My New Favorite Thing

I have been obsessed with lattes recently and I really wanted to know how to make one at home instead of paying almost $6 at Starbucks for my venti soy latte with an extra shot of espresso. I never thought I would become one of those people who buy those complicated drinks but here I am. I also wanted to be able to make one without any fancy machinery and a lower sugar one (Starbucks soy milk has lots of sugar and I prefer unsweetened beverages myself. If I am feeling something sweet though I like to add stevia because sugar wreaks havoc on your health. Sugar is okay once in a while but not everyday as I have started to consume these lattes everyday. It is difficult when Starbucks is part of your meal plan and on your college campus.) So I googled “how to steam milk in your microwave and came up with this video http://www.youtube.com/watch?v=N4leislQVGA . And it has worked perfectly for me every time. I mean the soy milk at Starbucks is still better steamed than this, but it is so good it will do. I am also in love with Westsoy’s soy milk (yes it has natural flavors but I never seem to like any milk I make at home and I have tried to make lots (almond, oat, coconut).)

Here are some photos of the process

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I made the coffee/espresso in the keurig while adding soy milk to the glass jar and heating it in the microwave for 60+ seconds (depending on how hot you want it). When the milk is done in the microwave, take it out, put the lid on it and shake it to your hearts desire. Reminded me a little of the shake weight but foam starts to appear on the milk in the jar. Pour the milk on your coffee or espresso and wall-ah! A latte you can change to your tastes, add a little cinnamon or stevia to sweeten and enjoy. If you don’t have a glass jar to use, west soy’s idea was to put it in a blender, which will work but that is a lot to clean.

(Fun Fact: the only difference between a cappuccino and a latte is a latte has foam at the top so west soy has it a little wrong with the foam on the top of their cappuccino.)

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Tofu Scramble Pizza

SOOOOO DELICIOUS. I probably made this way more complicated than necessary but it was delicious. You can probably leave out the raw seed cheese I made, because I am sure the tofu scrabble will be enough. 

The three recipes I used to compile this recipe was 

http://www.veganricha.com/2014/02/hemp-tofu-scramble-breakfast-pizza.html

http://fitfoodiefinds.com/2013/09/garbanzo-bean-flatbread-pizza-crust/ 

http://www.superfoods-for-superhealth.com/seed-cheese-recipes.html 

 

The tofu

1 package firm tofu 

A LOT of spinach, I used almost a whole container of organic fresh spinach

italian seasoning

curry

nutritional yeast 

garlic 

whatever other seasonings you want

I really just added all to a frying pan of water and steamed it while baking the crust. 

The crust was pretty easy with 

2/3 cup garbanzo bean flour

italian seasoning 

garlic 

salt 

1 tsp baking soda 

2 tsp apple cider vinegar 

and I had made the original seed cheese recipe. 

After I baked the crust, I put some tomato sauce on top with some of the seed cheese spread out and toasted it for maybe five minutes. I then added the tofu and spinach on top with some more tomato sauce and nutritional yeast (only because I LOVE tomato sauce and nooch). Image

 

Here is a delicious gluten free, nut free, healthy alternative to pizza!

Pumpkin Cornbread (gluten free, vegan)

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There’s half of the cornbread left- it smelled really good and tasted about as good. It was a little complicated to make because I don’t have any baking powder so I had to google how to make a substitute for baking powder from baking soda. I found one here http://www.wikihow.com/Make-Substitute-Baking-Powder where you use vinegar and a little less baking soda than baking powder. I also took the recipe form http://www.thehealthymaven.com/2013/11/pumpkin-cornbread-gluten-free-vegan.html and substituted a few things and added some spices to make the delicious cornbread posted above. It is oil free, can be made soy free, not too sweet and refined sugar free. 

1 c brown rice flour 

1c corn meal 

10 packets stevia (I had those raw, stevia packets that the ingredients are dextrose and stevia) 

3/4 tablespoon baking soda 

1 tablespoon organic apple cider vinegar

1/2 cup (plus some) puréed pumpkin (I used a largely mounded scoop)

3/4 cup soymilk+1/4 water (i used sweetened soy milk, if you use an unsweetened milk here add more stevia) 

1/3 cup water with 2&1/2 tbsp chia seeds jelled 

Pumpkin pie spice and vanilla extract

I only had to bake mine at 350 for 10 minutes because of the pan I used, which is pictured above. I am not sure what size pan it is but I call it a brownie pan.