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Cold Press Coffee: MIY (make-it-yourself)

By Jen, on September 4th, 2011

From the recipe archives, first posted August 2010. Updated with new photos and a recipe for vegan Vietnamese iced coffee. -Jen

Once you discover how easy it is to make cold press coffee, you’ll always make-it-yourself. All it takes is 2 ingredients…and some patience.

Here are a few secrets for making cold brewed coffee:

  • Start with fresh whole coffee beans. A medium or dark roast is best for cold brewing.
  • Grind the coffee beans into medium-fine grounds.
  • Brew in the refrigerator at least 24 hours.
  • Double filter the coffee. Use a French press as the first filter, and a cone coffee filter system (such as a Melitta) as the second filter.

Cold Press Coffee
Ingredients:
1/2 cup medium or dark roast whole coffee beans
2 cups fresh cold water
Equipment:
Coffee grinder
French press
Cone coffee filter

Place coffee beans in coffee grinder. Grind coffee beans into medium-fine grounds. Add ground coffee to French press carafe. Stir water into coffee grounds. Insert French press cover and depress plunger just enough to submerge coffee grounds fully in water. Cold brew in the refrigerator for 24 hours. To strain, depress the French press plunger completely to trap coffee grounds. Strain again by pouring brewed coffee through a cone coffee filter. Cold brewed coffee is strong. Serve over ice and add water to taste.

Makes 1 1/2 cups

Tip: To make a vegan version of vietnamese-style iced coffee, add 1 tablespoon each coconut milk and almond milk to a glass. Stir in 1/2 to 1 teaspoon pure maple syrup, depending on your preference for sweetness. Add 3/4 cup cold press coffee, stir vigorously. Add ice and enjoy.

Bodum Chambord Coffee Press

Melitta U S A Inc 640007 Perfect Brew Filter Cone

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Mango Coconut Ice Cream

By Jen, on August 21st, 2011

Homemade vegan ice cream? Yup, and it’s easy to make.

Start with a can of coconut milk for a rich and creamy base. Simply combine the coconut milk with some almond milk and blend in ripe fruit and organic sugar. Chill the mixture then freeze in an ice cream maker. Scoop and enjoy.

Vegan Mango Coconut Ice Cream
1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut)
1/2 cup organic evaporated cane sugar
1/2 cup unsweetened almond milk (homemade or purchased)
1 1/2 cups chopped ripe mango
1 tablespoon orange liqueur such as Grand Mariner or Cointreau
1/2 teaspoon pure vanilla

Combine coconut milk, sugar, almond milk and mango in blender container. Cover and blend until smooth. Add orange liqueur and vanilla; blend to combine. Cover and refrigerate coconut mixture at least 4 hours until well chilled. Freeze in an ice cream maker according to manufacturer’s directions. Makes about 1 quart (4 cups)

Tip: Homemade ice cream freezes very firm. Adding the orange liquor makes a slightly softer ice cream since alcohol does not freeze.

For a soft serve consistency, serve immediately.

For a firm, scoop-able consistency transfer to a freezer container and freeze until firm. Homemade ice cream freezes very firm. To serve, let the coconut ice cream soften at room temperature for 10 to 15 minutes or until soft enough to scoop.

Recipe Link:
Pina Colada Ice Cream from Elana’s Pantry

Product Link:
Cuisinart Frozen Yogurt-Ice Cream & Sorbet Maker

Get Vitamix 5200 Blender with Free Shipping Code

9 comments   Desserts, Eat Clean Recipes, Vegan   , , , , , , , , , , ,  

Farmers Market Quinoa Salad

By Jen, on August 19th, 2011

My kitchen gets destroyed on the weekend, and that’s just how I like it.

Sunday is the day I test recipes, snap photos and (if I have enough energy left) write and publish a blog post. The whole production usually starts with a trip to the farmers market. I’m lucky enough to live in a city with a farmers market nearly every day of the week. Count me extra lucky that the Kingfield Farmers Market is in my neighborhood. Visiting the market starts my Sunday ritual.

My latest trip to the market had me seeing green. All the green veggies looked fantastic- so I scooped up some zucchini, cucumbers and green peppers. I added the veggies to a simple quinoa and bean salad dressed with olive oil and lemon juice. (Then I cleaned my kitchen.)

Here’s the recipe. Feel free to swap out the veggies with whatever’s fresh at your local market.

Farmers Market Quinoa Salad
1 cup uncooked quinoa
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1 medium green or red bell pepper, cut into thin, bite-size strips
1 small zucchini, cut in half lengthwise and thinly sliced
1 small cucumber, cut in half lengthwise, seeded and thinly sliced
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 teaspoon Aleppo pepper
2 teaspoons Dijon or grainy mustard
Pinch of organic evaporated cane sugar
Fine sea salt
Freshly ground black pepper
12 leaves fresh basil, torn or thinly sliced

Cook quinoa according to package directions. Place cooked quinoa in a large mixing bowl; cool slightly. Stir in chickpeas, bell pepper, zucchini and cucumber.

For dressing, whisk together lemon juice, olive oil, Aleppo pepper, mustard and sugar. Pour dressing over quinoa mixture; stir to coat. Season to taste with salt and black pepper.

Cover and chill at least 2 hours before serving. Stir in fresh basil before serving. Store in refrigerator.

Makes about 6 cups salad

Tip: If you don’t have Aleppo pepper you can leave it out or add your favorite fresh chile pepper like jalapeno or serrano peppers.

How to Cook Quinoa
1 cup uncooked quinoa
2 cups water

Place quinoa in a fine mesh strainer. Rinse and drain quinoa. Combine quinoa and water in a medium saucepan. Bring to boiling. Cover and reduce heat to a gentle simmer. Cook 10 to 15 minutes until the water is absorbed and the quinoa is tender. (Drain any remaining water.) Makes about 4 cups cooked quinoa.

Recipe Links:
Lemon Quinoa Salad with Chickpeas
Quinoa Black Bean Salad
Quinoa Salad with Chickpeas, Kalamata Olives and Mint from Cookin’ Canuck

Product Link:
Aleppo Turkish Chili Pepper

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Cucumber Watermelon Juice

By Jen, on August 14th, 2011

My fridge is overflowing with fresh fruits and veggies. It’s my fault. I can’t leave the farmers market without a full bag…or four. Good thing I have a killer blender. One way to quickly use up produce is to make fresh fruit juice. Simply add prepped fruits and veggies to a blender and whirl them into juice.

Here’s a simple juice recipe using cucumber, watermelon, lemon and basil. Since watermelon and cucumber are so juicy, there’s no need to add water to make juice. Adding ice makes the juice good and cold.

Cucumber Watermelon Juice
2 cups seedless watermelon chunks
1 small cucumber, peeled and seeded (about 3/4 cup sliced)
Juice from 1/2 of a fresh lemon
3 fresh basil leaves
1 cup ice cubes
Natural sweetener, if needed

Add watermelon, cucumber, lemon juice and basil to blender container. Cover and blend until smooth. Add ice cubes; cover and blend until smooth. Sweeten to taste. Pour into glasses.

Makes 2 servings (about 2 cups)

Tip: You can substitute fresh mint for the basil.

Recipe Links:
Watermelon Cucumber Salad
Good and Green Smoothies

Product Link:
Get Vitamix 5200 Blender with Free Shipping Code

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