Bonus picture of a roasted vegetable and quinoa salad with the last of my fourth OddBox vegetables last week. I mixed red quinoa with some amaranth I’ve had hanging around the house for a while (both from the Source) and it was a very nice combination.
I managed to pay a visit to a local shop with a few zero waste options- Eat17 in Hammersmith. I bought some suspiciously cheap coffee beans and discovered that they have plastic-free cheese!
I don’t think I’ve tasted this variety of cheese before but it was very nice. I will definitely go back because they are closer to my house than the Source and I’m pretty sure cheaper too- I think because most of their options are not organic.
I also followed through with my pledge after watching Cowspiracy and picked up some barista-style oat milk.
I have had a vegan flat white in a cafe in Folkestone made with this brand, otherwise I would have been very upset that they had run out of barista-style Oatly. I’m happy to say that even I (an espresso noob) am able to make a serviceable flat white with it. The milk has a mild oat flavour but produces a very similar result texture-wise to dairy milk- unlike other plant-based milks that are frankly disgusting in tea and coffee.
I think my tummy has been feeling better in the last week without milk (I drink 3-4 flat whites a day, with 100ml of milk in each). I’m not intolerant to dairy but having too much makes me feel sick. I’ve heard anecdotally that a lot of people with Afro-Caribbean heritage can be sensitive to dairy. I also have a phobia of rotten milk and the whole concept of cow’s milk freaks me out a bit.
After my last attempt at a chia breakfast pudding, I did some experimenting to see if I could come up with a tasty recipe for a chai-spiced pot. I realised along the way that the weird taste, which I had attributed to the maca and lucuma powder in the previous iteration, was partly down to the chia seeds, which have a bit of a weird taste in themselves.
- 300ml milk, any
- 2tsp black tea
- 5 peppercorns
- 1 green cardamom pod
- 1 vanilla pod
- 1 cinnamon stick
- 1tbsp sugar, any (e.g. honey, coconut sugar, cane sugar)
- 3tbsp chia seeds
Measure your milk into a small saucepan. Halve the vanilla pod and add the seeds to the milk. Do not discard the rest of the pod.
Add the tea and whole spices. You can either put them into a tea infuser (apart from the cinnamon stick and vanilla pod) or straight into the saucepan. Put over a low heat, watching carefully so that you do not allow the liquid to boil over. As it comes to the boil, turn down the heat and leave to simmer for two minutes to allow the spices to infuse.
If you have used an infuser, give it a squeeze to release the extra-concentrated flavours lurking within. If you haven’t used an infuser, strain.
Stir in the chia seeds and decant into a container to cool. Refrigerate overnight.
I served mine with a couple of tablespoons of speculoos butter, Greek yoghurt and pomegranate arils.