Coco Coffee Cocktail

February 20, 2014 · by · Leave a Comment

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Coco Coffee Cocktail

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CocoQuench Coffee Cocktail
This stuff is dangerous. That's all I say 😉
Cuisine: vegan
Recipe type: Alcoholic drink
Serves: 1.3 liters
Prep time: 
Total time: 
You need
  • 1 liter of CocoQuench or coconut based milk replacement (unless you're not going to refrigerate the end result, you technically could use canned coconut milk, but do be aware that it will coagulate when you do put it in the fridge))
  • 1 cup of espresso shots, plus 2 extra shots (decaf is fine too)
  • 1 cup of whiskey
  • 1 tsp of vanilla stevia (or to taste)
To do
  1. Mix everything together in a jug or large bottle, and drink refrigerated or on ice. Uh oh.
Notes
If you are concerned about how vegan a whiskey is (apparently malt whiskey is often kept in barrels that have been used for sherry, which may have been made with isinglass, check here

Filed Under: All, Juices, smoothies & other drinks, Vegan 101 & Alternatives · Tagged: , , , ,

Tarragon & Chives Cheeze

May 30, 2013 · by · Leave a Comment

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Tarragon & Chives Cheeze
What I love about nut cheeze, is that you can easily make it at home, flavour it any way you like, and of course that there were no cows involved 🙂 This cheeze isn't as oily as real cheese, but it tastes good and it is pretty healthy.
Prepared by:
Cuisine: vegan
Recipe type: cheeze
Prep time: 
Total time: 
You need
  • ½ cup raw cashews
  • 2 table spoons of pine nuts (you can also stick with cashew nuts)
  • ¼ cup nutritional yeast
  • 3 tspns onion powder
  • 1 teaspoon Himalayan rock salt
  • 4 tspns garlic powder
  • 1+3/4 cups plain unsweetened oat or other non dairy milk
  • ½ cup agar flakes (or 8 teaspoons agar powder)
  • ¼ cup rice bran oil
  • 2 tbsp yellow or white miso
  • 1 tablespoon fresh lemon juice
  • Chopped chives - lots
  • Dried or fresh tarragon - lots (otherwise the flavour won't get through), I put in least 3 tbsp of dried tarragon, but you can start with less and taste the mixture
  • Curry powder, as much as you like (again, taste the mixture)
To do
  1. lightly oil a suitable container or ramekin (I use plastic containers and don't need to oil)
  2. finely grind the cashews in a food processor
  3. add the nutritional yeast, onion powder, salt and garlic powder. Pulse a few more times to blend in the spices.
  4. combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for a few minutes, stirring occasionally, until the agar is dissolved.
  5. with the food processor running, gradually pour the milk mixture through the feed tube and into the nut mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using).
  6. transfer the mixture to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin, or wriggle your container.

 

Filed Under: Agar Agar, All, Gluten free, Snacks & Entrées, Vegan 101 & Alternatives · Tagged: , , , , , ,

Faux Smoked Salmon Paté

May 29, 2013 · by · Leave a Comment

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Faux Smoked Salmon Paté
Well, there definitely is something fishy about this paté! It was a lucky shot, to be honest, but I was pretty surprised it indeed tastes like smoked salmon... and I wasn't even aiming for it! But there you go 🙂
Prepared by:
Cuisine: vegan
Recipe type: condiments
Prep time: 
Total time: 
You need
  • 1 cup pine nuts
  • 2 cups hemp milk (I guess you can use other non dairy milk, but flavour may slightly change)
  • ⅛ cup agar agar powder (or ¼ cup for flakes)
  • 2 tbsp vegetable broth powder
  • 1 tbsp smoked paprika powder
  • 1.5 tsp minced garlic
  • 1 tsp Himalayan Rock salt
  • 2 pinches of chilli powder
  • ½ tsp of liquid smoke
  • a little oil to grease your bowl, in case you don't use plastic or silicon
To do
  1. add pine nuts, paprika powder, garlic, salt, chilli powder and liquid smoke to the small bowl of your kitchen machine (with a blade) and run it till the mixture is nice and fine.
  2. in a small sauce pan, heat the hemp milk with stock powder and the agar agar powder and bring to the boil, stirring regularly
  3. when dissolved, add the liquid agar mix to the running kitchen machine, and let run for a few minutes. You want the mixture to be completely smooth
  4. when done, pour in 2 small, greased bowls or ramekins, or 1 bigger one.
  5. put in fridge and let set and rest for a few hours
  6. when set, turn upside down on a small plate and done! You may have to slide a knife along side the edges for the paté to come out.
Notes
Done. Keep in fridge, and eat on toast, biccies, raw veggies, whatever you like 🙂

 

 

 

Filed Under: Agar Agar, All, Dips, Sauces & Condiments, Snacks & Entrées, Vegan 101 & Alternatives · Tagged: , , , , , , , , ,

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

May 27, 2013 · by · Leave a Comment
Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

 

This dessert put a smile on my face, it is delish 🙂

You need for the Jelly (for 6 persons, cutting in half is no problem):
– 1 mango
– 2 oranges
– 75 ml of water
– 290 ml of non-dairy milk
– about 50ml of rum
– 5 gr (1 tbsp) of agar agar powder (double if you have agar flakes)
– some Stevia (as much as you like, just taste)
– 1 tsp of vanilla
– 6 silicon forms or oiled ramequins.

For the sauce you need:
– 4 ripe plums
– about 60ml of Kirsch

You do (Jelly):
– cut the mango and put into blender
– juice (in a juicer) the 2 oranges. If you don’t have a juicer, then juice by hand and zest 1 orange
– blend mango, orange juice and rum
– boil water in a small pan, then add Agar
– when Agar is dissolved (if you use flakes, this will take a few minutes) add non-dairy milk and rum
– turn down heat stir until nice and smooth
– pour into moulds and let set in fridge for a few hours

For the sauce:
– just blend the flesh (including skin) of the plums and the Kirsch in your blender.

When your Jelly is firm, squeeze the sides of your mould until it comes loose and pop it down on a plate. Then pour the sauce on or around the jelly.

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

Filed Under: Agar Agar, All, Desserts, Fruit dishes, Gluten free · Tagged: , , , , , , , ,

Chocolate Hazelnut Butter Mylk

May 20, 2013 · by · Leave a Comment

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Chocolate Hazelnut Butter Mylk
A fresh batch of Chocolate Hazelnut Butter inspired me to make this nice and creamy chocolate mylk, delicious!
Cuisine: vegan
Recipe type: drink
Serves: 1
Prep time: 
Total time: 
You need
To do
  1. blend all in your blender and serve with or without ice cubes
    OR
    heat after blending

 

Filed Under: All, Juices, smoothies & other drinks, Sweets · Tagged: , , , ,

Watermelon & Rosemary Smoothie

May 15, 2013 · by · Leave a Comment

 

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Watermelon & Rosemary Smoothie
This smoothie is nice and refreshing. Of course watermelons have a perfect timing of being available in summer; cool food for hot days 🙂
Prepared by:
Cuisine: vegan
Recipe type: smoothie
Serves: 1-2
Prep time: 
Total time: 
You need
  • about a quarter of a small to medium watermelon
  • half a cup of hemp mylk (or any other non dairy milk)
  • fresh rosemary, very finely chopped, start with a small amount, and add if you like, as Rosemary can be quite strong. However, this drink can handle quite a bit!
  • ice cubes - optional
To do
  1. mix the whole lot in the blender
  2. serve as is or add some ice cubes

 

Filed Under: All, Fruit dishes, Gluten free, Juices, smoothies & other drinks · Tagged: , , ,