Chow Vegan

Why am I drinking a root beer float in November? Because it was a nice balmy 85 degrees here a couple of weeks ago!

And in the freezer, I recently got in pints of the new Purely Decadent coconut milk ice cream straight from the manufacturer just waiting to be sampled. I decided on “Vanilla Bean” for the first taste test – the most basic of all ice cream flavors.

From the very first bite, it’s amazing. So smooth and creamy with a hint of coconut. So soft and rich. It’s everything ice cream should be and more – vegan, soy-free and dairy-free. The only downside is if you don’t care much for coconut, then you’re out of luck.

After that first taste, I just had to make a root beer float. Making one couldn’t be simpler – scooping coconut milk ice cream is much easier than soy-based ice cream. It doesn’t seem to freeze into such a hard block; it’s so much softer.

Starting with a bit of root beer in the glass, add the ice cream next. Then slowly pour root beer over the ice cream, be careful not to let the foam spill over the top of the glass.

For a nice frosty mug, run water over the glass and stick it in the freezer for 10 minutes. Make sure it’s a glass mug, otherwise it could crack and then it’ll be no root beer float for you.

I’ve been drinking Odwalla’s Superfood for years, so I’m no stranger to green drinks. But I didn’t think to make my own until I saw a green smoothie on VeganTickles blog awhile back. With that bright green color, I’ve been meaning to try it and finally got around to it.

I made some changes to the recipe – I used soymilk instead of water and grapes instead of the pineapple because that’s what I had in the fridge. It came out delicious, taste just like a smoothie.

I know some people make a yucky face when they see the green. Maybe they think it tastes like green vegetables. It doesn’t.

It’s very light and refreshing and very nutritious. The trick is to make sure you have enough of the other ingredients so you don’t have a strong vegetable taste.

Would you be more willing to try it if it was in a funny green cup? Yes, yes?

Green Smoothie
Makes about 2 2/3 cups
2 bananas, sliced into rounds and frozen
4 green kale leaves
1 cup soymilk
1/2 cup grapes

Separate the kale leaves from the stem, wash and tear into smaller pieces. Combine everything in a blender. Blend until smooth.

In the summer, I practically live on smoothies. On especially hot days, I don’t even bother with niceties such as a straw. I just chug-a-lug it for an immediate cool-down. I like to freeze the fruit I’m using so I don’t have to use ice cubes but it’s still nice and cold.

One thing about blueberries though – always make sure to brush or at least check your teeth before leaving the house. It’s not a pretty sight to be talking to someone with blueberries specks all over your mouth.

Blueberry Banana Smoothie
Makes about 16 ounces

1 banana, peeled, sliced and frozen
1/2 cup unsweetened soy milk
6 ounces vanilla soy yogurt
1/2 cup frozen blueberries
Dash of cinnamon (optional)

Toss all of the ingredients in a blender, blend until smooth and creamy. Serve immediately.