Thanks to everyone who entered the drawing for “The Complete Idiot’s Guide to Smoking Foods,” by Ted Reader. (Yes, Reader.)
The winner is Eileen Kozuch. I’ll pop it in the mail today.
If you are not Eileen Kozuch, you are eligible to enter the drawing for “Vegan a la Mode: More Than 100 Frozen Treats for Every Day of the Year,” by Hannah Kaminsky. It’s full of recipes for “ice cream” with no dairy. The pictures make the treats look scrumptious. Some are kind of complicated, but not all of them. For example, Super-Simple Chocolate Kefir Ice Cream.
The recipe introduction reads “Tangy and tart like frozen yogurt, but with a deep cocoa kick, this probiotic power snack is as easy as picking up a whisk.”
There’s more, but you get the gist. Here’s the recipe, which I think I might try making for my dairy-intolerant son.
By the way, I’ve seen kefir in Wegmans’ natural food section. It’s a fermented milk-like drink that can be made from any kind of milk, including cow, goat or sheep, coconut, rice or soy.
It’s said to help digestion. I hope it helps my chocolate craving.
SUPER-SIMPLE CHOCOLATE KEFIR ICE CREAM
2 1/2 cups plain coconut kefir (You can substitute 2 cups vegan yogurt or sour cream, plus 1/2 cup plain nondairy milk.)
1 cup natural cocoa powder
3/4 cup agave nectar (Available at the Whole Foods Cooperative and elsewhere)
1/4 teaspoon salt
1. Whisk everything together vigorously until smooth and chill, if not already cold.
2. Churn in an ice cream maker according to manufacturer instructions. Transfer the finished ice cream to an airtight container and let further solidify in the freezer for at least 6 hours before serving.
– “Vegan a la Mode,” by Hannah Kaminsky
To enter the contest, send e-mail to firstname.lastname@example.org. Please include your NAME, MAILING ADDRESS and TITLE OF THE BOOK you want.