This recipe is non dairy and is from Dreena Burton.  She has a great cookbook, Eat Drink and Be Vegan.

Egg-Nog Ice Cream

2 1/2 cups non-dairy egg nog (brand of choice, I use “So Nice”)

3/4 cup + 2 tbsp regular (not light) coconut milk (using cream on top)

1/2 cup raw cashews

2/3 cup unrefined granulated sugar (see note)

1/2 tsp pure vanilla extract

1/8 tsp sea salt

1/8 tsp freshly grated nutmeg

1/2 tsp guar gum (optional, see note)

In a blender, add all ingredients and puree until very, very smooth, scraping down sides of blender as needed (see note).  Transfer mixture to an ice-cream maker (following directions of specific model), and churn until mixture is soft-serve consistency.  

African Peanut Stew

1 T olive oil
1 1/2 cup finely chopped yellow or red onion (abt 2 medium)
1 1/4 c finely chopped red/yellow/green pepper (1 large)
1/2 c chopped celery (abt 2 stalks)
3 garlic cloves
2 T minced fresh ginger
1 T curry powder
1 15 oz can diced tomatoes, drained
1 bay leaf
4 cups vegetable or chicken broth
1 large sweet potato or 2 potatoes cut into 1/2 inch pieces
1 1/2 cups edamame or sweet peas
1/4 cup peanut butter
1/4 cup cilantro
2 cups diced spinach or other greens
1/2 tsp salt
Coarsely ground pepper

Heat oil in pan over medium.  Add onion, pepper, carrot and celery.  Saute until soft about 5 minutes.  Add garlic, ginger and curry powder.  Saute one minute.  Add tomatoes and bay leaf.  Cook uncovered about three minutes.    Add broth and sweet potatoes.  Bring to a boil.  Reduce heat and and simmer about 8 minutes.  Add edamame and peanut butter.  Stir to combine.  Add cilantro and spinach.  Cook until thoroughly heated and spinach wilts, about 2 minutes.  Season with salt and pepper.  Serves 8.