It’s frozen treat day! *happy dance*
I was feeling a little fruity again today, so I made some instant raspberry “ice cream” and topped it with some mixed berries (blueberries, raspberries, blackberries and strawberries).
I don’t have a recipe for this one. It was a major wing-it job. I took some frozen banana slices (about 1 banana) and a bunch of raspberries (about twice as much as the banana), and ran them through the food processor until they became a dark pink thick (but chunky) cream. Then I poured some silk soymilk through the food processor’s chute until it had the consistency of soft serve. I also added just a tiny bit of brown rice syrup for a little extra sweetness.
Moving on to the quinoa paella. It’s not quite a paella, but it’s a close cousin. It’s a pae-ish. I got the idea for this from two different blogs: the Quinoa Vegetable Paella from Fat Free Vegan Kitchen, and the Everything But The Kitchen Sink Burritos from Small Space Sweets. I gathered all the veggies that were in the fridge and needed to be used up before they went bad, sauteed everything in a little olive oil, added one part quinoa and two parts vegetable broth, and cooked (covered) for about 15 minutes. We had the quinoa paella with roasted asparagus and sweet potato hash. Much like the pae-ish, calling plain shredded and sauteed sweet potatoes a “hash” is a stretch, but if I call it “Sweet Potato “Hash-ish” like the “pae-ish”… things could get dangerously confusing!