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free milk vegetarian recipes

Easy Vegan Pumpkin Granola

October 11 2017 Happy Cow veggie blog 

Simply Quinoa has come up with a fall-friendly granola recipe to help you get your snack on this October! This quinoa granola is great to eat on the go, or for breakfast with some nice cold dairy-free milk. It keeps in a jar so you can have it on hand any time. This granola is crunchy, sweet and packed with super foods. And best of all? It’s vegan! So give this recipe a go–you will be super excited to have a healthy, pumpkin-flavored snack right at your fingertips! Read the full recipe here. The post Easy Vegan Pumpkin Granola appeared first on The Veggie Blog.

Blueberry Crumble Cheesecake

August 18 2017 Veganpassion 

Blueberry Crumble Cheesecake Berry season is a wonderful season! My neighbor always hands me a bowl of his fresh garden berries and I get to enjoy them. In his garden 5 minutes feel like a whole week of vacation and I'm always very thankful if I get the chance to plant some onions or pick some cherries. I wish I had my own garden but with all the traveling right now it's not possible. To thank my neighbor I give him the result of his idea giving berries to me. This time it was a blueberry crumble cheesecake. Perfect for the season and very enjoyable. The almond flour in the cheese cream for it's creamy consistency. Just try it! Makes one cake 9,4 inch diameter. For the dough: 1 3/­­4 whole spelt flour 1/­­2 cup raw cane sugar 1 stick + 1 tbsp. vegan butter 2-3 tbsp. dairy-free milk + some fat for the form For the filling: 28 oz soy curd 1/­­2 cup starch 1/­­2 tsp. vanilla, grounded 1/­­2 cup raw cane sugar 4 heaped tbsp. almond flour 1 good pinch kala manak salt 1 pinch cinnamon 1 pinch saffron threads 1/­­3 cup almond flakes 4.2 oz blueberries 2 small apples In a mixing bowl mix together flour, sugar, butter, salt and dairy-free milk with a fork. If the tough gets crumbly you can knead the dough with your hands. Use a springform and grease it with butter. Then push 2/­­3 of the thin dough into the form. Form a 1,5 inch high edge. For the filling mix 4 tbsp. of curd, starch, vanilla, raw cane sugar, almond flour, kala manak and saffron. Then stir in the rest of the curd. Spread 3/­­4 of the cheese cream on the dough. Peel apples if needed and cut them into fine slices. Then spread them on the cream. Mix the blueberries with the rest of the cream and spread them on the apples. Use the rest of the dough and the almonds as crumbles. Bake at 356°F (180°C) top/­­bottom heat for 50-60 minutes. Let cake completely cool off. Enjoy with family and friends!

Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate

May 31 2017 Golubka Kitchen 

Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate I’m so excited to talk bit about Heather Crosby’s new cookbook Pantry to Plate today. When I received my copy and took a scan from cover to cover, I was immediately blown away by the way this book kindly invites the reader to be both spontaneous and practical in the kitchen by working with the ingredients that are already on hand. With thirty clever recipe templates, Heather demonstrates how to improvise your way to delicious, plant-based meals. For example, Dense Veggies + Protein + Herbs + Binder + Spices = Vegan Meatballs (or Veggie Burgers)! The templates specify the required amount for each component, as well as which components are a must and which ones can be skipped altogether. In addition to the templates, the book is full of other useful tools that help make intuitive cooking a breeze: besides a regular recipe index, there is a cook by ingredient index, as well as mini-templates for creating flavor with aromatics, a whole bit on pairing spices, and a dressing and sauce section that has pretty much every staple sauce recipe you’ll ever need. If you don’t have a particular ingredient for a recipe, chances are you have something on hand that could act as a substitute, and there is a whole chart of interchangeable mix-and-match ingredients in the book to help you work through that. I’m quite terrible at sticking to recipes myself, since I always want to play, add, subtract and find alternative ingredients, so it’s as if this book was made for me. How Heather managed to define freestyle cooking in such clear, comprehensive terms, will remain a mystery to me :) Some more sections/­­recipes I’m most excited about: Coconut Yogurt, Dairy-Free Milks, Probiotic Cream Cheese, Veggie Fries, Cheesy Comfort Food, Hand Pies, Sneaky Brownies, Nice Cream. YUM! Onto the (not) meatballs. These Italian-style veggie meatballs come from the Veggie Burger section of the book and can be easily shaped into burgers or sliders, as Heather points out. They get their substance and ‘meatiness’ from lentils and portobello mushrooms, and a bit of sweetness from carrots and onions, while herbs like oregano, parsley and thyme, and spices like fennel and pepper give them that characteristic Italian flare. We enjoyed them two ways, the first day with zucchini noodles and pesto (pictured here), and the second day, a bit more traditionally, with real pasta and tomato sauce. Both were equally delicious. Heather also suggests to serve the meatballs in a sub roll, or even as an appetizer, along with some tasty sauce. Whether you live and breathe freestyle cooking, or you want to learn a bit more about being intuitive in the kitchen, check out Pantry to Plate, I have a feeling it will earn an important place on your bookshelf :) Italian Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate   Print Serves: 20 to 24 Meatballs or 5 to 6 Full-Sized Burgers Ingredients 2 tablespoons unrefined coconut oil, grapeseed oil, or avocado oil 2 cups (260 g) diced carrots 1 cup (70 g) chopped portobello mushrooms 1 cup (160 g) diced yellow onion 2 cups (400 g) cooked green, brown, or French green lentils (roughly 3/­­4 cup/­­140 g dry) 2 tablespoons water 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh thyme 3 garlic cloves, minced 2 teaspoons ground psyllium husk 2 teaspoons rough-chopped fennel seed 1 teaspoon fresh-cracked black pepper 1 teaspoon sea salt, plus more to taste 1/­­2 teaspoon red pepper flakes 1/­­2 teaspoon smoked paprika Instructions In a skillet heated to medium, add 1 tablespoon of the oil and sauté the carrots for 20 minutes, until easily pierced with a fork but firm, not mushy. Add the mushrooms and onion and sauté over medium heat for 5 to 10 minutes, until softened and browning a bit. Transfer to a food processor with the remaining ingredients. Pulse together 30 to 35 times, until just broken up and sticky with texture and bits of color intact. Taste--if needed, season with more salt or seasonings. Pulse or stir to incorporate. Form 1 1/­­2 -inch (4 cm) meatballs with your hands. Heat a skillet to medium and add the remaining oil. Slow-cook the meatballs, rotating often, for 10 to 15 minutes, until browned on all sides. Serve warm. Notes Recipe from YumUniverse Pantry to Plate (C) Heather Crosby, 2017. Photographs copyright (C) Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com 3.5.3226 You might also like... A Salad for the Weekdays Roasted Pepper Lasagna Melon Basil Summer Rolls Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate appeared first on Golubka Kitchen.

Strawberry Almond Galette

April 29 2017 Veganpassion 

Strawberry Almond Galette I always love to be part of the german television show "Kaffee oder Tee". Showing my vegan creations just makes me happy. The crew is fantastic and I had lots of fun with the anchorman. If you're surrounded by such amazing people the baking becomes accessory. Makes one galette (9,8 inch diameter/­­25cm diameter) for 8 pieces Preparation time: 30 minutes Baking time: 30 minutes Ingredients: 1 2/­­3 cup whole spelt flour 1 tbsp. almonds, grounded 1 tbsp. sugar 1/­­4 tsp. baking powder 1/­­4 cup oil 1/­­4 cup + 2 tsp. dairy free drink 1 tbsp. white wine vinegar For the filling: 1 tbsp. almond butter 1 tsp. lemon juice 1 tbsp. sugar 1/­­2 tsp. vanilla 3 tbsp. dairy free milk 2 stalks of rhubarb 10 oz strawberries 1 tbsp. almond slices In a mixing bowl mix whole spelt flour, almonds, sugar and baking powder. Add oil and vinegar and mix with a spoon. Spread flour on the worktop and knead dough with your hands until it's smooth. Roll out the dough until it reaches a diameter of 11,8 inches. Put the dough on a baking paper. In a small mixing bowl mix almond butter with lemon juice, sugar, vanilla and 3 tbsp. dairy free milk until it's creamy. Spread the cream on the dough and keep a distance of 1,9 inches to the edge. Peel the rhubarb in slices and cut the strawberries in slices.  Arrange the strawberries in a circle and keep a distance of 1,1 inches to the edge. Fold up the edges of the dough over the fruits. Spread some dairy free milk on top of the cake edge and sprinkle almond slices on it. Put the galette with the baking paper on a baking sheet and bake at 356°F (180°C) two sided heat. Bake for 30 minutes and put a wooden spoon between the oven and the door for 10 minutes. This way the excessing water of the fruits can escape. Enjoy warm or cold with some ice cream!

Chocolate Obsession Spread

March 31 2017 Veganpassion 

Chocolate Obsession Spread Hey guys! I'm on the chocolate side of life with this new recipe. I totally looooooove chocolate (who would have thought that...) and I think that there's a lot of chocolatoholics out there. That's why I created something new. The spread tastes like roasted hazelnuts and chocolate. Everything without any sugar. I used the super delicious birch sugar (xylitol) :-). The best thing about it: the spread takes only 2 (!!!) minutes with a whisk to prepare. You don't need to have a blender! Either to waffles, bread, pancakes, as a filling for cupcakes or as a cream for fruits, prepare some extra portions, it is so delicious! Makes one glass of chocolate spread. Ingredients: 1 cup (250 g) hazelnut butter 40 g cocoa 80 g birch sugar (xylitol) 1/­­2 cup + 2 tbsp. dairy-free milk 1/­­2 tsp. vanilla 1 pinch of salt In a mixing bowl mix hazelnut butter, cocoa, birch sugar, dairy-free milk, vanilla and salt with a whisk until the consistency is creamy. Fill into a airtight closed glass and it will last 4-5 days. Have fun with trying out and have a wonderful Saturday morning brunch!

Oh yeah Lasagne!

March 8 2017 Veganpassion 

Oh yeah Lasagne! Lasagne is one of everyones favorite dishes. I get to notice that I'm creating so many new recipes that I often have no time to cook the old fashioned classics. Sometimes I think that life is too short to try out all the ideas I have. It feels like two hands are far too little to get everything done that goes through my mind. Good things can be so easy though. It's good to have a boyfriend who nags for some lasagne. My little creature of habit ? . But he was right and it tasted delicious. This is one of the simplest lasagne recipes I have created so far. With good ingredients and without any frills. Enjoy! Makes 4-6 portions. Ingredients: 1 1/­­3 cup tofu olive oil 1 big onion 2 garlic cloves salt, pepper, paprika spice Italian herbs 3 tbsp. tomato paste 2 carrots 3 tbsp. yeast flakes 4 cups sieved tomatoes 2 tbsp. almond butter 1/­­2 cup red wine Preheat the oven 356°F upper-/­­lower heat. Crumble tofu into a pan and roast it in olive oil. Cut onions and garlic into fine cubes and add to the pan. Spice everything. Add tomato paste and caramelize it. Chop carrots. When roasted enough add carrots and yeast flakes to the pan. Pour sieved tomatoes on it. Stir in almond butter and red wine and let it cook 5-10 minutes. For the béchamel: 1 1/­­2 tbsp. vegan butter 2 tbsp. spelt flour 1 1/­­2 cup dairy free milk 1 tbsp. lemon juice salt, pepper, nutmeg 1 pinch curcuma 1 pinch kala namak salt 3/­­4 cup vegan parmesan 2 zucchini 1 package lasagne sheets Melt butter in a pot, stir in flour until the mass gets thick. Stir in dairy free milk and add lemon juice. Spice it and add 1/­­4 cup parmesan. Cut zucchini into fine stripes. In a baking dish put in 3-4 tbsp. bolognese then lasagne sheets then zucchini stripes. Repeat this step. At last put the béchamel on top. Put the rest of the parmesan on top of it and bake at 356°F upper-/­­lower heat for 45 minutes. Have fun with cooking and enjoy! p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; -webkit-text-stroke: #000000} span.s1 {font-kerning: none} p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}

Heart Donuts for Valentine's Day

February 14 2017 Veganpassion 

Heart Donuts for Valentine's Day Valentine's Day aside, food just tastest so much better heart shaped. And the shape definitely conjure a smile on your loved ones faces. Cookies, cupcakes and today super moist donuts. DOHONUTS!!! And they taste as good as they look. They're a good idea for Mother's Day as well or as a gift for friends. Who wouldn't bite into those handmade heart shaped donuts?? Makes 6 big and 8 small donuts. Preparation time: 30 minutes Dough prove time: 60 minutes Ingredients: 3 cups spelt flour 1/­­4 cup + 1 tbsp. raw cane sugar 1 tbsp. vanilla sugar 1/­­2 tsp. salt 1/­­2 yeast cube 1 cup dairy-free milk 2 tbsp. + 2 tsp. oil Besides: 4 cups oil 1/­­2 cup + 2 tbsp. sugar 1/­­2 tsp. cinnamon or 3/­­4 cup chocolate glazing In a mixing bowl mix together flour, sugar, vanilla sugar and salt. Crumble yeast cube and dissolve it in lukewarm milk. Form a whole into the flour mixture and put in the yeast then add dairy-free milk and oil. With a dough hook knead the dough for 10 minutes until it's soft. Form dough into a ball and sprinkle flour on it. Let the dough prove for one hour. Sprinkle flour on a work top and roll the dogh out to a size of 1,5 cm. Cut out the hearts and put them on a baking sheet with baking paper. You can use a cardboard if you don't have any cutter. Cover the dough hearts with a kitchen towel and let them prove for 30 minutes. In an plate mix sugar and cinnamon. Heat up the oil in a small pot. Be careful with the hot oil. Carefully put the donuts into the oil bath and deep-fry them on each side for 15-20 seconds. With a big fork pull out the donuts. Let the donuts drip off on a kitchen paper. Put the small donuts in the sugar cinnamon mixture. Put the big donuts on a cooling rack. Melt the chocolate in a bain-marie and put it on top of the donuts. Sprinkle with sugar decorations.

Sweet Potato Mac and Cheese Bake

January 2 2017 Meatless Monday 

Say cheese, because you’ll be smiling after tasting this Sweet Potato Mac and Cheese recipe. This recipes uses sweet potatoes to replace some of the cheese, making it a healthier choice. This recipe comes to us from Tawnie of Kroll’s Korner. Serves 4 For the mac and cheese: - 2 medium sweet potatoes, peeled and cubed - 13 ounces elbow macaroni noodles (whole wheat or gluten free, if preferred) - 1/­­2 large onion, diced - 2 cups fresh spinach, chopped - 4 garlic cloves, chopped - 1 cup low sodium vegetable broth - 3 tablespoons extra virgin olive oil - 1/­­4 cup all- purpose flour - 2 cups fat free milk - 1 tablespoon Dijon mustard - 1 teaspoon red pepper chili flakes - 6 ounces of four cheese blend - Salt and pepper, to taste   For the Breadcrumb Topping: - 1 cup Panko breadcrumbs - 1/­­4 cup freshly grated Parmesan cheese   Preheat oven to 375 degrees F.  Bring a medium pot of water to boil and add in the sweet potato that has been peeled and cubed up. Boil sweet potato for 10-15 minutes, or until tender. Drain sweet potatoes and then mash well. You should have ~2-2.5 cups of sweet potato. Next, cook the elbow noodles according to the package. While pasta is cooking, heat the olive oil in a large pan with onion and garlic. Cook for about 4-5 minutes over medium heat. Add the flour and whisk for 30 seconds and then slowly pour and whisk in the milk and vegetable broth. Bring to a boil and continue to whisk. Mixture should begin to thicken after 3-5 minutes. Bring heat to low and mix in the mustard, salt, pepper, red pepper chili flakes, cheese and sweet potato. Stir well and then remove from heat. Add in the noodles and mix in well. Taste and adjust any seasonings you may want extra. Pour in a oven safe casserole dish and top with panko crumb/­­Parmesan cheese mixture. Place in oven, uncovered, for 10-15 minutes, or until it gets bubbly. Serve warm and enjoy! The post Sweet Potato Mac and Cheese Bake appeared first on Meatless Monday.

Donut-Party at New Years Eve

December 29 2016 Veganpassion 

Donut-Party at New Years Eve After an eventful gregarious Christmas weekend and here we are enjoying the quiet and devinely weather. Did you enjoy your holidays? I start thinking about some ideas to make this New Years Eve a great party. We like to have a fun evening with friends, playing games and eating a lot food. Since a few years I'm a big fan of food-parties, where you can easily create your own unique meal out of a buffet. Last year we all had fun at a pasta-party. We ate a lot of different kinds of pasta, sauces, vegetables and cracker. For this year I thought about a donut-party. Yaaaaay! Donuts savoury and sweet, soup, spread and serve everything nicely :-) Savoury Potato Donuts Makes 24 Donuts Ingredients: 1/­­2 yeast cube 270 g dairy-free milk (oat-drink) 1 tbsp. raw cane sugar 500 g spelt flour 1/­­4 tbsp. salt 70 ml plant oil Crumble yeast cubes into 70 ml lukewarm dairy-free milk. Add sugar and leave it standing for 10 minutes until the dough builds bubbles. In a mixing bowl mix flour, salt, then oil. Add yeast mixture and the rest of the dairy-free milk. Knead with a dough hook ca. 10 minutes. until the dough is sticky. Let the dough allow to rise at a warm place (under 40°C/­­104°F!) for 1 hour. For the potato-onion filling: 400 g floury potatoes 1 onion 2 tbsp. olive oil salt, pepper, nutmeg Meanwhile peel and grate potatoes. Roast them in some olive oil then add onions and spice everything. Carefully work the potato mixture into the dough. Fold the once a while. Form the dough into 24 rings and place them on a backing sheet or use a donut form. Bake the 24 small donuts at 170°C/­­338°F air circulation for 20 minutes. Romanesco-Pea Soup Makes 4 portions Ingredients: 1 leek 2 tbsp. plant oil 400 g floury potatoes 1 romanesco 1,2 l vegetable broth 200 g frozen peas 150 g spinach 1 tbsp. almond butter 1 tbsp. yeast flakes salt, pepper, nutmeg Cut leek into slices and roast them in oil. Peel the potatoes and crumble romanesco. Deglaze with vegetable broth and cook it for 10-15 minutes. Add the peas then the spinach. Refine with yeast flakes and almond butter. Blend the soup if you like and flavour it again. I served the soup on the picture with potato-donuts and a herb spread. You can use any kinds of soups or spreads for your donut-party. :-)

1 Dough - 5 Cookies

November 18 2016 Veganpassion 

1 Dough - 5 Cookies Welcome to the Christmas elves. Where clouds are made out of cotton candy and winter storms smell like cocoa, the hands sink into dough and the noses are smeared with chocolate. I love XMAS time!!! Can´t start early enough thinking about the wildest cookie recipes. It takes a lot of diversity if you want to get your vegan cookie can to dance this year. I don't need many cookies for christmas but at least I need 5 different kinds - to have a choice ;-) for that I have created a quick and special dough this year, with which you can make an exciting variety of cookies. In the blink of an eye you'll have 5 of the most popular kinds of christmas cookies ready to enjoy, while you lean back and relax. The cookies are great to bake with children because the baking tray looks so colorful. By the way every cookie is baked in the same amount of time, so you can pop them all at once in the oven. Have a lot of fun with your christmas bakery! Basic dough Makes aprox. 60 cookies. For the cookie dough: 220 g spelt flour 120 g almonds, blanched and grounded 100 g powdered sugar (raw sugar) one vanilla pod 150 g vegan butter, at room temperature 3 tbsp oat cream or another plantbased cream Mix flour and almonds, sift powdered sugar and vanilla together. Build a little hollow and add cream and butter. With a fork mix the dough until you can form a homogeneous ball. Wrap the dough into clear film and put it in the fridge for at least one hour. Vanilla-Kipferl Makes aprox. 60 cookies. Additional ingredients: 20 g powdered sugar to dust Devide the dough into 3 pieces and work on each part separately. While working on one piece of dough you can put the other pieces back into the fridge. Form dough into 2,5 cm thick roll and cut aprox. 1 cm wide pieces. Now form the piece to a roll with spiky ends and place them like a moon. Put them on a sheet with baking paper and bake about 12 minutes at 180° Celcius (356°F) two-sided heat. Dust powder sugar on the Kipferl while they're still hot. Store them in a metal box at a cool place and they're durable for 2-3 weeks. Chocolate-Angeleyes Makes aprox. 60 cookies. Additional ingredients: 1 tbsp cocoa 1 tsp dairy-free milk (soy-milk) 200 g vegan Chocolate spread (Bionella) Knead 1/­­3 of the dough with cocoa and dairy-free milk. Form 60 balls out of it and push your thumb in the middle of the balls. Put them in some distance on a sheet with baking paper and backe about 12 minutes at 180° Celcius (356°F) two-sided heat. Jelly-Stars Makes aprox. 60 cookies Additional ingredients: 1 tbsp flour 200 g berry jelly Knead flour into the dough for more stability. Cut dough into 3 pieces and work on each dough separately. While working on one piece of dough you can put the other pieces back into the fridge. Form little squares and fill them with a tiny bit of jelly. Then push the ends together. Put them in some distance on a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat. Blossom-Cookies Makes aprox. 60 cookies. Additional ingredients: 1 tbsp blossom herbs (Flower Power) Cut dough into 3 pieces and work on each dough separately. While working on one piece of dough you can put the other pieces back into the fridge. Form dough into a roll with a 3 cm diameter. Spread 1/­­3 of blossom herbs on your working area and roll the dough in it. Cut off 1 cm thick pieces on a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat. Walnut-Gingerbread-Cookies Makes aprox. 50 small cookies. Additional ingredients: 120 g grounded walnuts instead of grounded almonds 2 tbsp cocoa 1 tbsp gingerbread spice 80 g chocolate chips, delicate Use walnuts instead of almonds for the basic recipe. Knead dough with cocoa, gingerbread spice and chocolate chips. Form dough to balls and push them flat on to a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat. If you like, add some walnuts and chocolate chips on top of your cookies before putting them in the oven. Find more wonderful baking ideas for Christmas, cookies and cakes in my book  "Veganpassion - Lieblingsrezepte zum Backen" (awarded by Vebu). Have lots of fun with your Christmas bakery!

The Best Vegan Milk (Non-Dairy) Alternatives

April 22 2015 VegKitchen 

The Best Vegan Milk (Non-Dairy) AlternativesAre you looking for some healthy vegan milk alternatives that can please your taste buds at the same time? Well, the market is flooded with dozens of non-dairy milk beverages and quite a few of them are worth trying. Sounds interesting? Read on below to learn more: Why Vegan Milk is a Good Choice for You? No matter whether you are a vegetarian or a non-vegetarian, picking non-dairy milk alternatives over the regular ones is always beneficial for you. Let us dig a bit deeper and find out why one should go for vegan milk choices: - Being free of lactose, it is non-allergenic. So, if you are allergic to cow milk, going vegan will help you a lot. - If you have lactose intolerance, the chances are big that you experience acid reflux, abdominal gas, bloating, etc. frequently. Dairy-free milk substitutes can eliminate these symptoms fast and easily. - Acne and regular milk always go hand in hand. The risk becomes even greater in case of skimmed milk. But when you replace your dairy consumption with the vegan alternatives, you get rid of it. - When the milk is produced from a cow non-organically, it gets contaminated by the antibiotics and hormones injected into the animals body. The unnatural production process of milk also causes mastitis to cows, which results into the presence of pus in milk. All these lead to hormonal imbalances and various other ailments in human beings. However, when you opt for non-dairy milk, you can always stay away from these worries. - Most of the vegan milk alternatives can be made easily, quickly and economically at home and you can even add lots of flavor to it. 8 Best Vegan Milk Alternatives You Should Try -  Soy Milk It is prepared by pounding and processing dried soybeans with water. You can find a variety of flavors including light, sweet, full-cream, vanilla, chocolate, etc. in the market. The density and creaminess of the milk may also vary greatly and it tastes even better than regular milk. Qualities: - The protein content is almost similar to cow milk (around 8 grams a cup). - High in dietary fiber, calcium, potassium, magnesium, vitamin B1, vitamin B2, vitamin D, plant-based omega-3 fatty acid, antioxidants, phytoestrogen, manganese, selenium, phosphorus, choline, folate, etc. - Very low in saturated fats and sugar - Lactose and cholesterol-free - Prevents prostate cancer, osteoporosis, cholesterol transportation, etc. - Strengthens blood vessels - Eases menopausal symptoms - Oat Milk This nutritious milk is made by pre-soaking the grains of oatmeal in water and straining the concotion carefully. It is sweet in taste and thick in consistency. A variety of flavor is available in the market and you are free to pick your favorite one. Qualities: - Fulfills almost 35% of our daily requirements of calcium - Works as a protein powerhouse - Fat and sugar content is very low. - Contains no cholesterol or saturated fats - Rich in soluble fibers, iron, vitamin A, vitamin D, folate, phytochemicals, etc. - Prevents a number of cancers - Improves cardiovascular health - Promotes digestion and prevents constipation - Increases good cholesterol level and reduces bad cholesterol level - Makes the immune system stronger - Keeps skin clean and acne-free -  Rice Milk This thin and naturally sweetened milk substitute is prepared from brown rice grains and is considered as extremely healthy. You can also avail its vanilla-flavored version from your local supermarket. Qualities: - Has perfect proportions of protein and carbohydrate - Great source of antioxidants, B-vitamins, vitamin D, calcium, etc. - Gluten-free milk - No saturated fat and cholesterol - Very inexpensive -  Almond Milk This wonderfully tasty vegan milk is made by pulverizing soaked almonds thoroughly. The sweet and nutty flavor and high nutrition make it highly popular among the lovers of dairy-free milk substitutes. Qualities: - Fulfills 30% of our daily requirements of calcium - Contains 25% of our daily requirements of vitamin D - Very low in calories (one servings offers only 30 calories) - Enriched with proteins, omega-6 fatty acids, antioxidants, dietary fibers, vitamin E, iron, zinc, magnesium, etc. - No saturated fats, cholesterol and lactose - Gives immunity a boost - Makes teeth and bones stronger - Helps in healthy digestion - Perks up the skin texture by offering anti-aging benefits - Encourages weight loss -  Coconut Milk It is another creamy, flavorful and nourishing alternative to regular milk, which is basically prepared by grating the meaty flesh of ripe coconuts as well as extracting the concoction. You can get both thick and thin coconut milk for using as cooking ingredients and both of them are super tasty. Qualities: - High in dietary fibers, vitamin B-12, vitamin D, iron, calcium, manganese, copper, phosphorus, selenium, etc. - Contains very less amount of sugar - No fructose - Helps in controlling blood sugar - Strengthens both bones and blood vessels - Prevents arthritis and osteoporosis - Gives a feeling of fullness, thereby helping in weight loss -  Cashew Milk Cashew milk has a natural vanilla flavor and it is made of a smooth, rich blend of water and cashew nuts. It is an amazingly tasty, absolutely creamy and highly satisfying milk beverage. Qualities: - Amazing source of proteins, B-vitamins, calcium, magnesium, copper, etc. - Very low fat content - Free of cholesterol - Increases the production of RBCs (Red Blood Corpuscles) - Promotes healthy metabolism - Helps in tissue and bone formations - Keeps cholesterol levels under control - Enhances cardiovascular health -  Hazelnut Milk Being derived from tasty and savory hazelnut, this milk tastes heavenly. It also has a nutty flavor, which is very much liked by people. Like all other vegan mil substitutes, it also has high nutrition value. Qualities: - High in healthy carbohydrates, vitamin B-12, vitamin D and calcium - No saturated fats, lactose and cholesterol - Takes care of bones and teeth - Keeps filled for a long time -  Hemp Milk It is prepared from the seeds of hemp tree and is regarded as one of the healthiest choices for dairy-free milk. It is widely known for its earthy taste and nutty flavor. Qualities: - Contains as much as 10 essential amino acids - Has a perfect omega-6 fatty acids to omega-3 fatty acids ratio - Loaded with soluble fibers, proteins, vitamin B1, vitamin B5, calcium, potassium, - Aids in muscle building - Provides immense energy 3 Simple and Easy Homemade Vegan Milk Recipes What if you need a good vegan milk alternative for cooking or drinking but do not wish to purchase commercial one? Just DIY! We are giving you 3 easy, simple and fast vegan milk recipes to try at home: (1) DIY: Homemade Almond Milk Recipe Ingredients: - Best-quality raw almonds - 1 cup (organic is even better) - Sea salt - 1 teaspoon - Distilled water - 2 to 4 cups (as per your preference) Method: - Take the almonds in a glass bowl and pour distilled water into it to soak them completely. Add sea salt to the water and cover the bowl with a lid. Keep it aside for nearly 12 hours. - Rinse the swelled up almonds well under running water to get rid of all sorts of enzyme inhibitors. - Now, put the almonds in a blender and pour rest of the distilled water into it. Blend thoroughly to mash all the nuts. - Strain it or not, your creamy almond milk is absolutely ready! (2) DIY: Homemade Oat Milk Recipe Ingredients: - Oats - 1 cup - Organic raw honey - 1 to 2 tablespoons (as required for sweetness) - Sea salt - (1/­­4) teaspoon - Distilled water - 3 cups Method: - Rinse the oats well and drain them perfectly before placing them in a bowl. - Add water to it and cover with a lid. Let the oats soak for 8 to 10 hours so that they get softer as well as easier to process. - Once again, rinse the oats well and remove the oat slime completely. - Shift them to a blender and pour distilled water into it. Blend for some time and sieve it. - Press the semi-pulverized oats with the backside of a spoon in order to take the maximum milk out of it. - Add honey and sea salt to the concoction and your homemade oat ilk is here! (3) DIY: Homemade Brown Rice Milk Recipe Ingredients: - Brown rice - (1/­­2) cup - Sea salt - 1 teaspoon - Distilled water - 2 cups Method: - Clean and wash brown rice properly and soak it in water for a couple of hours. - Cook it as usual. - Now, place the cooked brown rice inside a blender jar. Also, add sea salt and distilled water to it. - Blend until a smooth, thick milk is formed. - Voila! So, are you ready to switch to vegan milk alternatives? References http:/­­/­­vegetarian.about.com/­­od/­­vegetarianvegan101/­­f/­­MilkSubstitutes.htm http:/­­/­­www.peta2.com/­­lifestyle/­­vegan-milk-101/­­ http:/­­/­­www.beautyglimpse.com/­­almond-milk-vs-regular-milk-which-is-healthier/­­ Authors Bio Soni likes to share her knowledge with the world helping others to live a healthier life. She also loves to share her express her views and explore anything and everything that can feed her pen.

Carrot Cake (vegan & gluten free)

April 6 2017 Veganpassion 

Carrot Cake (vegan & gluten free) Spring is spoiling us and I'm enjoying it to the fullest. Soon we'll be searching egg alternatives between the grasses because it's easter time *yaaay!!!* As a spring treat I created a carrot cake. Gluten free and without any refined sugars it's full of flavours: from buckwheat, to hazelnuts, carrot, bananas and caramelized coconut sugar! What a celebration :-) The cake consists of a biscuit and a coconut cream and it's prepared very quick. If you don't like coconut you can use vegan whip cream if you like and garnish it with hazelnuts. Makes one cake with 18 cm diameter. For the biscuit: 1/­­3 cup + 1 tbsp. rice whole grain flour 1/­­3 cup buckwheat flour 1/­­4 cup hazelnuts, grounded 1 tbsp. starch 4 tbsp. coconut sugar 1 pinch xanthan or tapioca starch 1 tsp. bicarb each 1 pinch cinnamon and vanilla 1 banana 1 small carrot 2 tbsp. + 2 tsp. plant based baking oil 1/­­2 cup dairy free milk 1 tbsp. white wine vinegar 2 tbsp. maple sirup Preheat oven to 338°F (170°C) air circulation. In a mixing bowl, mix together rice whole grain flour, buckwheat flour, hazelnuts, starch, coconut sugar, xanthan and bicarb. Add vanilla and cinnamon. Mash the banana with a fork and grate the carrot. Add banana, carrot with oil, dairy free milk, vinegar and maple sirup to the flour mixture and mix until the dough is smooth. Mix with a egg beater but not to long so the dough stays fluffy. Grease a springform and fill in the dough. Bake at 338°F air circulation for 25-30 minutes. Take the form out of the oven and let it cool off. For the coconut cream: 2 cans of coconut milk (refrigerated for at least 8! hours) or 3/­­4 cup + 1 tbsp. whip cream 2-4 tbsp. maple sirup 1 pack stabilizer for whipping cream coconnut chips. hazelnuts daisys Take the coconut milk out of the refrigerator and take the fatty cream from the top. You can use to coconut water to create some delicious Currys. Take the stabilizer for whip cream and cream it with a mixer. Fold in the maple sirup. Take the biscuit out of the springform carefully and cut it in two small flan cases. Use the lower one and put it on a cooling rack and spread 2-3 tbsp cream ob it. Put the second flan case on top and spread the rest of the cream on it and around it. Garnish the cake with coconut chips, hazelnuts and daisys. The cake can be stored in the fridge for 3-4 days. Have lots of fun with baking and enjoy!

1 Dough - 5 Waffles

March 25 2017 Veganpassion 

1 Dough - 5 Waffles Belgian waffles are a dream! They remind me of my days of childhood and they're classic "soulfood". In my vegan bakery these sweet little treats can't be missing. Whether classic, with chocolate or with fruits. I can't have enough different kinds of waffles. Have lots of fun with baking! For the dough 1 1/­­2 cup spelt flour 2 tbsp. soy flour 1/­­4 tsp. salt 1/­­3 cup + 1 tbsp. raw cane sugar 1/­­2 tsp. vanilla 1 pinch curcuma 1 tsp. bicarb soda or baking powder 1/­­2 cup vegan buttermilk or soy yoghurt 1 tbsp. cider vinegar or white wine vinegar 3/­­4 cup + 1 tbsp water 1 tbsp. + 2 tsp. oil vegan butter for the waffle maker Besides: dark chocolate couverture In a mixing bowl mix together flour, soy flour, salt, raw cane sugar, vanilla curcuma and bicarb soda. Add buttermilk, vinegar, water and oil and mix with a egg beater. Spread butter on the hot waffle maker and take one ladle of the dough and put it in the waffle maker. Bake until the waffles are golden. In a bain-marie melt chocolate and spread over the waffles. Chocolate Waffles Add 3 tbsp. cocoa and 1/­­4 cup dairy free milk to the dough. Blueberry Waffles Add blueberries to the dough before baking Chocolate Chip Waffles Add 1/­­2 cup chocolate chips to the waffle dough. Decorate the waffles with fruits, couverture, whip cream, peanut butter.

Millet Patty with Pumpkin Ketchup

February 27 2017 Veganpassion 

Millet Patty with Pumpkin Ketchup Millet is one of my favorite cereal species. All-round talent, delicious and clean I could eat it all the time. From my morning muesli until my evening patty. I really love millet. And that's why millet is my favorite veggie of the month. Enjoy! Makes 4 portions. Ingredients: 1 cup millet 1 3/­­4 cup vegetable broth 1 black Spanish radish or 1 kohlrabi 2 carrots 1 onion 1/­­4 cup + 1 tsp. chickpea flour 2 tbsp. dairy-free milk salt, pepper nutmeg, cumin mustard seed olive oil Cook millet in vegetable broth for about 15 minutes. Shred carrots and radish and cut onions into cubes. In a mixing bowl, mix together millet, veggies, chickpea flour and dairy-free milk and spice everything. Form 12 pattys and roast them in olive oil on each side. Additionally: 2 romaine lettuce 1/­­2 cucumber Pumpkin Ketchup 4 tbsp. vegan parmesan 1 garlic clove salt, pepper 1 tsp. agave syrup 1 tbsp. white wine vinegar 1/­­3 cup + 1 tbsp. water 1 tbsp. olive oil Was lettuce and cucumber and cut into pieces. Blend parmesan, garlic, spices, agave syrup, vinegar, water and oil in a mixer. Best dressing ever! Serve some lettuce and dressing on four plates and serve everything with 3 millet pattys. Serve with pumpkin ketchup.

Lemon Meringue Tarte

January 30 2017 Veganpassion 

Lemon Meringue Tarte Good morning lovelies! We had a wonderful meringue tarte at german television. I'm so happy to be part of the show "Kaffe oder Tee" ("coffee or tea") and to create vegan dishes regulary. The feedback was overwhelming. Allegedly the second best recipe so far. I'd like to take the opportunity to thank you all so much! For the great support on my blog, the lovely feedback for my books and for the many friendly faces I get to meet at events and fairs. Without all of you the vegan movement today wouldn't have come so far. At "Kaffee oder Tee" I'm reaching so many people who never heard of the word "vegan" before. I'm awed by all of the nice letters you sent to me!!! I'm smiling head over ears right now and that's why I want to share the german video with you. Have lot's of fun with with baking this tarte. Have a wonderful week! You can watch all of the german shows here: www.veganpassion.de/­­TV.html. Makes one tarte  9,45 inch (24cm diameter) For the dough: 1 1/­­3 (180g) cup spelt flour 1/­­3 cup (60g) raw cane sugar 1 pinch of salt 1/­­2 cup (100g) vegan butter 2 tbsp. dairy-free milk (oat milk) flour for the worktop In a mixing bowl mix together flour, sugar and salt. Add butter flakes, then add dairy-free milk. First mix it with a fork, then use ur hands to knead the dough. Roll out on a flour powdered worktop. Roll until the dough has the size of your tarte baking pan. Gease the pan and carefully put in the dough. Prick the dough with a fork to avoid air bubbles. Use dried chickpeas or other legumes for blind-baking. Cut off the remaining dough. Bake at 374°F (190°C) upper-/­­lower heat for 18-20 minutes until its golden. Let it cool off. For the lemon filling: 1 1/­­4 (250ml) cup plantbased cream (oat cream) 2 tbsp. custard powder 1/­­2 tsp. agar-agar 1/­­3 cup (60g) raw cane sugar juice and abraision of two organic lemons Mix 1/­­2 cup (100ml) plantbased cream with custard powder, agar-agar and sugar. Use rest of the cream and cook it. Stir in the custard mixture and carefully cook it for 2 minutes. Add lemon juice and abraision and cook until it thickens. For the meringue: 1 small can of chickpeas (aquafaba) 1 pinch of salt 1 1/­­4 cup (150g) powdered sugar lemon zests as decoration Put the chickpeas into the fridge over night. Pour off the day after and keep the water (aquafaba). You can use the chickpeas different recipe. For the meringue we will only need the water! Whip up the aquafaba with a pinch of salt for about 10 minutes. Sift in powdered sugar and whip up again until it's stable. Put the meringue on the tarte. Use a flamble burner to flabmé the meringue. Decorate with lemon zests. 

Donut Party at New Year's Eve

December 29 2016 Veganpassion 

Donut Party at New Year's Eve After an eventful gregarious Christmas weekend and here we are enjoying the quiet and devinely weather. Did you enjoy your holidays? I start thinking about some ideas to make this New Years Eve a great party. We like to have a fun evening with friends, playing games and eating a lot food. Since a few years I'm a big fan of food-parties, where you can easily create your own unique meal out of a buffet. Last year we all had fun at a pasta-party. We ate a lot of different kinds of pasta, sauces, vegetables and cracker. For this year I thought about a donut-party. Yaaaaay! Donuts savoury and sweet, soup, spread and serve everything nicely :-) Savoury Potato Donuts Makes 24 Donuts Ingredients: 1/­­2 yeast cube 270 g dairy-free milk (oat-drink) 1 tbsp. raw cane sugar 500 g spelt flour 1/­­4 tbsp. salt 70 ml plant oil Crumble yeast cubes into 70 ml lukewarm dairy-free milk. Add sugar and leave it standing for 10 minutes until the dough builds bubbles. In a mixing bowl mix flour, salt, then oil. Add yeast mixture and the rest of the dairy-free milk. Knead with a dough hook ca. 10 minutes. until the dough is sticky. Let the dough allow to rise at a warm place (under 40°C/­­104°F!) for 1 hour. For the potato-onion filling: 400 g floury potatoes 1 onion 2 tbsp. olive oil salt, pepper, nutmeg Meanwhile peel and grate potatoes. Roast them in some olive oil then add onions and spice everything. Carefully work the potato mixture into the dough. Fold the once a while. Form the dough into 24 rings and place them on a backing sheet or use a donut form. Bake the 24 small donuts at 170°C/­­338°F air circulation for 20 minutes. Romanesco-Pea Soup Makes 4 portions Ingredients: 1 leek 2 tbsp. plant oil 400 g floury potatoes 1 romanesco 1,2 l vegetable broth 200 g frozen peas 150 g spinach 1 tbsp. almond butter 1 tbsp. yeast flakes salt, pepper, nutmeg Cut leek into slices and roast them in oil. Peel the potatoes and crumble romanesco. Deglaze with vegetable broth and cook it for 10-15 minutes. Add the peas then the spinach. Refine with yeast flakes and almond butter. Blend the soup if you like and flavour it again. I served the soup on the picture with potato-donuts and a herb spread. You can use any kinds of soups or spreads for your donut-party. :-)

Pumpkin Porridge with Orange

December 9 2016 Veganpassion 

Pumpkin Porridge with Orange Good morning lovelies! Breakfast is my favourite occupation. Mostly I'm waiting until I'm done with yoga, a good morning walk or a nice run. That enhances the anicipation and lets me celebrate the day :-) Porride, means cooked oat flakes and it's very nourishing in winter and for athletes. It warms my hands after a sprint through the woods. And for all of the others it is simply delicious!!! And it's made quick and easy... Makes 2 portions. Ingredients: 230 g(1 cup) hokkaido pumpkin. 180g (3/­­4 cup) without seeds 100 ml orange juice 1/­­2 tsp. chai spice 70 g (1/­­3 cup)oat flakes 1 tsp. flaxseeds 150 ml almond-rice milk or other dairy-free milk Cut hokkaido into cubes and let it cook with the orange juice for 10 minutes. Keep the lid closed. Add chai spice, oat flakes, flaxseeds and non-dairy milk. Stir while boiling up. Fill Porride into small bowls. To taste: 1 orange a handful of Gingerbread Granola Fillet the oranges. Serve porride with oranges and granola. Hmmmm... Have a wonderful day!

There’s a new milk in town…and it’s delicious

May 5 2016 Vegetarian Times 

There’s a new milk in town…and it’s delicious Almond, cashew, coconut, hemp, soy – there is definitely no shortage to the list of non-dairy milks available to us. Well, it’s time to welcome one more ingredient to the plant-based party: yellow peas. Ripple, a new nutritious, dairy-free milk, is processed using yellow peas. And what does this alternative milk taste like, you ask? The VT team recently tasted the all-natural milk and found it’s smooth, creamy, refreshing, and tasty. Flavors include original, unsweetened original, vanilla, and a rich, sweet chocolate. Better yet, there is a whopping 8 grams of protein per serving, half the sugar of dairy milk, and contains calcium, iron, potassium, Omega-3s, and Vitamin D. This vegan, gluten-free milk is also surprisingly eco-friendly. According to Ripple, they have a 93% lower water footprint than dairy milk. Peas require less water than almonds and emit 69% less carbon dioxide than cashews, coconuts, and almonds. Plus, it’s bottled in 100% post-consumer recycled plastic, which can also be recycled. Check out their website for more information and where you can find this milk.


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