Hazelnut Chocolate Cheap-o-chino

Here's another flavor of not-expensive frozen coffee. Add more cocoa if you'd like it more chocolatey.

If you make it the way it is in the recipe there is just a hint of chocolate and it almost tastes like Baileys. Now I can see why many of the vegan Baileys recipes add hazelnut creamer now.

Since I added extra flavored creamer I found no need to add extra sweetener. You can certainly add extra sweetener if you like your sweeter. Taste after blending the main ingredients (before the ice) and add the sweetener at that time, if you want.

Hazelnut Chocolate Cheap-o-chino

Makes about 2 to 3 servings
soy-free, gluten-free

• 1/4 cup (63ml) cold brewed coffee concentrate (or 1 cup (250ml) regular brewed coffee) 
• 1/2 cup (63ml) So Delicious Coconut creamer hazelnut flavor 
• 1 cup (250ml) Unsweetened So Delicious Coconut Milk 
• 1 tablespoon cocoa
• 1/8 teaspoon xanthan gum or 1 teaspoon pectin (do not leave out - it holds it together!) 
• 1 1/2 to 1 1/2 cups ice (use less with a not-so-powerful blender)

In a blender mix everything except for the xanthan gum and ice.

Then add xanthan gum (or pectin) and blend. This will keep the different ingredients from separating.

Add the ice. Depending on your blender you may have to add it 1/2 cup at a time. I have a really powerful one so I can blend it all in at once.

You can add more coconut milk if it's too thick or you can add more ice if it's too thin.

Pumpkin Spice Cheap-o-chino for Vegan Mofo

I'm celebrating the first day of Vegan Mofo (Month of Food) with this fall flavored frosty coffee. Not only is this one tons cheaper than your national coffee chain's, this is actually vegan.

Yes, the pumpkin spice syrup at Starbucks actually has dairy in it!

Oddly enough, it seems to be the first chilly day of fall where I live, so I'm wearing a sweatshirt while I drink mine.

If you are a coffee hater leave it out and enjoy a pumpkin pie shake instead.

Vegan Pumpkin Spice Cheap-o-chino

Makes about 2 to 3 servings
soy-free, gluten-free

• 1/4 cup pumpkin puree (make it from scratch if you want)
• 1/4 cup (63ml) cold brewed coffee concentrate (or 1 cup (250ml) regular brewed coffee) 
• 1/4 cup (63ml) So Delicious Coconut creamer original flavor 
• 1 cup (250ml) Unsweetened So Delicious Coconut Milk 
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cardamom
• pinch cloves
• pinch allspice
• pinch nutmeg
• Sweetener to taste: brown sugar, stevia, agave nectar, or maple syrup, etc. (I used 1 packet Nu-Stevia) 
• 1/8 teaspoon xanthan gum or 1 teaspoon pectin (do not leave out - it holds it together!) 
• 2 cups ice

In a blender mix everything except for the sweetener, xanthan gum and ice. Taste and adjust sweetener as needed. Remember this is a concentrated flavor so it needs to be a little sweeter now to be just right later.

Then add xanthan gum (or pectin) and blend. This will keep the different ingredients from separating.

Add the ice. Depending on your blender you may have to add it 1/2 cup at a time. I have a really powerful one so I can blend it all in at once.

You can add more coconut milk if it's too thick or you can add more ice if it's too thick.

Celebrate National Coffee Day with a Peppermint Mocha Cheap-o-chino and a Giveaway

Happy National Coffee Day! Isn't about time for your afternoon coffee break or after dinner coffee/dessert? It's still warm in Durham, so I needed a nice cold frozen coffee drink. I'm really hoping for fall and I hear it might peek out this weekend.


In my opinion the best way to make an iced coffee or frozen coffee is to use homemade cold brewed coffee concentrate. See the link in the recipe for a how-to. It's easy to make in a French Press and you can make enough for the whole week on the weekend. Then you can just grab some from the fridge when you feel like a treat. Plus it won't melt your ice and it's easier on your stomach. 


If you hate coffee leave it out and add another 1/4 cup creamer. You'll have a (so) delicious chocolate -peppermint shake!


The Giveaway: This is separate contest from the giveaway on HealthySlowCooking - you must leave your comments here to be entered!


 I have coupons for a couple of free So Delicious products and some cents off coupons to giveaway to one of you. To enter leave a comment on this post. I will post a winner on Sunday. Good luck!


To get extra entries do one of the following and leave another comment on this post for each one you do.

• Tweet the following (including the link) one time: It’s National Coffee Day! Join @geekypoet, have a Peppermint Mocha Cheap-o-chino and enter the giveaway! http://bit.ly/nWjjzX
• Tweet one time: @so_delicious is my favorite coffee creamer!

Peppermint Mocha Cheap-o-chino

Makes about 2 to3 servings
soy-free, gluten-free

• 1/4 cup (63ml) cold brewed coffee concentrate or 1 cup (250ml) regular brewed coffee
• 1/4 cup (63ml) So Delicious Coconut creamer original flavor
• 3/4 cup (188ml) Unsweetened So Delicious Coconut Milk
  (can use vanilla or plain just adjust sweetener)
• 2 tablespoons unsweetened cocoa
• 1/4 teaspoon peppermint extract
• Sweetener to taste: brown sugar, stevia, agave nectar, or maple syrup, etc.
  (I used 1 packet Nu-Stevia) 
• 1/8 teaspoon xanthan gum or 1 teaspoon pectin (do not leave out - it holds it together!)
• 2 cups ice
• crushed peppermint candy for topping (optional)

In a blender mix everything except for the xanthan and ice. Taste and adjust sweetener as needed. Remember this is a concentrated flavor so it needs to be a little sweeter now to be just right later.

Then add xanthan gum (or pectin) and blend. This will keep the different ingredients from separating so it will look just like a drink that you paid lots of money for!

Add the ice. Depending on your blender you may have to add it 1/2 cup at a time. I have a really powerful one so I can dump it all in at once. You can add more coconut milk if it's too thick or you can add more ice if it's too thick.

Vegan Carrot Dogs with Oh So Delicious Cole Slaw

This may sounds like one of my weirdest recipes, but trust me, it really works. I ran across the concept on one of my research binges. I read about someone eating a carrot dog on a vacation and they raved about it. I was fairly skeptical, but I loved the idea of having carrots in place of the much processed veggie dog.

Obviously a carrot is the same shape and close enough in color to make a decent hot dog substitute. But the real question is about the taste. The marinade really takes it to the next level. I think the sesame oil does it, but the vinegar gives it that "cured" flavor too.

Marinated Carrot Dogs
soy-free gluten-free

Serves 4 but can be easily doubled or even tripled.

4 carrots

1/4 cup seasoned rice vinegar (or apple cider vinegar and a dash of salt)
1/4 cup water
1 tablespoon sesame oil
2 tablespoons coconut aminos (can sub soy sauce but use unseasoned vinegar)
1/4 teaspoon garlic powder (or 1/2 clove garlic minced)
a dash or two liquid smoke
pepper to taste

Fill a pot about half-way full of water, heat it on high until it boils. Turn down to medium heat and add the carrots. Cook until you can just pierce it through with a fork. You want it to still have a snap when you eat it. Run cold water over them to stop them from cooking more.

Combine the other ingredients to make the marinade. Use a container that has a tight lid so you can easily shake it without spraying it all over your kitchen. Not that it ever happened to me... ; )

Put the carrots in the container and marinade for a few hours to up to a few days. If you marinate them longer they take on more of the vinegar flavor. If the carrots are very skinny I would not marinade them for more than 1 1/2 days so they don't taste too sour.

To serve heat the carrots in a 350 degree oven or on in a grill pan on a hot grill until heated through. It should take about 10 to 15 minutes.

Serve in a toasted hot dog bun with your favorite toppings. They're great topped with cole slaw! Prep these on a weekend and you're ready for the night you don't really want to make anything.

Oh So Delicious Cole Slaw Dressing
soy-free gluten-free

1/2 cup vegan mayo
1/2 cup Unsweetened So Delicious Coconut milk
1 teaspoon agave
salt and pepper to taste

Whisk everything together and mix in with shredded cabbage and carrots. I used a yellow carrot with green and red cabbage. You can vary the veggies to make your own version. Try Swiss chard, collards, or even kale.

"Exotic Vacation in a Glass" So Delicious Coconut Milk Smoothie

It's always hard to kick start a week that begins on a Tuesday. I decided that my mind and taste-buds would stay on vacation!

I used to resent the people who posted Vitamix recipes. I wanted to know who these people were with $300.00 blenders!

No, I didn't buy one. Cheryl wanted a new tv and I said she could get it if she bought me a Vitamix. I thought I won that argument right then and there. Instead we have a new fancy TV and a Vitamix!

You can do most of what I can do in a home blender, just not as thick or as smooth. If that's not worth the money to you, don't get one.

I do really love mine though, so if you can get someone else to buy it for you make sure you do!

Part 1: Make the So Delicious Milk Turn Green

• 2 cups Unsweetened So Delicious
  (Vanilla works well too** - just make sure to taste before adding sweetener)
• 5 cups assorted baby greens and/or lettuces, loosely packed
  (I used red cabbage, chard, pea shoots, kale, and lettuce)
• 4 large sprigs parsley
• 4 large sprigs fresh mint
  (I used lavender mint)

Add all of the above to a blender and blend until it is just a green liquid with no (or very few) chunks. after all, you don't want to clog up your smoothie straw!

Part 2: Make It Thick and Sweet

I use all frozen fruit to get an almost ice cream texture. I like it very thick, but I also use a Vita-mix. If you are using a regular blender use the smaller amount of pineapple and you may need to up the liquid amount too.

You can use only fresh fruit or a combination of frozen and fresh depending on what texture you prefer.

• 1/2 to 1 cup frozen pineapple
• 1 cup frozen mango
• 1 heaping cup frozen blueberries
• 1 teaspoon orange flower water (food grade)
• 1 teaspoon rose flower water (food grade)

** leave out sweeteners below if using vanilla So Delicious only add after tasting

• 1/2 packet Trader Joe's stevia **
  (each brand is different - use a small amount and add a dash at a time)
• 1/2 teaspoon to 1 tablespoon agave (optional)**
  

If using a Vitamix use the plunger to mash all of the fruit to the blades. Depending on your blender you may need to add extra liquid. Err on the side of caution if you have a more delicate blender. No one wins with a broken blender!

Part 3: The Transfer

Blueberries can be a dangerous thing in the morning. I've stained more than a few shirts doling these out before I leave to go to work.  Avoid that “oh crap” moment by wearing  an apron or stash a “smoothie shirt” in the kitchen to change in during  the transfer of smoothie from the blender into glasses. Trust me it’s really worth it!

Part 4: The Drive to Work

As you slip the smoothie into your cup holder there is no doubt you are getting your day off to a good start. It was worth the effort. Go ahead, enjoy feeling a little smug and self-satisfied for a minute or two. Your smoothie will never tell!

Cherry Pomegranate Gardein Beefless Tips Over Cauliflower Mash

Another quick and easy weeknight meal. A simple and nutritious cauliflower mash is the base for the beefless tips in a cherry pomegranate savory glaze. The sauce/glaze has red wine, pomegranate balsamic vinegar and Crofter's Organic Europe Superfruit Spread.

The plan for this complete meal is to start the cauliflower mash once you get home. While the cauliflower is cooking you can start the beefless tips. You can also steam some green or broad beans in the time it takes everything else to cook. It only takes about 20  minutes start to finish.

Gardein has soy and gluten. To make it soy-free use seitan. To make it gluten-free you could use chunks of pressed tofu, chopped mushrooms, or even kidney beans in place of the Gardein.

Cauliflower Mash

Serves 4 to 5 (Cut this recipe in half if you don't want any leftovers.)

1 head cauliflower, chopped into medium pieces
1 to 2 tablespoons Earth Balance
2 tablespoons nutritional yeast
1/4 to 1 cup Unsweetened So Delicious Coconut Milk
salt and pepper to taste

In a large pot add cauliflower and enough water to cover. Bring to a boil and cook for 15 minutes until cauliflower is tender. Pour into a colander to drain off water and then return to hot pot with the Earth Balance, nutritional yeast, and 1/4 cup of the coconut milk.

Puree with an immersion blender adding more coconut milk if needed. They should be thicker than what's in this picture. I used my vitamix this time and it was very smooth. I actually prefer it a little lumpier - it mimics mashed potatoes better that way.


Cherry Pomegranate Gardein Beefless Tips

Serves 2 to 3
3/4 cup red wine (I used Trader Joe's Nouveau)
2 tablespoons Crofter's Organic Europe Superfruit Spread
2 tablespoons pomegranate balsamic vinegar (or plain balsamic)
1 package Gardein Beefless Tips
salt and pepper to taste

In a large saute pan add wine, superfruit spread, and balsamic. Heat over medium high heat and whisk to incorporate the ingredients as it reduces by half. This will take about 10 minutes.

Add the beefless tips and cook for 4 to 5 minutes more. Add salt and pepper to taste.

The sauce will reduce more during this and you can add more wine to thin if needed. You can keep it saucy or let it reduce to a glaze depending on your preference.

Penne with Fresh Peas Topped with a Creamy Sun-dried Tomato Sauce

This is an easy dish to throw together on a busy week night. It's a perfect place to use up some fresh summer peas and any leftover dried tomatoes you have on hand. I like to add some extra nutrition by using whole wheat pasta and flour. 

You can use any pasta you have on hand instead, just make sure to add the fresh peas in the last 5 minutes of cooking. It's also ok to substitute the nondairy milk that you have on hand. I prefer the So Delicious Coconut Milk because it is already has such a great thick texture.


This recipe is listed on Pennywise Platter, check out some of the other yummy recipes.

Penne with Fresh Peas Topped with a Creamy Sun-dried Tomato Sauce
soy-free and gluten free * with suggested substitutions

Serves 4

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/8 cup (2 tablespoons) minced sun-dried tomatoes
  (I used the food processor since mine were really dry)
• 2 cups Unsweetened So Delicious Coconut Milk
• 7 ounces whole wheat penne (* use a gluten-free pasta)
  (about 1/2 a box)
• 1 1/2 to 2 cups fresh shelled peas, rinsed
• 1 to 2 tablespoons whole wheat flour (* use a gluten-free flour or cornstarch)
• zest from 1/2 lemon
• 1 tablespoon fresh mint, minced
• salt and pepper to taste

Fill a large pot half way with water, cover and bring to a boil. By covering you slow the evaporation of the water and can buy some time for the sauce if needed.

Heat the oil over medium heat then add the garlic and sauté for about 1 minute. (You can use a non-stick pan and leave out the oil if you are reducing fat and/or calories in your diet.) Add milk and sun-dried tomatoes and simmer for 10 minutes. Add pasta to boiling water now.

The pasta will cook about 12 minutes. After it cooks for 7 minutes, add the peas. The pasta and peas should be tender in about 5 minutes.

Once you add the peas to the pasta, go ahead and sprinkle 1 tablespoon of the flour over the sauce mixture. Raise the heat and mix using a whisk. The sauce should thicken, but you can add the other 1 tablespoon of flour if needed. Mix in mint and lemon zest. Add salt and pepper to taste.

Strain the pasta and peas together in the strainer, then mix the pasta and peas in with the sauce in a pan, pot, or serving bowl. Top with extra lemon zest and a sprig of fresh mint.