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"The Cool Vegan Choco Carob Squash Smoothie is a Nice Change to Avoid the Hot Summer Weather..."

  • Danny Peter Flores
  • Jun 9, 2024
  • 1 min read

Updated: Mar 29

Ingredients: no added rum (non-alcoholic); no added coconut milk.


1/4 c chocolate powder

1/4 c carob powder

1/4 c squeeze bottled caramel sauce

1 yellow squash topped with oil and granulated sugar and broiled in the oven

1 1/2 c cream or whole milk from dairy

1/3 c white granulated sugar


Toppings/Sprinkles: Creme Fraiche (foam); dark chocolate shavings; caramel sauce.



Instructions:


Take one medium sized yellow squash and halve into portions and place in a parchment lined flat pan, sprinkled on top with granulated sugar and oil (canola). Bake for 35 mins in a 175 deg C. or until soft and golden. Peel the cooked squash and cut into cubes and set aside.

Get an Osterizer(R) food mixer and measure in all the dry ingredients first, then add in the liquid in parts, then turn on the pulsed action to mix thoroughly in parts.

Empty the contents into two tall parfait glasses.

Top with Creme Fraiche foam, dark chocolate swirl shavings and finally add in with a bottle applicator store bought thick smooth caramel sauce.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

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