Boy, do I have a treat for you today—two, actually! I’m thrilled to introduce you to Great Gluten-Free Vegan Eats From Around the World, the newest cookbook by Allyson Kramer of the amazing Manifest Vegan blog.
I reviewed Allyson’s first book, Great Gluten-Free Vegan Eats, a little over a year ago, and somehow she’s already come out with a second title! (Guess I’m not the only workaholic blogger/cookbook author out there, hehe.) Luckily for all of us, her new book not only lives up to the greatness of its predecessor, but it may actually surpass it. If you’ve read this blog for awhile, you may have figured out at that I have a penchant for international food and flavors—exotic Indian, Thai, Middle Eastern, Mexican, Ethiopian, etc. excite and delight me to no end, while everyday American food most often leaves me bored and uninspired. As such, this tome of recipes bursting with international flair is right up my alley. Oh, and did I mention everything in it is gluten-free and vegan? I know it’s obvious from the title, but I actually completely forgot that fact as I was paging through it—every recipe (and its gorgeous accompanying photo) simply screams with such delicious authenticity that its vegan- and gluten-free-ness is just a bonus for anyone with dietary restrictions or preferences. I can’t wait to make the recipes for Peanutty Parsnip and Carrot Soup and “Tembleque” Coconut Pudding, among many others.
Allyson and her publisher, Fair Winds Press, were kind enough to allow me to share a recipe of my choosing from Great Gluten-Free Vegan Eats From Around the World. Given the heat wave that’s been gripping the Midwest, along with my respective adoration for mangos (Ataulfo/Champagne only for me, please!), coconut (milk, butter, oil; you name it, I love it), and…rum (Bacardi forever), I couldn’t resist this cool and creamy, rich and dreamy, tangy-fruity-boozy Mango Rum Ice Cream. Enjoy!
From Great Gluten-Free Vegan Eats From Around the World by Allyson Kramer, ©2013. Shared with permission from Fair Winds Press.
This delicious tropical ice cream tastes a lot like a piña colada, without the pineapple, and instead featuring the tangy sweetness of mango. Because it uses alcohol, this is an adult-only indulgence. For a festive addition to parties, serve this ice cream in a frosty mug filled with cream soda or ginger ale.
- 2 large mangoes, peeled and pitted
- 1/4 cup (60 ml) rum, dark or light
- 1/2 cup (100 g) sugar
- 2 cans (13.5 ounces, or 400 ml each) full-fat coconut milk
- Dash sea salt
- Blend all ingredients until smooth in a food processor or blender and then place the mixture in an ice cream maker. Process the mixture according to manufacturer’s instructions.
- Store in a flexible, airtight container overnight before serving.
Recipe Note: For an extra layer of island flavor, add 1/4 cup (24 g) finely chopped candied ginger once the ice cream has been processed by simply stirring it in and allowing it to freeze overnight.
© 2013 ChefAmberShea.com
That was treat #1; now for treat #2: I’m giving away TWO copies of Great Gluten-Free Vegan Eats From Around the World! And to make this even sweeter, this giveaway is open WORLDWIDE. Enter using the widget below!
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