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(2017-09-09 11:03:15)


I love making homemade plant "milk". Today morning I've tried the Oat "milk" and I have to say - this homemade "milk" is much much much better (and cheaper) than the "milk" which you can buy in the shops. And you can make chocolate, cinnamon, vanilla or berry "milk"....simply add what you like!


You will need

100g oats
1l filtered water
3-5 dried dates (if you want sweet option)
pinch of salt

Method

Add oats, dates (if using) and salt to a high speed blender. Pour the water and blend for about 1 minutes. Pour the mixture over a large bowl covered with very thin towel or nut milk bag to remove any oat remnants. Transfer the oat milk to glass or plastic bottle and refrigerate in the fridge max 5 days. Enjoy!




(2016-11-14 14:05:21)


Every time when I'm not feeling well, I'm making this Golden milk for myself. Sometimes I pour all ingredients into the blender and then cook (because of taste milk foam).


You will need

1 1/2 cups non dairy milk
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp vanilla extract
1/8 tsp ground cardamom
date syrup to taste

Method

In a small pot add the milk, turmeric, cinnamon, ginger, vanilla extract and cardamom and heat. Season with date syrup and drink until hot.

(2016-11-14 14:04:44)

You will need

2 cups cold water
1 1/2 cup pumpkin seeds
1 cup almonds
1 cup rice flour
1/2 cup sunflower seeds
3 tbsp psyllium husks
2 tbsp chia seeds
1 tsp salt

Method

Place the almonds and 1 cup of pumpkin seeds in a food processor and blend for a few minutes. Transfer this "flour" into a bowl and stir the rest of pumpkin seeds, rice flour, sunflower seeds, psyllium husks, chia seeds and salt. Stir the mix well and then pour the water. Then need to let the mixture sit for an hour until the water is fully absorb. Once the mix is nice and firm (not runny) prepare your loaf tin - you can grease the loaf tin with coconut oil or you can use silicone form. Pour the mix in and firmly press it down with your wet hand. Sprinkle with seeds (not necessary) and bake in the preheated oven to 180C for 45-60 minutes or until the top begins to brown. Leave cool and serve.



(2016-11-14 14:03:37)

You will need

2 cups white spelt flour
1/2 cup water
1/4 cup almond milk
2 tsp baking powder
2 tsp coconut oil
1/2 tsp salt

Method

Combine all the ingredients in a bowl. Use your hand to knead until it soft and pliable but not sticky. Transfer the dough to a slightly floured surface. Divide the dough in 8 pieces.



Use a rolling pit to roll each piece of dough into a very thin shape. Heat a big frying pan over medium heat. Place the flattened dough in the pan and cook until bubbles begin to form (about 1-2 minutes). Flip it over and cook for another 1-2 minutes. Remove from the pan, place on a plate and cover with a kitchen towel to keep warm. Serve immediately or let them cool and then transfer rest of the flatbreads to an airlight container for maximum 4 days.

(2016-11-14 14:01:58)

You will need

dry ingredients:
2 cups what gluten
1/4 cup chickpea flour
2 tsp onion powder
1 tsp cornflour or arrowroot power
1 tsp poultry seasoning
1 tsp garlic powder

liquid ingredients:
2 1/2 cup water
2 tbsp nutritional yeast
2 tbsp oil
1 tbsp soy sauce
1 tbsp Marigold Vegetable Bouillon Powder

Method

Add the liquid ingredients to the dry mixture. Mix well until combined and until some elasticity begins to develop in the dough. Let the dough rest for 10 minutes (the dough will become a bit firmer and easier to work with). While the dough is resting, preheat the oven to 170 C.On a work surface, lay out a large sheet of aluminum foil. Put the dough on the foil. Begin to roll. Wrap with 2 additional sheets of foil to completely seal the dough, twisting the ends very tight. Place into shallow baking dish and roast for 2 hours, turning after 1 hour. Remove from the oven and transfer the foil package to a plate. Let cool at room temperature and serve.

(2016-11-14 14:00:35)

You will need

1 1/2 cups wheat gluten flour
1 1/2 cups water
1/4 cup Besan (gram) flour
1/3 cup nutritional yeast
2 tbsp oil
3 tsp vegetable bouillon powder (I used Marigold Organic Swiss Vegetable Vegan Bouillon Powder)
2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp salt

Method

In a large bowl mix wheat gluten, besan flour, nutritional yeast, bouillon powder and all spices.



Mix and pour the water with oil. Stir with the tablespoon at first and if all ingredients are combined, continue with your hands. Knead the dough about 5 minutes and than return it into the bowl and leave to rest (about 5 minutes). Meanwhile prepare four pieces of aluminum foil. Tear off 4 pieces and wrap each piece of seitan like bonbons.



Put the prepare seitan's "bonbons" into the steamer and steam 35 minutes. Remove from the steamer and let cool.

Note: Wrapped tightly, it'll last in the fridge for up to 2 weeks. Freeze it, and it'll last for months.


(2016-11-14 13:56:52)

Langos is a very popular type of Czech fast food. It is usually served with cheese, ketchup, garlic oil and somewhere you can find a version with meat, mustard, mayonnaise.....I made a vegan version and served with smoked tofu, Alpro white yogurt mix with garlic, ketchup and vegan cheese Vitalite....I know it is not a diet food but once a time is it acceptable.


You will need

400 g plain flour
150 ml lukewarm water
150 g Alpro white yogurt
7 g dried yeast
1 tbsp oil
1 tsp sugar
1/2 tsp salt

Method

In a bowl mix flour, dried yeast, sugar and salt. Add yogurt, oil and water and work a smooth dough. Give the dough to the working place sprinkle with flour and divide for a 10 or more pieces. Roll every piece and leave 15-20 minutes. Meanwhile pour oil into the small saucepan (about 5 cm).



Take every piece of a dough and carefully take it into the hot oil. Fry about 3 minutes from both sides.



Try to serve with garlic's yogurt (grated garlic mix with white yogurt and salt), grated smoked tofu or/and vegan cheese and ketchup.