Valentine’s day is just around the corner, and I’m sure you are planning for a lovely evening. I hope you get to stay home snuggled with your special someone, be that your dog or a human partner. To celebrate I am bringing you a super simple treat to finish the evening (or get it started…) Afffogato, which is traditionally espresso over ice cream. Here it is the delightful cold brew whiskey coffee from last week over vegan ice cream. If you are able, you should make your own. I recommend a simple vanilla flavor, but please be adventurous. If making ice cream is out of the picture, then store bought is fine. I love Luna and Larry’s coconut bliss as a second best to my own. And, well, let’s say you are reading this 2 hours before your date arrives. No stress, just go buy some espresso, mix it with a little whiskey, pour it gracefully over ice cream, and you are in business. No one will know you had grand plans to truly impress, but got caught by a snowstorm and had to make do.
In celebration of my birthday, which is today, I am sharing this delightful little idea. It came from a fun restaurant near us in Somerville, MA: The Kirkland Tap and Trotter. They have an affogato there with vanilla ice cream and whiskey coffee. Our server explained to use they used whiskey as the liquid in which to cold brew coffee. Mind blown! It was absolutely amazing and I had to try it at home. So simple, so amazing. Make sure to get good coffee beans and grind them at home if you have that ability. They should be very coarsely ground, even more coarse that a regular french press coffee grind. Make and serve responsibly giving a toast to my birthday.
Cold Brew Whiskey Coffee
62 grams, or about 1 1/4 cups coarsely ground coffee beans
2 cups whiskey, I used Jameson with great results
2 cups cold water
Combine ingredients in a French press , or any type of container if you don’t have a French press, and stir well.
Set aside in a cool dark place overnight, at least 12, should be closer to 24 hours if you have the time.
Stir occasionally, like every 6-8 hours. When you think of it.
Press, or strain coffee from liquid and discard the coffee grounds.
Store your precious liquid in covered container in the refrigerator.
It will keep for a very long time, but you may not be able to resist it.
We just got back from a wonderful trip to San Diego and I’m already missing my friendsTcl there. We had such a wonderful time visiting old friends, eating awesome food,playing at the beach, and sneaking in a visit to my sister-in-law. My sister-in-law is an amazing photographer at Classic Kids Newport Beach and we were lucky enough to have her take some amazing pictures of Wolfie, our family, and even a few with our friend. I never knew how awesome it is to have pictures of you child until now. I was stunned when I saw how she caught my baby’s thoughts and feels as they flitted across her face, each captured as if she paused time for me to soak in every nuance of Wolfie’s expressions . It was a powerful experience.
Other than having pictures taken and being with friend, eating yummy food topped my list of favorite vacation memories. We stayed with friends who also love to eat and cook. It was so fun for me to be introduced to new foods, ideas, and techniques. My friend made one amazing dish after another the whole time we stayed there. Our first morning she whipped up a batch of this coconut whipped cream for our coffee. My coffee will never be the same. The cool, sweet, creaminess of the whipped cream with the hot, bitterness of the coffee. Heaven in a cup. She also made vegan chicken and waffles, a delicious Mexican feast with cashew cilantro crema, and tomatillo salsa, sweet potato biscuits served with garbanzo bean gravy, hot sauce glazed tempeh, tiramisu french toast which we topped with an amazing aquafaba/coconut whipped cream mousse thing. Aquafaba has blown my mind! It is whipped liquid from a can of beans that turns into a vegan meringue. Ohh, my! The whole experience was wonderful and I can’t wait to try out the things I learned! Leave a comment to vote for the recipe you would like to see first. While you think on it, make this coconut whipped cream for your coffee or tea, sit back and dream of the food to come.
Coconut Whipped Cream
15 oz can full fat coconut milk (without an emulsifier as an ingredient. I find Thai Kitchen Organic, and Trader Joe’s Coconut Cream work wonderfully)
1/2-1 tsp pure vanilla extract
2 tsp maple syrup, or other sweetener (optional)
Chill can of coconut milk overnight in the refrigerator.
The next day, pour off the liquid still in the can and scoop the thick coconut cream into a chilled bowl.
Whip the chilled coconut cream on high with an electric mixer until light and fluffy, about 1-2 minutes.
Add the vanilla and sugar if using and continue to whip for another 30 seconds or so.
Scoop generously into coffee, eat with a spoon, or use in your favorite recipe.
Today is National Mojito Day! Here in the Northeast it is HOT today, and perfect for a delightful summer Morita. What is a Morita you ask? Well, a Morita is simply a margarita/mojito mix. This recipe development came when we had a huge garden with mint growing everywhere. We had fun experimenting with way of using the mint with this lovely drink becoming one of our favorites. Until today I have claimed to be unsure of how to make a Morita and always put my husband in charge. I think by writing a recipe for it I’m blowing my cover. I’m only willing to do this for the good of mankind. Enjoy responsibly.
a large handful fresh mint, about 1 cup loosely packed
2oz white rum
1oz triple sec
Cut the lime in half lengthwise, then cut each half in quarters lengthwise.
Split the mint and lime wedges between two highball glass and muddle together.
Add the alcohol evenly between the glasses, fill the glass with ice, then top with club soda, and simple syrup to taste.
Give everything a quick stir, taste, adjust to your liking, and enjoy outside.
So you’re looking for food to serve the vegan mother in you life for Mother’s Day. Good job; you’re working hard to fulfill her desires and it will be appreciated. Just for you, I’ll tell you what I would love for a food-filled vegan Mother’s Day.
1. Start with vegan hot chocolate. If she’s into it, and most mothers are, add a shot, or ten, of espresso to make this a mocha.
2. For first breakfast choose something savory such as a tofu breakfast sandwich, or just a delightful jalapeno bagel. If your special vegan is also gluten free try this savory oatmeal. For extra credit you can make the bagel at home. Just for you I made a video in case you’re going for the big wow factor.
3. Of course, she will need a late morning snack. I suggest something sweet again and bakery quality. Maybe a blueberry muffin or cinnamon bun with another cup of coffee. Preferably iced at this point.
4. Just a salad for lunch please to balance the morning and get her ready for the delightful dinner you are going to prepare.
5. Now a little appetizer of happy comfort served up in this smoky bean dip.
Almond milk is something we use a lot of. I had always thought of trying to make my own, but for some reason it sounded like too much work. It isn’t. It is just about the easiest thing you can make. It ends up being cost efficient as well, and you also get leftover almond pulp to use in other delicious recipes like these almond banana muffins. Pictured are three different flavors of almond milk: Vanilla, Plain, and Chocolate. I don’t actually own a blender so I have to split this recipe into batches to blend either in my Magic Bullet or food processor which makes it easy to do different flavors in one batch. Lately I have just been making vanilla almond milk as it is so yummy and bursting with vanilla flavor perfect for chai, oatmeal, or pancakes.
I’m pretty lazy so I just strain this in my fine mess strainer. You could like a strainer with cheesecloth to remove even more of the nut bits, but then you would have to wash the cheesecloth. I don’t mind the extra bits so the strainer alone works for me.
DIY Almond Milk
1 cup almonds
3 1/2 cups water plus more for soaking
pinch of salt
3 TBL cocoa powder
Place almonds in a bowl, cover with water and soak overnight.
The next morning drain and rinse almonds.
In a blender combine almonds, water, and any other ingredients you might want in your blender
I love Baileys and have long missed its presence in my life. I’ve mourned the fact that it has milk and my coffee was destined to be lonely. I don’t know why it took me this long to figure out how to make a vegan version of Baileys Irish Cream. Maybe I wasn’t able to see past the cloud of grief I was existing in, maybe I was lazy, maybe it just took seeing a homemade non-vegan version on Flipboard. That is what started it this time. Below is a recipe to lift your spirits on this hallowed of days. Happy St. Patrick’s Day. Enjoy responsibly.
The recipe makes quite a lot, though the picture is misleading as we celebrated last night before I took the picture. We were very impressed with the flavor and consistency of this Vegan Irish Cream.
1 can Coconut Milk (full fat)
2 cups Non-dairy Milk (I used unsweetened original flavor almond milk)
1/2 cup Brown Sugar, packed
1/2 cup White Sugar
1 1/3 cups Irish Whiskey
1 cup Dairy-free Creamer (I used So Delicious Original Coconut Milk Creamer)
2 TBL Chocolate Sauce
1 tsp Vanilla Extract
1 TBL Coffee or Espresso
Combine the coconut milk, non-dairy milk, and both sugars in a saucepan.
Cook over medium heat stirring occasionally until reduced by half and starting to thicken, about 20 minutes.
Let mixture cool to room temperature.
Once cool mix in the rest of the ingredients and stir together.
It’s snowing. My first real snow in years! My husband and I just moved from California to Maine, so I will be expecting a lot of snow this winter, and I’m actually pretty excited for it. I’m one of the weird people in the world who likes winter, mostly because it is a wonderful excuse to stay inside and cook hot yummy food, like hot chocolate.
This hot chocolate I’m about to tell you about is not for the faint of heart, ohh no. This is for true chocolate lovers only. I don’t mean those who like the powdered stuff mixed with a little water. If you are really into that, this probably won’t be your cup of chocolate.
I created this recipe after tasting the most amazing hot chocolate I have ever had at Eclipse Chocolat in San Diego California. If you are ever there please go and try the Salted Caramel Lavender Hot Chocolate. It blows my mind. If you have it made with soy mike it is so thick you can eat it with a spoon, and that is a good thing as far as I’m concerned. Anyway, back to this vegan hot chocolate recipe. It is also very chocolaty, but you can drink it. You can also add some espresso and make a pretty freaking awesome mocha, as I have done to go along with my cooking pies for thanksgiving. I love the snow!
Vegan Hot Chocolate
1 1/2 cup soy, almond or coconut (the kind in the box, not the can) milk
1/4 cup vegan chocolate chips
2 tbl cocoa powder
1 tsp vanilla
dash of salt
Heat milk over very low heat on the stove until almost simmering.
While milk is heating put chocolate chips, cocoa powder and vanilla in a blender.