|Popsicle prep - DIY-style|
Here are the last two recipes that I made from April's VegCookbook, How It All Vegan! Both appear in the "Meals for the Picky" section of the Vegan Kids Stuff chapter.
This seems more like a smoothie than a shake to me. However, I've never thought to grate a carrot or put silken tofu into a smoothie before this recipe. These two additions made one of the thickest drinks I've ever encountered. If viscosity is the top criterion, perhaps it is a shake after all?
The recipe also calls for orange juice and frozen banana chunks. Because I'm an adult, I threw in some ground flax seeds and a handful of spinach, which I doubt kids would even notice taste-wise.
I liked this sweet, creamy rabbit shake so much, I made it twice. However I did substitute vegan milk for the tofu on the second round. I'm going to keep this drink in my arsenal, especially for when I'm running low on berries.
Basically, you make a silken tofu pudding (not unlike the one I made earlier this month). Then you freeze it. I froze these ice pops overnight but I think they were probably ready after an hour or two.
The recipe calls for Popsicle molds, but I decided to be DIY, using only what I had on hand. So I dug out some little plastic picnic cups from my cupboard. Then I inserted some stray bamboo To-Go Ware utensils for the "sticks." Finally, I used plastic wrap to position the sticks upright. Amazingly, this DIY trick worked!
The ice cold pops were messy and delicious. Next time I would like to play around with the spices and try to attempt a Mexican hot chocolate pop, just like my beloved Pleasant Pop paleta.