Method: In your blender, blend everything except for the pistachios until fully combined, about one to two minutes. There should be no visible spinach pieces! Pour into prepared ice cream maker and let churn for twenty five to thirty minutes, add pistachios during the last few minutes of churning. You can eat it straight away like soft serve, but for the best texture and flavor, pour ice cream into an airtight container and freeze for two hours or overnight before serving.
Vegan full English breakfast today
Got woken up by construction workers earlier than we needed to be, so we decided it was a fry up kind of morning.
Veg baked beans, potatoes, toast and jam, mushrooms, tomatoes, and veg sausage.
Basalmic Glazed Cauliflower “Wings” from this recipe with fries and spicy garlic mayo (I just added hot sauce, garlic powder, salt, and pepper to vegan mayo).
Leftover vegan chocolate espresso cake from Pick Me Up Cafe for lunch. Because I am an adult and I can eat cake for lunch if I want.
Dinner at Cilantro on Devon in Chicago.
Tofu Satay, Curry Fried Rice, and Pineapple Curry.