Peanut Butter Chocolate Chip Ice Cream

Peanut Butter & Chocolate Chip Ice Cream

Yield: 1 Pint


• 6 oz unsweetened non-dairy milk

• 6 oz canned coconut milk

• 3-4 tbsp maple syrup*, depending on sweetness level desired

• 1/2 cup natural peanut butter

• 2 tbsp Enjoy Life mini chocolate chips

• 1/8 tsp guar gum — optional


1. Add all ingredients EXCEPT CHOCOLATE CHIPS to blender & process until just combined

2. Add mixture to ice cream maker & follow manufacturer’s directions

3. Towards end of cycle add chocolate chips

*Recipe note: may sub 1/4 cup pitted dates for the maple syrup. If you choose dates, you must either soak them in the milk for several hours OR use a high powered blender. The latter will result in the need to chill the mixture in the fridge prior to adding to the ice cream maker.

Veganista Intuitive Cooking aka Cooking On-the-Fly

When I shop, most of the time I purchase whatever fresh produce looks good and is priced right, and then each day I come up with recipes based on what’s in the fridge. That also means I rarely make things the exact same way twice.

And when do I shop? When there is almost no fresh produce in the fridge.

Anywho, here are some of this week’s kitchen happenings…

Spinach curry + gluten-free potato roti (flatbread)

Stuffed peppers

Veg vindaloo + basmati rice

One-Pot Chunky Ziti Bolognese

One Pot Ziti with Chunky Bolognese • Instant Pot version

One Pot Ziti with Chunky Bolognese • Instant Pot version


• 1 quart crushed tomatoes

• 1/4 cup dry red wine

• 1 onion, diced

• 1 garlic clove, minced — optional

• 1/2 eggplant, peeled and cubed

• Several carrots, thickly sliced

• 1 bell pepper, cubed

• 4 oz mushrooms, halved

• 1 sweet potato, cubed

• Fresh Italian herbs: basil, oregano, parsley

• 3 handfuls uncooked ziti


1. Dry-sauté onion in instant pot on sauté setting, stirring occasionally until it just begins to show some color

2. Add the wine, all of the veg including crushed tomatoes but NOT the herbs; cook on high pressure for 10 minutes, then quickly release pressure

3. Stir in dry pasta, cook in high pressure 5 minutes, then quickly release the pressure again

4. Stir in herbs, plate and enjoy

One Pot Thai Coconut Curry

Veganista meals-to-go via Instant Pot or stovetop, your choice


1 onion, chopped

2-4 carrots, sliced

2 small Bok-Choy or Shanghai Choy, quartered and thinly sliced

1 large bell pepper, cubed (any color will do)

Plus any other veg you happen to have on hand

1/2 jar Thai chili paste

1 cup canned coconut milk

2 cups water

Extra wide rice noodles


  1. Sauté onion until fragrant
  2. Add all ingredients EXCEPT noodles, coconut milk and chili paste; cook 2 minutes in instant pot (low pressure, quick pressure release) or on stovetop until veg is tender crisp
  3. Add remaining ingredients, being sure to press noodles so that they’re covered with liquid. Simmer 4-5 minutes or until pasta is done.
  4. Plate and serve or package in to-go containers…