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This is what happens when you have too much time on your hands…Waaaaaaaay too much time. I stumbled a version of this animated Popotan gif about a year ago and it just never gets old. Ha! Ha! Caramelldansen wins the internet! It’s soooo pink!!!! Can I do bunny ears and eat at the same time? *Runs to kitchen to try it*

Savoury Kasha and Chickpeas with Caramelized Onions and Mushrooms

Thanks to Whole Food Market for this recipe and image

Dairy-Free, Vegan

Sweet caramelized onions and mushrooms complement the nutty, toasted flavour of kasha. Look for kasha in the bulk aisle or find it with packaged beans and grains. Serve this dish alongside roasted chicken or pork.

Serves 4 to 6

For the Kasha

* 2 cups plus 2 tablespoons water

* 1 cup kasha (roasted buckwheat groats)

* 1/4 teaspoon salt

* 1/2 teaspoon extra virgin olive oil

For the Onions and Mushrooms

* 2 tablespoons extra virgin olive oil

* 2 medium onions, thinly sliced

* Salt

* 1 tablespoon mirin

* 1 tablespoon water

* 8 ounces crimini mushrooms

* 2 tablespoons chopped parsley, chopped, more for garnish

* 1 tablespoon finely chopped garlic

* 1 (15-ounce) can chickpeas

Prepare the kasha: Bring water to boil in a medium saucepan over high heat. Stir in kasha, salt and olive oil. Reduce heat to low, cover and cook for 15 to 18 minutes, until tender. Remove from heat and set aside.

Prepare the onions and mushrooms: Heat olive oil in a wide sauté pan over medium heat. Add the onions and a pinch of salt. Stir to coat. Add mirin and water, cover, and cook gently over medium-low heat until onions are soft and translucent, 12 to 14 minutes.

Add the mushrooms; raise the heat to high, and cook, stirring frequently, until mushrooms are browned, 6 to 8 minutes. Reduce the heat to low, add parsley, garlic and chickpeas and simmer for 5 to 7 minutes longer, stirring occasionally, until liquid has evaporated.

Lightly fluff kasha with a fork and transfer to a serving bowl or platter. Spoon the chickpeas and vegetables over the kasha. Garnish with parsley leaves and serve

Thanks to Geocities.com for this recipe

Thanks to Seattle Coffee Gear for this image

Caramel Macchiato

The average coffee mug is probably equivalent to a Tall (12-oz/355 ml). I am not following precise Starbucks standards, although, it’s properly one shot of espresso, about .75 oz syrup (.25 oz per 4 oz liquid capacity).

• milk
• espresso
• vanilla syrup
• your favourite caramel sauce

In a regular-sized coffee mug, add vanilla syrup and steamed milk. Top with milk foam and add freshly brewed espresso through the foam. Drizzle with caramel sauce.

Vegan Caramel Apple Recipe

Thanks to Suite 101 for this recipe and image

Ingredients:

* 10 medium organic apples, red or green; preferably a more tart variety like Granny Smith

* 1 recipe vegan caramel sauce (follows)

* 10 wooden Popsicle sticks

* Cookie crumbs, chopped nuts, or melted vegan chocolate (optional)

* Wax paper or a cookie sheet, greased with a touch of margarine

Directions:

1. Insert a wooden stick into the top of each apple

2. If caramel has cooled / hardened, heat over low-medium heat until just melted but still thick.

3. Working with one apple at a time, dip each apple into the caramel, turning to coat.

4. Roll each apple in cookie crumbs, chopped nuts, or drizzle with melted chocolate if desired.

5. Place the apple onto the wax paper or cookie sheet to cool and set.

Vegan Caramel Sauce Recipe

If a thinner, saucier caramel is desired, reduce the condensed milk to ¼ cup or omit altogether.

Ingredients:

* 2 Tbsp. vegan margarine

* 1 cup lightly packed brown sugar

* 1/3 cup corn syrup

* 1 cup sweetened condensed milk (Purchased or homemade. For recipe, see below)

Directions:

1. In a small saucepan over low heat, melt margarine.

2. Stir in sugar and corn syrup.

3. Bring to the boil and stir in condensed milk, if using.

4. Stirring constantly, cook over medium heat until boiled and thickened.

Vegan Sweetened Condensed Milk Recipe

Ingredients:

* 2 cups soy milk

* 1 ¾ cups brown sugar

* 2 Tbsp. corn starch

Directions:

1. Measure the corn starch into a small glass or measuring cup.

2. Add 2-3 tbsp. of the soy milk and whisk with a small whisk or fork until smooth.

3. In a small saucepan, heat the remaining soy milk and brown sugar. Whisk in the cornstarch-soymilk mixture.

4. Bring to the boil, stirring constantly until thick.

Posted on April 21st, 2008 by Ruth
Filed under: Beverages, Fruit, Grains and Seeds, Sweets, Trends, Vegetables, Vegetarian