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Cardamom Rose Cheap-o-chino

April 10, 2012 · by · Leave a Comment

You guys know I tend to get on a tangent and now I can’t stop making frozen coffees. I guess it’s too warm to re-start my oatmeal obsession and they are so much better than you-know-who’s.

Since the CSA has been making veggies magically apear at my house so I haven’t gone to the farmers market every weekend. But I did go last Saturday and found a new coffee cart waiting for me, Cocoa and Cinnamon. Looking over their menu I saw my new favorite coffee combination – cardamom and rosewater. If you are in or near Durham you must try their coffee! to recipe →

Filed Under: Drinks and Syrups, Gluten-free, Soy-free · Tagged: , , , , , , , , , , , , , , , ,

DIY All Natural Vegan Carrot Dogs

April 5, 2012 · by · 13 Comments

In keeping with my cheap theme this week, these are the least expensive vegan hot dogs you may ever eat. Organic carrots are always affordable and you can even get some at your farmers market soon if not right now!

This may sound like one of my weirdest recipes, but trust me, it really works. I read about someone eating a carrot dog on a vacation and they raved about it. I was fairly skeptical, but I loved the idea of having carrots in place of the much processed veggie dog. to recipe →

Filed Under: Main Course, Non-Slow Cooker Recipe, Vegan, Vegetarian · Tagged: , , , , , , , , , , ,

Almond Joy Cheap-o-chino

April 3, 2012 · by · 11 Comments

Here’s another inexpensive coffee house frozen drink. When I’m super busy and a little stressed out I tend to get a frap on my way to work. It’s an expensive and unhealthy habit. Once I catch up a little I always go back to making my own.

It takes about 10 minutes, has less sugar than the one from the chain and can even be made completely sugar-free by using unsweetened So Delicious Almond Plus Milk. to recipe →

Filed Under: Drinks and Syrups, Gluten-free, Soy-free, Vegan · Tagged: , , , , , , , , , , , , , ,

Blueberry Green Tea Cheap-o-chino

April 1, 2012 · by · 5 Comments

It’s beautiful outside and I have all the windows and doors open. We’re decluttering and if all goes well I’ll even have the deck ready for a cocktail night next week. Spring is my favorite time of the year. It makes anything seem possible.

I like a nice frosty drink as a reward for all my hard work and this was perfect. Years ago, before I was a vegan, Starbuck’s had a blackberry green tea frapacinno that I loved. Of course, the blackberry syrup is long gone. to recipe →

Filed Under: Drinks and Syrups, Spring · Tagged: , , , , , , , , , , , , ,

So Delicious Almond Milk Ice Cream Lemon Thyme Shake

March 31, 2012 · by · 5 Comments

Spring came months ago it seems. The bad part is there are already mosquitos trying to sneak into the house, in fact one is actually nibbling me now. But the best part if that some of my fresh herbs are ready to use again and that more than makes up for my blood loss. [Read more...]

Filed Under: Drinks and Syrups, Gluten-free, Product Review, Soy-free · Tagged: , , , , , , , , , , , , , , ,

Crockpot Lavender Rose Cocoa

February 23, 2012 · by · 6 Comments

I originally made this as a Valentine cocoa, but romance shouldn’t be limited to just one day. Surprise your someone special with the yummy dessert cocoa. The lavender and rose flavors blend together to form its own taste that’s not as floral as you think.

I used lavender extract which I got at Savory Spice Shop, but if you can’t find any you could fill a muslin tea bag or tea ball with 1 to 2 teaspoons of culinary lavender and add this at the beginning of cooking. This will infuse the milk with a great lavender flavor too.

I do use real sugar in this recipe, because it helps to thicken it up. The longer you cook it the thicker it will be. You can substitute stevia or agave, but the hot chocolate will be thinner.

Slow Cooker Lavender Rose Cocoa
soy-free, gluten-free
Serves 2 to 3

**Uses a 1 1/2 to 2 quart slow cooker**

  • 3 cups unsweetened So Delicious Coconut Milk, or other non-dairy milk
  • 1/3 cup sugar
  • 2 ounces semisweet baking chocolate, in disks or chopped
  • 1/4 teaspoon lavender extract
  • 1/4 teaspoon rosewater

Add all the ingredients and cook on low for 2 to 3 hours or on high for 1 to 1 1/2 hour.

Stir once or twice during this time with a whisk to help the chocolate mix in well. Whisk a final time and serve.

Filed Under: Beyond Easy, crockpot, Drinks and Syrups, Gluten-free, Slow cooker, Soy-free, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , , , ,

Super Simple Slow Cooker Tempeh Mushroom Stroganoff

February 22, 2012 · by · 8 Comments

This Tempeh Mushroom Stroganoff is amazingly easy and full of great flavors. It has few ingredients, but the mushrooms combined with the bouillon create an amazing broth that becomes the base of the sauce.

I don’t use tempeh as much as I should. It’s a fermented soy product that’s originally from Indonesia. Most people agree that fermented soy products are better for you and easier to digest.

Tempeh has a reputation for having a bitter taste, but if you steam it for 10 minutes before adding to your dish it will take most of that away.

If you are lucky, like I am, you might have an artisanal tempeh maker in your neck of the woods. The triangle area has Tempeh Girl and I think there is one in Asheville, NC and Gainesville, Fl. (If there’s one in your area please share the info in the comments.)

I’ll be talking more about Tempeh Girl, but she uses a different culture than the mass producers do and her tempeh is not bitter at all. And it’s ready to use right out of the package, so no steaming needed!

(I don’t usually do before pictures, but I wanted you to see the new tempeh I’m using. See how pretty it looks?)

Slow Cooker Tempeh Mushroom Stroganoff
gluten-free (with plain soy  tempeh and gluten-free pasta)
serves 2 to 3

I used my 3 1/2 quart, but think this would be better suited for a 1 1/2 to 2 quart slow cooker. If you are using a 4 quart or more you can double the recipe or add even more extra water.

  • 1 package (8 ounces  or 227 g) tempeh
  • 2 cups ( about 5 ounces or 142 g) mushrooms, chopped small
  • 2 cloves garlic, minced
  • 1 to 2 cups (250 to 500 ml) water, use more if you will cook longer than 8 hours
  • 1 teaspoon Not-Chicken Bouillon
  • 1/2 teaspoon paprika
  • 1/3 cup vegan sour cream (sub cashew cream or unsweetened non-dairy milk)
  • pinch dill, optional
  • salt and pepper, to taste
  • cooked pasta, for serving

The night before: Chop tempeh and mushrooms. Steam tempeh for about 10 minutes unless you have a locally made tempeh and then follow their recommendations. (For Tempeh Girl tempeh no steaming is needed!) Store in fridge until the morning.

In the morning: Add tempeh, mushrooms, garlic, water, bouillon, and paprika. Cook on low 7 to 9 hours.

20 minutes before serving: Add vegan sour cream and mix. Taste and add more paprika if needed, as well as salt and pepper. Serve over pasta (or mashed cauliflower, rice, quinoa, etc.) and top with dill if desired.

Filed Under: Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Fall, Gluten-free, Slow cooker, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , ,

Easiest Chocolate Mousse Ever!

February 15, 2012 · by · 8 Comments

I’ve been meatless for so long that sometimes I forget to mention some of the simple things. This recipe is one of those. I made this last night for my sweetie and remembered just how much I love this stuff!

If you’ve already made a silken tofu mousse before, then you can move along. There’s not much new to add. However, if you’ve never made one before and are new to the wonders of silken tofu be prepared to be wowed.

This is my favorite impromptu dinner party dessert. It takes about 10 minutes and then all you do is stick it in the refrigerator for about an hour to thicken up.

You can make this mostly sugar-free by using grain sweetened chocolate chips, or use unsweetened chocolate and add your favorite sweetener like stevia or agave. There will be sugar in the liqueur, so you can use an extract instead to keep it sugar-free.

This is gluten-free with Amaretto, but it would not be if you choose another liqueur that has gluten.

Make sure to check out the rest of my Valentine’s dinner over at my post on Key Ingredient’s blog. I think my not-quite souffle turned pretty good too.

The Easiest Chocolate Mousse Ever
Serves 4
gluten-free (with Amaretto)

  • 1 package (12.3 ounce/349g) silken tofu
  • 1/2 cup sweetened chocolate chips
  • 1 to 2 tablespoons Amaretto or other liqueur

Puree the tofu in a food processor, stopping a few times to scrap down the sides. When you are finished it will be silky smooth.

Melt chocolate chips on the stove top in a double boiler (or in the microwave for 30 to 45 seconds).

Add melted chocolate and liqueur to the food processor and process until thoroughly mixed, scraping down the sides and processing some more.

Put in serving cups or martini glasses and stash away in the fridge for at least 1 hour to let it thicken up.

Filed Under: Dessert, Gluten-free, Not Slow Cooker, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , ,

Tipsy Mint-Coffee Cocoa (From Your Slow Cooker!)

February 9, 2012 · by · 4 Comments

I had The Market‘s Mint White Russian the other night. (It was one of two creamy vegan drinks on their menu!) They used homemade Kahlua and mint infused vodka. If you live in the triangle you must give them a try.

I was hesitant about the coffee mint combo but I was won over. It was so good that I wanted one again. I didn’t have any mint vodka ready to go, but I decided this warm minty drink would fill in just fine.

If you don’t have mint extract you can add a mint herbal tea bag in the beginning. You could also use semi-sweet chocolate instead unsweetened, just adjust the sweetener.

Hate coffee flavors? Try substituting Grand Mariner for an orange mint twist.

Slow Cooker Tipsy Mint-Coffee Cocoa
**Uses a 1 1/2 to 2 quart slow cooker**
Serves 2 to 3

  • 2 cups unsweetened So Delicious coconut milk beverage, or other non-dairy milk
  • 1 1/2 ounces unsweetened baking chocolate, in disks or chopped
  • 1/4 teaspoon mint extract
  • 1/4 cup Kahlua
  • sweetener of choice, to taste (I used 1/2 teaspoon stevia and 1 teaspoon agave.)

Add the coconut milk, baking chocolate, and mint extract and cook on low for 2 to 3 hours. Whisk then add Kahlua and sweetener. Whisk again and serve.

Filed Under: Beyond Easy, crockpot, Drinks and Syrups, Gluten-free, Slow cooker, Soy-free, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , ,

Slow Cooker Indian Spiced Chickpea Quinoa Stew

January 31, 2012 · by · 22 Comments

As promised, here is the ridiculously easy and tasty stew I mentioned over the weekend. I seem to be on a streak of ugly but packed-full of flavor recipes this month.

I guess the veggies that are available in January aren’t quite as flashy as some of the summer ones. That, and well, stews aren’t always pretty – but you can’t beat a one dish meal for an easy dinner.

In my its next incarnation I think I’ll add a handful or two of chopped greens to shake things up a bit.

You can really add any veggies you have on hand too. I’m all about options and using what you have on hand. Yellow lentils instead of red, potato in place of turnip and even carrot would all work just as good as the listed ingredients.

Slow Cooker Indian Spiced Chickpea Quinoa Stew
gluten-free, soy-free

serves 4 to 6

  • 4 to 5 cups water
  • 1 can diced tomatoes (or 1 1/2 cups fresh or frozen)
  • 1 can chickpeas, rinsed (or 1 1/2 cups fresh or frozen)
  • 1/2 cup red lentils
  • 1/2 cup quinoa, rinsed
  • 1 cup peeled turnip, chopped
  • 1 cup sweet potato, chopped
  • 1/2 cup celery, chopped (about 1 stalk)
  • 1 tablespoon not-chicken bouillon
  • 3 cloves garlic, minced
  • 1 teaspoon turmeric
  • 2 teaspoons garam masala
  • salt, to taste

The night before: Chop veggies and store in the fridge.

In the morning: Put everything in the slow cooker and cook on low 6 to 9 hours. Taste, re-season if needed (you may not even need the salt if your bouillon is salty.)

This is a good one to make if you are going to be away from the house a little longer than usual. If your slow cooker runs hot add a little extra water if it will be cooking longer than 9 hours.

Filed Under: Beyond Easy, Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Dark Days, Fall, Gluten-free, Overnight (8+ hours), Slow cooker, Stews, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , , , , , ,
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