I decided to try and make almond milk the other day, because, well, I can. It's going to be annoying going back to school next week and not having time to do much of this any more. Oh well :)
So I found a recipe here. The only thing is I only put in three cups of water and it was nice and creamy milk. Perhaps if I blended it a lot longer with more water the results would be the same. My blender only holds 3 cups of liquid in it, and two cups was pushing it! It comes out through the lid so I had to hold a tea towel around it. But that's fine, I could do it in batches. In the end I got about 2 cups of milk out of it, which was very tasty and rich. I added no sweetening, it doesn't need it. I used it in some porridge (1/2 soy, 1/2 almond) and it was fantastic. I don't know what to do with the meal. I've been banned from baking any more for a while (though I did make some peanut butter cookies for the animal shelter Nadine volunteers at with some almond meal in it - tasty!) Maybe I should just add it to my porridge when I make it. Could it go in a savoury dish? Probabaly.
I made a mushroom and sweet potato risotto the other night. It was good, but it never looks nice haha.
Mushroom and sweet potato risotto
Serves 6-8 (8 if you have sides, 6 if you're hungry)
500g arborio rice (you can get this for $2.50 at woolworths)
about 400g mushrooms, sliced
1 small sweet potato, diced small with skin left on
1 onion, diced
1 cup white wine (make sure it is vegan)
About 2 litres of 'chicken' stock
1 tbsp mixed herbs
- Bring stock to a boil with herbs, and turn down to a simmer. Or just make it up and stir in the herbs.
- Lightly fry the sweet potato and onion in some oil in large pot (I used a stock pot) until onion is soft. Add the rice and stir for a few minutes until translucent. Turn heat to med-low.
- Pour in white wine, stir, until absorbed. Put mushrooms in here.
- Add stock about a cup at a time, letting each cup absorb before adding the next one. Do this until it's cooked - you have to always watch and stir because it sticks very easily. The only thing I hate about risotto :)
- Serve garnished with parsley if you like.
I expected this to serve four, but we ended up with mountains of risotto. So one day soon we are going to put the leftovers in a pie. Mmm. Anything can go inside puff pastry :)
A friend of mine was staying with us for a few days, so yesterday we went on a picnic. It was nice and warm and sunny :) I made a potato salad.
Emma's creamy potato salad
Serves 2, or 3 as a small side
About 4 medium potatoes, scrubbed and diced as big as you like with skin left on. (Red potatoes are the best but I didn't have red ones this time.)
1/2 a small red onion, sliced as small as you like
2 spring onions, sliced
50-100g of extra firm tofu, diced small (how much do you like uncooked tofu?)
1 tsp seeded mustard
3-4tbsp vegan mayonnaise
I always steam the potatoes because I believe more nutrients are left in, rather than when you boil them and just pour them all off!
- Steam potatoes, and let cool. I let them cool in a bowl on the bench and then put them in the fridge.
- Prepare the rest of the ingredients. Put in bowl with potatoes. Stir until evenly coated.
My friend made dinner last night - so delicious! I'm going to make this one again. I don't have a recipe, but I could just eyeball it. The ingredients were: 1 can chickpeas, 1 onion, some garlic, some dessicated coconut, curry powder, can tomatoes, frozen peas, raisins, apples sliced really small, served on rice. This served about 4 :) Yumyumyum. It was a very attractive dish with the green peas :D