Coconut Whippuccino: would you like espresso with that whip?


Apparently today is National Coffee Day. Seems timely for me since I just recently reignited my espresso habit. And it's all thanks to this drink: The Coconut Whippuccino.

I call it my "Would You Like Espresso with that Whip?" special. You must cheers with me on this one..





Mountain of vanilla-bean whip. Some espresso hiding under there too. A fuzzy foam of caramel colored coconut-espresso-foam gathers between the layers..


Hello Caffeine. I usually drink chai lattes. Really, I do. I had finally (and proudly) squashed my "too-many-espresso-bevies-a-day" habit a few years back. Since then, I happily limit myself to one large soy latte a week. Sunday brunch. Usually at Le Pain Quotidien, they make a super soy latte.

Yup, I was totally happy ditching coffee during the week. Until now. Until my discovery of the most perfect coffee-thing ever. Vanilla Bean-specked Coconut Milk Whip. Swirled. Aerated. From a can. But still homemade. Creamy. Full fat coconut milk. Sweet. Frothy. And totally vegan.

It's my new habit. Swirling this stuff on top of tea, chai, smoothies, pudding, pie - and espresso. A nice shot of espresso doused with a pile of coconut whip. That's what has brought me back to mid-week espresso jitters, coffee cravings, bulging eyeballs. Maybe the bulging eyeball thing only happens in comic books. But you get the point.

Yup, it's 8am and I'm darting for my Nespresso machine to slurp down some coconut whip coated espresso. Just two button pushes away from "bliss". Push one: Nespresso. Push two: iSi whip can. Slurp.

Shoot. Am I really back to coffee?

OK honestly, I don't think this coffee-kick will last. My "kicks" never do. I usually play them out until I get sick of them. And I'm sure I'll be craving my "chai habit" very soon. Especially when the fall weather kicks in. Blustery breeze. Spicy chai. I'm feeling snuggly (and less jittery) already. Yes, I could just as easily make this a chaippuccini with whip. Right?

So for all you proud espresso fiends (and once-a-week coffee drinkers) out there: cheers to this...

Hmm..how much coconut whip to add? Answer: a lot.







Well for now, get your own fill of my favorite bevie of right now:

The Name. Hmm, I'll call it the, "Would You Like Espresso with that Whip?" Coconut Cappuccino. I can call it a cappuccino, right? Maybe a whippuccino. Yes, I like that better :)

Coconut Whippuccino
makes one

1 shot espresso
As much coconut whip* as you'd like. A lot is best for this one :)
*see below for recipe/info

-> Espresso shot. Top with whip. Serve. Crave another.

How-To: Coconut Vanilla Bean Whip. I talk about it in this post. But it's pretty simple to explain quickly. I bought this at-home whipped cream frothier by iSi. It's made for dairy cream - but yes, it totally works with full fat coconut milk.

Coconut Whip Recipe: Chill a can of coconut milk. Scoop the top 2/3 of the can out - add to whipped cream can. I add a few spoonfuls of powdered sugar, a pinch of my vanilla bean specks, follow instructions for aerating and shake.

Don't own an iSi frother? Make some whip the old-school way OR..

Buy one here: iSi Easy Whip - Cream Whipper

(I noticed that 5 people have already bought them based on my link .. smart people. This thing is awesome. Especially for dairy-free folks who still want to satisfy their whipped cream cravings. There is a professional version too for you hard core coconut whipped cream groupies out there.)

iSi Whipped Cream Frother - I use it for vegan cream! The Vanilla Bean Specks from Williams/Sonoma are a super yummy add-in..


More yum...










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Pumpkin Apple Harvest Rice


This Pumpkin Apple Walnut Harvest Rice is a warm and cozy bowl brimming with fall flavors. Sweet tart honeycrisp apples, soothing spices like cinnamon, chewy sweet raisins, zesty onion, nutty rustic walnuts, golden fall pumpkin and a drizzle of sticky sweet maple syrup. Add some warmed chickpeas for a well-rounded healthy meal. This easy recipe is your ticket to an autumn harvest meal!..

Crisp fall apples add a sweet tart crunch to this warm pumpkin rice..






Make it a meal - add chickpeas..


First my Harvest Rice recipe.

Pumpkin Apple Walnut Harvest Rice
vegan, makes 6 cups

1 3/4 cups cooked brown rice
1 cup canned pumpkin
1 1/2 Tbsp apple cider vinegar
1 small honeycrisp apple, diced
1 small sweet onion, chopped
1 Tbsp parsley flakes
2 tbsp organic raisins (golden or purple)
1/2 cup walnuts, unsalted
1-3 Tbsp maple syrup (depending on how sweet you want it)
1/4 tsp cinnamon
1/4 tsp fine pepper
2 Tbsp olive oil
1/2 tsp salt (to taste)
optional: 1 cup warmed chickpeas over top

To Make:

1. Prepare brown rice - set aside in large mixing bowl.
2. In a small bowl, combine the pumpkin, maple syrup, cider vinegar, spices. Warm in microwave. Mix well. Add this mixture to the warm brown rice. Fold until well distributed.
3. Prep your apples and onions by dicing.
4. Fold into the rice mixture: raisins, apples, onions, walnuts, olive oil, parsley flakes and salt to taste. Top with optional warmed chickpeas.

Serve warm or keep in warm oven until ready to serve. But do not over-heat. You want the apples and onions to still have a crispness to them when you serve.

Other optional add-in's: nutritional yeast, truffle oil, cayenne, cubes of butternut squash or sweet potato..





Post recipe discussion..

Bob's Red Mill. Their products rock my world. Many of them are sitting in my kitchen right now. And I frequently suggest them to my readers. But I am feeling a bit uninspired to continue to promote Bob's products on my blog ever since the controversy regarding a $25 million dollar donation to OHSU - a research institute that tests on animals in its labs.

Bob's official statement on the matter is that absolutely none of Bob's $25 million donation will go towards animal testing. Fair enough. But I don't think that statement addresses the reasons why animal lovers are upset.

Why not donate the $25 million to an organization that is by policy against animal testing. Or as ChloeJo commented on Bob's blog, fund a healthy school lunch program instead.

To Bob's defense, I will say that some of the headlines are unjust. Headlining that Bob's is "donating to fund animal testing" is a distortion of the truth.

I personally don't know where I stand. I want to know more. Maybe that's too much to ask, but then again, maybe not. I'm not so sure that Bob's could retract their gift at this point, but couldn't they at least give a reason for funding this specific organization? Are they the best at what they do? Are they doing research that is unique and trailblazing? Maybe it's none of my business, but as a passionate animal lover, it does unsettle me to promote Bob's products on my blog. What do you guys think??

note: updated - Bob's said no comments were deleted, lapse in approval time - I apologize for that errored claim on my part this AM!






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Roasted Cauliflower Pumpkin Swirl Dip.


September winds down and fall blooms. The leaves are turning golden and gathering in piles along the sidewalks, apple picking and pumpkin patches are sprouting up and Whole Foods has finally stocked towering shelves of organic canned pumpkin. I bought four cans.

Pumpkin Recipes.
I suspect that in a few months we will all be totally pumpkined-out. Done. At least for me, it happens every year. But for right now I'm in pumpkin euphoria, dreaming up all sorts of new pumpkin recipes. First up, this dreamy Roasted Cauliflower Pumpkin Swirl Dip.

Pumpkin Dip. This savory, slightly sweet dip is infused with flavors of fall: maple, sweet caramelized onion, rich golden organic pumpkin, garlic, cinnamon, pepper and a hint of truffle salt (optional). Served warm, chilled or baked - this dip is a winning welcome-to-fall dish..









This is a soothing dish to make. Mostly because it includes the simple process of roasting veggies - one of my favorite things to do. "Roasting veggies" goes in the same category as simmering soup - for both, the entire house fills with an aroma of cozy.

How to Serve? My plan was to slow bake this dip until the top layer became crusty and the center soft, melty and velvety. But alas, I finished photographing the dip and simply had to dive into the unbaked, still warm mixture - as is shown. Yum! Soft and thick like a creamy hummus.

After I pulled myself away from my taste-testing - I stuck the dish in the oven for a slow baking. The baked version was also lovely. More spreadable for crostini or crackers - since the unbaked dip was really just that - dippable. Baked, it becomes less moist. More like a cashew cheese bake.

And then I tried it chilled. Also nice. You'll have to decide what you prefer.

The best part about this recipe is that it is pretty fast and easy - even though it looks quite gourmet. Time break-down: 20-25 minutes roasting and another 5-10 minutes getting the puree and swirl presentation just right. Easily served in 30 minutes from start to finish (unless you choose to bake or chill the dip to serve).



What are your favorite pumpkin-infused fall recipes??

Roasted Cauliflower Pumpkin Swirl Dip
vegan, makes 6-7 cups

Roasted Veggies:
1 head cauliflower, chopped
1 medium sweet onion, chopped
3 Tbsp olive oil
pinch of truffle salt and fine black pepper

Pumpkin Swirl:
3/4 cup canned organic pumpkin, unsweetened
1 cup garbanzo beans, canned/drained/unsalted
1/4 cup maple syrup
2 Tbsp olive oil
1/4 tsp garlic powder
1 tsp cider vinegar
dash cinnamon
salt to taste

White Puree:
roasted cauliflower (about 8 cups loose)
roasted onion
olive oil drizzle from roasting pans
3-6 Tbsp soy creamer or milk (plain) until blends smooth
salt to taste

garnish: small florets of roasted cauliflower and bits of roasted onion, drizzle EVOO, pepper

To Make:

1. Turn oven to 425 degrees.
2. Wash and chop cauliflower. Add to large baking sheet.
3. Chop onion - also add to baking sheet.
4. Drizzle extra virgin olive oil over top the roasting veggies - salt/pepper. And lightly toss in pan to coat veggies. Roast for about 20-25 minutes or until tender and slightly caramelized.
5. In a blender or food processor puree the pumpkin swirl ingredients, set aside. Rinse blender of pumpkin mixture.
6. Remove veggies from oven when ready and add to blender or fp. I used my Vitamix. (note: keep a few whole bits out for garnish). Add the soy milk/creamer (as needed to loosen blend) as well as all the leftover oil from the roasting pan. Blend until smooth and creamy. Salt to taste. I love adding truffle salt or oil to the cauliflower/onion mixture.
7. Add white mixture to oven-friendly serving dish. Top with the pumpkin mixture in the center. Press pumpkin to bottom of dish - then use a form or toothpick to create a swirl pattern.
8. Top with EVOO, cauliflower florets and a few leftover onion bits. Pepper. Slowly bake at 250 degrees to your desired moistness. As the mixture bakes, the top layer will dry out a bit and become more like a crust. Serve warmed, chilled or baked. Makes about 6-7 cups of dip.

Craving more fall recipes?
Check out my 30 vegan fall-inspired recipes slideshow!




















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Meatless Monday Recipe Round-Up, 9/26


This week's Meatless Monday Recipe Round-up via my posts over at Babble.com: Food Truck Eats at Home, Ghost Whip, Almost Tiramisu, Maple Garlic Cauliflower Soup, Pomegranate Lime Cocktail, 30 vegan recipes for fall and more! Inspiration for today and the week ahead...

Meatless Monday Recipe Round-Up - 9/26

* 30 Vegan Recipes for Fall!
This recipe-packed slideshow shares some of my all time favorite vegan recipes for fall. From my Acorn Squash Alfredo to my 5-Ingredient Pumpkin Pie - browse these recipes and get inspired! And hungry.

* Sweet Maple Garlic Cauliflower Soup
Sweet roasted garlic and cozy maple syrup bring a head of white cauliflower alive for this comfort food soup - perfect for fall.

* Food Truck Eats: Veggie Gyros
If you are craving food truck style eats at home - for a fun twist on dinner or lunch - here are my 10 tips! Plus my easy recipe for veggie gyros.

* Chili Bean Soup
Healthy, hearty and delicious. This chili bean soup is packed with good stuff - truly a meal in a bowl. Plus, find out how antioxidant-infused red kidney beans really are - hint: they rank right below antioxidant-rich wild blueberries!

* Ginger Cookies
I bring back one of my favorite fall cookie recipes. These chewy ginger cookies are flavored with ginger, spice and rich molasses.

* Almost Tiramisu Dessert
I put my coconut whipped topping to use with this classy, creamy, espresso-infused "Almost Tiramisu" pie.

* Pomegranate Lime Fizzy Cocktail
Pomegranates are back in stock at Whole Foods - so I'm excited to make my favorite seasonal cocktail - pomegranate, lime and a nice splash of prosecco or champagne! Plus my trick for "fresh-pressed" pom juice.

* SpOOky GhOst Whip TOpping
Sometimes it's the simple ideas that make you smile - so here's a cute idea to make your cocoa cute and a little spOOky for this Halloween season. And I include a cocoa recipe too.

selections from my 30 vegan recipes post (link above)


Previous Meatless Monday Recipe Round-Up's:

* 9/19 - apple jack flapjacks, seared tofu, tropical green smoothie, vanilla coconut latte, sumac salad
* 9/12 - ginger frosty, peanut butter cream pie, vegan chili, easy coconut rice and wonton lunch, peanut butter fruit stack sandwich
* 9/5 - Labor Day "Southern Food" Feast - biscuits, "chickn" fried seitan, cole slaw, pb shake
* 8/29 - pesto alphabet pasta, banana split, sweet potato biscuits, pasta salad to-go, cheeze sauce
* 8/22 - tropical smoothie, mushroom bites, veggie burger, love your green juice, peas and pasta cheezy style
* 8/15 - vegan jello, sunny pesto pasta, peachy "A" Smoothie, creamy cole slaw recipes, vegan sloppy joes, apricot cobbler and lime basil sorbet!
* 8/8 - jumbo croutons, fresh tomato hummus, peanut butter pillows, veggie burger slideshow, sticky maple french toast, cinna-rolls and more!
* 8/1 - hazelnut hummus, pesto pasta, tofu scramble, squash blossoms, savory waffles, hash browns.
* 7/25 - smoothies, vegan burrito, blueberry bread, panzanella salad, beet salad, peach crisp.
* 7/18 - roasted pepper hummus, raw food eats, papaya smoothie, owl cake, chocolate pudding parfait, hemp mashed potatoes and watermelon recipes.


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How-to: Whipped Coconut Cream from Coconut Milk


Things have been oh-so-creamy around my blog the past few weeks. Cream pies everywhere. And much chatter of coconut milk and all its glorious attributes and uses. But I was being a tad lazy when it came to my pies..

Why? Well, as you read in my recipes, I was simply giddy about the new product I discovered called "Healthy Top" - a cashew and coconut based whipped topping of sorts. Totally yummy, but not "made-from-scratch" as I usually do. And while I have been mentioning coconut milk-based Whipped Coconut Cream as an easy "whipped topping" option all week, I haven't actually shown you guys how to do it - so here it goes.

Coconut Cream 101. This how-to tip is super simple, useful, fun and delicious. You're only two ingredients away from homemade vegan whip..

Chilled can of coconut milk - the top layer of opaque "cream" - this is what you want to whip...






Put to use:

"Almost Tiramisu" Pie..


When I was little one of my favorite family recipes was an Easter cake called "Lamb Cake" I veganized the recipe a few years back: Lamb Cake Gone Vegan. But the traditional frosting for that cake was a whipped egg white frosting. I'd stand over a bowl of egg whites with my beater, my mom showing me what to do, and I'd whip. And whip. And beat. And beat those darn whites until they stiffened and turned into fluffy peaks.

Well until I discovered coconut milk cream, I never knew that the "whipped creamy frosting" thing could happen for vegans. Well it can. And this whipped cream from 100% coconut milk is so blissful and easy you really have to try it..



How-to Make Whipped Coconut Milk Cream

Step 1: Buy a can of full fat coconut milk.
Step 2: Place it in the fridge overnight.
Step 3: Open the can without shaking it or turning upside down.
Step 4: Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid. Leave this in the can. Note: I use this leftover liquid in numerous coconut-y recipes. Plus, it makes a great coconut syrup - almost like a hydrated extract of coconut flavor.
Step 5: Add 2-3 Tbsp of powdered confectioners sugar to the white stuff. Optional: add cinnamon, vanilla bean - any small amount of flavor you'd like.
Step 6: Grab a hand beater (simple mixers work just as well as expensive ones)
Step 7: Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.
Step 8: Serve! You can spoon on top of ice cream, for cream pies, into coffee latte mugs, or eat with a spoon - I guarantee you'll be licking those beaters. And the bowl.



Coconut cream is best eaten right after it is whipped as it will lose some fluffiness if you stick it in the fridge to chill. But it actually holds up better than I expected!



Just Posted: "Almost Tiramisu" Cream Pie recipe - using my coconut cream. Espresso cream pie with cinnamon vanilla coconut whip on top.

What are your favorite recipes for coconut cream - or how do you intend on using it in future recipes???

More dreamy coconut whip pics...





















Share the coconut whip love.. If you enjoyed this how-to, please StumbleUpon it!


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