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Posts Tagged ‘alcohol’

As I mentioned last week, I was feeling kind of sick and in a bit of a cooking funk after my two messed up recipes. As a result, I avoided the kitchen. I was eating raw carrots, cucumbers and avocados (I told you I’m obsessed!) with hummus for lunch, heating up left overs for dinner and overall, not doing a lot of things that make for good Wicked Vegan posts.

But this weekend, oh…this weekend was different. Why? Because St. Patty’s Day is this week! Sometimes you just need a little inspiration to get you back in the kitchen and that is exactly what St. Patrick’s Day has done for me. I was a cooking fool this weekend and as a result, I have a week full of yummy Ireland inspired meals for you!

First, let’s start with homemade Bailey’s Irish Cream. What better way to start my week of Irish inspired food than by starting with an Irish drink, which you can drink straight up on the rocks or use in a myriad of recipes. When my family and I went to Ireland in 2007, I had a nightcap of Bailey’s almost every evening I was there. It’s had a special place in my heart since then.

Homemade Vegan Irish Cream Original Flavor
inspired by cupcakeproject.com (I’m sorry I’m not linking to that page but every time I try to check out this recipe, it allows me to scroll for 5 seconds and then it freezes on me. It took me several times, strategiclly scrolling in those 5 seconds, to get the non-vegan recipe for me to convert.)

1 C soy cream

14 oz sweetened condensed milk (I used vanilla almond milk)*

1 C- 1 2/3 C Irish whiskey (I used Jameson’s)**

1 t instant coffee

2 T melted vegan chocolate (the original recipe called for Hersey’s syrup but I wasn’t feeling the chemicals in Hersey’s syrup so I just melted some vegan chocolate chip with a little vegetable shortening to thin it out)

1 t vanilla

Combine all ingredients in a blender and set on high speed for 30 seconds.

Bottle in a tightly sealed container and refrigerate. Shake before using.

* I used almond milk for my condensed milk, which I had never done before. The result was a very strong almond after taste, which you can pick up in the finished Irish Cream. This isn’t bad, and the original recipe even called for 1 tsp of almond extract, but it definitely is a difference between the vegan version and the original Bailey’s. As you read this, I have soy milk condensing in my slow cooker and if you check back tomorrow, I will let you know how that comes out.

** Um, sooo…the original recipe on cupcakeproject.com recommended 1 2/3 C of whiskey but, um, well… I’m a huge lightweight. There! I said it! I’m part irish and I’m a lightweight. *sigh* it’s not something I’m proud of people. But, because of this, I only put 1 C of whiskey into my irish cream, and not the full 1 2/3 C. You can use your own discretion when adding the booze. Also, in case you were curious, Jameson is vegan friendly. That website is great for any alcohol/vegan questions you may have.

Now, seeing as I have been DYING to make this recipe for about 2 months, when I finally had a chance, I couldn’t resist making 2 batches. I became obsessed with Chocolate Mint Bailey’s in December when my friend, Melinda, bought me a bottle as a Thank You gift. I think I had a glass every evening, which was the perfect way to end some seriously stressful work days. I knew that I had to attempt the Chocolate Mint version, as well as the original.

 Homemade Vegan Chocolate Peppermint Irish Cream 

inspired by cupcakeproject.com 

1 C soy cream

14 oz sweetened condensed chocolate milk (I used half chocolate almond milk and half dark chocolate almond milk)

1 C- 1 2/3 C Irish whiskey (I used Jameson’s)

1 t instant coffee

3 T melted vegan chocolate (the original recipe called for Hersey’s syrup but I wasn’t feeling the chemicals in Hersey’s syrup so I just melted some vegan chocolate chip with a little vegetable shortening to thin it out)

1 t peppermint extrant

Combine all ingredients in a blender and set on high speed for 30 seconds. The notes above regarding the almond milk and whiskey, obviously apply here too

Aww, perfect way to start off our week long celebration of Ireland. Cheers!

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As you may have noticed, I bit off a little more than I could chew this holiday season. In September, when my regular job was slow, I thought it would be a brilliant idea to get a second job and use all that money to boost my pathetic savings account. So, in October, I optimistically entered the retail world! All was going well until about mid-november when the shit hit the fan- the intensity level of both my jobs got cranked to 11 (spinal tap reference anyone? Anyone? Bueller?)

Anyways, as a way to cope with this over-worked craziness that I got myself into, I began to turn to therapy…retail therapy that is. I would distract myself by buying pretty sparkly lights for my christmas tree or an awesomely grouchy mug. It makes me happy! The fact that I work in a book store definitely fuels this therapy. So far, I have used the following items to distract me from work:

– Gray Toms (I’ve worn them almost every day. So comfy)
– A fake tree with purple lights (I already posted a pic of this, which I’m sure you are still marveling at)
My Horizontal Life by Chelsea Handler (I haven’t read it yet so don’t even ask me what I think of it. As if I have time to read!)
The Hunger Games by Suzanne Collins ( I already read it but I didn’t actually own it. You’ve read it right? It’s awesome! Buy it tonight if you haven’t!!)
– A new large teddy bear (Best. Purchase. Ever. He’s so cuddly and warm!)
– A black mug that says ‘Bah Humbug!’ (so appropriate)
– More lip products then I will probably use in my life (Tokyomilk- Let Them Eat Cake lip balm, which the seller sent me the wrong product for; CO Bigelow’s Rose Salve- obsessed; CO Bigelow’s Mentha Lip Shine- love; CO Bigelow Coconut lip butter- also love; CO Bigelow Sparkling Apple Cider- so gross…can you tell Bath and Body Works was having a sale? Plus I got 20% off everything! PLUS I got the apple cider one for free…so you know, I saved A LOT of money!)
-A moleskin journal for my food journaling.

oh yeah…and then I bought some presents for people, you know, those family people =)

You will notice that there is no food on there. Yeah… I haven’t had a huge appetite the past week or so. I think my body is boycotting my craziness and is holding out for more sleep. I’ve eaten a lot of brothy soup, kale and, weirdly enough, anything with mint and chocolate, which just happens to be my second addiction. I’m obsessed! I don’t know why. Until two weeks ago, I would have chosen almost anything over mint chocolate, especially peanut butter and chocolate. Now, I can’t be bothered with anything that doesn’t have some chocolate mint combo. I blame this on Melinda and her mint chocolate bailey hot chocolate that she simply forces down my throat each night (that’s a lie). It started me on my addiction. Which is what prompted this recipe. I thought, how could I possibly make mint chocolate baileys and hot chocolate any better? Umm…how about making it into an ice cream shake…obviously.

Now, before you start griping about how Bailey’s isn’t vegan, let me just say this: I know. Melinda bought it, I think, as a sort of ‘thank you for letting me crash at your pad’ offering. So this has been my one shot of dairy I have all day. You can replace this with Silk Chocolate mint soy milk and a little bit of whiskey, which is apparently the ‘spirit’ in Bailey’s.

Chocolate Mint Ice cream Shakes
servings: 2-4

2 cups (1 container) So Delicious Dairy-Free Chocolate Obsession Ice cream
2 shots of Mint chocolate Bailey’s (or 1.5 shots of Silk Mint Chocolate and .5 shot of whiskey/ vegan irish cream)
Whipped ‘Cream’ (I used Soyatoo Rice Whip, review below)

Add Ice cream and liquid of choice to blender. Blend until smooth. Top with whip cream.

This is the world’s most pathetic blog, ever. So to redeem myself, I’m going to include a review of Rice Whip:

I know that you can make homemade whip cream from Soy creamer but I found this Soyatoo Rice Whip on a quick trip to Whole Foods last week. I had shown up approximately 5 minutes before they closed (I was one of those people) and I was determined not to be one of those selfish people who hang around after a store is closed because they feel like they are entitled to shop for as long as they feel like it. So I grabbed the chocolate ice cream and raced to the dairy section to see if I could find a whip cream substitute. When I saw the rice whip, I thought I’d give it a try.

I should have saved my money. It’s so weird! It has the exact same texture as whipped cream except it tastes exactly like white rice. It’s the most bizarre sensation! The general consensus between Melinda and I was that it would have been significantly better if it was a bit sweeter. There didn’t seem to be any sweeteners or flavors, like vanilla extract, or anything. It was just foamed white rice. So weird! I didn’t love it. I think I would have preferred to just make whipped cream from scratch. BUT I got to review a new vegan product for you so, yeah!

 

 

I’m going to try to make those chocolate mint cookies vegan for you. Tune in on Friday!

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