May 15th, 2015 by NashVeggie
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I drink coffee. Lots of coffee. 4 cups in the morning and another 2-3 cups in the afternoon. Sometimes more. I keep it convenient and with cold brew coffee it’s almost too convenient. With the summer quickly approaching I’ll be swigging the cold brew coffee almost constantly. Over the past 3 years I have made cold brew coffee a part of my warm season life. I’ve also perfected the brew.
For those who do not know, cold brew coffee is nothing more than a coffee concentrate brewed slowly at room temperature. The long extraction at a lower temperature will bring out the flavors of the coffee without the bitterness that hot brewing typically does. Best of all, you can make your own cold brew coffee a home with minimal equipment.
Making cold brew coffee requires very little in the way of equipment and you likely already have everything you need around your kitchen. A gallon jar, a scale for measuring your coffee and a french press for straining the brew. If you don’t have a coffee grinder you can grind your beans when you buy although freshly ground beans are always best.
- A one gallon jar or other brewing vessel of the same capacity
- A one gallon pitcher for storing your cold brew coffee
- 12 ounces (about 340 grams) of coffee. Whole beans best if you have a grinder. You’ll want your coffee to be coarsely ground. Set your grinder for french press or the coarsest grind it will provide Also, medium to dark roasts lend a better flavor for cold brewing.
- a small scale for weighing your coffee.
Once you have your coffee ground and measured the rest of the initial work is nothing more than putting the coffee into your brewing jar and filling it the top with cold water. It’s going to seem like you’re adding a very large amount of coffee to a not so great amount of water and that is exactly what you’re doing. Once the jar is filled to the top give it all a good stir so the coffee grounds are soaked well. If your jar has a lid screw it on or other wise cover it with a piece of plastic wrap and put it aside. The entire brewing process will take 24 hours. After 6 hours stir the mixture again so the grounds will settle to the bottom. Stir the mixture once again about 12 hours into the brew.
After 24 hours you are ready to strain the concentrate. I use a french press and find this the easiest way to do so. If you don’t have a french press you can use a screen mesh colander but you will get more grounds in your concentrate. Cheesecloth can also be used but the straining will be a much slower process. After straining the concentrate pour it into a sealable pitcher or container and place in your refrigerator. You can keep it refrigerated up to 2 weeks but a batch seldom lasts more than 4-5 days at my house. You can serve it however you desire but a general rule is 1 part concentrate to 2 parts milk or water. I prefer soymilk, a little brown sugar, vanilla and ice. You can also use the same ratio of concentrate to hot water for a quick cup of the smoothest tasting hot coffee you can make.
A perfect coffee drink for hot weather. Cold brew coffee, soymilk, a little brown sugar and vanilla over ice.
April 13th, 2015 by NashVeggie
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There was a time not so long ago that if you wanted to find something vegan in a Nashville restaurant you were limited to a frozen veggie burger or a burrito joint. These days many new places have opened their doors in Nashville to vegans and some old places have expanded their menus to accommodate a vegan diet.
With the influx of new places to dine for a vegan one thing seems to remain constant when I ask people their favorite place to go: There’s no one place people pick over another. Many still choose a burrito place as their go-to and some swear by the upscale restaurants. So, what’s your favorite? Do you like to eat around or do you have a single place that you set your sights on anytime you have a chance to go to a restaurant? Bonus points for your favorite order at the restaurant.
April 6th, 2015 by NashVeggie
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There are more places to pick when looking to eat vegan in Nashville now there was ten years ago even five years ago. Locally owned and operated eateries are mingled in with chain restaurants and many of those chains are shunned. I eat at local places as much as possible but I refuse to support a local place if their food is poor just like I refuse to spend money on bad food at a chain. I have recently noticed a lot of backlash for chains even though the food may be good and clear vegan choices are available. I’m not referring to TGI Friday’s, Chili’s, Olive Garden or Ruby Tuesday as those restaurants have little to nothing to offer a vegan let alone a vegetarian. My question is do you avoid all chain restaurants and go local only even if the local option offers a subpar meal? How important is it to you?
March 16th, 2015 by NashVeggie
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It is the time of year to play in the dirt. I’m presently in the process of getting my square foot tower garden ready for another year of allowing me to skip the produce aisle at the grocery store. Recoupoerating the garden form last year with some peat moss and compost and it will be ready to plant spinach, lettuce, carrots and possibly kale. Do you garden? What do you plant?
February 21st, 2015 by NashVeggie
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I regularly get emails from visitors with questions about where to get a vegan dinner in Nashville or inquiring about a recipe. There have been occasions when I can’t answer a question properly and turn it over to someone else. I recently received this email:
Hello! I am trying to find a place locally to get a vegan sugar-free gluten-free cake. I have checked with Whole Foods but only got a shoulder shrug and a look like I was crazy. I know that this is a stretch to ask since it is not only vegan but gluten and sugar free but I would think there would be some place to get one in or around Nashville. I am looking for this cake as a birthday cake for my 10 year old son who is allergic to dairy and gluten and we try to avoid as much sugar as possible. Do you know of somewhere that may be able to make one?
So, readers of Nashveggie, you are a group in the know. Can you help?