Before I get started on today’s goodness, I should post a picture of my sandwich from yesterday, because it was amazing. I didn’t want to write a post just about the sandwich though so I decided to leave it until today.
I ended up eating it with a knife and fork because it was just too big to close without making a total mess everywhere. I love tomatoes, so when I sliced one for the sandwich instead of throwing the rest in the fridge I just put a little bit of salt and pepper on it. And this is why there wasn’t a post yesterday — that is all for yesterday 
Today, I bought a bunch of dishes!!! I’m going to show some of them off tonight but for the rest you’ll just have to wait until I use them 
I can’t remember the last time we sat down to a family dinner — okay I can, but there was very little of the “main” meal that I could consume, being Vegan. So I made my own dinner and ate that. It was good but it’s kind of weird not eating what everyone else is eating. Don’t get me wrong, it was awesome having most of my food to myself, but I’m not that greedy…
It was nice preparing a meal this evening with my sister for the three of us (my sister, our mom, and I).
Anyway my sister helped prepare these nachos and they’re so good 
I had never thought about layering nachos before. So good She doesn’t like olives so I had to leave those out, unfortunately, but again, more for me 
Oh yes, those glasses with the salsa and guacamole in them? They’re some of my new ones Do you like them? I love them.
Now I rarely drink. I used to like Margaritas a lot (and Dakaris), but I’ve never made one before, and it had been so long since I’ve had one I can’t exactly remember what they were supposed to taste like.
The (lime) margaritas I made were much too strong, but my sister said they taste right (just too strong), so that’s good. I’ll have to play around with the measurements a bit; I’ll post a recipe when I’m happy with it! By the way, that’s also a new glass, which I totally love as well
The highlight of the meal, at least for me, was the ice cream.
In case you’re wondering why one of them has a drink umbrella, it has to do with the margaritas. The only one that I salted the rim and put a wedge of lime on was my own, because really it was just for the picture — I didn’t think anyone would actually want the salt and I just didn’t really think about the lime wedge. So in reparations for that, I gave my mom a drink umbrella
This ice cream is based on the cookies that I was making. I dehydrated the cookies for 36 hours and they were still too wet to eat as cookies. The options were mykshakes or ice cream and I choose ice cream because it’s more shareable. So yes, this is peanut butter chocolate chip ice cream, and it tastes quite like cookie dough, I love it
The recipe for the cookies was (as usual) one of Chocolate Covered Katie’s: Peanut Butter Cookie Dough Cookies. I ran out of peanut butter and never had peanuts so I had to substitute some almond butter and I think that’s where my mistake was. I dehydrated them for some 40 hours and then decided the dehydration wasn’t helping enough. I think I made the right choice, turning them into ice cream Seriously it was even better than my Carob Chip Mint Ice Cream I made last Saturday. Is anybody thinking what I’m thinking? Homemade Ice Cream Saturdays? Yeah, I think that’s a good idea. <3
You can probably guess that these are new glasses as well
This ice cream was so filling and delicious. <3
- One bag Tostitos Multigrain Chips
- 2 stalks Green Onions
- 1 Orange Pepper
- 1 can Black Turtle Beans (or whatever your fav bean is)
- 1 cup Daiya (or more)
- ⅓ cup Almond Butter
- ¼ cup Vegan Chocolate Chips
- ⅓ cup Peanut Butter
- ¼ cup plus 3 tbsp Raisins
- Pinch of Sea Salt
- ¼ tsp Vanilla Extract
- ½ cup Coconut Milk (the beverage, not the canned stuff. Start with about ¼ cup or even less and add more until you have a “pudding-like” consistency.)
- ⅓ cup Cashews
- ¼ cup Shredded Coconut
- ¼ cup Coconut Oil
- ¼ cup Agave Syrup
- Squirt of Lime Juice
- Spread half the bag of Tostitos evenly in your casserole dish.
- Top with onions, pepper, beans, and Daiya (half of each portion).
- Repeat.
- Bake at 425ºF for 20 minutes or so, until the chips begin to brown.
- Run the container of coconut oil under hot water for awhile to melt enough of it for the recipe.
- Process everything in the food processor until smooth (optional: stir in chocolate chips afterwards instead to create a chunkier ice cream).
- Transfer to a container for the freezer, cover, and freeze.
- Stir every hour for 1-3 hours depending on your freezer and the thickness you desire. This one thickens a lot faster than the carob chip mint variety… Nachos, Margaritas, and Another Amazing Ice Cream <3
<3 Enjoy!
What kind of ice cream do you think I should make next Saturday?
Visit appleORANGEpeach on Facebook
[...] pre-dinner dessert, I had the rest of my ice cream from yesterday. I wasn’t sure if it would be as good after being frozen overnight and all day but it was [...]
[...] after the tacos and the pie we couldn’t eat anymore. It’s basically the same as the Peanut Butter Chocolate Chip ice cream I made last week except this time there was no dehydrator involved and there’s a [...]