There’s been a discussion on the JainVegan group about making your own alternatives to dairy milk. It sounds so easy, I thought I should share it with those of you who are willing to try it at home!

Sagar wrote: -

I believe Oatly is a Swedish brand and that the cartons available in the UK are imported from Sweden. I really like the taste of oatly – and its a good (low protein) plant milk which can help reduce the over-dose that many of us will probably be getting from soya products.

I think many of us in the UK probably end up having too much wheat, and too much soya in our diet compared to other beneficial grains (corn/maize, millet, rye, spelt etc) – so unless you have porridge every morning – drinking oatly could be a good way to ensure balance on the grain sides of things. Though porridge in the morning might be a more affordable and equally nutritious option…

Just a quick note about Oatley. It’s amazingly easy to make your own oat milk. Soak a cup of oats with 4 cups water overnight in the fridge, then blend and use on cereal the following morning!  Keeps well for a good few days and tastes almost as good.  A friend of mine sifts it through a muslin cloth go get rid of the residue, but I don’t bother as don’t think it matters about the lumps!

Do you know how to make any other forms of alternative milks at home?

This recipe has been sent to me by a friend called George. He has been making it for many many years so I’m sure he’s mastered it! Read on for the recipe….

1. Bring soymilk to boil, 
2. Allow it to cool in a covered container such as a jar with a lid.  
3. When it has cooled to slightly warmer than “blood heat” (approx 40°C). The jar should feel hot, but not too hot to hold for long
4. Stir in some starter, 
5. About 2 – 3 teaspoonfuls per litre or pro rata.  The starter can be soya yogurt, cow’s or sheep’s milk yogurt, but must be live, i.e. not pasteurised or sterilised.  
6. Quantity of starter is not very critical – more starter, quicker setting, to some extent.   
7. Maintain the container at that temperature for 6 – 8 hours. Wrap in hot towels, or place in wide-mouthed thermos flask, or place in airing cupboard, etc
8. After 6 – 8 hours the mixture should have set into a firm gel.  
9. There may be a layer of runny whey on top of the gel, which does not matter.  
10. Store in the fridge until required.  
11. Keep some of your own make yogurt for use as a starter next time.
12.  All utensils and containers used should be clean and reasonably sterile (rinse with boiling water).  
13. Do not uncover the container for longer than necessary to stir in the starter, as the culture could become contaminated by airborne bacteria or fungi.  (Especially don’t breathe over it!)
14.  A small amount of sugar or vanilla sugar may be dissolved in the soymilk before boiling up, this will give a less tart taste in the finished product.

 George

My friend Jilna has spent time researching new recipes as I have recently become vegan. They look so good I had to share them with you! Please share what you think if you make them?

“Blissed” French Toast

1 1/2 cups water
3 Tbsp. soy flour or unbleached pastry flour
1 Tbsp. corn starch
1 Tbsp. organic sugar
1/4 tsp. almond extract
inch sea salt
Pinch cinnamon
2 Tbsp. organic coconut shortening (Spectrum), melted (can substitute with non-dairy margarine)
1/4 tsp. turmeric
French bread

Purée all ingredients in a blender.
Put on stovetop and heat while whisking until thickened, remove from heat, and let cool slightly.
Get some slices of great French bread … the holy kind … get it?!
Let it soak in the batter.
Heat a skillet and add a touch more coconut shortening or margarine, then brown the soaked bread on each side.
Serve with pure maple syrup—see you in Heaven!

My friend Jilna has spent time researching new recipes as I have recently become vegan. They look so good I had to share them with you! Please share what you think if you make them?

Drop Scones or Biscuits

Makes 14 to 16 scones or biscuits
2 cups flour (half unbleached white flour and/or half whole wheat pastry flour)
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. sugar
1 tsp. baking powder
1 1/4 cups reduced-fat soymilk mixed with 1 Tbsp. lemon juice

Preheat oven to 4000F.

Mix the dry ingredients together in a medium bowl.
Stir in soymilk mixture with a fork.
Stir quickly to moisten the dry ingredients.
Drop the mixture by large spoonfuls onto lightly greased or non-stick cookie sheets, far enough apart so they don’t touch.
Smooth the tops a bit with wet fingers, and sprinkle with sugar, caraway seeds, sesame seeds, or poppy seeds, if you like.
Bake in a 4000F oven for about 10 minutes, or until golden brown on the bottom and beginning to color on the top.
Serve immediately, if possible.

Variation: For herbal biscuits, add 1/4 tsp. pepper, 1/2 tsp. minced garlic, 1 Tbsp. minced fresh basil, 2 Tbsp. minced fresh chives, and 1 tsp. minced fresh oregano, thyme, or marjoram to the dry mixture.

My friend Jilna has spent time researching new recipes as I have recently become vegan. They look so good I had to share them with you! Please share what you think if you make them?

Vegan French Toast

Yield: About 6 slices

1 cup Soymilk
2 Tbsp. Flour
1 tsp. Sugar
1 Tbsp. Nutritional yeast flakes
1/2 tsp. salt
Sliced bread (about 6 slices)

Mix together all ingredients except bread.
Dip slices of bread into the mixture to coat well.
Heat oil in a skillet and fry until golden brown and crispy on both sides. (
Use a nonstick pan and cooking spray to make them fat-free.)
Serve hot with cinnamon or maple syrup.

My friend Jilna has spent time researching new recipes as I have recently become vegan. They look so good I had to share them with you! Please share what you think if you make them?

Chocolate pudding in a mug

1 tablespoon of cornstarch
2 tablespoons of cocoa powder
2 tablespoons of sugar
3/4 cup soymilk or rice milk
1/4 teaspoon of vanilla

In a large mug (at least 12 oz) dissolve cornstarch, cocoa, and sugar in milk.
Microwave on high for 90 sec or until mixture boils (see below).
Stir in vanilla.
Chill in refrigerator at least 1 hour.

NOTES : ** I use a pyrex measuring cup instead of a mug. This way I can watch that the pudding doesn’t boil over.

** It takes longer than 90 sec with my microwave. I usually nuke it for 1 min, stir, nuke for 30 sec, stir and nuke again in three 30 min intervals watching through the door to stop and stir when it starts to overflow. I want the total nuking time to be at least 60 seconds *after* it first boils so that the cornstarch is completely cooked through.

** After you’ve made it once or twice you can adjust the cocoa and sugar to suit your tastes. Eg. I find that when I use Dutch processed (dark) cocoa, I need only 1 T of cocoa powder.

So the photo’s of vegan chocolate cake but not in a mug. Looks good though right?

My friend Jilna has spent time researching new recipes as I have recently become vegan. They look so good I had to share them with you! Please share what you think if you make them?

Chocolate sauce (vegan, using tofu)

Ingredients:
· 10 ounces silken soft tofu
· 1/4 cup cocoa powder
· 2 to 4 Tablespoons maple syrup
· 2 to 3 Tablespoons Grand Marnier
· Vanilla extract

Preparation:
Drain the tofu in a fine-mesh strainer for 15 minutes.
In a blender or food processor, puree the tofu until creamy, about 30 seconds. Add the cocoa powder, maple syrup, Grand Marnier, and the vanilla extract. Blend thoroughly, scraping down the sides of the container. Blend until the mixture is extremely smooth.
Transfer to a well-sealed container and refrigerate at least 1 hour. Keeps for up to three days.
Yield: 1-1/2 cups

A photo of vegan chocolate cake smothered with chocolate sauce. Delicious!