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Vegan “Chicken-noodle-soup” Rice

31 Dec

Yesterday I made some rice that turned out pretty well. I’m trying to find rice recipes that I like that don’t use loads of sugar. (And I’m not a huge fan of the taste of soy sauce). Using a vegan bouillon cube made the mixture taste so much like chicken noodle soup.

Vegan “chicken noodle soup” rice

1/2 vegan bouillon cube
1 cup chopped carrots (I used frozen)
1 cup chopped broccoli (or peas or whatever you have on hand)
1/2 chopped white onion
1 cup (2 cups prepared) rice
Water
2 tablespoons soy sauce (to taste)

Prepare the rice.
Cook carrots and broccoli in large pot on stove. When draining, leave 1/2 cup water in the pot.
Add chopped onions and cook on medium-low heat. Break up the bouillon cube and dissolve it in the pot with the vegetables.
Once onions are cooked, add 1 tbsp of the soy sauce and fold in the prepared rice until the liquid is absorbed and mixed evenly. Add more soy sauce to taste.
Serve hot.

I ate mine with a little bit of earth balance butter on top.

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Vegan Pumpkin Spice Latte

16 Sep

It’s autumn again! Time for bright leaves, scarves, and pumpkin spice.

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I looked online and found an article that said even with soy milk and no whipped cream, the Starbucks pumpkin spice latte is not vegan (it includes condensed milk). I emailed Starbucks and asked if this was still true for the 2012 PSL. It took them three days to email me back, to say that they couldn’t give me the information I asked for. I was frustrated; even if they didn’t want to share their super-secret ingredients, Starbucks could have simply said, no it’s not vegan don’t eat it. Also, isn’t milk an allergen? Isn’t it illegal to not share that information? Frustrating. I’m usually an avid Starbucks fan and I’m usually impressed by the quality of their service, not so much this time.
So I’m assuming that the legendary PSL that I lived on during the last few seasons is not vegan, even when ordered with soy, no whip.
I continued researching and found a vegan PSL that I could make at home for significantly less money. I made a blenderful, it was good. Very good. Somehow frothy and spicy and satisfyingly autumn-y. The next morning I went downstairs to warm up the second half of the batch, to discover that my non-vegan roommate drank the rest. He didn’t even bother to heat it up, he said it was great cold. That day he asked for another blenderful.
So even if you’re not vegan, you’ll enjoy this recipe. It has actual pumpkin and real ingredients in it, not a flavored syrup. You can use whatever type of milk and sweetener you have on hand. The mixture keeps well in the fridge for a few days, although you’ll probably drink it all before that.

Ingredients:
*This recipe only makes about two large mug-fulls. Double or triple as necessary.*
– 1 cup strong brewed coffee. (I have an espresso machine so I’ve been using two shots of espresso instead.)
-1/4 cup canned pumpkin purée (I used Libby’s, one can is good for a few batches.)
-1 cup milk of choice. I used unsweetened almond milk.
-4 tbsp vegan (or not) sweetener of choice. I used a mixture of light brown sugar and white sugar. (I love the brown sugar in this! I think honey would work well too, any sweetener will do. Adjust the amount of sweetener to what you like, I have a pretty strong sweet tooth.)
-1 tsp pumpkin pie spice. (If you don’t have this, I used extra cinnamon, ginger, and nutmeg. I liked the extra ginger a lot but it depends on how spicy you like it.)
-1-2 tsp cinnamon (to taste)
-2 tsp vanilla extract

Directions:
Toss it all in a blender and blend for about 30-40 seconds. Taste. Add spices, sweetener, more milk, or more pumpkin according to taste. Get it how you like it. Pour yourself a mug, pop it in the microwave for a minute to get your PSL nice and hot.
Enjoy.

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Research
The article about how the Starbucks PSL is not vegan: It’s Not Vegan
The original vegan PSL recipe I worked from (check out this blog, the recipes are great!): Blog Recipe

Tiramisu

12 Sep

This recipe I developed over LOTS of expensive trial and error, and I have lost and refound it several times. I’m finally getting it online so I never lose it again. This is a yummy not-too-complex tiramisu recipe. I hope you enjoy it!! Be sure to read the entire recipe before starting!

TIRAMISU

INGREDIENTS:

6 egg yolks
¾ cup white sugar
2/3 cup milk
2 pints heavy whipping cream
1 teaspoon vanilla extract [pure vanilla, not imitation]
1 pound mascarpone cheese [next to the ricotta in the grocery store]
A pot of strong brewed coffee, room temperature
Bailey’s Irish Cream
2 (3 oz each) packages of ladyfinger cookies [Stella Doro- Margherite, in the cookie aisle]
4 tablespoons unsweetened cocoa powder
A large pan, 7 x 11 inches ( a large lasagna pan)
Electric mixer

DIRECTIONS

  1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for one minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator for one hour. This will make custard.
  2. In a medium bowl, beat the heavy whipping cream with vanilla extract until stiff peaks form. [Use a hand mixer/ electric beater] Set whipped cream mixture aside.
  3. Whisk mascarpone into custard mixture until smooth. [Use hand mixer/electric beater]
  4. In a small bowl, combine some of the coffee and Bailey’s. The mixture should be a little more coffee than Bailey’s, but it is to taste. [I pour the mixture onto a large plate with a lip.]
  5. Dip both sides of each cookie in the mixture. DO NOT let the cookie get too soggy- it will soak up the coffee quickly. As you dip each cookie, arrange in the bottom of a 7 x 11 inch dish. [A large lasagna pan]
  6. Spread half of the mascarpone mixture over the ladyfingers, then half of whipped cream over that. Get these layers as thin as possible, which is difficult. It helps to spoon each mixture into its own Ziploc baggie and cut the corner, and use it as a pastry bag.
  7. Sprinkle the first whipped cream layer with cocoa. Repeat another layer of coffee soaked ladyfinger cookies, mascarpone mixture, and whipped cream and sprinkle the top with cocoa. Cover and refrigerate for at least 24 hours. Serve cold.

Remember!! Tiramisu is best 48 hours after it is prepared. This allows the flavors to soak together. Make it at least 24 hours before you plan on serving, it will taste weird if you eat it before it sets for 24 hours.

Dinner is Whatever We Find in the Pantry

24 Aug

For dinner today we all stood around the pantry, pulling boxes and cans and arguing about what would taste good.
I ended up cooking a spicy kind of Mexican rice.
I sautéed onions and jalapeños. Then added a can of diced tomatoes and peppers, some shredded carrots, and garlic powder. I cooked that mixture down some and then added some drained black beans. Once the beans were heated, I folded in cooked brown rice and added some cayenne pepper sauce.
The result was good, I’ll definitely make something similar again. I was glad I added in the extra jalapeños, it gave the rice a nice taste.
We definitely need to go grocery shopping ASAP.

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Pancakes

23 Aug

This morning we were out of cereal so I made vegan-ish (still used white
sugar) pancakes with some mixed berries we had in the freezer.
I got the vegan pancake recipe from AllRecipes: Vegan Pancake Recipe

The center of these pancakes didn’t cook as easily as I’m used to. I think next time I’ll try to use the dry ingredients from my old non-vegan recipe and use the liquids from this new one.
Sorry I didn’t take pictures, they were gone pretty quickly.

Cola Chicken in Crockpot

5 Sep
This is a good recipe; it’s in a crock pot/slow cooker, it’s gluten-free and it’s chicken.
Here’s the recipe:
Cola Chicken
This made two large servings.
Ingredients:
5 chicken breast fillets (small, boneless, skinless.)
1/3 cup ketchup
1/3 cup rootbeer (or any dark soda, like Coke, Pepsi, or diet will work. I used rootbeer so it would be caffeine free.)
1/4 cup chopped sweet onion
1 tbsp butter
cooking spray
Directions:
In a medium bowl, mix together the ketchup, rootbeer, and chopped onions.
Spray the inside of the crock pot with cooking spray (I used olive oil cooking spray) and put the butter at the bottom.
Place the chicken in, as spread out as possible.
Pour the sauce over the chicken, and put the lid on.
Place the crock pot on high and cook for 4 hours. (It’s done after three. ) When the chicken is first cooking the sauce seems too thin. However, after it cooks for about three hours it will thicken properly.

Serve hot and enjoy! 😀

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