Chamomile Lemon Iced Tea with Maple Ice Cubes- Vegan Mofo Day 2

I kind of felt bad for making such an easy dessert for the potluck so I also made this drink which was suprisingly enjoyed by the toddlers, who knew that toddlers loved lemony things so much?

Chamomile Lemon Iced Tea I doubled and adapted this recipe from whole family fare:
1/2 cup dried chamomile flowers (or 3-4 tea bags) (I used the teabags)
juice of 1 lemon plus a few extra lemon slices
4 cups  water


Boil water.  Remove from heat and add the chamomile flowers and lemon juice. Let sit for 10-20 minutes. Remove tea bags or strain flowers and refrigerate until it cools.

Serves 4

Maple Ice Cubes  

100 ml water
100 ml maple syrup

Mix water into maple syrup and then pour into a ice cube tray and freeze.

The ice cubes were so easy to make and I can't resist different ice cube ideas, remember the mint ones? But it might be easier taste wise to just add maple syrup to the tea so you can adjust according to preference and then add regular ice cubes, but where would be the fun in that?

 

Add ice cubes to tea right before serving.

 

It was quite refreshing and not overly sweet. I personally think it could do with a bit more maple syrup or agave but then I have a major sweet teeth, so adjust accordingly.

Also to celebrate vegan mofo I spend this week working on a recipe index, which was such a long irritating process. Go check it out at the top of my page. Thanks to Carla and Johanna for pointing me in the right direction with the anchors!

I kind of felt bad for making such an easy dessert for the potluck so I also made this drink which was suprisingly enjoyed by the toddlers, who knew that toddlers loved lemony things so much?

Chamomile Lemon Iced Tea I doubled and adapted this recipe from whole family fare:
1/2 cup dried chamomile flowers (or 3-4 tea bags) (I used the teabags)
juice of 1 lemon plus a few extra lemon slices
4 cups  water


Boil water.  Remove from heat and add the chamomile flowers and lemon juice. Let sit for 10-20 minutes. Remove tea bags or strain flowers and refrigerate until it cools.

Serves 4

Maple Ice Cubes  

100 ml water
100 ml maple syrup

Mix water into maple syrup and then pour into a ice cube tray and freeze.

The ice cubes were so easy to make and I can't resist different ice cube ideas, remember the mint ones? But it might be easier taste wise to just add maple syrup to the tea so you can adjust according to preference and then add regular ice cubes, but where would be the fun in that?

 

Add ice cubes to tea right before serving.

 

It was quite refreshing and not overly sweet. I personally think it could do with a bit more maple syrup or agave but then I have a major sweet teeth, so adjust accordingly.

Also to celebrate vegan mofo I spend this week working on a recipe index, which was such a long irritating process. Go check it out at the top of my page. Thanks to Carla and Johanna for pointing me in the right direction with the anchors!

reade more... Résuméabuiyad

Lemon Pie

After tasting and loving Brunswick Bec's lemon pie at the mini potluck I thought it would be perfect dish to serve my family. The recipe is from Lynda Stoner's cookbook and is called Dawn's lemon pie.

1 cup cookie crumbs (use g/f)
1/4 cup brown sugar
1/4 cup margarine
1 cup white sugar
1/2 cup soy milk
1/2 cup OJ
1/2 cup cornstarch (make sure it's gf)
1/4 teaspoon salt
1/2 cup lemon juice
2 tablespoons lemon zest
1 tablespoon of vegan margarine

Preheat oven to 160 degrees. Combine cookie crumbs, brown sugar and margarine. Press into 20cm dish and bake for 10 minutes, allow to cool. Whisk sugar, soy milk, OJ, salt and cornstarch in saucepan. Stir over medium heat until thick then let it boil for a minute. Remove from heat, and stir in lemon zest, juice and margarine. Pour lemon filling into crust and let set. It took a few hours to set, although that may have been slowed down by me repeatedly opening the fridge to check.

I used the outback animal crackersto make the crust.

I loved this but I think it was too lemony for my family. It was quite tart but also quite sweet. Next time I might put it in a pie plate since it looks so flat in the cake tin and on a plate. You can't really tell from this picture, but the massive amount of corn starch results in a great gelatinous texture.

After tasting and loving Brunswick Bec's lemon pie at the mini potluck I thought it would be perfect dish to serve my family. The recipe is from Lynda Stoner's cookbook and is called Dawn's lemon pie.

1 cup cookie crumbs (use g/f)
1/4 cup brown sugar
1/4 cup margarine
1 cup white sugar
1/2 cup soy milk
1/2 cup OJ
1/2 cup cornstarch (make sure it's gf)
1/4 teaspoon salt
1/2 cup lemon juice
2 tablespoons lemon zest
1 tablespoon of vegan margarine

Preheat oven to 160 degrees. Combine cookie crumbs, brown sugar and margarine. Press into 20cm dish and bake for 10 minutes, allow to cool. Whisk sugar, soy milk, OJ, salt and cornstarch in saucepan. Stir over medium heat until thick then let it boil for a minute. Remove from heat, and stir in lemon zest, juice and margarine. Pour lemon filling into crust and let set. It took a few hours to set, although that may have been slowed down by me repeatedly opening the fridge to check.

I used the outback animal crackersto make the crust.

I loved this but I think it was too lemony for my family. It was quite tart but also quite sweet. Next time I might put it in a pie plate since it looks so flat in the cake tin and on a plate. You can't really tell from this picture, but the massive amount of corn starch results in a great gelatinous texture.

reade more... Résuméabuiyad