Sunday, December 18, 2011

Hot Cocoa (vegan, gluten-free)

This recipe is derived from The Joy of Vegan Baking by Colleen Patrick-Goudreau...if you don't have it in your collection, order it today! It's the most used book in my kitchen, and I have yet to find a recipe that non-vegans didn't devour ("this is vegan???").

1/4 cup unsweetened cocoa powder
1/2 cup water
4 cups non-dairy milk like soy, almond or rice milk
1 tsp vanilla
1/2 tsp mint extract (optional)
agave or raw sugar to taste
vegan marshmallows for topping (I used Dandies)

Combine cocoa powder and water in a small pot over medium heat; stir frequently until mixture reaches a boil. Continue to cook and stir constantly for about 1 minute. Add choice of milk and heat to desired drinking temperature (do not boil). Remove from heat and stir in vanilla, mint (optional), and agave. Serve immediately with a garnish of marshmallows as desired.

*gluten free, can be soy free if using a non-soy milk and skipping the marshmallows

Tuesday, December 13, 2011

Masala Chai (vegan, gluten-free)

Chai (the Hindi term for tea) is a spectacular beverage, perfect for any cold Winter's day. The spices and herbs warm the body and comfort the soul. I've experimented with a few variations, and have decided to post a more traditional variation of this classical Indian spice tea, closer to what it may have been before the English introduced and encouraged the heavy use of black tea to the country. For those who desire black tea in their chai, after removing chai mix from heat, add 2-3 tsp loose black tea (recommend decaf) or 2 tea bags, steep three minutes; strain and serve.

2 1/2 cups water
1 tsp cardamom powder or 2 pods black cardamom, crushed
4 whole black peppercorns
2-4 slices fresh ginger
1/4 tsp of cinnamon or 1 large stick cinnamon
2 whole cloves
2/3-3/4 cup non-dairy milk (I prefer soy)
raw sugar or agave nectar to taste
1/2 tsp vanilla extract (optional)

Combine water and all spices in a small saucepan; bring to a low boil. Lower heat to simmer for 5-10  minutes. Add non-dairy milk and sweetener of choice and bring to simmer. Remove from heat and stir in vanilla. Strain through a fine sieve and serve hot.

*gluten free, can be soy free if choosing coconut or almond milk

Saturday, December 10, 2011

Potato Leek Soup (vegan, gluten-free)

This delicately flavorful soup is simple and light.

1 Tbsp coconut oil
1 large leek, sliced thin (use only white and light green parts)
6 cups vegetable broth
2 medium potatoes, cubed
3-4 carrots, sliced
1/2 cup fresh parsley, chopped
1/2 tsp dried thyme
1/4 tsp crushed red pepper (optional)
sea salt to taste

In a medium stockpot, heat canola oil over medium flame; add leeks and saute about 5 minutes, or until beginning to turn translucent. Add broth, potatoes, and carrots and bring to a boil for 10 minutes or until potatoes are tender. Remove from heat, and stir in parsley, thyme, red pepper, and salt to taste. Serve and enjoy!

*gluten free (use gluten free broth/bullion) and soy free