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A friend has asked us for recipe of yogurt to prepare.
After the plant based milk the other day we can make this wonderful combination, you could also add fruit preserves, cocoa or soluble coffee if we are lovers of these combinations as we like .

Vegan lemon yogurt Geleé


INGREDIENTS

500 ml soy milk, or oat, almond milk
4 g lemon zest
120 ml lemon juice
2 Tbsp cornstarch
3 Tbsp sugar or agave syrup, plus more to taste

Instructions

Place plant based milk and lemon zest in a small saucepan and whisk to combine.
Lastly, add sugar orsyrup (starting with 1 Tbsp) and whisk again until well combined.
Place saucepan over medium heat and bring to a low bubble - not boil - whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until visible ribbon forms when spooning the bit of across the top. It should be thick and kind of jiggly in texture. During this process switch to a rubber spatula for stirring to ensure is not sticking to the bottom or sides of the pan.
Add lemon juice and cornstarch to a small mixing bowl and whisk to thoroughly dissolve. Then add to mixture and stir.
Remove from heat and taste and adjust seasonings as needed, adding more lemon zest for acidity / brightness, or maple syrup for sweetness.
Let rest for 15 minutes, then whisk eleven more and transfer to a glass bowl or jar (I prefer these) and cover with plastic wrap, making sure the plastic wrap touches the curd - otherwise a film may form.
Refrigerate for 5-6 hours, or overnight, or until completely chilled and set. Will keep in the refrigerator 7-10 days, though best within the first 4-5 days.

Enjoy your meal!
 

Vegan lemon yogurt Ge...

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We prepare the soy, oat and almond milk, delicious plant based recipe.
 
Today there are many healthy plant-based milk alternatives to cows’ milk including nut, seed, grain, soy, hemp and rice milk. These milk alternatives offer a much healthier, environmentally sustainable option without hurting animals. There are also many important reasons to consider not drinking conventional cows’ milk, including:

1. Antibiotics and painkillers routinely fed to cows, causing antibiotic resistance in humans.
2. Cows’ milk is high in saturated fat and cholesterol, two major contributors to heart disease and chronic 
    diseases.
3. Environmental externalities of water, waste and air pollution and animal agriculture is now considered one of 
    the largest contributors to climate change.
4. Significant, sustained cruelty and the inhumane treatment of cows on industrial factory farms.
5. Cows being forced to be chronically pregnant their entire lives to produce milk for humans.
6. Baby calves are taken from their mothers almost immediately after they are born, causing extreme grief,
    depression and enormous suffering for the mother and calf for days.
7. Male calves are either slaughtered at birth or forced into becoming a calf for veal meat, and confined to living
    in a tiny crate where they are chained and cannot move; are fed a drug-laced liquid diet unnatural to them (are
    never allowed their mother’s milk); and have chronic diarrhea from eating a liquid diet through their 7-8 month
    lifespan until they are slaughtered.
8. Numerous scientific research studies prove a strong link between consuming cows’ milk and dairy products
    and several reproductive cancers including breast, ovarian and prostate cancer, as well as colon cancer
    (linked to casein protein from cows’ milk).
9. Scientific research proving the link between dairy consumption and higher bone fractures; the higher the rate
    of animal protein/dairy the higher the risk of bone fractures.
10.Scientific research proving the link between higher calcium intake through dairy consumption and a higher
     rate of osteoporosis (exactly the opposite of what the dairy industry states).
 
You win in health and respect with these fantastic recipes of soy, oats and almond milk.
You will start and do not stop making vegetable cheeses, yogurts, tarts, only plant based style. 😋
 
Oat milk
 
 
INGREDIENTS
 
1 cup rolled or quick oats (100 g)
3-4 cups water (750 ml – 1 l), depending on how thick you like your milk
 
Instructions
 
Soak the oats in water for at least 30 minutes.
We usually soak them overnight, but it’s not necessary. Drain the oats and wash them (discard the soaking water). Blend the oats with 3 to 4 cups of clean water (750 ml to 1 liter).
Strain the milk using a cheesecloth, a strainer, a napkin or a nut milk bag. Store in a sealed container in the fridge for up to 5 days.
 
 
 
Soy milk

INGREDIENTS

½ cup yellow soybeans (80 grams)
4 cups water (1 liter)
½ teaspoon of homemade vanilla extract or a piece of vanilla bean (optional)
4 dates (optional)

Instructions

Soak the soybeans in water overnight for a minimum of 12 hours.
Drain the soybeans and remove the outer skins.
Blend the soybeans with 3 cups of water (750 milliliters) until well blended and almost smooth.
Strain the blended mixture using a cheesecloth, a napkin or a strainer.
Pour the mixture in a saucepan, add 1 cup of water (250 milliliters). Place the saucepan on the stove over high heat and bring to a boil. Stir and skim foam.
Cook over medium heat, stirring occasionally, for 20 minutes.
Let cool the soy milk. You can add other ingredients such as vanilla or dates. Blend the mixture if necessary.
Store the soy milk in a sealed container in the fridge for four or five days.


Almond milk
 

INGREDIENTS

3/4 cup raw almonds (100 grams)
4 dates
2 cups water (500 milliliters)
 
Instructions
 
Soak the almonds in water overnight.
Drain, rinse and peel the almonds.
Blend the almonds, dates and water until well blended and almost smooth.
Strain the blended almond mixture using a cheesecloth or a strainer (we used a napkin).
Store the almond milk in a sealed container in the fridge for three or four days.
 
 
Ditch the dairy and enjoy the natural milks :)
 
 
 

Plant based milks rec...

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When hunger hits you, we can prepare Spanish tapas, fast recipes and very tasty, when we are at home, look at inside our fridge and cabinets, then we start the creativity ... In this creativity we think of the delicious "AROS DE CEBOLLA" and the "PATATAS BRAVAS"
 

Onion rings  (Aros de cebolla)
 
 

Estimated price for two persons, tapas mix, would be around 79 kronor (below 8 euro) 



Ingredients for 4 persons
 
1 cup brown rice flour
1/4 cup cornmeal
1/4 cup cornstarch
1/2 tsp sea salt + black pepper
1 tsp smoked paprika
1/4 tsp cayenne pepper
1 cup unsweetened plain oat milk
2 medium yellow onions, sliced into 1/2-inch rings
Oil for pan-frying

Instructions:

Preheat oven to 200 degrees and line two baking sheets with parchment paper. Place one in the oven (where you'll place cooked onion rings) and one on the counter (where you'll place dipped onion rings). Also set out a plate layered with a few paper towels.
In a large shallow bowl, mix together brown rice flour, cornmeal, cornstarch, salt, pepper, paprika, and cayenne pepper. Also add oat milk to a separate small mixing bowl and set aside.
One at a time, dip the onion rings in the dry ingredients first, then the dairy-free milk, then back in the dry ingredients until well coated. Place on the parchment-lined baking sheet on the counter and repeat until all rings are dipped. Overlapping them a little is fine.
Heat a large cast iron or metal skillet over medium high heat and add enough oil to form a scant 1/2-inch layer. Heat for 3-5 minutes, or until a little flour sprinkled in bubbles and browns. At that point, add only as many onion rings will fit comfortably in the pan.
Fry on both sides for 1-2 minutes, turning down heat if browning too quickly. Flip with a fork and handle carefully as the coating can be fragile at this point.
Transfer cooked onion rings to the paper-towel lined plate to blot off extra oil, then onto the parchment-lined baking sheet in the oven to keep warm. Continue until all onion rings are cooked.
Serve immediately with dip of choice - BBQ Ketchup or Vegan Allioli. Best when fresh.


AlliOli Vegan SALSA (aioli)

Ingredients:

Soy milk

Olive oil

2 cloves garlic

Salt and pepper

Turmeric

preparation:

Put in the glass of the mixer (turmix) soy milk, peeled garlic, salt, pepper and turmeric.

I make the recipe by eye, more or less a finger of soy milk, the more you put more oil you will need to mount and more amount of a mayonasse will come out.

Turmeric just a little bit, is to give color, it is not a matter of being yellow.

We crush the ingredients and without stopping the túrmix we are adding the oil in a hilito until it picks up the desired texture, to more oil mounts the sauce.

Patatas Bravas (slices and sauted potatoes)
 
 


Ingredients for 4 people:

4 medium potatoes, sunflower or olive oil, salt

We peeled the potatoes and cut them to dice of 2 centimeters.
To fry the potatoes well, two frying pans are needed, one for the first part of the process in which we will fry the potato sticks at 140º for about 7 or 8 minutes, and another for the second phase, in which we will brown and leave the potatoes crispy Frying at 190 ° for about five more minutes.
We reserved on a paper oven, eat well hot with the alliOli sauce and Sriracha spicy sauce.
 
In our next post we will have price information and more explanation about order food from us etc.
 
 
Que aproveche
 

"Tapas" in the night ...

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Inspireras av våra härliga recept från vårat stökiga kök. Vi lagar allt från arrakbollar till sushi. Vi erbjuder matleverans/hämtning av mat och för större catering för minimum fyra personer till ett snabbt och billigt pris i Luleå. Du når oss enklast på mejl eller telefon. Info längst ner i inlägget.
 
 
 
 Health is wealth
 
 Kontakt för beställning: [email protected] telefonnummer: 070 26 69 259
 
 
 
 
 

Healthy Kitchen i Lul...