starting to change

Change is on my mind a lot, lately. It's autumn, first of all, so even though the forecast for tomorrow is 90F (ugh), the breeze is still cool and the leaves are starting to change. Autumn is a good season for change, after all - but then again, what season isn't?

There are plenty of changes happening within my circle of friends, but the one that concerns this post is really Daniel's veganism. See, I have long had plans for making ice cream. These plans have never really come into fruition for one reason or another (usually my own laziness, let's be honest) - and technically they still haven't.

I found the recipe below on a blog I read regularly, and promptly sent it to Daniel, figuring he'd be interested in it. And he was, along with the suggestion that around this we create an elaborate vegan meal. This meal was to include plantain empanadas with refried beans, chipotle mashed potatoes, and some sort of stir fry.



Well, dear readers, there's a reason you're not reading about any of those today. I mean, they were all fine - and the latter two were certainly very spicy - but the empanadas, which were the most complicated, aren't really worth the complications. They basically caused Daniel and I to swear off baking with plantains, especially after they nearly destroyed my (tiny, granted) food processor and actually destroyed one of my spatulas with the frying.

(Note: the chipotle mashed potatoes were pretty awesome. To make these, simply make mashed potatoes and then stir in as much of a can of chipotle peppers as you'd like. Easy!)



The dessert, though - that turned out pretty much perfectly. Granted, it is a little weird: all the flavors go together, but the fact that it's frozen is just, well, weird. Don't let that stop you from trying this, however, because it's still quite tasty!

Avocado Ice Cream

Recipe