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Cashew oat milk (Left one shows how it settles in the fridge) (Right one shows how it looks freshly shaken)
CASHEW OAT MILK*
{*requires a high-powered blender}
This is my new favorite homemade non-dairy milk! It’s so simple to make!
For years I was in the habit of making homemade milks using a combo of some type of raw nut (including Brazil nut, cashew, almond, and hazelnut) and cooked medium grain brown rice. (See “Milk a Plant” and “Coco-Hazelnut Rice Milk” for those recipes.)
Now that I’m starting to mix various non-dairy milks into Todd’s formula, I thought I’d try a different flavor. One advantage to making this milk is that you don’t have to take that step of cooking the rice first. A second advantage is that it seems to have less sediment (because the fiber in oats is soluble?). And finally, this milk is soooo deliciously creamy. I love to mix this milk with unsweetened soy milk (equal parts) for my coffee drink (latte). Mmm…
INGREDIENTS:
4 C water
1/2 C raw organic cashews + 2 raw Brazil nuts + 4 raw walnuts
1/3 C organic rolled oats
1 pitted date
2 pitted prunes
1 t vanilla extract (optional)
ASSEMBLY:
1. Soak the nuts, oats, date and prunes in the water for at least an hour, up to 24 hours.
Soaking the ingredients
2. Blend the soaked mixture plus the vanilla extract in a Vitamix or similar high-powered blender.
3. Refrigerate and use within ~1 week. One batch fills up roughly 3 pint wide mouth glass jars.
4. Enjoy!!
Tags: dairy free, non dairy milk, vegan
Tempeh Bacon
I’ve been meaning to post this super easy recipe for a while…so why not just “get-er-done” tonight? This morning we included half of these yummies in a simple breakfast sandwich of tempeh bacon, lettuce, avocado and Just Mayo. Too bad we didn’t have a ripe heirloom tomato!
TEMPEH BACON
1 block tempeh (thawed if previously frozen)
2 T oil (coconut or olive)
2 T tamari or soy sauce (low sodium)
1 T maple syrup
1 T rice vinegar
1 t ginger juice (The Ginger People)
1/4-1/2 t liquid smoke
hot sauce to taste or dash of black pepper
ASSEMBLY:
- Cut the block of tempeh into strips as pictured above.
- Heat the oil in a large griddle or saute pan over medium heat.
- Add the other ingredients to the oil and swish together.
- Add the tempeh strips to the pan and turn over the pieces so both sides soak in the liquids. The tempeh will soak up the liquids well.
- Cook until all the liquid absorbs and they are nicely browned. Flip the pieces every few minutes.
- That’s all there is to it!
Instead of a BLT sandwich, you could also include these in a spinach salad with your choice of raw veggies, toasted nuts, dried cranberries, and a mustard agave dressing. Delicious!
By the way– this formula makes a great tofu bacon, too. Simply substitute a block of extra firm tofu for the block of tempeh. Press the tofu, slice into strips or squares, then cook as above.
Freeheel Vegan 