October 17th, 2007

foamy fluffy spicy pumpkiny chai latte

This one's pretty simple, but it just turned out looking and tasting so darn snazzy I wanted to share it. Plus I went all giddy when I stumbled across the new pumpkin spice Silk last week and wanted a use for it.

It's rainy and cold here today, which is the weather for a big warm cup of fluffy spicy deliciousness. As always, feel free to swap out your favorite brands and varieties of tea and nondairy milk; what I used here tastes perfect for fall. Make it in a really big cup.

2 chai tea bags (I used 1 each of Celestial Seasonings' vanilla ginger green tea & India spice)
8 oz. hot water
8 oz. Silk pumpkin spice soymilk
(or very vanilla, or 4 oz. of each)
optional sweetener
(agave for that whole chai-themed honey flavor, or any good flavorful unbleached sugar)
pumpkin pie spice


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If you were to whisk in a spoonful or two of pumpkin with the soymilk, I bet it would up the snazzy factor even further. I'll be trying that ASAP :D

What's-left-in-my-vegetable-drawer Risotto!

This turned out absolutely fantastic. The whole time I was cooking it in my head I was thinking: onions carrots garlic mushrooms and green beans maybe not such a great combo for risotto. I mean, if I'd gone grocery shopping, I would have picked something a bit more...obvious. Like maybe lots of different kinds of mushrooms, or butternut squash, or asparagus. But I'm poor now and learning to eat absolutely everything I have before I buy more. So here is tonight's DELICIOUS and totally random concoction.

I cup risotto rice
3 cups veggie stock (+ or - depending, see below)
juice 1 small lemon
salt and pepper to taste
1 heaping spoonful nut. yeast

about 2 cups green beans, washed, trimmed, and diced

3 mushrooms! (surprisingly, ended up being a cup)
1 carrot
3/4 of a yellow onion
5 cloves garlic
4 T vegan butter

Pot 1: bring veggie stock to a simmer. Pan: Sautee green beans with lemon juice until cooked but still a bit crunchy, medium high heat, turn off, forget. Pot 2: over medium heat, sautee onion and carrot in butter until onions are soft, add rice and garlic, sautee two more minutes. Add 1 cup veggie stock, turn heat down to med-low and stir until gone. Add the remaining 2 cups 1/2 cup at a time, stirring until completely dissolved before adding more. Add mushrooms before the last cup broth. Your rice should be just about perfect as the last bit of broth absorbs, but you never know, so I always keep more simmering than I think I'll need. When done, season with salt and freshly ground pepper, then mix in your nut. yeast and green beans. Then be as amazed as I was.