Vegan Chocolate Mint Chip Ice Cream

As if the holidays themselves weren't bad enough, my ice cream maker has been overdrive over the last few weeks.

I've spend hours at the gym and logged many miles in my running shoes.

Just so I can eat and make way too much ice cream.

My most recent attempts?

You might call it unusual. Peculiar.

Some may even call it disgusting.

But no joke? I call it delicious.

Mint Chip with Kale Ice Cream

photo by Jessica Y.

Minty. Delicious. And totally vegan.

    4 or 5 cups of fresh kale
    1 cup vanilla soymilk
    1 block of silken firm tofu (12.3 oz)
    1/2 cup sugar
    1 teaspoon mint extract
    1/4 cup mild flavored oil (vegetable is fine)
    1/2 cup vegan chocolate chips

1. Rinse kale leaves and squeeze dry.  Tear them into bite sized chunks and put into blender.

2. Pour soymilk into blender and blend the mixture until smooth and green.

3. Add tofu and sugar to mixture in blender then blend until smooth.

4. Add mint extract and oil then again blend until smooth.

5. Taste your mixture and add additional sugar and/or mint in small increments to suit your taste. Then blend again.

6. Chill mixture until you're ready to freeze it.

7. Pour mixture into your ice cream maker and make ice cream via your machines instructions.

8. Add chocolate chips when the mixture is about slushy consistency. (I use a bowl that's stored in the freezer and added chocolate chips about 10 minutes into mixing process)

9. When it's the desired consistency, scoop into a bowl and enjoy!!

Vegan Avocado Pasta Sauce

A student walked into my classroom yesterday and asked me if I wanted to buy some avocados. He then proceeded to pull about seven avocados out of his pockets and place them on my desk.

Yes, for real, this happened. At a high school. In San Diego.

Slightly dumbfounded, I just looked at them, as they nonchalantly rolled around on top of my calender. I looked back and forth a few times, from the student, to the fruit. From the fruit to the student. And finally, managed to piece together a response that I didn't have any cash on me... But thanks for thinking of me.

He quickly snatched back up the avocados, deftly sliding them back into his pockets, but paused about halfway through the process. He narrowed his eyes. He looked at my slyly.

"I guess I could give you two... For free. As a sample," he said. "And if you like the product, you can buy some the next time I offer."

I nodded in agreement, still not sure if all of this was really happening, in my classroom, at that very moment.

Without saying anything else, he placed two avocados back on my desk, winked at me, and walked out the door.... Only to come back about 45 seconds later, because he forgot his backpack, his history book and his jacket on his desk. But then he left again. And I breathed a huge sigh of relief.

And I did a happy dance on the inside. Because I had seen this recipe for an avocado pasta that I had been dying to try... But my efforts to save $$ and lose LBS had left me with planned menus through the end of the week and I knew there was no time for a trip to the store.

But if life gives you avocados, make... pasta sauce? (I know guacamole is probably the logical response, but this is just as good!)

Added bonus: this is VEGAN!

Avocado Pasta Sauce

adapted from Baking Serendipity

• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• the juice of half a lemon
• 1 avocado, pitted and peeled
• 1 handful spinach
• freshly ground black pepper, to taste
• 1 tsp dried basil
• 1 tsp italian seasoning
• 1 tbsp italian dressing
• whole wheat pasta

1. Place all of the items in a food processor or magic bullet. Blend until smooth. Salt and pepper to taste.
2. Dollop ontop of whole wheat pasta. Stir to coat. Enjoy.