Homemade Almond Milk

Making your own almond milk is inexpensive and surprisingly easy.  It just requires a little planning in order to benefit from the simple ingredients, minimal sugar, and delicious taste!

1 cup almonds
4 cups water, plus water to cover almonds
Maple syrup, agave nectar or other sweetener to taste
Vanilla to taste

Place almonds in a bowl and cover with water.  Allows almonds to sit in water for a minimum of 2 hours or over night. Overnight is best should you have the time as it allows for a better breakdown of the almonds. Drain the almonds and place them in a blender and add 4 cups of water.  Blend until the almonds are a pulp.  Use a find mesh strainer to drain the Drain the liquid into a medium sized bowl.
 

 

Rinse out the blender and place the liquid back in the blender.  Add the sweetener and vanilla and blenr for a few moments.  

 

Pour the liquid in a glass jug or container.  The "milk" will keep for three days in your fridge. 

 

To make chocolate almond milk, add 2-3 tsp of cocoa and more sweetener to taste to the above. This is a nice change to regular almond milk and a nice treat warmed up on cold winter days!

 

Enjoy!

M

 

 

 

Vegan Apple Pie

My mom makes an amazing apple pie. I mean it is unbelievable! And she only makes it once a year for Thanksgiving. Since I can no longer take part in this family tradition, it has sucked watching the rest of my family indulge in her fabulous baking. This year I decided to take matters into my own hands and bake myself a delicious vegan apple pie. This would ensure I too got to enjoy delicious pie with the rest of my family!

Below is my mom's pie recipe that has been "veganized". And I must say it was great, just like mom used to make. She even complimented me on a fabulous crust!

Preheat oven to 450 degrees

Crust

3/4 cup vegan shortening (I used Earth Balance)

2 cups flours (I used bread flour because it is the only white flour I have in my house)

1 teaspoon of salt

4-8 tbsp of cold water

Combined all ingredients in a medium sized bowl. To prepare pastry, cut dough in half and roll out each half on a floured surface to fit into your pie plate. I usually roll out the bottom place it on the pie plate then roll out the top. I measure if the dough is big enough by place the pie plate just above the dough to make sure it is the right size.

Pie filling

6 cups peeled, sliced apples (I left mine unpeeled to keep the goodness of the apple peel on the apples!)
2/3 - 1/2 cup granulated sugar (depending on tartness of apples )
1/2 teaspoon cinnamon or nutmeg
Pinch of salt

Combine all ingredient in a large bowl and mix well. You want all of the apples coated!

Place apples into bottom crust. Dot with 1 tablespoon butter then cover with top crust. Seal edges, flute and slash top.

Bake in preheated 450 oven for 15 minutes or until pastry is golden.
Reduce heat to 350 and continue baking 40-45 minutes longer or until apples are tender.

My mom's notes on apples: Apples to use are the ones that are more firm so that they hold their shape. Macintosh are not a good choice but they are great for applesauce.








Enjoy!

M

Tex Mex Scrambled Tofu

I have been meaning to post a couple things lately, however I recently got an adorable puppy. She is great, but as you can imagine she takes up a lot of my time! Even without a new pup I find this time of year many people don't have the time to cook elaborate meals. Have breakfast for dinner is the perfect solution -- at least in my book! It is quick, easy and delicious. Scrambled tofu is tasty and versatile. \You can keep it simple by just putting your favourite spices in with mashed tofu or add veggies that you have in your fridge. Anything goes! I create this recipe to satisfy my craving for Mexican. It is easy and quick, which is perfect for those cold winter nights you don't feel like spending a lot of time in the kitchen.

Oil
1 block firm tofu (you can also you medium depending on your preference)
Mustard
Turmeric
Chili powder
Garlic powder
Salt and pepper

Place a pan on medium heat with oil. Place tofu in a medium sized bowl with mustard, turmeric, chili powder, garlic powder, salt and pepper. You can use as much or as little of each spice as you like.

 Mash the tofu with a fork and mix all ingredients together. Place the tofu and spice mixture into the frying pan. Cook until the tofu lightly browned.

Add some vegan sausage or bacon, toast, and kale or spinach and you have a terrific and fast evening meal or breakfast!

Enjoy!
M

Mushroom, chard, tomatoes and white kidney beans stew

As the weather gets a little cooler I am craving more and more comfort foods. This doesn't have to be unhealthy.  This little recipe is easy and fast.  It can be eaten with a little brown rice, pita or on its own with a salad. This is perfect for nights when you want something easy, yet tastes hearty.

2 cups mushrooms, sliced
1 bunch chard
1 19oz can of white kidney beans
1 Tbps garlic powder
Pepper
Salt

Heat pan over medium heat with a little bit of oil.  Put mushrooms and chard stalks into the pan.  Cook for around 5 minutes until mushrooms are halfway cooked.  Put in rest of chard, white beans, tomatoes, garlic powder, and salt and pepper to taste.  Cook for 7-10 minutes.  Serve over brown rice, in pita or own its own.  Makes great leftovers too!



Enjoy!

M

Stir-fry with Miso Dressing

I love stir-fries. They are easy, versatile, and tasty! You can use whatever veggies you have in your fridge. This evening I used bok choy, green peppers and tofu. To top it off I made an easy and great tasting miso dressing.

Stir-fry Ingredients
1 package of firm tofu
3 bok choy
1 green pepper
(You can use any combination of vegetables you like or need to use up in your fridge)

Miso Dressing Ingredients
2 Tbls white miso
1/2 Tbls sesame seed oil
1/2-1tsp garlic powder

Combine all ingredients in a small bowl with a little bit of water to thin out dressing.
Stir till smooth and set aside.

Heat skillet with 1 tablespoon of oil.  Add tofu and cook until browned.  Add green pepper an cook with tofu for 3-5 minutes.  Add bok choy to the skillet and cook for 2 minutes.

Once the vegetables cooked add the miso dressing and cook until sauce is heated.  This is a tasty, yet fast dinner that can be eaten with rice noodles, brown rice or in a pita.

Enjoy!

M

Chickpea, Spinach and Corn Good for you Bowl

Last weekend I was building a wardrobe. Yes it was from Ikea so it took about 3 1/2 hours.  During a much needed break after the 3 hour mark I went to the kitchen to make a quick lunch.  Having no energy leave to make anything too complicated, yet wanting something delicious I came up with the below by throwing together a few things that I have hanging out in my fridge.  Surprisingly it turned out pretty tasty.  So I decided to share my food joy with you all!

1 handful of spinach
1/4 cup of frozen corn
1/4 cup of chickpeas
Salsa and vegan sour cream to taste

Place the frozen corn in a microwave safe bowl and microwave for 45 seconds or until thawed.  Place spinach, chickpeas, and salsa into bowl and mix. Microwave for 1 minute or until ingredients are hot.  Add vegan sour cream on top and voila and quick and easy tasty lunch or dinner!

This can be just a starting off point for your next quick creation.  I used what I had in my fridge, but this would also be good with any other kind of veggie.  You could also make a tasty Tahiti dressing (see my post Spinach Cucumber Olive Salad for dressing recipe) to go on top instead of salsa and "sour cream".

Enjoy!

M

Spinach, cucumber, olive salad

I have been craving salads lately.  I guess it is from all out of the ordinary choices I have been making lately when it comes to my food and, well an increase in alcohol consumption.  This is a simple salad that has a lot of good for you ingredients, which leaves your feeling energized and full without feeling stuffed.  I used chia seeds for the first time.  These little seeds have been getting quite the press over the past few years.  I was finally urged to try them when I saw Joy McCarthy on the Morning Show talking about five great smoothies.  She put chia seeds in a smoothie, which made me think that these little seeds not only are super nutritious -- omega-3, fiber, and protein-- could be used for a variety of ways.

Spinach, Cucumber, Olive Salad with Tahini Dressing

1/4 of an English Cucumber, cut into slices
1 cup of spinach
1 "chicken" breast, cooked and cut into pieces (I use Gardein's tuscan breast and just throw out the sauce)
1 tbsp of olives

Dressing:
3 tsp of tahini
Splash of lime juice
Dash of garlic powder
1 tsp of oil (safflower, olive, flaxseed)
1 tbsp of chia powder (or seeds)

Place all the salad ingredients into a medium bowl.  In a small bowl combine all the dressing ingredients.  Mix dressing with the salad for a delicious and refreshing bowl of goodness.

Enjoy!

M