Monday, July 5, 2010
A Thirty-Second, Three Ingredient, Sugar-Free Dessert (For Real)
It's getting hot in here. So take off all your clothes. But, you know, only if you're reading this in the comfort of your own home. Or the home of someone who doesn't mind if you walk around naked.
It's boiling here in Ottawa. And in many other cities, Twitter tells me. I spent most of Sunday in our backyard hammock in the shade, eating vegan ice cream, finishing Mary Tyler Moore's biography (mediocre), and starting The Brief Wondrous Life of Oscar Wao (excellent). While lying there I was thinking about how finding a good non-dairy ice cream is kind of like being on one of those dating reality shows like The Bachelorette. All options seem very attractive initially. But with prolonged exposure, some of them turn out to just not be right for you. Some may even make you physically queasy (I'm sorry Organic Rice Divine, can we still be friends?) Eventually, you'll know which one is right for you. My two-hour long finale (set in Tahiti, please) would feature me making the agonizing decision between So Delicious Coconut Milk Vanilla Bean and this home-made banana-strawberry soft serve. It would be the classic battle between the well-turned-out, conventionally attractive, classy option, and the rough-around-the-edges, wholesome, sincere type. And, as we all know, wholesome and sincere usually wins. This case is no exception.
Recipes for banana soft serve are a bit ubiquitous in the vegan blogging world. So much so that I wasn't initially even going to bother with this post (but then everyone would have missed that wonderful Bachelorette analogy!) However, I know that I have lots of readers who aren't vegan and probably don't spend their free time trolling vegan blogs. So, if you're tired of banana soft serve recipes you can just skip to the end of this post for more potentially off-topic rambling.
Still with me? Good. Because this is a ridiculously easy dessert that doesn't need any sugar added and doesn't require a fancy ice cream maker, just a basic food processor. It is remarkably versatile. And, as my post title suggests, it takes approximately 30 seconds to make.
Strawberry Banana Soft Serve
2 large, ripe (but not brown), frozen bananas
1/2 cup strawberries
3 tbsp almond milk or soy milk
Place frozen bananas in food processor and process until they are smooth.
Add strawberries and pulse until they are combined with the bananas.
Add the milk one tablespoon at a time, processing while you add. You may need slightly more or slightly less than the 3 tablespoons. It depends on how frozen your other ingredients are and just how soft you'd like your soft serve to be.
When the mixture is your desired consistency, spoon it into a bowl, top with coconut (if you are so inclined) and eat it up.
Makes two servings.
-Some people make this without the strawberries and almond milk, which seems to work just as well. Me, I don't like the overly banana-y taste of it without the extras. Any flavourings would work just as well, I imagine. Like raspberries, or blueberries. Or chocolate.
-Speaking of reality television, does anyone have anything to say about Top Chef yet? I liked the school lunch episode best so far, but otherwise I'm finding it too early to love or hate anyone or anything in particular.
-I'm reading this Wednesday at Irene's Pub as part of an event called Blog Out Loud. Lots of local bloggers will be on hand to read short posts from their blogs. If you are a local reader and are able to make it, please come and introduce yourself. Just a word of warning, though, I am a bit awkward and spazzy in read life. Not that you could tell that from my writings here or anything...
p.s. Happy Fourth of July, lovely Americans.
This Time Last Year: Birthday Burritos for The Man of Science (surprisingly the same dinner he requested THIS YEAR for his birthday.)