Hey, Friday people. We made it! Here in New Hampshire, the first part of the week was fall-like. It’s now back to summer-ish. We have seasonal confusion.
In honor of that, here’s my (Mary Kate’s) first link, a response to that: vegan chai ice cream. Made with a cashew base, it’s not for the nut allergic, but with chai spices frozen into ice cream, it might be the perfect transitional dessert for this summer/autumn.
Next up, a not gluten-free pizza recipe that includes a cashew-based mozzarella (called “moxarella”) that browns. Apparently I’m really on a cashew kick this week. Sorry to anyone who’s nut allergic — although I’m thinking that you probably understand if you’re not allergic to something I am. You make the most of all the foods that don’t try to harm you, right?
Although this isn’t about food allergies, regulation of the food industry becomes a concern when you have a food allergy. This article about sentencing an owner of a corporation that knowingly sold tainted peanut butter that killed nine people is interesting. This Time article also talks about other cases, such as egg, cantaloupe, and cucumbers.
As I (Denise) still have an ungodly amount of apples, both in the house and still on trees. I may try to make Hard Cider. I really want a cider press, but I’m settling for a cheapo juicer for now.
Have a great week everyone!