Tag: soy-free

Iced Matcha Latte

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Fragrant matcha gets a dose of summer flavor when serve chilled with a drizzle of syrup. If you opt for the Ice Syrup route, check out icesyrup.com where you can see where to pick up the unique, local ingredient.

matcha latte

Iced Matcha Latte

1/4 cup hot (not boiling) water
1/2 teaspoon good quality matcha tea
1 1/2 teaspoons coconut syrup or ice syrup
1/2 cup unsweetened coconut milk beverage or other neutral nondairy milk
1/4 teaspoon vanilla extract
About 6 ice cubes

Put the hot water in a small bowl. Add the matcha and whisk until smooth. Stir in the coconut syrup or ice syrup until it dissolves. Pour the mixture into a glass. Add the nondairy milk, vanilla extract, and ice cubes. Mix well. Serve chilled.

Note: Both syrups lend a different flavor to the drink, so be sure to mark your preference before you pour it in. Give it a taste and sample as you add it for your own level of sweetness.

Spring Pea and Arugula Pasta

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Spring peas add a touch of sweetness to this quick pasta salad. The red pepper flakes add a bit of a kick, which complements the fresh mint.

pea pasta salad mint arugula

Spring Pea and Arugula Pasta

1/2 pound (227g/8oz) gluten-free elbow pasta (I prefer Tinkyada)
2 tablespoons extra-virgin olive oil
3 shallots, halved and sliced
1 cup fresh or frozen spring peas
1/4 teaspoon red pepper flakes, or to taste
2 cups lightly packed arugula
1/2 cup lightly packed fresh mint, finely chopped
Fine sea or Himalayan salt and freshly ground pepper to taste
Lemon to taste, optional

Cook the pasta according to the package directions. Drain and set aside to cool.

Heat the oil in a medium skillet over medium heat. Add the shallots and cook until soft, about 5 minutes. Stir in the peas and red pepper flakes. Cook until the peas are soft, about 2 minutes. Remove from heat, scrape the mixture into a bowl, and add the pasta. Mix well. Cool completely.

Once the mixture is cool, add the arugula and mint. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving. Serve with freshly squeezed lemon juice, if desired.

Slurpy Noodle Soup (or Vegan Chicken Noodle Soup)

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With a flavor reminiscent of chicken noodle soup, this vegan version combines slurpable noodles with a flavorful broth. If making in advance, don’t add the noodles—instead, prepare the broth as directed and cook the noodles in it when reheating before you’re ready to serve it—this will avoid mushy noodle leftovers.

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Slurpy Noodle Soup

1 tablespoon extra-virgin olive oil
2 celery ribs, finely chopped
2 carrots, finely chopped
1/2 yellow onion, finely chopped
2 1/2 litres water
1/4 cup large-flaked nutritional yeast
1 tablespoon dried parsley
1 bay leaf
1 teaspoon fine sea or Himalayan salt
3/4 teaspoon onion powder
1/2 teaspoon dried sage
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
About 10 grinds freshly ground black pepper
Additional salt to taste
8 oz (226g) dry brown rice spaghetti or linguine, broken into approximately 3-inch pieces (I like Tinkyada)

Heat the oil in a large pot on medium heat. Add the celery, carrots, and onion. Cook, stirring often, until the vegetables are softened, about 5 minutes. Add the water, nutritional yeast flakes, parsley, bay leaf, salt, onion powder, sage, poultry seasoning, thyme, oregano, garlic powder, and pepper. Mix well. Bring the mixture to a boil. Cover and decrease to a simmer. Cook for about 30 minutes, until the vegetables are tender. Taste for salt, adding more if desired (I add about 1/2 teaspoon).

Bring the soup back to a boil. Add the spaghetti. Cook until the spaghetti is tender, about 8 minutes. Remove bay leaf. Serve immediately.