One review on Amazon states: "The Ice Dream Cookbook also focuses on low glycemic, using a combination of agave nectar and stevia in most of the 'ice cream' recipes. The Ice Dream Cookbook says it contains "dairy-free ice cream alternatives, with gluten-free cookies, compotes and sauces." I don't yet have a copy, but it looks interesting. I just found out about yet another dairy-free ice cream cookbook, this one published at the end of last year. Vegan ice cream recipes are popping up all over the place. Or, following my example, you can eat it straight out of the sauce pan with a giant spoon. Pour it over shortcake or a big slice of vegan cheesecake. If needed, continue simmering until the sauce is reduced to your preferred thickness.ĭone! You can refrigerate it and serve over ice cream. Cook until the strawberries start to fall apart and everything is a big, bubbling mess. Put all ingredients in a sauce pan over low heat. But here's what I did:ģ cups strawberries, trimmed and halved (or quartered, if you prefer)Ģ tablespoons sugar or agave syrup (I used sugar)Ī pinch of salt (to enhance the sweetness) The recipe measurements are very forgiving-it's really one of those "a bit of this" and "a pinch of that" compositions. The solution? Strawberry sauce! Cooking the strawberries and adding a little sugar turns even bland and/or sour berries into something wonderful. Still, it wasn't worth plowing through the sour berries for the occasional sweet one. But the sweet ones were little punches of happiness. Such a disappointment! I'd say that three of every four were either bland or downright sour. They were beautiful-deep red and perfectly ripe. I bought a half-flat of strawberries a few days ago.
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