DDD #98 – The Chucky Panel at Texas Frightmare Weekend 2018

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch the panel.

2-Ingredient Vegan Persimmon Ice Cream – Made in the Blender

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I bought persimmons because they are in season & they are beautiful & I wanted to create something amazing from them.  Then – they sat on my counter, judging me, for several days and then began to pass their peak of ripeness.  Not wanting to just let them rot – I Googled for recipes & saw this picture – below – from Snapguide.

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The recipe boasted only two ingredients and, better yet, required the persimmons be frozen.  Freezing them allowed me to store them indefinitely & stop their ripening process – so I could use them whenever I was ready.  I was ready today.

So – I busted them out of the freezer – peeled & cubed them – and blended them with a can of full-fat coconut milk.  I was certain I was going to need sugar – but I didn’t!  And this stuff IS INSANELY DELICIOUS!  It took ten minutes to make & only a blender!   Just incredible!  I cannot recommend it highly enough!  And look how gorgeous!

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2-Ingredient Vegan Persimmon Ice Cream – Made in the Blender

Makes a pint or so…

INGREDIENTS

5 persimmons – frozen solid (you can peel & cube them before or after they are frozen but it is easier before – then just put the cubes in a freezer bag & use when ready)

1 (15 oz) can of coconut milk

Garnish: pomegranate seeds (optional)

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DIRECTIONS

Blend until smooth.  Serve immediately with pomegranate seeds or store in the freezer.

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Vegan Tuscan Two White Bean Soup with Turnip Greens for the Slow Cooker

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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OK – another easy & delicious one.  Makes a boat load so get ready to freeze some.  I made this by basically throwing every bit of produce I had in my house into a crock pot & going to work.  And – as I love to do – returned many hours later to a home that smelled like somebody that loved me had been here cooking for me all day.  The ingredients are flexible so do not worry if you are missing a few or want to add others.

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Vegan Tuscan Two White Bean Soup with Turnip Greens for the Slow Cooker

Makes a shitload so use a large slow cooker

INGREDIENTS

1 lb dry large lima beans (or other white bean – but these get so creamy – I really suggest them)

1 cup dry cannellini or great northern beans (or other white bean)

1 large onion – diced

1 bunch turnip greens – chopped

1 red bell pepper – seeded & chopped

4 carrots – sliced

4 celery stalks – chopped

4 sprigs fresh oregano

4 garlic cloves – chopped

1 cup parsley – chopped

1/4 cup basil – chopped

4 bay leaves

2 tsp dry sage

2 tsp dry thyme

12 cups vegetable stock

S&P

Garnish – more parsley or basil or grated Parmesan (vegan or otherwise)

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DIRECTIONS

Put everything into a slow cooker & cook on high for 8 hours.  Alternatively – you can wait until it is about 30 minutes from being done before you add the fresh basil, parsley & the chopped turnip greens.  This will allow them to keep their color & flavor a bit more.

Garnish & slurp it up!

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