Tag Archives: almond milk

Light blender fare

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I am now a proud participant of the ‘Soup challenge’, challenging my soup repertoire. Pan-raw fare while preparing for a blizzard on the East Coast? I don’t know. In this weather when I am reluctant eating salad and prefer comfy food such as split pea soup. After bean and split pea soup, I’m opting for the recommended Borscht. Other suggestions have ingredients that are hard to get here in winter. Still this one also asks for fresh dill… got frozen one instead. I cooked all the beets added some potato for substance, then sautéed onions, carrot and parsnip and add to the blender with broth, almond milk and spices. It works although the sorbet-like result looks more like a light summer refreshment, I preferred it re-heated. It is also harder than I thought to sell ‘pink sorbet for dinner’ to a ‘real man equipped with real teeth’… see recipe

Too easy to not DIY…

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Chia pudding is the new hype After blogs and cookbooks praised chia as the new superfood, the packaged food industry wanted a share. You may remember chia’s early fame in ‘hair growing’ chia pets and recently as Chia fresca, now the seed’s pudding is offered next to the alternative yogurts in supermarket fridge, and I believe I saw a whooping price of 3$ per portion for a small cup of the submerged seeds. While I understand, yogurt making takes some time and expertise, I wonder what makes Chia pudding so special…
The answer is ‘nothing’, it does not take more than 3 spoonfuls of chia seeds per any liquid cup of choice, even without a blender. Stir, cool and wait… really no reason to buy a plastic jar with stale ingredients, and worth only a couple of pennies… See my recipe for Horchata chia pudding

Mexican milk alternative

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Mexican restaurants and food trucks sell horchata; Asking about this variety of ‘agua fresca’, we learned about the variety of ‘rice milk.’
Horchata originated in Spanish speaking countries, and Latin America has several different traditions for horchata.
The refreshing milky drink is usually ice cooled, tastes of cinnamon and has a tan color unless you use white rice and white sugar. The satisfying milk alternative can easily replace a meal. If you do it yourself, you can influence details such as what sweetener is used, use brown rice and raw nuts. Use more almonds than rice, to achieve a richer, less chalky taste.
While the original recipe includes soaking the ingredients overnight, you can also make a quick horchata in an instant, blended and strained in modern kitchen equipment. Horchata recipe and horchata chia pudding

First Holiday Flavors

SconeDSC_5046It is that Pumpkin time again… Leaves are red and yellow, temperatures just shy of freezing point and hot soups are making a comeback. Warm hugs of sugar and pumpkin spices and a warm kitchen are so comforting…  ah, pumpkin scones. When I saw this gluten free recipe I had to veganize it even though I had only sweet potatoes instead of pumpkins. I did not have all of the alternative flours either, if you have a grain container it helps to make quick brown rice or millet flour for part of the recipe. Flavorful, highly recommended and going fast. See recipe.

Lazy Sunday breakfasts

GlutenfreeDSC_4681.1Gluten free pancake mixes? This week I stumbled over a recipe that promised good looking pancakes, even without regular flour. While I usually don’t have a Gluten Free regimen at home, I was able custom make my flour blend with a grain mill blender cup. This is really great, as you don’t have to buy multiple bags of expensive and hard to get specialty flour that also may spoil in an instant. If you have a small household, it also helps you to use up f.e. whole brown rice, which won’t last long, plus you have freshly ground flour. This recipe produces nturally dark pancakes with a very yummy crispy rim, which I attribute to the brown rice in it. Prepare the flour blend in batches, which are then quickly to use in the morning. See for recipe

The RAW alternative

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Is RAW better than Cooked? There are surely reasons why you should opt for less processed in first place. Food in its natural state, (and I don’t mean the bogus ‘All Natural’ claim on packaging). Raw food retains more nutrients; some nutrients can be absorbed more readily if food is heated, but it does not mean that there is nothing at all absorbed, when eaten raw or heated below 115˚F. However, when food is cooked, many nutrients and vitamins are lost. Continue reading

Blessed with eggplants

MoussDSC_4241It’s raining eggplants and cucumbers. While I was hoping for a green salad leaf in our last CSA delivery, I suddenly find myself loaded with eggplant bounty. Back to the Mediterranean where the nightshade recipes are a plenty. That reminded me, we never tried our own veg. moussaka, which also makes use of zucchini squash also in multiples in our fridge. Little did I know that this humble dish needs a lot of oven time. On this occasion I also learned about a nice alternative to veg. smart ground, made from scratch, however if no meat substitute is at hand, I always use some chopped mushrooms for texture and instead of bechamel, I used mashed potatoes. See recipe

Wet punky-pie

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Looks can be so deceiving. Here is my warning: ‘Do not fake your food photography or retouch the soul out of it.’ Today I tried a recipe, that looked like little brownie squares. Although I changed some ingredients, I was not prepared that this was not a regular cake, it did not rise and left the oven merely behaving like a hot pudding. However, after cooling for several hours, it turned into a really nice pumpkin pie, just what I wanted, except I nervously had eaten many pieces along the way checking the ‘status’. Continue reading

Tasty Bites

DalDSC_3203.1Madras Lentils and other Indian Dishes are available as ready-to-eat pouches even at Costco. The popular Punjabi recipe is the Indian answer to Chili, a sure bet in the U.S.; The Indian original, called Dal Markhani, means ‘lentil rich sauce’, it can be prepared with little effort and money at home, with much healthier ingredients and dairy free. See recipe

Warming Valentine hugs

CocoaDSC_3131.1Hot Chocolate is a warm hug. Cocoa or Cacao? Most likely you grew up with Nesquick or Swiss Miss – Sugary, chalky, milk powdery mixes with a faint hint of chocolate. Then as a grown up, maybe in New York, you will discover drinking real chocolate.                                                                                                                                            The word and idea of drinking cacao came from Mexican ancestors. Ancient graves unearthed, bore symbols and vessels identified with cacao consumption.  Continue reading

Swabian delicacies

Spätzle are the German answer to Gnocchi! The popular board scraped or machine sliced fresh pasta, traditionally from Swabia, is flavored with spinach or cheese. Above picture shows the spinach style, which indeed looks as if someone slayed a dragon. There should be, other flavors possible. Just as the Gnocchi, they taste better freshly made. I veganized the recipe and also made a very convincing and tasty cheese sauce with it. Serve with salad and you will have a great lunch. Recipe

How to heat the house

Heat the kitchen by baking buns! I am still working through a couple of recipes and this one (besides that I already ate a good breakfast) has caught my eye. What a great excuse and great lunch as well. This fat free veg’n ‘Happy Herbivore’ recipe was not easy for me, as the recipe has only lax indications of baking pan dimensions, dough thickness, rectangle size and from which side it should be rolled up, not mentioning yeast dough rising times either, duh. Just be creative. No matter which size, these little guys are quite forgiving. I got twelve minis instead of 6 big ones and used rum-raisins for the filling.
One sure resolution for the New Year is to make better pictures. Having some patience, using the tripod and also increase the depth of field. It already looks better on first attempt…Recipe 

Raw blends

Now testing my new high speed blender… One big advantage of blender food is, that it is quick and good for some raw recipes. A great thing if you do not want to cook twice a day. While flipping through the ‘Forks over Knives’ cookbook, I tried this soup. I added some ‘zing’ but the base is a cold avocado soup. See recipe

Milking the soy cow

Try milk making at home. As I started this blog with my home made foamy almond milk, quick ‘milk making’ became an easy habit.
Despite storing a package of dried beans at home, I have never tried making soy milk. I never use much anyway. Soy milk easily flocks in hot drinks and sensitive people find the taste green and bitter. I am not a big fan of tofu either and the process sounded more involved. Besides, don’t you need special equipment for it? Continue reading

Gnocchi Time

Last time I made Gnocchi, I was still in college… I remember the sticky mess. To get a more manageable dough, we had added more and more flour, to almost double amount, but the easy to handle dough produced very heavy lumpy gnocchi. Plus the whole kitchen was dusted with flour… Continue reading

Sunday mornings

I always loved waffles and pancakes! The yummy pictures in the Veg Starter Kit once convinced me that Veg life can be fun and tasty! So easy to follow, with ingredients that are at home without much planning. On Sunday mornings, maybe outside if weather allows, the waffles and pancakes are a great treat, especially after a long run. My pancake recipe is here…

Happy 1st Birthday – Spoonsense!

And there is Mother’s Day. ‘Happy Mother’s day, Mom.’ With all special occasions combined I made traditional style cupcakes. My ‘Black Forest’ cupcakes are vegan. Friends know, that cupcakes are usually not my cup of… eh, cake. However, watching ‘Cupcake wars’ in the gym has left an impression. This is simple and foolproof and really bad. Chocolate style dough, rum, cherry spread filling and ‘buttercream’. A whole stick of Earth Balance plus confectionery sugar that produced just a small amount of filling and topping for each one. Think about how thickly coated cupcakes usually are – vow! To my taste, an awfully sweet treat. I will have to work out the flavors more and get something creamier and less guilty than buttercream, then I’ll post the recipe. ‘I dare you, mom to come and get one…’

A promising Season

The yellow giants are out. Most of my heirloom seeds seem slow this year. The only variety shooting up rocket like, is the big yellow, a juicy heirloom tomato from the farmer’s market plus one shy Cherokee. I don’t even know the big yellow’s name yet. Looking forward to my tomatoes in summer, I recently found a tomato soup picture with a perfect orange color. As I did not have much fresh tomato produce, I added some carrots and even beets for substance and for a deep red color. With spices a convincing soup; blend nut milks to make it creamy! See recipe

Green Food

Asparagus is Spring food. In Northern Europe, April/May is asparagus time. As a close relative of the allium plants, asparagus is said to be an aphrodisiac. Known as early as in old Egypt, the plant was also served to Madame de Pompadour in France as ‘Love Tips’. Asparagus is low in calories, a good source of vitamin B6, fiber and protein and other important nutrients. Continue reading

Gallery

How I started this blog

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That day, I did not have milk or creamer at home so I experimented with a recipe for Almond Milk from a friend. After some twists, adding sesame seed and spice, I had found a mix so foamy and creamy … Continue reading