…or would that be “Banana Split Foster”? Either way, it tasted fantastic! The inspiration for making this decadent treat was the So Delicious Butter Pecan Almond Milk Ice Cream in my freezer.
The generous folks at So Delicious recently sent me two huge boxes full of their new almond milk products including regular and vanilla almond milk (with lots more protein than other brands); adorable little almond milk mini ice cream bars (the Mocha Almond Fudge Bars are beyond amazing); and several flavors of their almond milk ice cream.
After sampling the Mocha Almond Fudge bars, I know we’d love the ice cream by the same name. The vanilla and chocolate almond milk ice creams were also outstanding and very rich tasting. There were, however, two stand-out flavors that I knew deserved special treatment to fully appreciate.
The first was the Cherry Amaretto. As soon as I saw it I knew I had to transform it into an ice cream cake. As it happened, I needed a special dessert for company that weekend, so I partially melted the gorgeous pink ice cream (with huge pieces of real cherries throughout) and spread it into a springform pan lined with a chocolate cookie crumb crust. I then refroze it and served it for dessert drizzled with melted chocolate. Our friends couldn’t stop raving about it. (sorry I didn’t get a photo…)
Then came the Butter Pecan, which happens to be Jon’s favorite ice cream flavor so I decided to use it to make one of Jon’s favorite desserts: Bananas Foster. I served it in banana split dishes and added extra pecans to the dark rum sauce. It was a sublime lovefest of rum-braised bananas and pecans over the most amazing butter pecan almond milk ice cream.
A huge thanks to So Delicious for sending me these wonderful products to sample. If you see any of these new almond milk treats at the store, try them for yourself. Like the name says, they are “SO Delicious”!
Late-breaking news: I’m thrilled to announce that today I am the “friend” on the “Fridays with Friends” feature on Allison’s Gourmet Sweet Talk blog. I hope you take the time to read the interview. Allison asked me lots of great questions. You can read my tips for going vegan, find out how I decide what to write, and lots more.
PLUS…while you’re there you can enter to win a copy of Quick-Fix Vegan. Now for the really fun part: the comment you’re asked to leave to enter the cookbook giveaway is to suggest a theme for my next cookbook. Who knows, not only might you win a copy of my latest cookbook…you might also be the inspiration for a future cookbook!
Even if you already have a copy of Quick-Fix Vegan, enter the giveaway — if you win, you can always pass it on to a friend — and I’d love to hear what theme you’d pick for a new book!
To clarify: the cookbook giveaway is on the Allison’s Gourmet blog site (via the above links) — not on this site. Good luck!
If you like lots of hot sauce, you can double up on that part of the recipe (it freezes well, too).
- 1 head cauliflower
- 1 pizza dough
- 1/2 cup cooked white beans
- 1/4 cup vegan mayonnaise
- 2 tablespoons cider vinegar
- 2 tablespoons finely minced parsley (optional)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 1/3 cup Frank’s Red Hot Cayenne Pepper Sauce
- 1/4 cup Earth Balance
- 1 tablespoon rice vinegar (optional)
For those of you who don’t follow me on Facebook (where I already shared this), I wanted to show you what I made in my new slow cooker recently: “double-duty seitan.”
Basically, I wanted to make a pot roast type meal, but with smaller chunks of seitan and I also wanted to make a large piece of seitan that I could freeze for later use. To do this, I simply cut half the batch of seitan into small chunks to simmer right in with the veggies and then I placed the remaining large piece of seitan on top of the other ingredients to let it steam-cook in the slow cooker. When everything was cooked, I set aside the large piece to cool (and then later wrapped and froze it) and we had the rest for dinner — with leftovers. I used the slow cooker pot roast recipe from Vegan on the Cheap.
As for the slow cooker itself, it’s the Hamilton Beach model that can be used on the stovetop, which will be great if I want to saute some ingredients for a few minutes before slow cooking, or if I want to reduce liquid at the end. I’ve only used it a few times, so I can’t give a full report, but it seems to work just fine so far. I got it to replace my large Crockpot SmartPot, that turned out not to be so smart after all — it never got about “warm.” The company replaced it with a new one — that had the same defect! So I decided to switch to Hamilton Beach (I have a 4-quart Hamilton Beach forever that I love).
Not sure what’s up with the SmartPot — several of the recipe testers for my upcoming slow cooker book have them and they work fine. I too had one that worked great for many years until the insert got a hairline crack in the bottom and I had to replace it. It went downhill from there.
What kind of slow cooker do you have? Does it have any “quirks” or does it do the job well?