Hot Chocolate

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Why would a vegan need to worry about hot chocolate? Because almost all standard store brands have milk as one of the primary ingredients. And if you’re going to add whipped cream or marshmallows, that introduces even more animal-derived products (most “non-dairy” whipped cream contains casein, a milk protein, and marshmallows contain gelatin). So here’s a simple recipe (adapted only slightly from the original recipe) to follow for your own cup of vegan hot chocolate. I’ve included a couple of suggestions for tasty add-ons, too. It tastes just great and I’m willing to bet even a hot chocolate connoisseur wouldn’t be able to tell you used soy milk.

Serves 4.

Ingredients

  • 1/2 cup granulated sugar
  • 1/3 cup hot water
  • 1/4 cup unsweetened cocoa powder
  • 4 cups soy milk
  • 1/8 teaspoon salt
  • 3/4 teaspoon vanilla extract

Directions

  1. Mix water, cocoa, sugar, and salt in a small saucepan. Heat at medium temperature until boiling, stirring constantly. Continue for another minute, continuing to stir.
  2. Stir in the milk and heat through, but don’t boil. Remove from heat, add vanilla and blend thoroughly.
  3. Add vegan marshmallows or vegan whipped cream, as desired. If you’re feeling adventurous, you can also make your own marshmallows or whipped cream (I haven’t tried either recipe).

Adapted from CooksRecipes.com

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Simple, but Satisfying Salad Dressing

This is a little creation born from the lack of store-bought salad dressing in my fridge. It’s a very simple dressing, but I was surprised at the kick it had. The flavor comes from the balsamic vinegar, which blends well with the slightly sweet taste of the seasoned rice vinegar.

The measurements are far from exact, so feel free to adjust as necessary. It will coat 2-3 good size salads.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup seasoned rice vinegar
  • a splash of balsamic vinegar
  • a splash of shoyu (or tamari) sauce
  • a quick shake of dried basil
  • 1 clove pressed garlic

Directions

Mix all ingredients thoroughly. Pour just enough on the salad to coat the leaves.

Source: VegBlog.org

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