Whenever I hear the happy music of the ice cream truck, childhood memories of running down the street on a hot summer day come to mind. However, following a vegan diet, I know I am verging on dangerous territory. Even though my head tells me no, my heart tells me yes, and my mouth begins to water.
The scrumptious taste of eating a cold drumstick purchased from the ice cream man overpowers me. The ice cream truck stopped in the middle of the street where orders were both taken and filled from a box freezer inside while the jolly music continued. I anxiously awaited my turn clutching coins in my hand with other neighborhood children to purchase an ice cream. I remembered jumping from foot to foot because the asphalt was hot. When my turn came, I reached up with my money and said “Drumstick, please.” I can almost taste the rounded scoop of creamy white ice cream shoved in the top of a waffle cone covered with chocolate and dotted with peanut chunks.
With my coveted treat, I ran back to my house and plopped down on the front lawn under a tree in the shade and quickly tore off the paper wrapper. I opened my mouth wide, and tiny teeth gnawed into the chocolate covered cone, revealing the ice cream underneath. But soon, the summer heat caused the cone to melt with lots of sticky drips running down my arm. I like hard ice cream and unfortunately, I could never eat my Drumstick fast enough to prevent sticky hands, arms, legs and clothing.
Today, this happy childhood memory has fallen by the wayside when following vegan guidelines. However, I am not deterred. I need a little treat once in a while, so I devised my own vegan drumstick and it tastes really close to the original.
Mock drumstick ice cream
1/2 cup fresh ground peanut butter (I get mine at Sheri’s Sunshine Nutrition Center)
2 tablespoons applesauce
1/4 cup honey or agave syrup (I use agave)
1 Tablespoon vanilla extract
1/3 cup wheat flour
1-1/2 cups cooked quinoa
1/3 cup vegan chocolate chips
Mix peanut butter, applesauce, agave, and vanilla. Add remaining ingredients stirring until well mixed. Drop by heaping teaspoons full on cookie sheet and place in freezer to set. Serve frozen as finger food.
— Source: Recipe adapted from by Bernadine Chapman-Cruz from Cheap Diet Food Recipes featured on Dr. Oz.
Bernadine Chapman-Cruz is a contributing writer for Big Monkey Group Publications. Raised in Stockton, she lives in Lodi with her husband, a cat named "L" and dog, "Forest." She enjoys writing, cooking and dining out.
Contact Pam Bauserman at 209-369-7035 or firstname.lastname@example.org