One of the most delicious plant milks to make when summer comes around would be tigernut horchata, especially in the Mediterranean area. Both tigernut and almond milk have been well-loved drinks for centuries in all Valencian Community, Catalonia, Balearic Islands and the south of Italy. Horchata doesn’t hold up to high temperatures well, and therefore will ferment very fast. This is the reason … [Read more...]
Coconut Milk Vegan Torrijas – Lactose-Free Recipe
Torrijas are a traditional Spanish dessert, easy to make and also very affordable. In order to prepare this vegan twist on the recipe, all we need is a bit of stale wholegrain bread, some homemade plant milk, a bit of cinnnamon and also, chickpea flour. Today, we’ll be using coconut milk, since it’s higher in fat, which makes it perfect for desserts. Plus it’s so easy to make with your Vegan … [Read more...]
How to make vegan probiotic yogurt with homemade plant milks: coconut milk, sunflower seed, walnut, soya versions…
A few years ago, we got to make our first soya yogurt, an actual probiotic one which was just as nutritious as its dairy counterparts. And when we say actual, it’s because there’s no lack of recipes for yogurts which look like the real deal, yet they’ve not gone through the actual fermentation process necessary for them to be qualified as such. Yes, they might be creamy and delicious, but they … [Read more...]
Almond milk coffee ice-cream
Now that it's summertime, we just seem to be craving all the cold things, including ice-cream. However, most options available at the store aren't too great, are they? It's still so difficult to find a dairy-free option which tastes nice. I was lucky enough to take up a homemade ice-cream course taught by Venu Sanz. Not only is she a brilliant cook, but a fabulous teacher as well. It was such a … [Read more...]
Mushroom Oat Milk Cream – Vegan Recipe
Today’s recipe is a simple, versatile one. Once we’ve made our oat milk, we’ll put the pulp aside and we’ll use both, milk and pulp, to make a really versatile mushroom cream that can be eaten alone, as a lovely vegan paté or as the base of warm mushroom cream soups and stews. Oats are rich in low glycemic carbohydrates, which are a great source of energie, as well as gut-friendly fibre and … [Read more...]
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