Tag Archives: rum

Not Chick’n Noodle Soup & a Hot Toddy!

Having been born and raised in Chicago, I know it’s only a matter of time before I catch a cold during the fall or winter. I have made it a point to get a flu shot every year since my oldest niece was born, and I either end up with a really violent flu about two weeks after getting the shot or I am in the clear. I got this season’s flu shot a month ago, so my educated guess is that I will not the flu. However, I cannot escape the cold!

It’s not completely unexpected: I was the one idiot in Chicago who wasn’t wearing socks while walking outside yesterday. And then, today, when I couldn’t concentrate and was trying to stay awake at work, I came up with the genius idea to get some fresh air — in the balmy 43 degree weather.

The point is, I feel like total poop right now. I’m sneezing, my nose is running, I’m chilly and achy (uh oh, I hope my flu theory doesn’t get debunked), and I’m exhausted. My body absolutely wants to shut down. My appetite has also been measly all day, but I had to eat something, so I made a really basic Not Chick’n Noodle Soup for dinner.

It doesn’t look like much, and that’s because it isn’t much:

1 cube Edward & Sons Not Chick’n bouillon
2 cups warm water
1 8oz package of traditional Shirataki Noodles
salt and pepper, to taste

I put the water and bouillon in a medium sized pot and let it sit while I drained and rinsed the noodles. I started heating the water and this helped to fully dissolve the bouillon cube. Once it was boiling, I added the noodles, brought it back to a boil and let it cook for about 3 minutes.

This is actually the first time I tried Shirataki noodles! I liked them a lot and I love that the traditional version, made with white yam, is soy-free and has zero calories (along with being gluten-free and vegan).

You can definitely add more to this, but I was really in need of a bare bones broth and noodle dish with little embellishment. I was worried that it would be bland, but it was perfect as-is with just a tiny bit of salt and pepper.

Before going to bed, I definitely wanted to warm up with some hot tea. Why not add some spirit to the mix? I didn’t have whiskey so I used rum for this particular hot toddy. I started with a cup of hot ginger water, but you can start with any tea. I added some agave nectar to sweeten it, and then added just about a tbsp of rum. That isn’t a lot of rum, but I wanted to be pleasantly relaxed, not buzzed.

What vegan cold remedies do you use? –Melissa

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From Zero to Girls Night in 5 Minutes

“I want to drink.”

That’s what my Mom told me earlier this evening. I also wanted to drink tonight so I made it happen. Here’s a three ingredient vegan cocktail that is super easy to make.

Three Ingredient Girls Night Cocktail

For one serving:
1/2 can (6 oz) Lychee Drink or lychee juice
2 shots of rum (I used Cruzan which is vegan-friendly… thanks, Barnivore!)

 

Pour the lychee drink into a glass, add the rum, squeeze in a lime wedge, stir… and then drink! This cocktail is completely deceiving. I can only taste the lychee juice but I sure am feeling buzzed. The only thing missing was some fresh lychee fruit to toss into the glass.

I am currently heating up some samosas by Bombay Bites for us to enjoy with these. Stay tuned for my review in a future blog post.

Cheers, everyone! Drink vegan and drink responsibly! –Melissa

 

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Peaches and Mango

Mango is still in full swing here in Florida and we’re starting to get lovely Texas peaches (though I’m partial to the Georgia sort here in Florida) so we did what any vegan hedonist would do: PEACH MANGO DAIQUIRIS!


All you need is mango and peaches [and rum if you’re so inclined]. We use Flor de Caña rum because it’s vegan. If you’re not sure about your favorite libation check Barnivore. Barnivore is a great resource for those who love a good glass of whatever and doesn’t want to feel guilty about it. We got our mango from a local powerhouse of raw vegan organic AWESOME called Glaser farms just about an hour South of us. We’ve been visiting their farmer’s market every weekend for years and they’ve made being vegan in South Florida virtually painless!

We took the flesh of one ripe mango, about 2.5 cups (they’re huge here so you might want more than one) and 2 cups of peaches and 1/2-1 cup of rum. That all went into the blender for a fresh fruity and slightly naughty treat. Its great without the booze too but this is a Sunday afternoon.

This is Brent and Christie, signing off!

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Minty Banana Colada!

Summer is definitely a time for frosty summery drinks and this is definitely a frosty summer drink. We combined the following in the blender:

1 frozen banana

1 tbsp shredded coconut

1 cup of coconut cream or coconut milk

1 tsp coconut sugar (more or less depending on your taste)

1/2 cup fresh mint leaves

1.5 cups of ice

1.5 cups almond milk

1/2-1 cup of rum (optional)

Blend this up to creamy perfection. Garnish with more mint. Share with friends!

This is Brent, Christie and Melissa, signing off!

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Put the Lime in the Coconut Rum and Mashed Papaya

Is it just me, or do cocktails taste better in the summertime? Don’t get me wrong: nothing beats a spiced up cocktail on a cold winter night. But yummy cool refreshing fruity cocktails when it’s hot out? Perfection. (An ice cold beer on a hot summer day is also perfection.)

This concoction requires three ingredients:

1-1 1/2 c papaya
1-2 shots Malibu
1 tbsp freshly squeezed lime juice

Put all the ingredients into a food processor or blender and mix it all together. Yes… that’s a lot of Malibu in there. Don’t judge me; I was home for the night. Pour it into a glass over ice and garnish with a lime wedge. If you’re able, take it outside and enjoy it in the nice summer breeze.

Mmmmm…. rum… –Melissa

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Thank Goodness for Mangoes and Blueberries… and RUM

I needed a cocktail today. Badly.

Disclaimer: I didn’t intend for this post to glorify the consumption of liquor. Please drink responsibly and remember that alcohol is not the answer to life’s problems!

I shall call this cocktail “My Heart May Hurt but At Least I’m Getting My Antioxidants”

1/2 a mango
1/4 cup blueberries
fresh mint (optional)
shot of rum

First, try the rum. Make sure it tastes good. Then, prep the fruit.

Stick the mango and blueberries in a blender or, if you’re lazy like me, in a mini food processor.

Take another sip of rum. It’s vegan. Stick the fruit mixture in a glass.

Add ice.

Add the rum, top with some mint leaves, stir and enjoy responsibly!

Goodness, I need a girl’s night out!! –Melissa

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Mango Daquiri with Thai Basil

Brent and I were feeling adventurous this weekend and a generous tree gave me a couple of free mangoes on my way home from work on Friday so I decided to make some daquiris. We combined the following in the blender:

flesh from 2 large mango, skin and seed discarded

juice from 1 lime

several sprigs of basil, leaves only

1/2 to 1 cup of rum (optional)

coconut water as needed

We blended it all up, adding coconut water until we liked the texture and then were ready for an afternoon of watching summer storms and laughing together.

We used Thai basil. It’s got a cinnamon sweet flavor and added a lot to this drink. Regular basil or no basil would be fine too but I love my greens! Mango is definitely a nutritional powerhouse and is great for your digestion as well as being a great source for vitamins and minerals.

This is Brent and Christie, signing off.

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