Coffee Ice Cubes

Beloved readers - I know it has been a minute since I have posted.  2014 has been a whirlwind and it's only likely to get busier as Summer is fast approaching!

On that note I have been finding myself needing a little more caffeine than usual.  Next time you make coffee, make an extra cup or two and pour it into an ice cube tray.

When the mood for iced coffee strikes, save yourself some coin by making your own.  As the cubes melt, your coffee won't get dilluted.  Or throw them in your high-powered blender along with your favorite creamer and sweetener (if desired) and Voilia!  You have your very own Frappacino and it won't cost 14 dollars at StarFu€k$.

Vegan Coffee Creamer, Product Review

I love the So Delicious brand and if you have not tried this Coconut Milk Creamer, Barista Style, you are in for a treat.  I like it better than the original flavor that comes in the small red carton for two reasons.  One, because the flavor is a tad richer and two, because the container is much larger.  I like my coffee strong and I enjoy it with a good glug of creamer.  So far, this and Mocha Mix are my favorite vegan coffee creamers.  What are your favorites?

Mocha Mix Non-Dairy Coffee Creamer. Yay or Nay?!

Clearly, due to the chemical makeup of this product, I will not be incorporating it into my daily morning coffee.  I did, however, decide to give it a try on my quest for creating the perfect non-dairy creamy cup of Joe.  It's not tasty enough to justify daily use based on the chemicals in contains that are likely cancer contributors.  In any case, in so far as I can tell, it is actually a vegan product.  Interesting and good enough for an occasional substitute but not recommended for long term use in my opinion.  I was surprised to not find more research on this product as it seems to have been around for a very long time.  Perhaps fellow vegans wouldn't even consider purchasing such a product.  Oh well, let it be known, I did.  Judge away.  *smiles*

Figuring out my Coffee

By far one of the most challenging aspects to my new vegan life has been not having real half n half in my coffee. However, I have not given in. I did try a non-dairy creamer (rod's brand) just for the heck of it. I pitched it because the partially hydrogentated oils were not sitting in my system well. Never again!

So far my favorite is a combination of original coconut creamer and unsweetened soy creamer. I find it gives me the depth of richness I desire without adding unwelcomed sweetness.

I am finding myself going a little overboard on carb heavy snacks like pretzels and popcorn. My new approach will be to do more kale chips and more juicing. As much as I adore snacking on raw veggies, my chronic TMJ gets in the way.

I tried adding asparagus and fennel to my juice mixes and love the results. Next up will be to get a nut milk bag and experiment with making some of my own creamers for my beloved coffee. For now I am keeping my cheese addiction in check with the discovery of Daiya brand. Thank you Vegan community for that suggestion!!!

So far my Hump day is off to a very good start! It is sunny in beautiful San Francisco and I am feeling my transformation continue. I'll post some new recipes for all of you very soon. In the meantime, stay well and show the people you love how much they mean to you. You just never know what could happen tomorrow...

Day 5, Make Me an Instrument of Thy Cream!

I know I'm capable of continuing to be a vegan so long as I can emulate creamy, rich, full-body flavors in my culinary creations.  Ways I have discovered how to do this thus far:  nuts, coconuts, soy, legumes and vegetables.  One might be shocked at how easy this actually is if you know what you're doing in the kitchen.  It's amazing the creamy textures that can be achieved with these natural ingredients.  Let's start with Hummus, one of my personal favs.  Yesterday I created a layer dip of hummus (Trader's Joes brand but making your own is easy too), my creamy green sauce and finely diced caramelized onions (deglazed with red wine, of course).  Consuming this creamy deliciousness was every bit as satisfying as a bowl of ranch dressing, french onion dip or, dare I say it, blue cheese (something I never thought I would say about anything).  I figure that so long as I can continue to have rich foods while eating vegan, this will be a piece of cake.

Now let's switch gears and discuss what I bought today at the Farmer's Market to begin juicing  Please note, I have not yet used my new Breville juicer.  I opened it.  I looked at it.  I admired it.  Soon it's parts will be sudsy and I will put it's magic to use.  When I do, I'll be sure and let you know.

Today's organic scores:  Pink Lady Apples, Lacinato Kale, Red Chard, Spinach, Broccoli, Golden Beets, Carrots and Lemons.  I have washed and prepped all produce for raw consumption and I'm sure much of it will end up being juice.  My husband is excited to start juicing with me.  He's been so supportive of my new endeavors.  Feeling really blessed right now just to be where I am and continuing to be motivated.  The Western Diet was way too easy to follow but was definitely not going to afford me the years on my life I'm confident the Vegan Diet will add.

But now back to reality and why I'm so totally not perfect.  I'm still smoking cigarettes, about a half a pack a day.  I decided I wasn't going to tackle quitting smoking while I'm busy changing everything else about my daily injest routine.  To date, I only quit smoking cigarettes when I was pregnant.  I have smoked since I was 13 so that means I have smoked for about 22 years.  God that sounds awful.  Certainly it's fluctuated over the years but if I'm being honest, let's just say I'm seriously disgusted by myself.  This addiction has power over me in a sickening way.  Why the hell do I love to smoke so much?  Yuck.

Perhaps after I've gotten veganism down I will tackle this nasty habit.  For now, I'll just admit it and tell you how so totally not proud I am of myself.  And in the news with my other vices, morning cup of the strongest coffee you can imagine with cream (currently soy creamer, though I hear coconut variety is good too) and very rich, robust, red wine in the evenings.  I adore any good Cab but my tastes have gotten a bit more snobbish in my older years.  As long as it costs more than ten dollars a bottle, I'll probably drink it.  And Merlot.  And Pinot Noir.  And Petite Shiraz.  And Zinfandel.  And Meritage.  Ok you get the point, I like red wine, not white.  Thank 'effing God wine is vegan.

Seeing a theme here?!  I am a VERY indulgent human being.  I like my food rich.  Coffee rich.  Wine rich.  Now if only my husband were rich too....  Now that would be dangerous.  Day 5, in the bag.  One thing at a time.  Breathe baby....Breathe....