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I threw this thick shake together using some ingredients I had in my freezer and fridge and it turned out sooo thick, creamy and delicious that I must post the recipe!
Some of the ingredient amounts are estimates because I didn’t measure them all precisely.
1 medium yam, baked, peeled and frozen
1/2 banana, frozen
3 T full fat coconut milk
~3 T canned pumpkin
~2 oz firm tofu
~2/3 C non dairy milk
big sprinkle cinnamon
small sprinkle nutmeg
small sprinkle ground clove
Blend in your Vitamix blender and enjoy!
(NSNG = No Sugar No Grains)
I decided to morph a pumpkin cake recipe with a pumpkin pie recipe to make these healthier, pie-like muffins. I also made them gluten-free. These are just a touch sweet and spongy moist.
15 oz canned pumpkin
12-14 oz package drained tofu
1/3 C maple syrup
1/3 C non dairy milk
2 t vanilla extract
*Optional- up to 1/2 C vegan brown sugar or 1/2 C evaporated cane juice + 2 T molasses
1/2 C EACH: quinoa flour, millet flour, garbanzo bean flour, and brown rice flour
1/3 C oat flour or rolled oats (use gluten free (GF) oats, if needed)
1/3 C ground flax
1 T baking powder
3 t cinnamon
3/4 t nutmeg
3/4 t ground ginger
1/2 t salt
1/4 t allspice
1/4 t ground clove
Process the wet ingredients in a food processor or blender until smooth. Stir the wet and dry ingredients together. Portion in muffin liners and bake at 350 degrees for 23 minutes. Makes 18.
(*Depends on how sweet you want these. I like to keep sugar to the bare minimum.)
15 oz can organic pumpkin
2/3 C non-dairy milk
*3 cubes applesauce (about 1/4 cup)
1 T organic canola oil
1/3 C organic brown sugar
1/3 C evaporated cane juice sugar
2 t vanilla extract
1/3 C each: millet flour, quinoa flour, brown rice flour, oat flour, rolled oats, garbanzo bean flour
2/3 C whole wheat pastry flour
1/3 C fine chopped walnuts
2 T ground flax
2 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1/8 t ground clove
1/3 C non dairy chocolate chips (or raisins)
1 T cacao nibs (optional)
Raw sugar (coarse grain)
Blend the “wet” ingredients in the blender. Mix with the dry ingredients and fold in the chocolate chips and cacao nibs. Sprinkle 1/8 t raw sugar on the top of each muffin before baking. Bake in muffin liners at 350 degrees for about 23 minutes. Makes about 18.
*So that I always have applesauce on hand for low-fat baking, I freeze unsweetened applesauce in ice cube trays, then thaw a few cubes at a time.
Milk a bean, milk a grain, milk a nut, milk a seed, milk a drupe (yes, a drupe!), but please don’t milk an animal. When people consume milk from lactating animals, the first thing you should ponder is what is baby cow– baby goat– baby sheep– drinking? What happens to the baby animals? What happens to momma cow– momma goat– momma sheep when her overworked reproductive system stops being “profitable”? The bad news is that the answers aren’t pretty.
The good news is that non-dairy milk options are plentiful. It’s easier than you might think to wean off animal milk. There is no nutritional need for animal milk in the human diet!
Go to the non-dairy milk section of your local store and you’ll notice an ever-increasing array of plant milks: Soy milk, rice milk, oat milk, almond milk, hazelnut milk, hemp milk, coconut milk..even flax milk! There are different brands of each type of milk. There are different varieties within the types of plant milks..like plain, vanilla, chocolate, unsweetened, fortified. If you don’t like one, try another. Find your favorite!
Holiday flavors (YUM!) – Pumpkin Spice, Chocolate Peppermint, Nog
Make your “own” milk: it’s easy to do and you needn’t endure a long pregnancy and painful delivery. It’s also less expensive than packaged milk and more eco-friendly. Personally, I don’t like the aftertaste of packaged almond milks but I love homemade almond milk. I encourage you to make your own nut and rice milks. Here’s how I do it…
First, make sure you have a batch of cooked short grain brown rice on hand. I make up a batch and freeze portions in 1/2 cup glass jam jars. One cup (dried) rice will make enough for 7 batches of milk.
You must use short grain rice! You don’t want your milk to have a gritty sediment, do you? What’s the difference between long and short grains? The answer is in the percentage of the starches amylose and amylopectin. (I first learned about them from chef Alton Brown…thanks, A.B.!)
Long grain rice has a higher percentage of amylose. Amylose makes the rice cook up dry, firm and separate. Amylose is insoluble in water. Rice milk made from long grains has more of a “gritty” sediment. The resulting milk is more watery, less creamy = not good!
Short grain rice has a higher percentage of amylopectin. It releases starch when cooking, resulting in a moist, soft and sticky grain. The resulting milk will be creamy without a gritty sediment = good!
On to the nuts…pick your favorite raw nut. I like to use Brazil nuts, but sometimes I mix it up and use cashews, almonds, or hazelnuts.
Nut Rice Milk (my own creation):
Soak 1/3 cup raw nuts and 2 pitted dates into 4 cups water for 4-8 hours. Blend the water, nuts and dates with 1/2 cup cooked short grain rice and 1 teaspoon vanilla extract in a VitaMix blender or other “sporty” blender. (I don’t know if it would work with a wimpy blender!) Frothy, healthy, affordable and delicious! I don’t strain my milk. I simply shake, then pour.
My personal favorite is mixing my homemade nut rice milk with packaged soy milk in a 50-50 ratio. That’s just me! You do what you gotta do…as long as you leave the animals alone!