Purely Decadent Vegan Ice Cream
Busy, busy, busy! We had a great weekend visiting my mom, and once again she stocked her fridge with plenty of goodies for us. Last night, I made a quick and easy vegan whole wheat penne with portabella mushrooms and yellow and green zucchini. I just cooked the pasta and lightly sauteed the veggies, tossed them together in a pesto sauce, and served! Easy dishes leave us more time to chat and play with my awesome family!
For brunch, I threw together a tofu scramble with tomatoes, green chiles, sliced mushrooms, a little salt, pepper, and Italian spice mix. It seems strange to throw together the typically Mexican food spiciness and Italian seasonings, but it really works. And without my own spice rack, I make do with Mom’s selection. I guess not everyone collects spices like I do!
While I was preparing lunch, I went ahead and pressure cooked black beans for dinner. If I can remember to do it, it’s nice to get beans and grains cooked ahead of time. And the well-ripened avocados in the refrigerator made for awesome guacamole. When it came time for dinner, I just threw a chopped onion, red pepper, and yellow pepper in the skillet, heated the vegan refried beans, and put all the fixin’s out for some delicious fajitas!
This evening needed a cold, sweet treat! I picked up a pint of Purely Decadent vanilla bean coconut milk ice cream for us to try and woah is it delicious!! I’m not a huge fan of most soy ice creams, so I was skeptical when I bought it, but this stuff is amazing! The little guy liked it so much that everyone was comparing him to a baby bird, the way he was walk by everyone’s spoon with his mouth open. I was definitely eyeing the chocolate peanut butter flavor for next time!
What was the best meal of your weekend?