This post is kind of out of season depending on what type of coffee drinker you are. Like I’ve mentioned in the past week or so I drink my coffee iced almost exclusively. I never buy a Hot Coffee at a coffee shop. The only time I drink it hot is the occasional time at home that I don’t have cold coffee waiting for me in the fridge.
My favorite way to make coffee is the Cold Brew Method. You need to think ahead with this method because it needs to brew for at least 12 hours. I like to start it in the early evening so by the time I wake up in the morning it’s ready to go after it’s been strained.
I make cold brew a few different ways using either a large French Press, Mason Jar or a large pitcher. My favorite way is the Mason Jar. It makes a smaller amount but I find it’s easier to deal with and I like to give the coffee a shake once in awhile while it’s brewing. The mason jar also takes up less room in my fridge which tends to be stocked with food at all times!
Its really easy. I pour water into the jar, freshly grind up my favorite coffee bean, add it to the jar, screw on the lid and shake like crazy. Then it sits on the counter for 12 hours and I shake it up once in awhile before I go to bed.
When I wake up in the morning I strain it through a fine mesh strainer either lined with cheesecloth, a coffee filter or if I’m out of both of those some paper towels. Try to leave the coffee grinds in the jar until the end or they will stop up the straining process and it can take a long time if that happens. I really find the paper towel in a fine mesh strainer to be the best and easiest way to go about this. Experiment with the 3 choices. I then rinse out the mason jar and pour the coffee back in for safe keeping.
Once strained it’s ready to go. Either serve immediately over ice with your favorite non dairy milk or store in the fridge for later. This method of brewing makes the coffee last for days if not weeks at a time.
Cold Brew Coffee
I use a 1 Quart Mason Jar when making this recipe. You can use any size container you please just keeping in mind that for every 1 cup of water you grind up 1/4 cup of beans. Feel free to use more or less beans. I happen to like a very strong coffee.
- 3 cups cold filtered water
- 3/4 cups whole coffee beans, coarsely ground
- Fill your mason jar with cold water and ground coffee beans.
- Securely attach the lid and shake.
- Leave on your counter for at least 12 hours.
- Strain into another jar, bowl or large measuring cup with a fine mesh sieve and either cheese cloth, coffee filter or paper towels.
- Rinse out the mason jar the coffee was brewed in and pour the coffee concentrate back in securing with the lid and place in the fridge until ready to be used.
- This is a coffee concentrate so it will be very strong! You can dilute the coffee with water if you prefer a weaker coffee or if you are like me I just dilute it with almond milk.
- The coffee concentrate can last up to 2 weeks in the fridge.
good good things http://good-good-things.com/
I had a breakfast date with my husband and son today while my poor daughter is slaving away at a 2nd grade education. I like when we can take these little outings with just one of the kids. Its nice to pay all of your attention to one instead of two. We did miss her though.
My husband took the morning off of work so he and our son could get haircuts. It might sound like a weird things to take off of work for but when your barber goes to Italy for 3 weeks there are A LOT of people who are in need of a cut! We waited an hour this morning and left with 6 people waiting their turn.
Before we went to the barber we headed to Starbucks for breakfast. This is an example of me eating vegan in a very non vegan place. Yes they have soy milk. But that’s it. Besides some bags of nuts or a raw granola bar there isn’t much for a vegan to eat. Luckily the bagels our local Starbucks carries are vegan, except for the cheese one obviously. I alway’s bring along some Earth Balance and my trusty bottle of Nooch (Nutritional Yeast). Its our favorite way to eat our bagels around here!
Chocolate Covered Pretzels
I’m a chocoholic. I drink it in my coffee every morning and I eat some form of chocolate every day. Its quite possible you’ll see chocolate pop up again in my final post tonight in this one day series.
We had lunch al fresco today on our back deck. A PB & J for my 3 years old and a Hummus Wrap w. Tomatoes, Kalamata Olives and Romaine for me. I love all the different colors in this meal! I rolled it up into a nice tight little wrap when I got outside. It was perfect.
For an after lunch snack I had some Salt and Pepper Pistachio Nuts. They are so addictive and it’s hard to stop eating them! After I finished the handful above I had at least another half of a handful.
Not Pictured: A second Iced Almond Milk Mocha. I only had a small about of cold french pressed coffee left over so I though why not. Now I just need to drink a lot of water for the rest of the day!
See you this evening!
Iced Almond Milk Mocha
I’m trying something different today. I’ve never done a What I Ate Wednesday Post but instead of doing it all in one shot I’m going to update 2-3 times through out today with what I ate. Its kinda like real-time blogging in a way.
I ALWAYS start my day with an Iced Mocha. ALWAYS! I make my own chocolate sauce and I keep already French Pressed coffee in my fridge. I’ll occasionally go to Starbucks but I find what I make for myself at home is so much better, and more affordable! The coffee I use is Fair Trade, Organic beans from a company in upstate NY called Catskill Mountain Coffee. Zanzibar bean. Its the best coffee. Plus organic and fair trade is awesome.
To froth the milk I bought a small battery powered, cheap frother from IKEA. I’m on my second one already since I use it everyday.
This is not my normal breakfast. The toast with EB would be normal. Last night I used only half a block of tofu for dinner and usually the other half would go to waste. I’m trying my hardest to use up all of the food I buy so I made a quick Tofu Scramble with some Upton’s Seitan Bacon and string beans thrown in along with onions, garlic and spices. It was fabulous and it gave me an idea for another Tofu Scramble to make on another day. I happily have leftovers of this breakfast for tomorrow.
See you later in the day with more food for What I Ate Wednesday!
Pre-Vegan, my favorite meal was Rigatoni Vodka. Whenever we went to an Italian restaurant this is what I always ordered. I would try to order something different but I just couldn’t because I loved it so much. Rich and creamy with a bit of kick from the red pepper flakes and vodka. Its the perfect comfort food and I’ve missed eating it oh so much.
I’ve made it myself a few times and it’s always been just ok. The creaminess was never up to the creamy standards I was used to in this dish. While making a cashew cheese, at home, the other day I added too much water and made this beautiful cream and I instantly thought of using it in a pasta recipe. Rigatoni Vodka was the first dish I though of. Vodka isn’t an ingredient I usually keep on hand but luckily it’s something my parents do and I was able to borrow/steal some from their freezer downstairs!
This recipe was a big hit with my family. My daughter came into the kitchen and said how amazing it smelled. I was surprised she actually tried it and was so happy that she actually liked it. My son wouldn’t try it but I mixed a bit into his pasta anyway and put a few dabs of vegan butter on his to trick him. He ate it all up!
A rich and creamy tomato sauce that takes me back to my pre-vegan days ordering take out from the Italian place in my neighborhood.
This recipe makes a large amount of pasta. 1 1/2 pounds! We are big on leftovers in our house for work and or school lunches.
- 1 1/2 pounds of Rigitoni Pasta, cooked according to box directions
- 1-2 Tablespoons olive oil
- 1 medium onion, small diced
- 4 cloves of garlic, minced
- 1 teaspoon red pepper flakes (use more for more spice!)
- 1 28oz unsalted crushed tomatoes
- 1/4 - 1/3 cup vodka
- 1 cup cashews (see notes)
- 1 cup water
- 1/3 cups basil, thinly sliced
- salt and pepper to taste
- Heat oil in a medium sized saucepan over medium heat.
- Add onions and saute for 3 minutes.
- Add the garlic and red pepper flakes and saute for 5-7 more minutes or until onions are translucent.
- Carefully pour in the can of crushed plum tomatoes and vodka and simmer on low heat for 20 minutes or more.
- In a high speed blender, blend the cashews and water into a cream.
- Pour into the tomato sauce, adding the sliced basil and season with salt and pepper.
- Cook for 5 minutes.
- Mixed into cooked rigatoni and serve immediately.
- The amounts given for the cashew cream makes a lot. It creates a very thick, rich and creamy sauce. Feel free to use 1/2 a cup of cashews and 1/2 a cup of water for the cream for a slightly less rich and creamy sauce. It will still be delicious while saving on fat and calories!
good good things http://good-good-things.com/