Good Food! unResolution Month Post #31: Vegan Cookies and Cream Ice Cream

Chris Perrin — Sun, 31 Jan 2010 02:42:15 +0000

What would unResolution Month be without

Vegan Cookies and Cream Ice Cream

using Newman’s Own Newman-O’s? No where, that’s where!!

Real quick, first it is with a heavy heart that I make this post. This is the final day of not only Vegan Week, but unResolution Month as a whole. It’s a bittersweet moment, but it is a sweet moment since we’re going out with vegan ice cream!

We love this recipe in the BlogWellDone household. We’re ice cream fans here in a bad, bad way. For this, I blame Mrs. WellDone since when we became one in that whole marriage ceremony thing, I seem to have gotten her sweet tooth. On the other hand, she seems to have gotten my desire to tinker with recipes. Thus, it is with all due praise and admiration that I admit that this is her adaption of a recipe that came with our ice cream machine.

She was even the one who decided to add the Newman-Os, which are vegan chocolate sandwich cookies produced by Newman’s Own Organics, a company which produces some fantastic products. (I’m in no way affiliated with them, we just like their vegan Newman-Os, lemonade, and salad dressing.)

The only problem I have with this recipe is that it requires an ice cream maker. I wish I had a recipe for ice cream that didn’t require additional equipment, but it does. The good news is that ice cream makers are not that expensive and they make really great ice cream. Vegan or otherwise.

Vegan Cookies and Cream Ice Cream Recipe

In terms of difficulty, because this recipe uses an ice cream machine, it’s really easy to do. Just mix in the ingredients and press the button. Now, the real question is when you add the Newman-Os. The first time we added them in the beginning and they got soggy in the mixture. The ice cream tasted good, but the texture was off. Later, we decided to add them right before the ice cream was done. The texture was much, much better.

However, the choice is yours. If you have something to do, add the cookies in the beginning. The ice cream will still taste sweet, chocolately, and delicious.

You will need:

1 cup vanilla soy milk
3/4 cup granulated sugar
2 cups soy creamer
2 teaspoons vanilla extract
12 Newman-Os cookies, smashed

Mix everything but the Newman-Os together and pour into the ice cream machine. Make the ice cream per your ice cream machine’s instructions.

About 5 minutes before the ice cream is ready, add the cookies.

Serve with more Newman-Os and enjoy!

The image was taken from www.newmansownorganics.com and is used without permission. No affiliation with Newman’s Own Organics should be inferred.

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Good Food! unResolution Month Post #2: Fried Egg Rolls

Chris Perrin — Sat, 02 Jan 2010 16:23:33 +0000

Egg Rolls

Welcome to day 2 of 31 days of food that tastes good, but is in no possible way healthy for you. Today, we’re going to do

Fried Egg Rolls

I’m actually a little surprised that I’ve never done a recipe for egg rolls before since I love them every time I head to the Chinese restaurant or to Chilis or wherever they get served. In fact, I love them so much I think I’ll do egg rolls for my next two posts in addition to this one. Today, we’ll do a traditional asian filling, tomorrow Southwest egg rolls, and on Monday, we’ll do avocado eggrolls. Three days, three fillings. Awesome, right?! Now you gotta come back!

Making Fried Egg Rolls

The best part about all of this is, frankly, egg rolls are incredibly easy to make. Just create a filling, put about 2 tablepoons of it in an egg roll wrap, brush with egg wash and roll. Fry until golden brown and consume in mass quantities.

You will need:

1/4 ground pork
1 tablespoon canola oil
1 head cabbage, shredded
2 cloves garlic, minced
1/2 inch ginger, minced
2 tablespoons soy sauce
3 tablespoons shredded carrots (optional)
16 egg roll wraps
1 egg
Oil for frying

In a skillet over medium-high heat, begin browning the ground pork. If the pork is particularly lean, add the oil now and continue browning. The pork must be fully cooked before adding the cabbage.

If you did not add the oil before, add it now. Then add the cabbage, galic, ginger, soy sauce, and carrots. Mix well and continue cooking until the cabbage has turned a deeper color of green and is dry. During the cooking process, it will shrink down to about a quarter of its original size. When the cabbage is done, take off the heat.

Lay out the egg roll wraps and fill each with 2 tablespoons of filling halfway between the middle of the wrap and an edge. Be sure that it does not touch any edge.

Brush all four edges with egg wash and fold two edges over so that they cover the filling. Then roll the egg roll like a burrito. Make sure the last edge is sealed.

Heat the oil to 350 and fry until golden brown.

Serve with soy sauce and enjoy!

Thanks to stevendepolo for the pic.