thai

Thai Vegan Coconut Ice Cream

Posted Wed, 12/01/2010 - 15:59 by theblendergirl

This vegan coconut ice cream was inspired by my many trips to Thailand and is absolutely divine! One really important thing about making coconut ice cream – the base must be really well chilled before churning in the ice cream maker or the ice cream will be too soft and slushy. Try and chill it for a minimum of three or fours hours. Overnight is actually preferable for the best results.

Lemon Basil Herbed Rice

Posted Wed, 09/23/2009 - 12:17 by gone vegan

Fresh Salad Rolls

Posted Mon, 09/07/2009 - 09:20 by klevelle

I love to make these when the weather is hot and we need something quick and easy at the table. They're great accompanied by a light stir fry or curry, or even as a meal on their own. I've also found that they hold up well if wrapped in plastic for taking to work. It's also a great way to use up the bits and pieces from yesterday's green salad.