Forget the ice tea makers and the instant powders. I love making hot tea. And why not home brewed iced tea. To make this I used a tea kettle that holds 1 1/2 liter of water. You can add any herbs you want and whatever frozen fruits you want. You name it. Blueberries, strawberries, raspberries!!! And citrus! Lemon, orange, mandarins!!! Spices! Cinnamon, cloves, ginger!!! Trust me. Once you make this herbed tea you’ll never buy again the instant ones. You can add sugar or agave nectar if you want your ice tea to be sweet but I prefer it plain sweetened from the frozen fruits I use. Here is what I used for this one but get creative and use the ingredients you love most.
1 1/2 liter of water
1/2 cup dried herbs (I used green tea leaves, spearmint leaves and chamomile)
few fresh spearmint leaves
1 cinnamon stick
1/4 cup fresh lemon juice
5 strawberries, thinly sliced
3/4 cup frozen blueberries
1 lemon, thinly sliced
Fill a tea kettle or a pot with water and place over medium-high heat. Add the tea, dry herbs, cinnamon and sliced strawberries and bring to boil. If you don’t have tea leaves and dry herbs in hand, you can use 3 tea bags of your favorite tea. Stir the tea really well. Remove from heat and let it cool for 10 minutes. Strain the tea in a pitcher and place in fridge to cool. Before serving add ice, the frozen blueberries, the fresh herbs, lemon juice and sliced lemons. Enjoy!
I am officially on vacation. Summer in the city is not so bad after all. All my friends are staying in Athens for the summer as well, so I am not as cranky as I expected. And I decided to start my vacation with a very hearty breakfast. Berry sauce and French toast. Combined. We threw a summer barbeque party last night (unfortunately not vegan as I was the only vegan in the house, but some of my friends enjoyed my veggie dogs more than the reg burgers) and as we had some leftover bread I thought to use it for french toast. This was heavenly delicious.
for the french toast
8 slices whole wheat bread
1 cup soy milk (or other non dairy milk)
1/4 cup chickpea flour
2 TS light agave nectar
pinch of salt
1 ts cinammon
1/2 ts ground nutmeg
1/2 ts ground ginger
1/2 ts vanilla extract
for the very berry sauce
2 1/2 cup frozen mixed berries (strawberries, blueberries, raspberries, blackberries)
2 TS light agave nectar
1 ts lemon zest
2 TB cornflour mixed with 1/4 cup of water
Cut the bread into small squares. Combine all the other ingredients for the french toast in a baking pan, mix well and then add the bread. Let the bread soak in that mixture for a few minutes. Preheat oven to 180C/350F and bake for 15 minutes. In the meantime prepare the berry sauce. Add berries and agave to a saucepan and bring to a boil. Add lemon zest and cornflour mixture and stir to combine. Lower the heat and cook until thick ( about 10 minutes). Remove the french toast from the oven and top with the berry sauce. Return to oven and bake for 15-20 more minutes. Serve. Enjoy!
Oh yes I did go there! I wanted to make a fancy wine appetizer for the holidays. Wine goes nice with cheese. Holidays go nice with savory fruits! and while I was walking in my local market I saw a british cheese filled with blueberries.
I admit it that I got very jealous and I wanted to recreate it and make it vegan. I don’t know how this cheese is called but who cares??? I don’t know how it tastes anyway. So what you see here is probably something that only looks like that british cheese and tastes nothing like it. Or maybe it does…. If anyone knows for which cheese I am talking about just drop me a message. To make this I changed a little bit the monterey jack cheez from the Ultimate Uncheese cookbook. I replaced the tahini with salty cashew butter and I added half cup of blueberries. I only had frozen blueberries which I thawed before adding them to my mixture.
1 1/2 cup of water
1 1/2 tsp agar agar powder
1/2 cup chopped raw cashews
1/4 cup nutritional yeast flakes
1/4 cup fresh lemon juice
2 TS salty cashews butter
2 ts onion powder
1 ts salt
1/2 ts dry mustard
1/4 ts garlic powder
1/2 cup blueberries
Lightly oil a glass container and set aside. Combine the water and agar powder in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring often until the agar is all dissolved (5 to 10 minutes). Transfer to a blender and add the rest of the ingredients except the blueberries. Process several times until completely smooth. Pour in the glass container, add the blueberries and mix well with a fork. Put it in the refrigerator uncovered until it cools. When completely cool, cover it and chill overnight. To serve turn out of the container and slice .
Tonight we are hosting a collective vegan cooking meet up! there will be lots of great vegan food, a movie and desserts. Drinks later… margarita here I come 🙂
I just made these chocolate cupcakes – adopted from vegan cupcakes take over the world and as I wanted to make them more healthy I replaced the all purpose flour with whole wheat pastry flour, instead of powder sugar I used 1/2 cup raw cane sugar and olive oil instead of canola oil.
For the frosting I used 1 cup non hydrogenated vegan margarine, 1 cup blueberries and 1/2 cup raw cane sugar. Aren’t they cute?