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.

Tomato Coconut Blender Chutney

Traditionally this chutney is made with lovingly steamed tomatoes while the split chick pea lentils are roasted on a slow open flame. The coconut is ground along with the dry spices and lentils before being mixing with deseeded and puréed tomatoes. All great ingredients to spend a leisurely cold afternoon.

However, the hot weather means, spending too much time in the kitchen is a big no – no! Number 1 on the list is not cooking near the hob. Even though I’m blessed to have a gas-fired 5 burner hob cooktop, I do try to keep away when it gets too hot. My blender has a soup function that I thought was terribly innovative when I first got it in the middle of winter and made soups on a daily basis. The soup function hasn’t gotten used much in the past month or so. Using my blender means that this recipe can be ready under 15 minutes with none of the usual fuss! 

 

Tomato Coconut Chutney
Vegan, gluten free, nut free and ready in just 15 minutes!
Ingredients
  1. Tomatoes, quartered and deseeded - 4 medium
  2. Onion, roughly chopped - 1 medium
  3. Green Chilli, finely minced - 1
  4. Split Roasted Gram - 1/4 cup
  5. Desiccated Coconut - 3/4 cup
  6. Water - 1/2 cup (might not need all of it)
  7. Salt, to taste
Dressing
  1. Coconut Oil - 1 teaspoon
  2. Mustard Leaves - 1 teaspoon
  3. Cumin Seeds - 1 teaspoon
  4. Curry Leaves, torn roughly - 4 to 5
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Instructions
  1. Mill the roasted split gram to a fine powder.
  2. Add desiccated coconut and grind to a smooth powder.
  3. Add onion, tomato, salt and green chili. Blend until smooth on the soup functionn your blender.
  4. This takes the raw taste away and cooks it nicely in a single jar.
  5. Check consistency and mix in water by the spoonful as needed. (I used a little lesser than the 1/2 cup).
  6. In the meanwhile, heat coconut oil and add mustard seeds. Cook until they pop.
  7. Mix in the cumin seeds and keep on a medium flame until they brown.
  8. Take off the heat and then mix in the curry Leaves.
  9. Tip this dressing on top of the Tomato chutney.
  10. Store in a tight lidded glass jar up to a week.
Notes
  1. My blender is quite powerful at 2200 W, so blending times may differ for lower capacity. Also, I have a mill function that I've used to grind the roasted split gram which, can be done in a coffee grinder too.
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Vegan Canellini Hummus (Gluten, Onion & Garlic and, Oil Free)

My cooking without onion and garlic chronicles continue with this “Hummus“recipe which, incidentally is made with Canellini Beans as I had run out of canned chickpeas. Using a knob of fresh ginger gives this dip, a great twist and the lemon juice helps freshen up the flavour. I also used flax seed powder dissolved in water to replace the oil.

We need,

  • White Canellini Beans, drained and rinsed – 1 can
  • Fresh Ginger Root, chopped – 1″ piece
  • Flax Seed Powder – 2 tablespoons
  • Lemon Juice – 5 tablespoons
  • Warm Water – 1/2 to 1/3 cup, depending on desired consistency
  • Sunflower Butter – 4 tablespoons
  • Asafoetida – 1 teaspoon
  • Black Pepper, freshly ground – 2 teaspoons
  • Salt, to taste

Directions,

Dump all ingredients into your blender jar and process until the dip reaches desired consistency. We prefer ours on the smoother side but, lesser processing gives a slightly chunkier dip.

Tastes great with flatbread, carrot and cucumber sticks or, by itself 😄 Happy Cooking!

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5 Ingredient Vegan Hot Chocolate

I can never decide if hot chocolate in winter tastes better than in warmer weather! After my newest acquisition, a big tin of Soy Milk Powder, I’ve been looking at different ways of incorporating it into my daily routine. This addictive 5 ingredient vegan hot chocolate was developed as a quick fix using my trusty Breville Boss blender.

We need for 4 serves,

  • Hot Water – 2 cups
  • Soy Milk Powder – 4 tablespoons
  • Vegan Dark Chocolate Bar – 100 grams chopped (I used Sweet William)
  • Xylitol – 2 tablespoons
  • Flax Seed Powder – 2 teaspoons

Directions,

  1. In the blender jar add hot water (always check manufacturers instructions before this, as my blender also has a soup maker function it can take really hot liquids).
  2. Add the soy milk powder, chopped chocolate bar, xylitol and flax seed powder.
  3. Blend on the highest setting for 2 minutes. Voila!

Please tell me your favourite wintertime warmers that taste better as the temperatures drop in the comments below 😀