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  • Don Lichterman
    • 6 days ago
    • 7 min read

NY Strip Steak, Creamy Lentil w/ Roasted Vegetable Bake & Bagels w/ Tomato Basil, Recipe of the Week

NY Strip Steak

Serves 4-5

Ingredients For the Steak:

  • 2 cups (500 mL) vital wheat gluten flour

  • 3 tablespoons (45 mL) nutritional yeast

  • 1 teaspoon (5 mL) sea salt

  • 1 cup (250 mL) water

  • 3 tablespoons (45 mL) dry red wine

  • 2 tablespoons (30 mL) tamari

  • 2 tablespoons (30 mL) vegetable oil

  • 1 tablespoon (15 mL) + 1 1/2 teaspoons (7 mL) tomato paste

  • 1 tablespoon (15 mL) + 1 1/2 teaspoons (7 mL) Dijon mustard

  • 1 tablespoon (15 mL) garlic powder

For the Broth:

  • 4 quarts (4 L) water

  • 1/2 cup (125 mL) tamari

  • 1/4 cup (60 mL) dry red wine 4 cloves garlic

  • 4 sprigs fresh thyme

For the Marinade:

  • 1/4 cup (60 mL) dry red wine

  • 1/4 cup (60 mL) vegetable oil

  • 2 tablespoons (30 mL) tamari

  • 1 tablespoon (15 mL) Dijon mustard

  • 1 tablespoon (15 mL) chopped fresh thyme leaves

  • 4 cloves garlic, roughly chopped

Preparation To Make the Seitan Dough:

  1. In a medium bowl, combine the wheat gluten flour, nutritional yeast, and salt. Whisk until well combined and no lumps remain.

  2. In a blender, combine the water, red wine, tamari, vegetable oil, tomato paste, mustard, and garlic powder. Blend until completely smooth.

  3. Pour the water mixture into the wheat gluten our mixture. Using your hands, mix until well combined. You do not want to see any dry patches of our left. Transfer the dough to a work surface and knead to develop the gluten. Shape the mixture into a rectangle about 6 inches (15 cm) long and 1 1/2 inches (4 cm) thick.

  4. Prepare the broth and cook the seitan dough Place the dough in a wide, large pot and add the water, tamari, red wine, garlic, and thyme.

  5. Bring to a boil, uncovered. Reduce the heat to a simmer and cook for 35 to 40 minutes. The seitan is done when the middle is no longer chewy or no longer has the texture of raw dough. It should be slightly spongy but firm to the touch. Remove from the heat and set aside until the seitan is cool enough to handle in the liquid, about 1 hour.

  6. Make the marinade In a medium bowl, whisk together the red wine, vegetable oil, tamari, mustard, thyme, and garlic.

  7. Once the seitan is cool enough to handle, remove it from the broth and cut it into 4 or 5 steaks of equal size. Lay the steaks at in a 13- × 9-inch (3.5 L) baking dish and pour the marinade over top. Flip to make sure that all sides of the steaks are covered with the marinade. Marinate for at least 1 hour or overnight. If marinating overnight, cover with plastic wrap and refrigerate.

  8. Cook the steaks Remove the steaks from the marinade and pat dry using a clean kitchen towel or paper towel. Discard the marinade. Grill, broil, or pan-fry.

To Grill the Steaks:

  1. Preheat a grill to medium-high heat and lightly oil the grill with vegetable oil by adding a little to a kitchen towel. Rub the oil on the grill to help prevent the steaks from sticking. Place the steaks on the grill and do not move them or push down, as this will cause them to burn.

  2. Cook until golden brown and sizzling, 4 to 5 minutes per side.

To Broil the Steaks:

  1. Turn the broiler on high and place the steaks on a baking sheet. Place under the broiler and cook until golden brown, 4 to 5 minutes per side.

To Pan-Fry the Steaks:

  1. Heat enough vegetable oil in a sauté pan over medium-high heat. Cook until golden brown and sizzling, 4 to 5 minutes per side.

Doug McNish - Vegan cuisine is exploding in popularity around the world, and now more than ever, people are adopting a plant-based diet or vegan lifestyle. Not only can you thrive eating a healthy plant-based diet, but also you can now enjoy all those familiar comfort food dishes that you have been craving. In The Classics Veganized, you will find over 120 drool-worthy dishes that reinvent classic comfort foods with a modern spin. Standout vegan dishes that no one would know are meatless! Start with appetizers, like Crispy Mushroom Calamari, Cheesy Tex-Mex Quesadillas, and Boneless Wings, because really, is there any other way to kick-off a meal? You will find lots of hearty mains like Hickory Smoked Ribs, Chickpea Pot Pie, Home-Style Meatloaf, White Widow Mac and Cheese, and Shepherd's Pie. Round out dishes with sides and salads like Buttermilk Onion Rings, Creamy Caesar Salad, and Twice Baked Vegan Taters. Weekend brunch is a must with Buttermilk Blueberry Pancakes, Breakfast in Bed Scones, Quiche Lorraine, and Sunny Side Up Vegan Eggs with Yolks. Easy-to-make vegan desserts put the finishing touch on any meal. Classic desserts like Chocolate Fudge Cake with Buttercream Frosting, Soft and Chewy Chocolate Chip Cookies, and Pineapple Upside Down Cake are a breeze to throw together with basic ingredients. The Classics Veganized also includes recipes to make your own vegan pantry staples and condiments from cheeses and butters to dressings and sauces.

Creamy Lentil and Roasted Vegetable Bake

8 servings

CASSEROLE 1 medium head of cauliflower, cut into florets 3 cups peeled and chopped butternut squash 1 large sweet potato, peeled and chopped 3 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground black pepper 1 large sweet onion, diced 6 garlic cloves, minced 12 ounces (1½ cups) French green (Puy) lentils 4 cups low-sodium vegetable broth or water Small handful of thyme sprigs 4 tablespoons tahini 2 tablespoons yellow or white miso paste 2 tablespoons balsamic vinegar Chopped Italian flat-leaf parsley, for serving

CASHEW CREAM 1 cup raw cashews, soaked 1 hour in boiling water 2 garlic cloves 2 tablespoons nutritional yeast 1½ tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper

CRISPY PINE NUT TOPPING 1 tablespoon extra-virgin olive oil ½ cup panko bread crumbs ½ cup pine nuts


1. MAKE THE CASSEROLE: Preheat the oven to 400°F. Toss the cauliflower florets, butternut squash and sweet potato with 1½ tablespoons of the olive oil; season generously with salt and pepper. Transfer the vegetables to sheet trays and roast, tossing once, until they are browned and soft, 25 to 30 minutes. Lower the heat to 350°F.


2. While the vegetables are roasting, pour the remaining 1½ tablespoons olive oil into a large, deep skillet or Dutch oven and heat over medium heat. Add the diced onion and cook until lightly browned, 5 to 7 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes.


3. Add the lentils, vegetable broth and thyme sprigs to the skillet. Bring to a boil, then reduce to a rapid simmer. Simmer until most of the liquid is absorbed and the lentils are tender but still al dente, 25 to 30 minutes. Season with salt and pepper to taste.


4. Remove the thyme sprigs from the lentils and stir in the tahini, miso paste and balsamic vinegar.


5. MAKE THE CASHEW CREAM: While the vegetables are roasting and the lentils are cooking, add the drained cashews, garlic, nutritional yeast, lemon juice and ½ cup plus 2 tablespoons water to the bowl of a high-powered blender. Season with salt and pepper, and blend until smooth and creamy. Alternatively, you can prepare the cashew cream up to two days in advance.


6. Layer the roasted veggies and cooked lentils in a 13-by-9-inch or 3-liter casserole pan. Drizzle the cashew cream on top and bake for 20 minutes at 350°F.


7. PREPARE THE CRISPY PINE NUT TOPPING: Meanwhile, heat the olive oil in a nonstick skillet over medium heat. Add the panko bread crumbs and stir until beginning to brown, about 3 minutes. Transfer to a bowl, cool slightly and then stir in the pine nuts.


8. Sprinkle the pine nut mixture over the casserole and then place the dish under the broiler for a few minutes until the topping is golden (keep a careful watch, as pine nuts can burn easily). Allow the casserole to cool for 5 minutes before serving. Garnish with chopped parsley.

Bagels with Tomato and Basil

Perfect Breakfast Bagels with Tomato and Basil

Ingredients

  • 1 "Everything" bagel

  • 3 heaping tablespoons your fave homemade vegan cheese* (or vegan mayo)

  • 1 large, juicy tomato

  • 1/4 cup finely chopped basil leaves

  • Flaked salt, to taste

  • Black pepper, to taste

  • Splash of balsamic

  • Drizzle of extra virgin olive oil

  • Fresh marjoram leaves

  • Fresh thyme leaves

Preparation

  1. Toast your bagel lightly. Spread on your vegan cheese or mayo. Add your chopped basil leaves. Slice the tomato thinly and arrange the slices on top. Add salt, pepper, and -- if using -- the balsamic, olive oil, marjoram and thyme. ENJOY

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life (thisrawsomeveganlife.com), and best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at veg expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the xwməθkwəy̓əm (Musqueam), Sḵwx̱wú7mesh Úxwumixw (Squamish), and səl̓ilwətaɁɬ (Tsleil-Waututh) First Nations. Em uses they/them pronouns as they are a non-binary and gender non-conforming person.

Recipe of the Week is brought to by the Sustainable Action Network (SAN)
"Corporations Are People, My Friend."

Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

CORPORATE RESPONSIBILITY
ANIMAL RESCUES WELFARE, CRIMES & ABUSE
PROTECT OUR WILDLIFE

  • Don Lichterman
    • Oct 10
    • 4 min read

Recipe of the Week is Lobster Mushroom Bisque & Soft Tacos!

Shiitake Mushroom Soft Tacos

Ingredients

  • 4 cups chopped shiitake mushrooms

  • 3 tablespoons coconut oil

  • 1 bunch cilantro

  • 5 large or 9 small tomatillos

  • 2 limes

  • 2 ripe avocados

  • 1 white onion

  • 3 cloves garlic

  • 2 jalapeños

  • Coconut yogurt, for garnish

  • 1 package of soft tortillas

Preparation

  1. Chop the vegetables, starting with the mushrooms. Wash and dice them to desired size. Wash the cilantro, separating about 1 cup and dumping it into a blender – chop up another half cup for garnish

  2. Peel the tomatillo, wash the stickiness off each fruit and pop them into the blender.

  3. Peel the garlic and the onion. Halve the onion, adding half to the blender and dicing the other half for garnish.

  4. Turn the broiler on high. Place one jalapeño on a cookie sheet and broil, turning every few minutes to ensure it doesn’t actually burn – just blackening the skin. Once the jalapeño is soft and the skin has browned/blackened, halve it then toss it into the blender.

  5. Pulse the blender until a chunky salsa forms, transfer to a serving bowl reserving about 1/2 a cup for the guacamole.

  6. In a large pan or sauce pot, cook the mushrooms and the coconut oil over medium heat until soft.

  7. Halve both avocados, scooping out their flesh into a large molcajete or sturdy bowl. Mash until smooth but still slightly chunky. Add in the reserved salsa verde, season with salt and a squeeze of half a lime. Season to taste. Top with sliced raw jalapeno and chopped cilantro if desired.

  8. Gently heat the tortillas in the oven turned on to 300°F in a tortilla warmer, or wrapped in foil.

  9. To assemble, arrange the tortillas on a plate, scooping first the mushroom filling, a dollop of coconut yogurt, some of the diced white onion. and a sprinkling of chopped cilantro.

Shanna Laychuk Dairy-free desserts and meat-free dinners that never skimp on flavor. Shanna Jade is a healthy food advocate, passionate about creating a sustainable relationship with food through the use of wholesome, organic ingredients. Her work is regularly published on various health conscious websites, as well as on her own website Kiss My Bowl. She writes inspired vegan and vegetarian recipes while sharing tips and tricks to keep her readers feeling great about the foods they eat and the means in which their meals are prepared.

Lobster Mushroom Bisque

  • Dairy Free

  • Gluten-free Recipes

  • Grain Free Recipes

  • High Fiber

  • No Refined Sugar

  • Soy Free

  • Sugar Free / Low Sugar

  • Vegan

  • Wheat Free

Calories - 291 - Serves - 4 - Cooking Time - 30 Ingredients

  • 1 cup cashews, raw (soaked for at least 3 hours)

  • 1 cup vegetable broth

  • 1 tablespoon kelp powder

  • 1 tablespoon cornstarch

  • 1 tablespoon olive oil

  • 1 shallot, minced

  • 1/2 cup carrots, diced

  • 1/2 cup celery, diced

  • 3 garlic cloves

  • 3 tablespoons tomato paste

  • 4 cups vegetable broth

  • 1 cup white wine

  • 2 cups dried Lobster mushrooms (soaked)

  • 1 teaspoon smoked paprika

  • 1 teaspoon thyme

  • 1/4 teaspoon cayenne

  • 1 bay leaf

  • Salt and pepper to taste

Preparation

  1. After soaking cashews for 3 hours or up to overnight, add them to a blender with 1 cup of vegetable broth, kelp powder, and cornstarch. Blend until smooth this will take a few minutes. Set aside. Start soaking the Lobster mushrooms, soak for a few minutes until they are soft.

  2. In a large soup pot, add olive oil and heat on medium. Add the shallot, garlic, celery, and carrot to the pot and cook for about 3 or 4 minutes until they begin to soften.

  3. Add the tomato paste and stir into the vegetables. Add the broth, wine, cashew cream mixture, softened mushrooms and all the seasonings. Bring to a soft boil, then reduce to low heat and cook for about 10 minutes to develop flavor and finish cooking everything.

  4. At this point you can purée some of the soup either with an immersion blender, or by putting about half the soup in the blender, puréeing, then returning to the pot. You don’t want to purée it all unless you don’t want any texture and want it completely creamy.

  5. Add salt and pepper to taste and adjust flavoring as you need it. Serve immediately.

Lauren Hartmann Plant-based comfort food everyone can appreciate and fall in love with Lauren is a classically trained pastry chef and vegan. She is inspired every day by the beauty and artistry of food. She is obsessed with proving to herself that she can make anything vegan. Her mission is to show the world how easy it is to live cruelty-free, by creating plant-based recipes everyone can appreciate and fall in love with. Food is her life, seriously, she doesn't stop thinking about food.

Recipe of the Week is brought to by the Sustainable Action Network (SAN)
"Corporations Are People, My Friend."

Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

CORPORATE RESPONSIBILITY
ANIMAL RESCUES WELFARE, CRIMES & ABUSE
PROTECT OUR WILDLIFE

  • Don Lichterman
    • Oct 1
    • 6 min read

Oyster Mushroom Scallops, Jalapeño Poppers & Blackberry Lavender Ice Cream are Recipe(s) of the Week

Oyster Mushroom Scallops With Pesto Pasta and Smoked Tofu Bacon

Serves 4 - Cooking Time 20 Ingredients For the Oyster Mushroom Scallops:

  • 6-8 King Oyster mushrooms

  • 2 teaspoons vegetable stock powder, dissolved in water

  • 1 tablespoon white cooking wine

  • 1 tablespoon nori seaweed flakes or dulse flakes

  • A splash of lemon juice

For the Smoked Tofu Bacon:

  • 8 ounces extra firm tofu, smoked or regular

  • 1 tablespoon tamari or soy sauce

  • 1 1/2 teaspoons liquid smoke

  • 1 teaspoon maple syrup

For the Pesto Pasta:

  • 1/3 cup pine nuts

  • 1/3 cup nutritional yeast

  • 2/3 cup olive oil

  • 2-3 garlic cloves, minced

  • 1 or more large handfuls of basil

  • 4 servings fettuccine pasta, gluten-free if needed

Preparation To Make the King Oyster Mushroom Scallops:

  1. Cut the mushrooms into slices approximately 1-inch thick. If you want all the pieces to look like real scallops, remove the cap and lowest, pointed part of the foot and save them for another recipe.

  2. Combine the other ingredients in a bowl, crumbling the nori seaweed into pieces if necessary, and mix well.

  3. Add the mushrooms slices and toss to coat them all. Marinate for 1 hour, flipping the slices after 30 minutes.

To Make the Smoked Tofu Bacon:

  1. Cut the tofu into smallish cubes or your preferred shape.

  2. Mix the three marinade ingredients in a bowl.

  3. Add the tofu, stir and marinate for 30 minutes or more.

To Make the Pesto Pasta:

  1. Dry roast pine nuts in a frying pan.

  2. Mix all ingredients in food processor.

  3. Bring a pot of water to a boil and add your pasta.

  4. Remove the tofu from the marinade and fry until slightly crispy on the outside.

  5. Remove the mushroom slices from the marinade and pan fry in oil over medium-high heat. Flip after about 5 minutes, making sure both sides get some color.

  6. Drain the pasta and toss with the pesto.

  7. Top with the "scallops" and "bacon" and optionally, some vegan Parmesan-style cheese.

Chris Bartis Veganized traditional dishes and desserts from all across the globe and new, exciting culinary creations. Hi, I’m Chris, the guy behind Planticize. After being vegetarian for nearly 20 years, I finally went vegan in 2014! I enjoy eating, cooking, photography and travel. I’ve lived in three different countries, so my tastes are pretty eclectic. I love to planticize traditional dishes and create new and exciting ones, too! I think that going plant-based is the best for everyone and everything, and I strive to make food that looks and tastes great!

Jalapeño Poppers

Prep Time: 20 mins - Cook Time: 20 mins - Serves 6 to 8

Jalapeño Poppers Recipe Ingredients - You only need a few simple ingredients to make this easy jalapeño poppers recipe:

  • Jalapeños, of course! Look for medium-large peppers so that you can fit a good amount of filling in each of the jalapeño poppers.

  • Greek yogurt – It steps in for the traditional cream cheese. I love its tangy flavor inside the spicy peppers!

  • Cheddar cheese – Along with the yogurt, it makes the filling rich and creamy. It adds nutty, salty flavor, too!

  • Garlic, chives, and onion powder – They pack the filling with sharp, savory flavor that’ll keep you reaching for one jalapeño popper after another.

  • Smoked paprika – It gives the poppers a slight smoky kick. No need for bacon here!

  • Panko bread crumbs – For crunch! I drizzle them with a little olive oil before baking so that they get nice and brown in the oven.

  • And sea salt – To make all the flavors pop!


These easy baked jalapeño poppers are a delicious appetizer or game day snack! Instead of a traditional cream cheese filling, they're stuffed with a creamy, tangy mix of Greek yogurt, cheddar cheese, garlic, and chives.

Ingredients

  • 12 jalapeño peppers

  • 1 cup thick whole milk Greek yogurt*, (see note)

  • ¼ cup grated cheddar cheese**, (see note)

  • 3 tablespoons chives, divided

  • 2 garlic cloves, grated

  • ½ teaspoon onion powder

  • ½ heaping teaspoon sea salt, more for sprinkling

  • ⅛ teaspoon smoked paprika

  • 6 tablespoons panko bread crumbs

  • Extra-virgin olive oil, for drizzling

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • Slice the jalapeños in half and remove the seeds and ribbing. Note: You might want to use rubber or disposable plastic gloves when working with these spicy peppers.

  • In a small bowl, combine the yogurt, cheese, 2 tablespoons of the chives, garlic, onion powder, salt, and smoked paprika, if using. Fill the jalapeño halves with the yogurt mixture, sprinkle with panko, drizzle with olive oil and bake for 15 to 20 minutes or until the peppers are tender and the topping is golden brown. Remove from the oven and garnish with the remaining chives.

Notes *Note: Some brands of yogurt are thicker than others. For this recipe (since we're trying to replicate cream cheese) use thick yogurt such as FAGE, Chobani, or the Trader Joe’s brand. **Note: Grate the cheese using the small holes on a box grater.

Love and Lemons Hello, we're Jeanine and Jack. We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.

Blackberry Lavender Ice Cream

Ingredients

  • 2 cans full-fat coconut milk

  • 1/2 cup raw sugar or maple syrup

  • 2 tablespoons cornstarch (or 1 tablespoon arrowroot starch)

  • 2 tsp vanilla extract

  • 1/2 tablespoon sea salt

  • 2 tablespoons lemon juice

  • 1 heaping cup frozen blackberries

  • 1/2 cup water

  • Fresh lavender

Preparation

  1. If you are using an automatic ice cream machine, prior to preparation, make sure that the machine’s ice cream bowl has been freezing for at least 24 hours. It should be completely frozen solid. Also, shake the coconut milk cans very well, the contents will need to be incorporated.

  2. Pour blackberries, water, and lemon juice into a small sauce pan and set on high temperature. After about 5 minutes the berries will begin to break down and create a sauce. Continue to cook on high for another 15 minutes or until the mixture has created a jam-like consistency. Remove from heat. Once the blackberries have cooled, pour into a blender and blend until smooth. You may need to add another 1/4 cup of water, depending on how thick the mixture is.

  3. Using a sieve (or mesh strainer) separate the seeds from the blended mixture. You can discard the seeds and the blackberry mixture should now be smooth.

  4. Heat 1 1/2 cans of coconut milk in a large pot over low heat.

  5. In a small bowl or measuring cup, combine remaining 1/2 can of coconut milk with starch. Stir and allow to sit for 5 minutes.

  6. Stir starched mixture into warmed coconut milk mixture. Add in sugar and stir. Allow to cook until mixture has become thick, almost pudding-like. This takes about 20-30 minutes. You will know that it is the right consistency when the mixture stays on the mixing spoon for a few seconds without dripping off.

  7. Remove from heat and stir in vanilla. Pour mixture into a glass bowl and add the blackberry mixture. Stir until well combined. Cover, and allow to cool in the refrigerator for at least 3 hours, but preferably overnight.

  8. Once mixture is cool, use with ice cream maker as per manufactures instructions. If it churns too much it gets icy so be sure to keep an eye on it. While its churning, add in a sprinkle of fresh lavender, I use a little over 1 tablespoon.

  9. Now, remove the ice cream from the machine and pour into scooping pan, such as a loaf pan shown in the picture.

  10. Using a spoon, swirl blueberry mixture into ice cream. You may not use all of it but put as much as you desire.

  11. Cover the pan and freeze for another 2-3 hours. If you have the time to stir it every hour, it will help it to remain super creamy.

  12. Remove from freezer, allow to thaw for a couple of minutes, and serve.

Melissa Haithcoc Melissa is a Southern girl who learned that traditional southern foods weren’t doing her body any good and decided to make a change. Now, she’s a plant-based lifestyle enthusiast who has a passion for teaching people how to fuel their bodies with the world’s healthiest foods. When she’s not in the kitchen, she spends most of her time with her husband traveling, riding bikes, working out, exploring, gardening and doing everything she can to find true joy in life. As a blogger, photographer, writer, recipe developer, stylist, and speaker, Melissa is on a mission to make hearts happy and healthy everywhere.

Recipe of the Week is brought to by the Sustainable Action Network (SAN)
"Corporations Are People, My Friend."

Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

CORPORATE RESPONSIBILITY
ANIMAL RESCUES WELFARE, CRIMES & ABUSE
PROTECT OUR WILDLIFE

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