Hello! Remember me? I’m back again after my long traveling/working hiatus – just in time for Vegan MoFo! As always, I waited until the last minute to register because I wasn’t sure I’d be able to pull if off. Will I? Who knows! It’s a lot of blogging and I’m quite rusty, but let’s give it a try. No theme for me this year again, unless “Lazy MoFo” is a theme because that’s what I’m going to be doing. Recipes from other blogs or cookbooks instead of my own will be featured daily (hopefully!) and all I have to do is cook’em, shoot’em, and blog’em. And eat’em. Here we go!
Is there a homemade dessert that is easier than granita? I’ve never met one. All you have to do to make this Italian ice, is make a smoothie and then freeze it, poking and scraping it with a fork every thirty minutes to keep it from freezing in the shape of a brick. Done! That’s the unsweetened version anyway, if you want to make a more traditional granita you need to either make a sugar syrup first, or just let your fruit macerate with sugar for a while. David Lebovitz, whose recipes never let me down, explains how to make it and shares a recipe here. If you want to go with a less traditional unsweetened granita like mine, omit the sugar and skip steps one and two. You can also use coconut water or some sort of fruit juice that wouldn’t clash with the strawberries instead of plain water, and of course granita can be made with other fruits too. Peach and pineapple are particularly lovely flavors! By the way, Strawberry Granita tastes absolutely heavenly with a nice scoop of fresh mint-chip ice cream. Good ol’ vanilla ice cream will do too!
And now, as it is customary around here, I will leave you with a picture of something cute. This Uinta Ground Squirrel was squeaking something or another at us in Yellowstone National Park a few months ago. We never knew what it was saying, but it sounded pretty hostile. Happy Vegan MoFo! Are you participating?