July 7, 2008
An Apology, and a Long-Promised Update
Hi there. Remember me? I enthusiastically reported a Wheeler’s tasting in March, then mysteriously disappeared. Sorry! In truth, my disappearance was not so mysterious; it can be summed up in the word “college.” College has a tendency to swallow people whole and only spit them back out come summer. Summer came, and then I traveled here and there, but I’m finally back home and I’ve been itching to blog.
Please know that during my hiatus I continued to read my beloved vegan food blogs—I was too ashamed to comment—and I continued to cook and photograph the results. So I have a handful of posts for you, and I plan to cook the rest of the summer and even in the fall (with more success, I hope, than I had last semester). Without further ado, onto the three-and-a-half-month-old Wheeler’s tasting.
Although I could only stay long enough to try four flavors of the much-blogged-about vegan ice cream, it was enough to convince me that Wheeler’s is for real. Meaning, as delicious as I’d heard. Pictured above is peanut butter.
This one, peanut butter banana, was my favorite. It was creamy and thick, plus I’m a sucker for ribbons of peanut butter in ice cream. God, how I wanted to ask for another sample, but the Wheeler’s representatives knew my face.
Here’s pink champagne sorbet. It’s made with real champagne and you can definitely taste it.
The last one I had, chocolate baby coconut, is not pictured (it was rather unphotogenic, and I got some weird looks diving under tables in search of decent lighting). It was more sorbet-ish than the other ice creams, which I wasn’t wild about, but it was satisfyingly rich and well-flavored. Asylum, where the tasting was held, is pretty cool, too—I had home fries and vegan sausage and met some great people, including a woman from Compassion Over Killing, the DC-based organization the event benefited.
I just got an ice cream-maker for my birthday, so you’ll be seeing my creations on here, too! Tips welcome; I think I’ll start with the Veganomicon recipes.