Non-Dairy Milks.

Almond milk- Lower calories than milk and soymilk. One of the more nutritious milks. Containing; magnesium, potassium, vitamin E, and calcium. Tastes a lot like milk, but with an almond after taste. You can make almond milk at home by:

Soy Milk- made from soaking soy beans in water then blending. Has same amount of protein as cow’s milk, with 2% fat and 2.9%carbohydrate. Can be made into tofu.

Coconut milk- Rich and sweet. Thick or thin. Source of omega3. (Commonly found in fish oil) Good for skin and hair.

Rice Milk- Pretty much a large source of carbohydrates. Make from brown rice and sweeteners. Not a great nutritional replacement for milk or any other milk.


Making almond milk.

  • 1.5 cups of raw almonds (unsalted, uncooked).
  • 4 cups of filtered or spring water.
  1. Soak almonds over night (8-12hours). Drain water from almonds.
  2. Blend almonds into 4 cups of fresh water and vanilla. (If you want to make it sweeter add agave nectar or honey.)
  3. Strain pulp through a very fine strainer (or cheese cloth) then strain again through a clean towel, squeezing out extra liquid.

Can be kept in refrigerator for 4-7 days. Shake before using.


veganfeast:

Here’s that Pumpkin Gingerbread Ice Kreme I told you about!
Gingerbread Pumpkin Ice Kreme
Make Gingerbread:
1 cup unbleached flour
1 cup whole wheat pastry flour
1 T. baking powder
1 t. ground ginger
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. salt
1/8 t. cloves
1/8 t. allspice
2/3 cup rice milk
1/3 cup vegetable oil
1/3 cup molasses
1/3 cup maple syrup
1 1/2 T. orange zest
2 t. vanilla
Mix dry ingredients, then wet and then mix both together. Grease and flour a square 9x9 cake pan and turn the batter into the pan. Bake at 350 degrees 20 minutes or until cake has pulled away from the edge.
Make Custard:
11/2 cups Mimic Cream or soy cream
1 cup oat milk
½ cup brown sugar
1/2 t. each cinnamon, ginger, nutmeg
Pinch of Clove
¼ t. sea salt
1/2 cup soft tofu
2 T. raw sugar
1 ¼ cup pumpkin puree
1 t. vanilla
2 t. rum
Heat the cream, milk and spices with ½ cup brown sugar and stir until sugar has dissolved.
Whisk tofu and raw sugar together. Temper the tofu with the milk mixture (add a little tofu to the cream mix a little at a time). Simmer the custard until it thickens and coats the back of a spoon and leave a trail (say, 6-7 minutes). Strain the mixture into a bowl and cool a bit. Whisk in the pumpkin, vanilla,rum. Taste and salt more if you wish. Pour into an ice cream maker and freeze according to maker instructions.
Assemble:
I used a rectangular pan- use what you have-
1.       Pour a layer of Ice Kreme
2.       Cut the gingerbread into cubes and sprinkle 1/2 on top
3.       More Ice Kreme
4.       Rest of the cake
5.       More Ice Kreme
Cover and freeze. Scoop and enjoy!
View Larger

veganfeast:

Here’s that Pumpkin Gingerbread Ice Kreme I told you about!

Gingerbread Pumpkin Ice Kreme

Make Gingerbread:

1 cup unbleached flour

1 cup whole wheat pastry flour

1 T. baking powder

1 t. ground ginger

1/2 t. cinnamon

1/2 t. nutmeg

1/4 t. salt

1/8 t. cloves

1/8 t. allspice

2/3 cup rice milk

1/3 cup vegetable oil

1/3 cup molasses

1/3 cup maple syrup

1 1/2 T. orange zest

2 t. vanilla

Mix dry ingredients, then wet and then mix both together. Grease and flour a square 9x9 cake pan and turn the batter into the pan. Bake at 350 degrees 20 minutes or until cake has pulled away from the edge.

Make Custard:

11/2 cups Mimic Cream or soy cream

1 cup oat milk

½ cup brown sugar

1/2 t. each cinnamon, ginger, nutmeg

Pinch of Clove

¼ t. sea salt

1/2 cup soft tofu

2 T. raw sugar

1 ¼ cup pumpkin puree

1 t. vanilla

2 t. rum

Heat the cream, milk and spices with ½ cup brown sugar and stir until sugar has dissolved.

Whisk tofu and raw sugar together. Temper the tofu with the milk mixture (add a little tofu to the cream mix a little at a time). Simmer the custard until it thickens and coats the back of a spoon and leave a trail (say, 6-7 minutes). Strain the mixture into a bowl and cool a bit. Whisk in the pumpkin, vanilla,rum. Taste and salt more if you wish. Pour into an ice cream maker and freeze according to maker instructions.

Assemble:

I used a rectangular pan- use what you have-

1.       Pour a layer of Ice Kreme

2.       Cut the gingerbread into cubes and sprinkle 1/2 on top

3.       More Ice Kreme

4.       Rest of the cake

5.       More Ice Kreme

Cover and freeze. Scoop and enjoy!