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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