Here’s a super simple and delicious summer dessert recipe that takes just a few minutes to make:
Chocolate Graham Cracker Pie Crust
2 1/3 cups vegan graham cracker crumbs (Nabisco Original Grahams and some store brands are vegan)
2/3 cup Navitas cocoa powder
1/3 cup powdered sugar
1/2 cup canola oil
1/4 cup almond milk
Mix dry ingredients together in a bowl, then add the wet ingredients. Press into a 9 inch pie plate.
Chocolate Banana Ice Cream
3 frozen bananas
6 T Navitas cocoa powder
4 T almond milk
1 1/2 t vanilla
Blend all ingredients together in a blender or food processor until it becomes the consistency of soft serve ice cream.
I used this recipe.
Pour ice cream into the pie crust and smooth out the top. Drizzle with chocolate sauce and top with some crushed nuts (I use raw cashews). Cover and freeze until you’re ready to serve.
Another day away from the burbs (these kind of events rarely happen in suburbia). It was the first time I attended National Animal Rights Day in Union Square. It began with a moving ceremony memorializing the loss of all the animals who die unnecessarily and continued with a group reading of the Declaration of Animal Rights. Don performed Samuel Barber’s Adagio for Strings during the memorial ceremony, which made me very proud! Here’s a clip:
After the ceremony, several speakers and musicians took the stage. A group yoga session was included too. What a peaceful way to advocate for animals! It was such and important event and I hope to get more involved next year.
Sometimes this librarian needs a break from the burbs. Last Saturday, I went on a foraging tour in Central Park with “Wildman” Steve Brill. I’ve never really thought about exploring Central Park in this way before and, well, wow, the amount of wild herbs and berries we found along the paths was amazing! Steve identified both edible and deadly plants. We gathered up quite a collection of things, including: wood sorrel (my favorite); poke weed; poor man’s pepper; juneberry; wild lettuce; ailanthus; burdock root; black birch (wintergreen flavor that can be used as a natural aspirin); Japanese knotweed; cattail; coffee (yes, coffee trees in Central Park); and field garlic. I’ve been on the lookout for all of these things, especially the field garlic, which is just incredible. I don’t think I’ll ever forage for cattail – it’s the one thing I’m not comfortable eating. Swamp food just isn’t appealing!
Steve shared some awesome vegan food at lunch – homemade bread with some kind of foraged green pesto, chocolate truffles, and roasted burdock (or some other green, I’m not sure). It was all really good. So, at the end of the tour, I couldn’t pass up purchasing his book, The Wild Vegan Cookbook.
Looking forward to trying some of the recipes!