Thursday, September 16, 2010
Prep time: 15 min | cooking time: n/a | makes 8-10 servings
16 oz. Silken tofu
1 Vegan Graham Cracker Crust (Keebler is vegan)
1 pkg (12 oz) Vegan Chocolate Chips (I used Ghirardelli)
1 tsp. Vanilla (I always put in just a little extra vanilla)
Mix the tofu and vanilla in the blender. Put most of the chocolate chips (save some, about 1/4 cup) into the saucepan and cook over medium heat until melted. Add melted chocolate to the blender and mix until smooth. Stir in remaining chocolate chips, then pour entire mixture into pie crust and refrigerate for about 3 hours. Enjoy!
It came from this website.
*Being pregnant has given me intense dessert cravings!
Wednesday, July 28, 2010
Ok, so since getting pregnant I have favored a lot of take out food. Mostly take-out Coconut Thai Curry, but that can get kinda rough on the pocketbook. So, yesterday, I made a bag of chick peas and had to figure out something new to make with them, other than mixing them with taco seasoning. This was the recipe that came out of trying to be frugal, while using what I had in the pantry.
1 1/4 cup organic long grain brown rice
2-3 tbsp Earth Balance Buttery Spread (vegan)
Some cooked chickpeas (around a half a cup or so)
1 tablespoon chia powder
2 bouillon cubes (Garden Veggie by Edward and Sons)
I small piece of whole wheat bread
handful of almonds
Cook the rice. (I used my inexpensive rice cooker/veggie steamer.) Put the rice into a medium sized casserole dish. While the rice is still hot, mix in the Earth Balance and the two bouillon cubes. The cubes should just mush in to the rice and butter. Next, add your chick peas. Honestly, I didn't measure this part; I just added until I thought it looked about right. Add the chia powder. (Chia is packed with good stuff, like omega 3s; I added it for thickener and nutrition). I'm sure I could have put in another tablespoon; we couldn't even taste it. Finally, into a chopper or food processor add the bread. Chop the bread until it has the constancy of bread crumbs, add in the almonds and chop them, too. Pour this topping over the casserole; use a spoon edge to kinda mix in the topping just ever so slightly.
Bake at 350 for around 30 minutes. Enjoy!
*for more info. on Chia check out this site Navitas Naturals .
Wednesday, March 24, 2010
Here is the recipe:
- 1 cup unsweetened applesauce
- 1/2 cup raw sugar
- 1 teaspoon vanilla
- 3/4 cup unbleached white flour
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semisweet vegan chocolate chips
- 1/3 cup walnuts (optional)
- 1 dash cinnamon
- Preheat oven to 350 and lightly spray or oil an 8 x 8 baking pan.
- Mix applesauce, sugar, and vanilla in a medium bowl. In another bowl, whisk flour, cocoa, baking powder, baking soda, and salt (and cinnamon if using) together.
- Make a well in the center of the dry ingredients and add the applesauce mixture. Mix until just combined. Gently fold in chocolate chips (and walnuts if using).
- Spread in prepared pan and bake 25-30 min, until center is firm and not sticky.
Saturday, March 6, 2010
OK, we all know Kale is loaded with everything good, but it is sometimes hard to figure out what to do with the stuff. Here is a recipe, from Whole Food's website, that is really easy and tangy delicious. It a raw recipe, so all you have to do is chop, add the marinade, mix and eat.
I used one bunch of Kale and doubled the marinade, because I'm not sure what Whole Foods considers a bunch. Plus, I'm a fan of dressings. I like food to be appropriately coated, and with this recipe everything that coats it is healthy. Basically, I love this recipe.
2 tablespoons olive oil
2 tablespoons lemon juice
1 to 2 teaspoons chili powder
Salt to taste
2 bunches kale, stems and tough ribs removed, leaves very finely chopped
pine nuts (optional)
In a large bowl, whisk together oil, lemon juice, chili powder and salt. Add kale, toss to combine and serve.*So you can decide if the above recipe is enough dressing/marinade or if you want to double it.
Anyway, the Kale cooking adventure has begun!
Friday, March 5, 2010
So, anyway, last night we had Daiya Spinach Quesadillas. This time we used corn tortillas, and it seemed to bring out the flavor more than the flour. Plus, corn tortillas are healthier, so it's a win-win.
Basically, I think everyone should at least try Daiya. Be adventurous!
Saturday, February 27, 2010
Monday, February 22, 2010
Thank you for writing Starbucks Coffee Company. First of all I want to sincerely apologize for the delay in our response and appreciate your patience in waiting for our reply to your email.
I'm excited to tell you that you can have most of our flavored drinks at our stores.
I have included a list of all of the components that go into our drinks so that you may make an educated decision when making your drink choices. The choices that include any animal products (to my knowledge) are highlighted in red.
For our food products you can check out our website http://www.starbucks.com/
- Caramel Syrup: Sugar, Water, Natural and Artifical Flavour, Preservative: Potassium Sorbate (E202), Citric Acid (E330), Colour: Caramel (E150d)
- Cinnamon Dolce Syrup: Sugar, Water, Natural and Artificial Flavours, Citric Acid (E330), Preservative: Potassium Sorbate (E202), Color: Caramel (E150d)
- Gingerbread Syrup: Sugar, Water, Natural and Artificial Flavours, Preservative: Sodium Benzoate (E211), Citric Acid (E330), Coulour: Caramel (E150C)
- Hazelnut Syrup: Sugar, Water, Natural* and Artifical Flavours, Preservative: Potassium Sorbate (E202), Citric Acid (E330)
The Hazelnut syrup is naturally flavored. That means that the flavor material is derived from the actual nut. The flavor suppliers state that the flavors do not contain nut allergen proteins, but since the nut flavors are derived from nuts, we suggest that customers severely allergic to nuts consult their health professional prior to consuming beverages made with this syrup. We cannot guarantee that some people with severe allergies to nuts would not have a reaction to the use of this syrup.
- Peppermint Syrup: Sugar, Water, Natural Flavours, Perservative: Sodium Benzoate (E211), Citric Acid (E330)
- Raspberry Syrup: Sugar, Water, Natural and Artificial Flavour, Colours: Caramel(150d) and Red #40 (E129), Preservatives: Potassium Sorbate (E202) and Sodium Benzoate (E211) Citric Acid (E330)
- Sugar Free Caramel Syrup: Water, Natural and Artificial Flavour, Cellulose Gum (E466), Citric Acid (E330), Sucralose (E955), Preservative: Sodium Benzoate (E211), Colour: Caramel (E150d)
- Sugar Free Cinnamon Dolce Syrup: Water, Natural and Artificial Flavours, Cellulose Gum (E466), Citric Acid (E330) Sucralose (E955), Preservative: Sodum Benzoate (E211), Colour: Caramel (E150d)
- Sugar Free Hazelnut Syrup: Water, Natural and Artificial Flavour, Maltodextrin, Cellulose Gum (E466), Citric Acid (E330), Sucralose (E955), Preservative: Sodium Benzoate (E211)
- Sugar Free Vanilla Syrup : Water, Natural and Artificial Flavours, Maldodextrin, Cellulose, Gum(E466), Citric Acid (E330), Sucralose (E955), Preservative: Sodium Benzoate (E211), Colour: Caramel (E150d)
- Toffee Nut Syrup: Sugar, Water, Natural and Artificial Flavours, Salt, Preservative: Sodium Benzoate (E211), Citric Acid (E330)
- Vanilla Syrup: Sugar, Water, Natural Flavours, Preservative: Potassium Sorbate (E202), Citric Acid (E330), Colour: Caramel (E150d).
Caramel Sauce: Corn Syrup, High Fructose Corn Syrup, Sugar, Butter, Cream, Nonfat Dry Milk, Natural Flavors, Mono and Diglycerides, Soy Lecithin, Sodium Bicarbonate
Mocha Powder: Sugar, Cocoa (Processed with Alkali), Chocolate Liquor, Potassium Sorbate, Vanillin. Water is added to make the syrup.
White Chocolate Mocha (SKU #466215): Sugar, Condensed Skim Milk, Sweetened Condensed Skim Milk (condensed skim milk and sugar), Coconut Oil, Cocoa Butter, Natural Flavor, Salt, Potassium Sorbate (preservative), Palm Oil Monoglycerides
Retail Chai Concentrate (SKU #162630): An Infusion of (Water, Black Tea, Cardamom, Black Pepper, Ginger, Cinnamon, Clover, Natural Flavors, Star Anise), Organic Cane Sugar, Honey, Ginger Juice, Vanilla, Citric Acid.
Pumpkin Spice Syrup (SKU #183678): Sugar, Condensed Nonfat Milk, Sweetened Condensed Nonfat Milk, Annatto (E160b, Colour), Natural and Artificial Flavours, Caramel Colour (E150D), Salt, Potassium Sorbate (E202, a preservative).
Starbucks Proprietary Soymilk
U.S. (vanilla flavor): Organic Soymilk (Filtered Water, Whole Organic Soybeans), Organic Evaporated Cane Juice, Calcium Carbonate, Natural Vanilla Flavor With Other Natural Flavors, Sea Salt, Carrageenan, Sodium Citrate, Sodium Bicarbonate, Vitamin A Palmitate, Vitamin D2, Riboflavin (B2), Vitamin B12.
Canada (plain): Organic Soymilk (Filtered Water, Whole Organic Soybeans), Organic Evaporated Cane Juice, Calcium Carbonate, Sea Salt, Carrageenan, Sodium Citrate, Organic Vanilla Flavor, Sodium Bicarbonate, Natural Flavors, Zinc Gluconate, Vitamin A Palmitate, Vitamin D2, Riboflavin (B2), Vitamin B12.
* According to the information from our supplier both the vanilla soy milk and plain soy milk do not contain gluten
Frappuccino® Premix: Whole Milk, High Fructose Corn Syrup, Sugar, Skim Milk Powder, Cream, Corn Syrup Solids, Natural Flavors, Salt, Cocoa (Processed With Alkali), Algin (Kelp Extract), Sodium Caseinate (Milk Protein). Concentrated Coffee and Water are added to make the Frappuccino® Base.
Frappuccino® Light Premix: Skim milk, High Fructose Corn Syrup, Sugar, Oligofructose, Cream, Corn Syrup Solids, Natural and Artificial Flavor, Sodium Caseinate, Salt, Cocoa Powder (processed with Alkali), Disodium Phosphate, Carrageenan, Carboxymethyl Cellulose, Sucralose (Citric Acid, Trisodium Citrate, Potassium Sorbate, Sodium Benzoate), Acesulfame K. Concentrated Coffee and Water are added to make the Frappuccino® Light Base.
Crème Beverage Base (Sku #194335): Sugar, nonfat dry milk, maltodextrin, corn syrup solids, sunflower seed oil, salt, artificial flavor, arabic gum, sodium caseinate (milk protein), dipotassium phosphate, soy lecithin (emulsifier), annatto powder (color), dimethyl polysiloxane (antifoaming agent).
Nonfat Milk is added to make the Creme Frappuccino Mix.
Chocolate Powder Topping: Sugar, Cocoa (processed with Alkali), Vanillin (an artificial flavor).
Vanilla Powder: Vanilla Bean Extract, Dextrose.
Pumpkin Spice Topping (SKU #183929): Cinnamon, Ginger, Nutmeg and Cloves.
Cinnamon Dolce Topping (SKU #193890): Sugar, Cinnamon, Salt, Extractives of Butter (contains milk) and other Natural Flavors.
Matcha Powder: Sugar, Green tea.
Java Chips: Confectionary coating (sugar, partially hydrogenated palm kernel and palm oils, cocoa, emulsifiers [soy lecithin E322, distilled monoglycerides, sorbitan monostearate, polysorbate 60 E435], artificial flavor, vanilla)), Cocoa (processed with alkali, 9%), Cookie Crumbs (enriched wheat flour[wheat flour, niacin, reduced iron, thiamin, mononitrate, riboflavin, folic acid], sugar, hydrogenated soybean and/or cottonseed shortening, cocoa processed with alkali, high fructose corn syrup, corn flour, chocolate mass, salt, dextrose, sodium bicarbonate [E400], soy lecithin [emulsifier, E322], natural flavor, chocolate mass (2%), salt.
Berry Currant Base (for Berry Chai Infusion LTO- winter 09): Ingredients: WATER, SUGAR, ARONIA BERRY JUICE CONCENTRATE, GRAPE JUICE CONCENTRATE, BLACK CURRANT JUICE CONCENTRATE, CITRIC ACID. Allergens: none indicated
Cinnamon: Our cinnamon is 100% cinnamon from Indonesia. According to our supplier "it is the product of dried bark of the Cainnamomum Burmanni Blume, It is harvested on the island of Sumatra, and is a true vegetable substance from which no portion of its volatile constituents have been exhausted."
Strawberry Juice: Strawberry puree, concentrated white grape jice, water, natural flavor, tomato lycopene extract for color (lycopene, glycerol, sucrose palmitate, sucrose stearate, soy lecithin, water), antifoam (dimethylpolysiloxane, water)
Signature Hot Chocolate: Ingredients: Sugar, milk, natural cocoa, cocoa butter, cocoa (process with alkali), natural vanilla extract. (The percentage of cocoa solids is proprietary info that we are not able to share.)
Premium Lemonade: Ingredients: Water, lemon juice, sugar, lemon oil.
Protein Fiber Powder: Ingredients: Whey protein isolate (milk), chicory root extract, natural flavors (contains milk derivatives), xanthan gum, soy lecithin. Contains: milk and soy. Manufactured on shared equipment processing wheat/gluten, eggs and tree nuts.
Naked Juice Mango Orange concentrate: Mango Puree, Orange Juice, Pineapple Juice, Passionfruit Juice, Lemon Juice and Natural Flavors
Dark Chocolate Curls: Sugar, cocoa mass, cocoa butter, natural vanilla, soy lecithin
Caramel Brulee Sauce: Corn Syrup, Water, Sugar, Natural and Artificial Flavours, Nonfat Dry Milk, Salt, Mono and Diglycerides, Soy Lecithin, Sodium Bicarbonate
Caramel Brulee Topping: sugar, corn syrup, natural flavour, caramel colour
Eggnog: Water, milk, sugar, cream, skimmed milk powder, dried egg yolk powder, natural and artificial flavoring, stabilizers (guar gum [E412], salt, caboxymethylcellulose [E466], carrageenan [E407]), pentasodium triphosphate (E451), spices.
Please note that nutrition and ingredient information is provided by the suppliers who manufacture food and beverage products for Starbucks Coffee Company.Starbucks attempts to provide product information that is as complete as possible. Variations may exist due to periodic changes in formulations. Serving sizes may vary from those used to calculate nutrition information. New product introduction or product changes may cause the information to be incomplete. All of our non-packaged food products are produced and stored in environments where known allergens are present. Some items may not be available in all locations. Data is rounded to meet current U.S. FDA NLEA guidelines. Percentage data for vitamins and minerals refers to percentage of recommended US daily values for a 2,000 calorie diet. Caffeine information is approximate and is based on limited analytical data. These values reflect Starbucks standard brewing methods. Values can vary greatly depending on factors including the variety of the coffee and the brewing equipment used. The handcrafted nature of our beverages may result in a variation from the reported values.
If you have any further questions, please feel free to call our customer relations department at (800) 23-LATTE. Our representatives are happy to answer any questions you may have. Thank you again for writing.
If you have any further questions or concerns that I was unable to address, please feel free to let me know.
Starbucks Coffee Company
800 23-LATTE (235-2883)
Monday through Friday, 5AM to 6PM (PST)
Sunday, January 24, 2010
I made some changes to it, and it was pretty yummy. Here are the changes I made, and the recipe.
- 1 lb extra firm tofu
- 1 Tbsp soy sauce
- 1 Tbsp vegan Worcestershire sauce
- 1 tsp minced garlic
- 1/4 cup tahini
- 4 Tbsp liquid Seasoning like Braggs Liquid Aminos
- 1 Tbsp lemon juice
- 1 Tbsp olive oil (recipe suggests toasted sesame oil)
- 1Tbsp sesame seeds
- Salt & pepper to taste
- Pre-heat oven to 350 degrees F
- Oil a flat baking pan or dish (olive oil)
- Cut tofu into 1/4 - 1/2 inch slices
- Place in the pan so that the slices overlap
- Mix the sauce ingredients in a bowl until it is a cream like consistency
- Add a little water to thin if needed (I didn't add any water)
- Pour mixture over tofu and bake until lightly golden - about 25 minutes
Saturday, January 9, 2010
Vegan, Paraben-Free Mineral Make-Up
This stuff is really amazing!
Can't find Stript anymore, try Sevi. They even sent me eyeshadow along with my make-up purchase, for free!
Perfume that is vegan and good for you!
Smells yummy, too!
*These are just two amazing vegan finds, that I wanted to share. After all, we shouldn't let make-up and perfume give us cancer.
Further (Important Reading):
Truth About Parabens
Saturday, January 2, 2010
And this Marinara was pretty good, too.
Last, but not least, this was an easy recipe for bread. It takes a good chunk of time to rise, so plan on a day at home.
Vegan Parmesan (I know a non-vegan, who actually preferred this to regular Parmesan cheese.)
*We forgot to take pictures. Christmas took over.