Apple Cranberry Mini-Loaves & Muffins (Vegan, Gluten Free)

Happy Monday Everyone! I hope you all had a wonderful weekend. We had a very humid, muggy and rainy weekend here in Austin. So rainy in fact that the Austin City Limits Music Festival was cancelled on Sunday. Don't get me wrong, we need the rain, but maybe we could get it a little more spaced out next time to avoid all this flooding.

I took advantage of the rainy, Sunday afternoon and baked up some muffins and mini-loaves that I've been wanting to share with you all. I had been looking for a gluten-free and vegan apple muffin recipe for awhile, as soon as I saw this recipe on The Simple Veganista, I knew that was the one I was looking for. I had planned to post the recipe a couple weeks ago, but when I uploaded the pictures I wasn't too pleased with the results. So I sucked it up and made these delicious muffins again. How delicious are they, you ask. So delicious that the entire batch had disappeared by the time I went to bed last night. 

Apple Cranberry Muffins
Slightly adapted from The Simple Veganista

• 2 1/4 Cup Almond Meal
• 1/2 Cup Old Fashioned Oats (be sure they are certified GF for those with an intolerance)
• 2 Tablespoons Ground Flax Seeds
• 1/2 Teaspoon Sea Salt
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Ground Cinnamon
• 1/4 Cup Pure Maple Syrup
• 1/4 Cup Unrefined Coconut Oil, Melted
• 1/3 Cup Unsweetened Almond Milk, room temperature
• 1 Tablespoon Pure Vanilla Extract
• 1 Tablespoon Apple Cider Vinegar
• 1 Cup Diced Apples, with or without skin (I kept the skin on)
• 1/2 Cup Cranberries, either dried or fresh and chopped

Makes 9 muffins or 2-3 Mini-Loaves.

Preheat oven to 375 degrees. In a large bowl combine the first six ingredients. In a small bowl combine the maple syrup, coconut oil, almond milk, vanilla extract and apple cider vinegar. Mix the wet ingredients into the dry, be careful to not over-mix. Fold in the apples and cranberries. Pour the batter into greased or lined muffin tins or greased mini-loaf pan. Place in the oven and bake for 20-25 minutes for muffins and 25-30 minutes for the mini-loaves. Allow to cool before serving and as always enjoy!

Bell Pepper Rainbow Salsa (Vegan, Gluten Free)

Is it really October already? How the heck did that happen? It snuck right past me, probably while I was watching way too many episodes of a show my sister got me addicted to this past week (anyone else watch Revenge?). 

While it seems like everyone else is celebrating all things autumn, I'm going to hold on to summer as long as possible. Don't get me wrong, I love fall flavors and foods, but it's still 90 degrees here in Texas so those flavors don't taste quite right yet. Plus I'm still getting loads of fresh, tasty tomatoes and peppers at the farmer's market! Don't worry apples, pumpkin and squash, you'll have your turn, just not quite yet.

When I saw this colorful display of peppers at the farmer's market I knew I wanted to make them into salsa. One, because they're so pretty and two, because salsa is pretty much my favorite thing in the world. I will use any excuse to make (or eat) salsa!

Not only do these peppers make for a beautiful salsa, they also make for a nutritious snack or topping. The pigment in fruits and vegetables isn't just for fun, it also signifies various vitamins, minerals and antioxidants. It's nature's way of helping us eat a balanced diet. Notice how the healthiest foods also seem to be the most colorful?

Here's the breakdown:

Red produce: vitamin A (beta carotene), vitamin c, lycopene, manganese and fiber.

Orange produce: vitamins a, c, b6, potassium, lycopene and fiber.

Yellow produce: vitamin a, manganese, magnesium, potassium and fiber.

Green produce: calcium, magnesium, iron, lutein and folate.

Blue produce: loaded with fiber and antioxidants.

White produce: vitamins c, k, fiber, folate and allicin.

[source] 

And that's just a general overview, each color produce packs quite the health punch, so go ahead and taste the rainbow.... vegetable rainbow that is.

Bell Pepper Rainbow Salsa

One of the great things about making your own salsa is that exact measurements aren't needed. Add your ingredients and taste as you go until you like the flavor!

• 4 Large (8 small) Bell Peppers in various colors
• 2-3 Roma Tomatoes
• 2 Cloves of Garlic, minced
• 1/4-1/2 Cup Onion (for a milder flavor onion, use purple)
• 1-2 Jalapeno or Serrano Pepper
• Sea Salt and Fresh Ground Pepper to Taste

Dice all vegetables and place in a large bowl. Add salt and pepper until you've achieved the taste you like. Store in the refrigerator. Tastes best if made at least a half hour before serving. Eat with chips or use it as a topping with your favorite dish. Enjoy!

Notes:

-This is meant to be a simple recipe, but feel free to add cilantro, parsley, lemon or lime juice, cumin or any other ingredients that strike your fancy. Make it your own!

-If you don't want the salsa to taste too spicy be sure to remove the seeds from the jalapeno or serrano before dicing, or just leave them out altogether.

Have you boarded the fall train yet?

What's your favorite fall food?

Or better yet, what's your favorite summer food that you're not ready to let go of?

Pistachio Chia Pudding (Vegan, Gluten Free)

My dad has been working really hard over the last few months to lower his cholesterol. This means greatly decreasing the amount of meat and ice cream he consumes which is basically like asking the cookie monster to give up cookies. Which I heard may have actually happened.. Are the rumors true? Is he the veggie monster now?

Anyway, I wanted to throw my dad a bone. He recently asked about me about chia seeds and after I explained how healthy they are (full of fiber, protein, omega-3s and more) he asked my mom to pick some up the next time she went to the grocery store.

I gave him some general uses for chia seeds, but I thought I'd give him a recipe created specifically with him in mind. Knowing how much my dad loves pistachios, I'm hoping this can be a new healthy treat for him. I hope you enjoy it, Dad! I'm proud of all your hard work!

Pistachio Chia Pudding

• 1 Cup Unsweetened Almond Milk
• 3 Tablespoons Chia Seeds
• 1/3 Cup Pistachios (I found some already shelled in the bulk section at Whole Foods)
• 1/4 Cup Pistachios, chopped, for garnish
• 1 Tablespoon Pure Vanilla Extract
• Sweeten to Taste using Agave or Pure Maple Syrup (about 2 Tablespoons is a good starting point)

Makes 2 Servings.

Combine all the ingredients (apart from the pistachios for garnish) in a blender and blend until the mixture becomes a smooth, thick consistency, about 1-2 minutes. Pour the pudding into serving dishes and allow to set for an hour in the refrigerator. Feel free to garnish before or after refrigerating. Serve and enjoy!

Looking for more Chia Pudding recipes? Check these out:

Mocha Coconut 

Raspberry Chocolate Chip

Vanilla

What's your favorite Chia Pudding recipe? 

Vanilla Almond Freezer Fudge (Vegan, Gluten Free, Grain Free)

Happy Monday!

I hope everyone had a delightful weekend! My weekend basically consisted of watching movies (Lilo & Stitch is on Netflix!), finding a new favorite restaurant for Thai takeout, the farmer's market, a Target run and hanging out with Sam. I also babysat for some friends in desperate need of a night out on Saturday; Sam came too (it was his idea in the first place), plus I am basically clueless when it comes to children. Case in point: I changed a diaper for the first time this weekend, I am 26 years old and had never changed a diaper before. I also tried to go paddle boarding Saturday afternoon with a new friend, but after much miscommunication and riding my bike around town, it just turned into hanging out and drinking smoothies which is totally cool with me. 

Sometimes it's nice to have a simple, chill, laid-back weekend. And sometimes it's nice to have a little something sweet to snack on during a movie, something that's really easy to pull together. You may remember a few months back I posted a recipe for Chocolate Peanut Butter Freezer Fudge, well, I've got a new one for you. Vanilla Almond Freezer Fudge. It's perfect for when you want something sweet, but not super rich, but are too lazy to make something complicated or wait for it to bake. You just simply mix the few ingredients in a bowl, stick it in the freezer and minutes later you've got some fudge. Does it get any better than that?

Vanilla Almond Freezer Fudge

• 1 Cup Almond Butter, room temperature
• 4 Tablespoons Pure Maple Syrup or Agave (or Honey for non-vegans)
• 1 Tablespoons Pure Vanilla Extract
• 1 Vanilla Bean, Scraped
• 4 Tablespoons Coconut Oil, softened

Makes 1 loaf pan, approximately 8 squares.

Simply mix all the ingredients together in a bowl. Line a loaf pan with wax paper. Pour fudge mix into the pan, smooth it out with a spoon or spatula and place in the freezer for about 10-15 minutes. Once hardened, remove from freezer and slice into squares. Store in the freezer.

Notes:

-If you do not have a vanilla bean, double the amount of vanilla extract, if a stronger vanilla flavor is desired, try tripling it.

What did you do this weekend?

What's your favorite easy-to-make sweet treat?

Coconut Macadamia Nut Cookies (Vegan, Gluten Free)

It's that time of year again. Back to school time. How did this happen? Isn't still July? In my head it is. Don't get me wrong I am as excited as the next person about apple crisp and butternut squash soup and pumpkin everything... just not yet. I'm not ready to let go of summer flavors. Let's savor them as long as we can, shall we? 

Before I left for Austin I raided my pantry to try and use up everything I could so that I would have less to pack or God-forbid throw away. I did quite a bit of experimenting and these cookies were one of my successes (along with some vegan double chocolate espresso cookies that will be posted as soon I can make another batch and photograph them). These cookies are soft and chewy and full of nutty, tropical flavor. And as always are made with only real, wholesome ingredients.

Coconut Macadamia Nut Cookies

Adapted from this recipe.

• 1 Flax Egg (1 Tablespoon Ground Flaxseeds mixed in 3 Tablespoons warm water)
• 3 Tablespoons Coconut Oil, Melted
• 1 Vanilla Bean, Scraped or 1 Tablespoon Pure Vanilla Extract
• 1 1/4 Cup Almond Meal
• 1/2 Cup Unsweetened Shredded Coconut
• 1/3 Cup Dry Sugar (I used Coconut Sugar)
• 1/2 Teaspoon Baking Powder
• Pinch of Salt
• 1/2 Cup Chopped Macadamia Nuts

Makes 12 Cookies.

Start by making the flax egg in a small bowl and set aside. Next, in a medium bowl, combine almond meal, coconut, sugar, baking powder, salt and nuts; set aside. Whisk flax egg, add coconut oil, whisk again, add vanilla and whisk again. Add wet mixture to dry and stir until just combined. Chill dough for 30 minutes. 

Preheat oven to 350 degrees. Remove dough from fridge and form 12 flat rounds with the dough. Place on parchment paper or Silpat. Bake 8-10 minutes or until golden brown. Allow to cool for about 5 minutes before consuming. Enjoy the last tastes of summer.

How do you feel about the fact that September is right around the corner?

Simple Summer Squash Salad (Vegan, Gluten Free)

Summer appetites are strange things. 

One minute you're craving a light, crunchy salad, the next a cold, creamy ice cream cone, then something charred and savory from the grill and before you know it you'll want to bite into a giant slice of fresh watermelon with the juice running down your arms. It's a funny time of the year for food. In the winter, I just want something warm and comforting. In the summer, my taste buds change with the wind. 

Maybe I just think about this stuff too much.

This salad was the result of trying to use up what I had in my fridge and pantry, but it tasted so good I just had to share it. Plus I had warned you all the other day about the amount of squash recipes that would be bombarding the site and I have yet to make good on that promise. 

I think the reason I enjoyed this salad so much is that it hit almost all my summer food cravings in one dish. You obviously get the crunchy salad from the the romaine, the juicy sweetness from the red peppers and the savory charred flavor from the sauteed garlic, veggies, and chickpeas. I guess I'd just need to finish it all off with a bowl of ice cream to make it complete. 

This salad is super easy to make, is done in minutes and is made using ingredients you probably already have on hand. Plus, it's a light enough meal for a hot summer night, but keeps you full due to all the fiber and protein.

Simple Summer Squash Salad

• 1 Tablespoon Extra Virgin Olive Oil
• 2 Cloves Garlic, minced
• 1 Yellow Summer Squash, chopped
• 1 Red Pepper, sliced
• 1 Can Chickpeas, drained
• 4 Cups Chopped Romaine
• Sea Salt and Pepper to Taste
• 1-2 Tablespoons Thyme
• 1/2-1 Cup Green Onion, chopped

Makes 4 salads. 

Warm olive oil in a skillet over medium heat, add the garlic and allow to cook for a couple minutes, stirring occasionally. Toss in the squash and red pepper, turn up the heat to medium-high. Cook the vegetables for about 5 minutes, stirring regularly. Be careful not to overcook them, you want them to still have a bit of a crunch. Turn the heat back down to medium, add salt, pepper, thyme and chickpeas. While the chickpeas are warming, arrange the romaine on plates (approximately 1 cup per plate). After about 5 minutes, turn off the stove and divide the chickpeas and veggies among the plates of romaine lettuce. Garnish with green onion. Serve with a smile and enjoy. This salad is particularly delicious when enjoyed with friends outside during sunset.  

Do you have specific cravings during different times of the year?

Tropical Green Tea Smoothie (Vegan, Gluten Free)

Some days you need a little extra help in the morning. Those days are usually Mondays. You're unmotivated to go back to work after a fun weekend and the alarm always seems to go off a little earlier. On days like that I like to trade in my usual almond or coconut milk based smoothie for a green tea based smoothie. It gives me that little bit of a caffeine boost I need to get my day started.

For this smoothie I used Yerba Mate instead of a traditional green tea. I like using Mate because you get the initial jolt of energy you would if you were drinking coffee or espresso, but without the jitters or the crash later. It's a gentler pick-me-up, that's also gentler on your intestines. To save time in the morning and for a smoother tasting smoothie, brew the tea the night before and place it in the fridge to cool. Or if you plan on drinking one of these smoothies everyday, just make up a pitcher at the beginning of the week.

In this smoothie I used papaya, pineapple and banana for the fruit which are all great to have after a weekend of probably not eating like we should and drinking a little more than usual. Papaya is full of water and fiber to help flush your system, pineapple had lots of  vitamins and minerals and sweetens up the grassy tasting Yerba Mate, and bananas are full of potassium which helps regulate the water and pH balance in our bodies. Feel free to use frozen of fresh fruit. Always try to buy organic, especially papaya which is one of the top genetically modified foods. For a bit more of a nutritional boost I added a couple handfuls of spinach which also helps give this smoothie it's oh-so delicious looking swamp green color (Sam tells me the more a smoothie looks like something scooped out of a swamp the better, not sure I agree, but this smoothie does taste great!).

Tropical Green Tea Smoothie

• 1 Banana
• 1/2 Cup Papaya chunks
• 1/2 Cup Pineapple Chunks
• 1/2 Cup Yerba Mate (or your favorite green tea)
• 2 Handfuls of Spinach

Makes 1 Smoothie.

Throw all the ingredients into a blender and blend away until smooth. Depending on the strength of your blender, you may need to add a little more liquid, feel free to add more tea, water or your favorite non-dairy milk. Pour the smoothie into a pretty glass, sit back, relax and enjoy. You deserve it, it's Monday.

Have you ever tried tea in your smoothies?

Dark Chocolate Covered Cherries (Vegan, Gluten Free)

Don't worry. Your eyes are not playing a trick on you. This really is a new blog post. The first one in almost two weeks. The worst part is I tried to be super organized; I made and photographed a bunch of recipes ahead of time so all I had to do was edit and post (which surprisingly is many times what takes the longest). 

But then life happened, I picked up extra shifts at work (working 17 hours in a 24 hour block of time at one point) and then headed down to Austin for five days to hang out with this guy. Sorry no pictures to share this time. This trip was much more laid back, but still so much fun! We got to chill out in the studio while our friends The Baker Family recorded some music, had dinner with our friends Andy and Julie and their two fun little kids, made more black bean burgers, I even watched two zombie movies in honor of Sam's birthday. And you know what? I didn't hate them!

You know what else I really didn't hate?

These Dark Chocolate Covered Cherries. Smooth segue, right? But seriously, I'm glad I only made a dozen because I could have just kept eating an endless supply. They're just sooo good! Way better than that boxed chocolate covered cherry crap (say that 5 times fast!). And they're so simple to make, yet pretty enough to impress your friends with.

Dark Chocolate Covered Cherries

• 12 Cherries (preferably organic)
• 1/3 Cup Non-Dairy Dark Chocolate Chips
• 1 Teaspoon Coconut Oil

Set some wax paper or silpat on a plate or cookie sheet next to the stove. Using a double broiler (or a heat safe bowl over a pot of water), heat the chocolate and coconut oil on low heat. Be sure to continually stir so that it doesn't burn. Once the chocolate is completely melted and smooth looking, dip and roll the cherries into the chocolate one at a time. Place onto wax paper and repeat with the rest of the cherries. Once all the cherries have been dipped in chocolate, move them to the refrigerator to set (about 30 minutes). Once the chocolate has hardened, serve and enjoy. Or just hoard them all. I'll leave that up to you.

Options:

-To make these cherries extra tasty, before the chocolate has hardened, gently roll them in shredded coconut, crushed almonds, cacao nibs or powder or whatever you fancy.

-You will have some chocolate left over. Feel free to use it to drizzle a little extra chocolate on the cherries once they've hardened to give plain ones a little more pizzazz or just spread it on wax paper and refrigerate to make a chocolate bar. There's never a reason to throw away perfectly good chocolate.

Which do you prefer? Chocolate covered cherries or strawberries?

Broiled Ginger Grapefruit (Vegan, Gluten Free, Grain Free)

Hey all! I hope you had a fantastic weekend! Mine was pretty busy between getting caught up on schoolwork, going to the farmer's market, going up to Denver for more school stuff, working and then a little more school. Get the idea? Fortunately, I love what I'm learning so it's not so bad. Plus, my weekend was kicked off by a pretty fun surprise. 

Thursday night I was working the closing shift with my coworker Lisa. These two guys came in, one with an accent I couldn't quite place, the other with no accent. The accented man ordered his tea a very specific way, the other man said that sounded good and he'd have the same. So after giving them a hard time on their ridiculous specifications (they seemed like they could take it) we hand them their English breakfast teas with the tea bag in first, hot water poured over the top and a side of whole milk. The men thank us for the tea and the no-accent man tells us that the two of them are playing a show tonight and that we should stop by after work. After getting more details from them, Lisa and I decided, what the heck, why not? It was folk music which I love at a bar on my way home anyway. 

What I was not expecting was for the two guys to be so excited and grateful that we came to their show to comp our covers and to actually spend time talking to us while the other was playing (they were two separate solo acts) and not in a creepy-I-wanna-get-with-you-way, just a genuine appreciation. I also was not expecting them to be really good! It was a great night! It's been far too long since I've seen live music. If you want to check them out here are their websites: Delaney Davidson and Possessed by Paul James. It's times like these I wish I had a fancy phone like everyone else so I could have taken pictures. Oh well. Moving on. To grapefruit.

Yesterday morning was cold and rainy so I wanted something warm for breakfast as opposed to my usual smoothie, but I didn't want something heavy like oatmeal or pancakes. Then I remembered I had bought a grapefruit the day before! Molly first introduced me to broiled grapefruit back before we were roommates. I thought the idea sounded interesting (grapefruit was never my thing unless it was loaded with sugar which just sort of defeated the purpose in my opinion), but I figured she was making it so I'd give it a try. It was absolutely delicious! The key is to top it with a little bit of a sweetener before sticking it in the oven. The heat releases all the juices and the sweetener mixes in making it taste wonderful! So the next time you feel like being a little fancy at breakfast or you're hosting a brunch give broiled grapefruit a try. I think you just might like it!

Broiled Ginger Grapefruit

• 1 Grapefruit, halved
• 1 Inch Fresh Ginger, grated
• 2 Tablespoons Honey, Pure Maple Syrup, or Brown Sugar
• 1/2 Cup Coconut Cream
• 1/4 Cup Pecans, chopped
• 1/4 Cup Dried Apricots, chopped

Serves 2.

Set your oven to broil. While it's preheating, slice the grapefruit down the middle and taking a small pairing knife, cut around the edge of the segments and then in between them (this will make eating the grapefruit much easier later and more juices will be released). Drizzle one tablespoon of honey on each grapefruit half. Grate the ginger and sprinkle it evenly between the two halves. Place the grapefruit on a silpat or wax paper in a pan with edges (juice will leak, and you don't want it to end up on the bottom of your oven). Put the grapefruit in the oven for about 10-15 minutes, until the grapefruit turns barely golden brown on the edges. While the grapefruit is baking, chop your pecans and apricots. When the grapefruit comes out, allow it to cool for a couple minutes before touching it. Then move each grapefruit to a bowl and top with a dollop of coconut cream and a sprinkle of pecans and apricots. Serve with a spoon and enjoy!

Options:

-Feel free to get creative with your toppings. My other favorite way to broiled grapefruit is with brown sugar, cinnamon and dried cranberries. 

-If you don't like or have coconut cream feel free to use your favorite yogurt instead.

Grapefruit tends to be one of those polarizing foods. How do you feel about it? 

What's your favorite way to eat it? 

Fudgy Nut Butter Brownies (Vegan, Gluten Free)

My parents have been in town visiting for the past week. This was their first time out west and I think they really enjoyed themselves. It's always fun to see something new and the terrain and landscape in Colorado is just a bit different from Rhode Island. They enjoyed the mountain views, the break from humidity and how cheaply and easily you can attend baseball games. Monday we drove to the top of Pike's Peak which had breath-taking view after breath-taking view.

While my parents were here I took advantage of having two new taste-testers around and was able to try out a few new recipes on them. A stir-fry with peanut sauce, a mexican squash quinoa salad and this brownie recipe. I also wanted to make a strawberry blackberry crisp, but in all honestly was feeling too lazy to chop and grate the ingredients so I went with the brownies instead (I plan on sharing the crisp recipe later this week!) These brownies were made vegan for me, gluten-free for my mom and delicious for my dad...and well, all of us. They received two thumbs up.

I not only wanted to make delicious vegan, gluten-free brownies, I wanted to make brownies with some actual nutritional value, that weren't full of sugar and junk. So instead of processed chocolate powder, we're going to give ourselves some antioxidents, iron and magnesium and use raw cacao. Instead of white flour, we're going to use a little coconut flour to give these brownies some fiber. Instead of eggs, we're going to use  flax seeds rich in omega-3 fatty acids. Rather than oil, we'll use our favorite nut butter to add some protein. Do I have you convinced to try these yet? 

Fudgy Nut Butter Brownies

Adapted from this recipe.

• 1 Flax Egg (1 TB ground flax seeds mixed with 3 TB warm water)
• 3 Tablespoons Coconut Flour
• 1/4 Cup Raw Cacao Powder
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• Pinch of Salt
• 1/2 Cup Brown Sugar
• 1 Cup Nut Butter (I used peanut butter)
• 1/2 Cup Unsweetened Almond Milk (or other nondairy milk)
• 1 Tablespoon Pure Vanilla Extract

Makes one 6 inch pan.

Preheat oven to 350 degrees. In a small bowl, make the flax egg and set aside. In a medium bowl, combine coconut flour, cacao, baking powder, baking soda and salt. Mix in the brown sugar and nut butter. Using a whisk or fork, whisk the flax eggs until they are an even consistency, add the vanilla extract and whisk again until combined. Add the vanilla flax mixture to the rest of the ingredients. Lastly, add the almond milk and stir until everything is combined without over mixing. Pour batter in a greased 6 inch pan (I used coconut oil as grease) and place in the oven for 35-40 minutes or until a toothpick can be inserted and cleanly removed. Allow to cool approximately 10 minutes before serving. Dress it up how you like or eat it plain. Either way, enjoy!

Options & Sidenotes:

-Mix in or sprinkle on top before baking, 1/4 Cup Vegan Chocolate Chips and/ or Chopped Nuts

-Next time, I will definitely try this with Almond Butter for a richer chocolate flavor

-I used a no-stir peanut butter, sometimes the nut butters that need to be stirred are too oily for baking

-I baked my brownies in a 6x8 inch glass Pyrex dish, I recommend using a 6 inch pan so they come out thicker, however an 8 inch pan might be okay

-The original recipe calls for Pure Maple Syrup, which I did not have on hand, but feel free to try using it if you were looking for a less processed sugar

-To make the brownies more decadent sprinkle with Cacao Powder before serving

How was your holiday weekend?

What tasty food did you eat?

Mojito Ice Cream (Vegan, Gluten Free)

After my not-so-summery post yesterday, I decided to share a recipe for something a little more in season. So I began thinking about what I enjoy eating in the summer. Mint chocolate chip ice cream is one of the first things I thought of. Making something with mint sounded like a good idea since my mint plant is growing out of control, but I wanted to do something a little different. What else do I enjoy? Mojitios! Can we make mojitio ice cream? I didn't know, but there was only one way to find out. The answer, by the way, is yes, yes you can.

This vegan ice cream gets it's creaminess from coconut milk and it's refreshing flavors from fresh mint and lime. Add some rum to make it authentic, some agave for sweetness and you've got yourself a new favorite summer dessert. The best part? No ice cream maker needed.

Mojito Ice Cream

• 2 Cans of Full Fat Coconut Milk (I find Thai Kitchen works best)
• Zest and Juice of 1 Lime
• 1-2 Tablespoons of Rum (I used Captain Morgan)
• Heaping 1/4 Cup of Fresh Mint Leaves, Minced
• Agave to Taste (I used about 2 Tablespoons)

Makes 2-4 Servings.

Place cans of coconut milk in the refrigerator overnight to allow the cream to rise to the top. The next day, open the cans and scoop out the cream (be sure to not shake the cans or you'll lose all the cream again) and place it in a bowl. Add the rum, lime zest, juice, agave and minced mint leaves. Whisk all the ingredients together until fully incorporated. Pour the mixture into a bowl with a lid or storage container, place in the freezer. Stir it every 30-45 until fully frozen. When ready to eat it, allow it to sit out for a minute before scooping so it can regain it's creaminess. Eat and enjoy!

Options:

-You can mix all the ingredients in a food processor, just know the ice cream will take on a slight green color. 

-You can leave out the rum if you so desire, but it does help keep the ice cream soft.

-Feel free to mix in raspberries or other favorite fruits that you enjoy with your mojito.

What's your favorite summer treat?