2 Ingredients! Activated Almond Milk

I love making almond milk at home for several reasons. The main ones being freshness, taste, far more economical and no additives. I remember my mother soaking Almonds and peeling them for me to eat first thing in the morning during winter time. Now there are studies that prove that, soaking almonds the previous day decreases the levels of enzyme inhibitors and phytates for easier digestion. This simple recipe is just soaking the almonds, peeling and rinsing, before grinding with fresh water. The almond meal leftover after filtering the blended almond milk mixture is excellent in desserts like “Kheer” and savoury dishes such as Vegan Quinoa Meatballs. This versatile almond milk can be poured over cereal, blend into smoothies or, drunk plain.

Almonds, not only have heaps of health benefits but taste great too. I completely adore the sweetish and nutty taste of almond milk in my morning breakfast smoothies and, the children love pouring almond milk all over their cereals and as a drink.

We need,
  • Raw Organic Almonds – 3/4 cup, soaked 12 to 14 hours
  • Water – 4 cups
Directions,
  1. Rinse the peeled almonds in fresh water before adding to the blender jar.
  2. Add 2 cups of water to the blender jar and run on the highest setting until the almonds  are finely ground. I have a powerful blender that takes 2 minutes to grind the almonds.
  3. Mix in 2 more cups of water for a milky consistency.
  4. Line a large saucepan with a nut milk bag and strain the almond milk through.
  5. Store in a glass jar for 4 – 5 days.

Tastes great with cookies or biscuits or, in hot and cold drinks.

Easy Vegan Magic Dough – Only 6 Ingredients

There have been many magic dough recipes floating around on the internet for a while now. The other day I was looking at a stuffed veggie bun recipe, I realised that I have used the same dough recipe (with some variations) that I got with my bread maker many, many years ago now.

I did start off by using expensive pre-mixes but, now I use my own special flour blend of half wholemeal wheat flour and half strong baking flour with added bran. With no dairy or bread improvers, all that goes in is a splash of light oil. The dough rises beautifully and with different fillings and toppings makes fluffy Naan, dinner rolls, cobs, baguette, sweet rolls, savoury buns, pizza bases, calzone and even steamed Bao-Zi buns. The dough can be par cooked and frozen or,  punched down and double bagged in a tightly sealed plastic bag to freeze up to 3 months. Thaw overnight in the fridge to bake goodies the next morning.

Here’s the recipe,

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Easy Vegan Magic Dough

Vegan, additive free, comes together under 10 minutes in a stand mixer or, 15 - 20 minutes by hand.

Priya: Priya
Ingredients
  • 1.5 cups Wholemeal Flour
  • 1.5 cup Strong Baking Flour
  • 270 ml Warm Water
  • 2 teaspoons Raw Sugar
  • 1.5 teaspoon Instant Yeast, powder
  • 1 tablespoon Oil
  • 1 teaspoon Salt
Instructions
  1. In a deep mixing bowl, add the water, raw sugar and yeast together.

  2. When the yeast and sugar dissolve, toss in the flours.

  3. Add oil and salt on top.

  4. If using a stand mixer, set on the lowest setting with a dough hook for 5 - 7 minutes. Increase speed for another 3 - 4 minutes until the dough looks smooth and cohesive.

  5. If kneading by hand, carefully combine the flours & water together with a flat wooden spoon and then start to knead by hand until a smooth dough forms. Approximately 15 - 20 minutes.

  6. Set the dough aside covered in a warm place until ready to use.

Mushroom Coconut Curry (Vegan, Gluten & Nut Free)

Sydney weather seems to be having an identity crisis! We swing from cold, rainy and windy  to, beautiful and sunny the next day. This delicious mushroom enveloped in (warm – your – insides) coconut curry dish is perfect for those windy nights where one needs comfort food that isn’t too heavy (after all it is still summer!). Tastes great warm by itself or, with some saffron Quinoa or, even the next day cold with a quick salad for lunch. It uses the Rogan Josh paste leftover from my Vegetable Rogan Josh. The comforting smell of the fragrant Rogan Josh Curry Paste with onions, garlic and ginger cooking, combines with the goodness of mushrooms, coconut and turmeric to make this super quick dish. I’ve substituted the mushrooms for broccoli and green peas in the past.

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Mushroom Coconut Curry

Vegan, Glutenfree and nut-free.

Cuisine: Indian
Priya: Priya
Ingredients
  • 1 cup Sliced Mushrooms
  • 1 medium Brown Onion, sliced thinly
  • 2 cloves Garlic, minced finely
  • 1 inch Fresh Ginger Root, minced
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Turmeric Powder
  • 1 tablespoon Rogan Josh Masala
  • 1 tablespoon Coconut Oil
  • 1/2 cup Coconut Milk
  • Salt, to taste
  • Coriander Leaves, for garnishing
Instructions
  1. Heat the oil in a big wok and coat the inside well.

  2. Add the onions and cook until golden.
  3. Mix in the ginger and garlic. Cook till the raw smell disappears.
  4. Stir in the turmeric powder and Rogan Josh paste.
  5. Add in the tomato paste at this stage and mix well until everything smells glorious!
  6. Toss in the Mushrooms and season with salt.
  7. Mix in the coconut milk and simmer on low heat until the curry sauce thickens (around 10 - 15 minutes).
  8. Happy cooking ๐Ÿ˜Š
Recipe Notes

Substitute the mushrooms with any combination of diced frozen vegetables for an easy and quick weeknight curry fix.

If you enjoyed this recipe, then please try my Garlic Mushroom stir fry recipe out too!

Related recipe Mushroom Masala ๐Ÿ„.

Alfalfa & Bean Sprouts Zhunka/ Zunka Stirfry

Zhunka or Zunka, is a rustic, nutritious and filling stir fry that comes from the west coast of India. A delicious mix of Gram flour (Besan) combined with finely shredded greens or, vegetables and flavoured with simple spices such as, cumin and mustard seeds with some onion and garlic. Usually eaten with gluten-free flat bread made with coarsely ground sorghum flour and a fresh salad.

I had some Alfalfa and Bean sprouts in the fridge that I’ve used for this dish. However, these can be substituted with any other finely chopped greens or Cabbage or bell peppers. My mother used to always roast the flour properly and cool it before adding into this dish to prevent a lumpy dish. I tend to roast Besan flour and keep it in a box in the fridge (this keeps for a few weeks) to thicken gravies and, in all kinds of pancakes and to make quick work of this tasty recipe on a busy weeknight.

[buymeapie-recipe id=’26’] 

My Meal Planning Diary – Part 1

I have been asked a couple of times about my whole meal planning and preparation routine. I first started to meal plan way back in 2008 as a working mother, completing her masters studies. Sticking to a budget and having access to healthy food at the right time were my main motivators at the time. I’m going to be honest and own up that meal planning and prep quickly became a necessity, after a few instances of hungry child and husband going shopping, getting junk food and cleaning supplies! (I still maintain that corn chips and bleach should not be put into the same bag.. emphatically!)

Downloadable paper planners along with Microsoft Word and Excel were the first tools I started off with, as they

  • were simple to use – fill out and print,
  • could be laminated and reused with a white board marker
  • were easy for the family to fill in with their choices for the next week.

The next thing I discovered was meal planning options through websites like The Physicians Committee for Responsible Medicine – for completely plant based meal plans, Epicurious.com and the Food Network.ย These were great as they had recipes and I could try and incorporate a few new dishes every week.

We eventually moved on to a blackboard planner, much to my husband’s horror, as he was convinced our house was fast turning into a corner cafรฉ! Child 2 had arrived by then and decided to meticulously draw and scribble all over the blackboard… Out went the blackboard of course, in a hurry I might add!

Around this time I’d started to use my iPad more, discovering the many apps that were available for meal planning, and to make shopping lists with. These days, I tend to use a mix of apps and my old favourite, the paper version. I have attached a simple downloadable menu plan that I presently use, it prints out on an A4 sheet and is customisable, meal-planner_1

Thank you for reading and to be continued… ๐Ÿ˜Š