For dinner tonight we had
gumbo z'herbes, made with kohlrabi greens, carrot greens, kale, callaloo (amaranth) and beet greens. I used
this (apparently inauthentic) recipe. I liked it, but I think the spices were a bit off, or it was missing something. Still, pretty good. We had it with
Chesapeake tempeh cakes from
Vegan Brunch, which I thought were just okay (but I made a few substitutions -- for instance, I didn't have enough panko -- so they deserve another try, I think).
For dessert we had grape nuts ice cream. It was really good! Apparently
grape nuts desserts are a
New England thing. I used
this recipe, though I didn't add cinnamon and did add a caramel swirl (inspired by
what I read about the brown bread ice cream at a shop called
Scoops in LA).
I used one cup of
mimiccreme, and two cups of oat milk. Since the recipe called for all cream, I added a bit of xanthan gum to thicken the mixture up slightly. I added more sugar than the recipe called for, because I wanted more of a contrast with the slightly bitter caramel, but it ended up a bit too sweet. (The caramel sauce recipe is from
The Perfect Scoop. I made 1/3 of the
salted caramel sauce recipe, replacing the cream with mimiccreme.)
For dessert we had grape nuts ice cream. It was really good! Apparently grape nuts desserts are a New England thing. I used this recipe, though I didn't add cinnamon and did add a caramel swirl (inspired by what I read about the brown bread ice cream at a shop called Scoops in LA).
I used one cup of mimiccreme, and two cups of oat milk. Since the recipe called for all cream, I added a bit of xanthan gum to thicken the mixture up slightly. I added more sugar than the recipe called for, because I wanted more of a contrast with the slightly bitter caramel, but it ended up a bit too sweet. (The caramel sauce recipe is from The Perfect Scoop. I made 1/3 of the salted caramel sauce recipe, replacing the cream with mimiccreme.)
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