March 16th, 2006

Sweet Hot Chocolate

I've noticed that all the vegan hot chocolate recipies posted, and in cookbooks, are quite bitter. Now, I know loads of sugar isn't good for you, but I really liked that old cheap carnation brand hot chocolate mix and have been trying to re-create it. I think I've come up with a decent, high-sugar, caration hot chocolate replacement.

Recipie
Ingredients
-1 1/2 cups soy or other non-dairy milk
-2 tbsp cocoa powder
-4 tbsp sugar
-1 tbsp corn syrup (agave may work here, I'm too poor to use it)
-1 tbsp vanilla extract
-pinch of salt
-pinch of cinnamon
Method
Add everything but soymilk to a mug. Pour just enough milk to cover the ingredients, and mix together until most clumps are gone. Microwave on high for 40 seconds. Stir until most remaining clumps are gone, and then add the rest of the milk. Microwave for 1 min on high, then stir, repeat until it is warm enough.

I say a cup and a half of soymilk because that's aproximately what my dollar store mugs hold, and I make my hot chocolate for those mugs, heh.

Alt corned beef & cabbage

So as you may all know, St. Patty's Day is tomorrow (Friday). My friends and I are having a little get together and someone suggested Cabbage Rolls. I like cabbage, so I decided to make them. They're cooking right now and smell SOOOO good.

Recipe from vegweb.com

1 large head green cabbage
1 package (1-lb equivalent) burger-style crumbles - I used 3 individual packages of Boca ground beef style
1 cup uncooked regular rice (white or brown) - I used brown
32 oz. can of tomato sauce - I had 2 1/2 24 oz jars open, I used whatever was left
1 1/2 cups water - I even forgot to measure this, hopefully they won't be soggy!
salt and pepper (to taste)
3 tablespoons olive/vegetable oil

In a large (soup) pot/dutch oven of water, cook the cabbage head uncovered on high until boiling. After boiling, lower heat and simmer cabbage for 15 minutes (covered or uncovered). Then let cabbage cool.

In a large bowl, microwave (for about 1 minute) thaw crumbles. Then add the olive oil; rice; and salt and pepper (to taste).

Cut bottom stem portion off of cabbage and separate cabbage leaves. Fill each leaf with about an ice-cream scoop full of crumble mixture. Then roll closed.

Place a layer of tomato sauce on bottom of pot that cabbage was cooked in. Then place cabbage rolls on top of one another in pot. Pour remainder of tomato sauce and water over cabbage rolls. Cover and simmer for about 45 minutes--or until rice is tender.

Says it serves 4, mine will probably serve 6-10 as appetizer