Hibiscus Cooler

I found this recipe in Vegetarian Times magazine and was drawn to it because it looked like a fruity and fun summer drink.

This recipe comes from Vegetarian Times July/August 2013, page 58.

Ingredients:
-3 hibiscus tea bags
-½ cup sugar
-4 cups pineapple juice
-6 oz. white rum, optional
-½ cup plus 1 Tbs. light coconut milk
-6 fresh pineapple slices, for garnish
-Fresh mint sprigs, for garnish

In one cup and a half of boiling water, steep three to four hibiscus tea bags.
Strain and discard the tea bags after fifteen minutes. 

Stir in the sugar and bring back to a boil, reduce the heat and cook fifteen minutes.
Place in the freezer until the mixture becomes syrupy. 

If you're no using right away, transfer the syrup into a container or bottle until ready to use.

To make the drink  Fill glasses with ice. Add 2/3 cup pineapple juice plus 1 oz. rum to a glass. Then add 1 1/2 Tbs. coconut milk, and drizzle 2 Tbs. hibiscus syrup over coconut milk. Garnish with pineapple slices and drink umbrellas.

This drink was good the pineapple juice was one of the strongest flavors, the coconut milk had a lighter flavor than I thought it would. The hibiscus syrup gave the drink a floral flavor and aroma. I really enjoyed the color of the drink, I think that the deep pink made it look fun for summer. Over all this recipe was a success.

Vegan Crockpot Chili

This recipe comes from Undressed Skeleton. If you haven't read her blog before, go check it out. She exercises regularly  and eats healthy and through doing that has lost so much weight! According to her calculations a half cup serving of this recipe is 62 calories.  I cut the recipe in half because I was concerned about having too much chili so the list below is the one I cut in half.

Ingredients: 

-1 Onion
-5 Garlic Cloves
-1 Bell Peppers

-1 Large Zucchini
-1 Cups Tomato Soup
-1 Cans Fiesta Corn
-1 Can’s Zesty Diced Tomatoes
-1 Jalapeno Peppers
-1 Can Kidney Beans
-1 Can Black Beans
-2 Cups Tomato Sauce
-1/1 Cup Tomato Paste
-1/8 Cup Olive Oil
-1/2 Bag Meatless Crumbles
-1/8 Cup Chili Powder
-1 Tablespoon Ground Black Pepper
-1 Teaspoon Garlic Salt
-1/2 Teaspoon Ground Cinnamon

Dice all of the vegetables and put into the crockpot. 

                                   

In a blender combine the seasonings, garlic, tomato soup, tomato sauce and tomato paste.

Put all of the cans of ingredients into the crockpot as well as the tomato/seasoning mixture. 

Heat on high for 5-6 hours.
In the last hour add in the meatless crumbles. 

This was the first time I had ever used the crockpot and I was really impressed -- this allowed me to have dinner waiting at home while I was at work all day. I loved coming home an already prepared meal after a long day rather than waiting for dinner to be ready. If I make this again I will reduce the recipe further, this made so much chili and I really don't have that many people to feed, this would be good for a large family though.

This was also my first time using the meatless crumbles...it was weird to eat since I haven't had anything like that in the entire time that I've been a vegetarian, it was interesting, I still have half a bag so I'll be using them again. I want to make a few recipes before I make a decision about if I like them.