sweet treat to take to that summer potluck? Or to serve at your next get together?
This is tangy and sweet, gorgeous to look at and probably not like any other dessert you have tasted summer.
It’s easy. It’s Vegan. Naturally! To get you started, here’s what’s in it.
1 ripe banana
1/2 cup non-dairy milk
1/4 cup lemon juice 1/4 cup evaporated cane juice (I did not use coconut sugar for color purposes, but you can substitute if you wish)
1 tsp lemon zest
1 tbsp cornstarch
1 cup quick oats (or rolled oats pulsed in the blender)
3 tbsp water
2 tbsp coconut sugar
Tip: When fresh strawberries are unavailable, substitute frozen as follows: if unsweetened, use equal amounts as fresh; if sweetened, reduce sugar in recipe by 1 cup per quart of strawberries; if sweetened with sugar syrup, reduce the amount of liquid in the recipe.
I don’t care a thing about grilling veggies. I am not a grilling kinda girl. So why am I posting a recipe called “Grilled Veggie Taco Bowl”?
Well, YOU might like to grill veggies, and even if like me you don’t this is still the basis for a delicious taco bowl.
I put mine together based on the picture above leaving out the grilled veggies.
Layer it up with your favourite vegan spanish rice recipes. Add black beans. Chopped avocado. Chopped red onions. Sliced jalapenas. Lotsa salsa. Loads of your favourite greens. Some crunchy chips. Garnish it with vegan cheese shreds and wedges of lemon and lime.
I sometimes top it with vegan sour cream and serve guacamole on the side. Who can ever get enough?
Tip: I went to a cookout early summer and several giant bowls of guacamole were set out. When dipping into a bowl I discovered that an avocado seed had been left in it. When I held it up in the spoon and said, “oh look” the hostess indulgently laughed, saying that keeps if from browning.
Imagine. All the years I put lemon juice in my guacamole which I don’t really like the taste of very much when I needn’t do it at all! I could have left a seed in instead. Am I the only one in the universe who didn’t know this? Pretty much, huh? Yet another example of you are never too old to learn.
When you get a chance, take a look here at all the darling ways to use paper straws and repurpose plastic ones. You will be charmed at the super cute ideas people have come up with for kids parties and more.
• 1 cup red or green seedless grapes
• 1 cup mandarin orange segments (from 3 to 4 fresh mandarin, satsuma or clementine oranges, peeled and segmented; or one 15-oz. can of mandarin oranges, drained)
• 1 cup canned red tart cherries in water, drained
• 1¼ cups fresh pineapple, chopped (about ¼ of a pineapple)
• 1 cup large flake unsweetened coconut
• 1 cup vegan mini marshmallows, or regular-sized vegan marshmallows cut into sixths (it takes about 10 regular-sized mallows to make 1 cup once they’re cut up)
• 13.5-fluid ounce can full fat coconut milk, refrigerated (you’ll only be using the solid part that separates out when it’s chilled)
• 6 tablespoons powdered sugar
• Seeds from 1 scraped vanilla bean or ½ teaspoon vanilla extract
Put a medium-sized mixing bowl in the freezer to chill for 5 minutes.
In a large bowl, combine grapes, orange segments, cherries, pineapple, coconut and marshmallows. If you’re cutting up the larger marshmallows, kitchen shears work great. I cut the mallows directly over the bowl of fruit and stir them in after each few. This helps coat the pieces in fruit juice and reduce the stick-to-each-other factor. I also washed the shears halfway through the process which made for easier and less sticky cutting.
Remove chilled bowl from the freezer. Turn the can of coconut milk upside down and open from the bottom. Carefully pour off the cloudy liquid and set aside. Spoon the thick white solid stuff that’s left behind into your chilled bowl.
Using a hand mixer, beat for about 1 minute. Add the powdered sugar and vanilla and continue mixing for another 2 minutes until it increases in volume and looks “whipped”. (Since you’re starting with a fairly small volume, I had better luck using a hand mixer and a high-sided bowl than the wire whip attachment on my stand mixer.)
Gently fold the whipped coconut cream into the fruit mixture. Chill for 1 hour.