I have fallen in love with vegan milk! It all started with almonds, I put a cup of them in a mason jar with some water and let them soak over night. Then I blended them with some water and strained out the pulp. My love with vegan milks finally began. I never knew what I what missing until I found it. My life will never be the same. I realized last week though, that I have been missing out big time. I was limiting myself to just nuts and seeds. Almonds, cashews, sunflower seeds and hemp seeds all make great milks. But there is a whole other world out there; buckwheat, oats, millet, quinoa and the possibilities abound. After making all this milk, I was leftover with a large container of saved up pulp, and very little desire to make more sweets. What else could I do? The wonderful lady who opened my world to the mass amount of vegan milk options, also brought to my life milk pulp crackers. I edited her recipe a bit, but yum!! So simple and so tasty! You can make them thicker for sandwiches, or thinner like a chip. Last night I made this batch with leftover sunflower, oats and buckwheat pulp. Approximate recipe: 2 cups pulp 2 Tbsp sesame oil pinch sea salt 2 Tbsp black sesame seeds Spread the mixture out on a baking pan lined with parchment paper. Bake at 185 degrees for an hour, or however long it takes to remove the moisture. Before the crackers are completely dry, cut them into squares. sprouted chick pea hummus 2 cups sprouted chick peas (To sprout, soak for 24 hours and let sprout until you can see a cm worth of new growth.) 1/4 cup raw sunflower butter (or tahini) 1 tsp sea salt 3 cloves garlic Grind ingredients in food processor until the chick peas have become a nice fluffy pulp. Add the juice of one lemon or 2 Tbsp apple cider vinegar. Add water a couple of tablespoons at a time until the mixture starts to get creamy. Add more water until it reaches a nice consistency.
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Garlic tofu scramble with chipotle hash-browns Dreary fall weather got you down? This past week, the drizzle and fog of Whistler sure turned me into a pitiful Netflix addicted sloth-like creature! I'm slowly pulling myself out of that silly lazy trend. Back to my yoga classes, working towards creating some vegan food workshops, and heading back to Whistler's fantastic little fitness spot called Bounce! It really is what it sounds like, two large rooms completely filled with trampolines! If you never want to grow up, or simply want to stay in shape/ get in shape for the snow season, this place is awesome. This Halloween reminded me how much I truly and completely never ever wanna grow up. Over the past few months I have been retiring my relationship with alcohol. I'm not sure when I made the choice exactly, but over the past year I have come to realize that it just doesn't fit in my life anymore. This Halloween was my first sober one in over ten years (ouch, that dates me a bit) and I really REALLY loved it!! My partner and I turned half our room into a pillow fort (yes, it is still kickin') made vegan nachos and raw snickers bars and watched spooky movies. Oh, and we dressed in silly onesies... This wonderful garlicky scramble was our not hungover hangover breakfast!
Complete and total dorks, know it, don't care, never wanna grow up!!! - Likely never will. P.S. Snickers recipe came from Young and Raw!! You can find it here. |
By Nomes
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