Every vegan knew what we can get the protein from our food. Soybean, tofu is the main source among them.
I love tofu in my cooking, today I make my own tofu with the black bean for a change. The ingredients are so simple because only have a mixture of black beans and normal soybeans, and I use the rice vinegar for the coagulant. It sets beautifully. But I forgot to sieve the soymilk twice. The texture looks a bit rough for my saying. But the taste remains the same.
Hi, everyone, sorry for missing nearly a month. I am back in my own world again.
Firstly of all, I need your help. Can anyone tell me what is the difference between shortcake and shortbread? Even I did my research from the world of the internet, not really a good explanation that I can find!
The nutritional value of this Morel (Morchella) is very high as the price!
According to the internet information, there is fresh and dry Morel on the market, but the most important thing is that it has wild and cultivated points, and the effect is very different. It is best used for anti-cancer, immune-enhancing, gastrointestinal, phlegm, etc…
Today’s pastry is called puff pastry but not really the same as the normal puff pastry that you can get from the supermarket. It is one of the Chinese pastry with thousand layers like I made before: Green Tea Spiral (Thousand Layer) Cake with Red Bean Paste ~ 綠茶,紅豆千層酥. It needs to prepare one ‘water’ dough (flour mixed with water mainly), another pastry is called ‘oil’ dough (flour mixed with butter or oil). But I prefer to use vegetable oil more than butter to get healthier, cause I need to take the concern of my cholesterol.
This is the one I want to make a long time ago, just wondering when it started on my to-do-list?
Nevermind, I am going to wipe off from the list today!
Chocolate chip is the essential item for baking a chocolate cake or making cookies. And I always think to buy the vegan chocolate chips are too far expensive to me. That’s the reason I always want to make it myself.
I have quite a few experiments to make Vegan butter and with my key lime bars before. Those two recipes adapted two different ingredients.
Today’s recipe is not the same as before. They contain almond flour and nut milk with coconut oil and vinegar. Warmly suggest you get the refined coconut oil to avoid the strong coconut taste. I did a little bit of research to find which coconut oil is refined. The most common brand is the Pure KTC coconut oil, that’s is the refined one. But you need to be careful, except the Pure one, the others are virgin, extra virgin, organic virgin all are not refined coconut oil, it means that these few oils have the aroma of coconut smell. KTC coconut oil you can get it from the Sainsbury supermarket in the UK easily.
Also, highly recommend you to get a silicon butter mould, it will be much easier to get the butter out of the mould after the butter solidify.
Wish you have happy baking, enjoy!
Recipe adapted from Petra. A great to find her blog, a Holistic Nutritionist.
8tbsp Almond Flour
10tbspunsweetened cashew milk, (I use almond milk)
1 1/2tsp Nutritional yeast (optional)
1/2 – 1tsp Pinksalt
1tspcoconut vinegar (I use Apple cider vinegar), or (you can use lemon juice instead)
4Tbsp.olive oil or rapeseed oil
1cup Refined coconut oil, melted
Place almond flour, nut milk, nutritional yeast, salt, and coconut vinegar into a blender and blend until smooth. The mixture should be completely smooth without any grainy bits.
Pour in the refined coconut oil and olive oil then blend on full speed until velvety smooth and light. Blend the mixture for at least 2 minutes so a lot of air gets in.
Pour the vegan butter into a butter mould or silicone mold. Place it in the fridge and let it set. Depending on the size of your container, it might take several hours for the butter to solidify.
You can use this vegan butter just like you would regular butter. However, not recommend using it when high temperatures are involved. This includes frying, broiling, and grilling.
Store leftover butter in an airtight container in the refrigerator for up to 2 weeks. (The shelf-life will be shorter if using homemade almond milk. The butter will last for however long your homemade milk lasts). For longer term storage, freeze the butter in silicone ice cube trays. Once set, squeeze the butter cubes out and keep them in a sealed freezer bag for up to 3 months.
For my memory, I think I haven’t posted any rice dish before, except risotto.
This is an easy fusion dish, mix up with pesto sauce with fried rice. Why do I use kale? Mainly because basil is too expensive for me for a few leaves. So I get the kale instead and it is on sale! I can keep a few more pennies in my pocket. :p
In addition, this pesto sauce has so many health benefits to share. Such as full of folic acid, add walnuts with it can give us the omega 3, which protects our brain cells. Also, it is so delicious on spaghetti as well, I’m planning to make it for my tomorrow dinner.
Kale Pesto Fried Rice
2 cups Kale leaves only, stems removed
A large handful Toasted walnuts
1/4 cup Nutritional yeast flakes
1 tsp Sea salt
2 cloves garlic, chopped (I haven’t used it)
1/4 cup Extra virgin olive oil, more or less
In a food processor or high-speed blender, combine the kale leaves first for the first 2 minutes. Then add the other ingredients except for the olive oil. When the motor running, drizzle the olive oil in slowly through the hole. Blend it all until a smooth sauce. Store in a clean jar and top up with more olive oil and store in the fridge.
Then fry the rice in a hot work with a bit more oil and add the pesto sauce. Mix evenly and add some sweetcorn or garden peas if you like.
I have been a few weeks not very well and stay at home after I came back. Just too lazy to think about what I’ll cook.
When I flick and browse around the web without any idea, then lots of pancakes appear. So I think is it pancake’s day? Nope, it’ll be in March this year. But who said we can’t make pancakes when it is not a pancake’s day!!!
So, this saves my day when I’m feeling low. Wish you all like it and give me a blessing!
Vegan Pancakes With Aquafaba for A Lazy Day
1 Cup Plain flour + 1 Cup Buckwheat Flour (can use 2 cups buckwheat flour for gluten-free)
1 tsp Baking powder
1/2 tsp Baking soda
1 tbsp Unrefined Brown sugar
1 1/4 cup Nut milk of your choice
1 Can of chickpea, salted-free, reserved 1 cup of the liquid, chilled in the fridge
1 1/4 tsp Apple cider vinegar
1 tbsp Oil
Any fruits or berries of your choice
Peanut butter sauce or other nut butter
Any dairy-free cream, (like cashew cream, oat cream, soy cream or coconut cream), optional
In a large mixing bowl, mix the dry ingredients and set aside.
To make the buttermilk, mix the baking soda into the nut milk, stir to well combined, set aside for 10 minutes. Then add the vegetable oil, stir well.
Beat the reserved chickpea brine: aquafaba to a stiff form, it’ll take 10 to 15 minutes.
Add the buttermilk to the dry ingredients and use a hand whisk to mix until just combined. It’s better not to over-whisk the batter, keep the texture light and fluffy.
Use a spatula to fold the whipped aquafaba into the batter, remember gently.
Keep a frying pan over low heat, rub some oil, and put a dollop of the batter onto the pan. Let the pancakes to cook until small bubbles appear and the edge firm up. Flip it over and cook quickly on the other side.
Cover the cooked pancakes with a clean tea towel when you cook the others.
Serve with nut cream and fresh berries when it is still warm.