I love (!!!) almond milk… and I find myself buying it at least twice a week. I go through the stuff so fast… I put it in waffles/pancakes, coffee, smoothies, vegan protein shakes, baked goods, pretty much anything that requires regular milk. However I never really drink it plain. I don’t know why but I actually don’t enjoy drinking it… maybe because it tastes a little salty to me (?) I don’t know but I just don’t enjoy it. Well, one day I ran out of almond milk but I had a box of raw unsalted almonds so I decided to go for it and make my own. This almond milk was so delicious, I was finally able to drink a whole cup plain (and love every drop)
- 3 pitted dates
- 1.5 cups soaked raw unsalted almonds (5-10 hours)
- 2-3 cups cold water
- 1 vanilla bean or 1 teaspoon vanilla extract
- 2-4 pitted medjool dates
- Blend in a blender for 1 to 2 minutes.
- Strain in a nut milk sack, cheese cloth, or fine strainer. Strain a couple times if you use a fine strainer, the other two options are preferred.
I later made a strawberry and cinnamon spice milk shake with it, and they were both AMAZING.
Yummy, healthy, and homemade!
All that you require for this delicious french toast recipe is
- 3/4 cup almond milk
- 2 eggs
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Fruit (frozen berries or fresh strawberries)
- Pure maple syrup
Egg Dip – ¾ cup almond milk, 2 eggs, 1tsp cinnamon, and 1 tsp vanilla extract
- Dip the bread in the egg batter, let it soak for 5-10 seconds.
- Put some vegan butter or coconut oil on the pan and cook each side of the bread for 2-4 minutes depending on how well done you like your toast and how hot the pan is.
Slice Strawberries or microwave frozen berries until they are hot berries in a juice (sounds weird but it’s really yummy)
Top pure maple syrup and berries
Although this is not the healthiest of meal choices, (since it contains eggs) a small amount of egg in your diet won’t be detrimental if it’s a rare occurrence.
I am working on a vegan version of this french toast, but for now all I have is a vegetarian friendly recipe.
This experimental recipe came to me when I was drinking a delicious soy milk thai tea from my local thai restaurant. It was creamy and sweet and I liked it so much, I wondered what it would taste like with a shot of coffee in it.
Anyways, when I got home, around dinner, I got a craving for horchata and coffee. So being the wild girl I am, I decided to mix them. I didn’t have rice milk so I decided to swap it for soy. Here’s how to make it.
- 1 tsp cinnamon
- 1 tsp vanilla
- 2-3 tbs maple syrup (real, not the fake kind)
- 1.5 shots coffee
- 2/3 cup soy milk
- 10 ice cubes
Blend up these ingredients for about 60 seconds. Pour and enjoy!
If you couldn’t tell by now… I’m obsessed with waffles. I recently posted my sweet potato pie waffle recipe and got some good feed back, so I’m giving the readers what they want… more waffles!
I added blueberries and maple syrup on top of mine (microwaved frozen blueberries) for some extra flavor and sweetness.
- 1.5 tbs melted coconut oil
- 1/2 cup flour
- 1/2 cup (or more – until desired consistency) almond milk
- 1 tsp vanilla and almond extract
- 3 tbs (STRONGLY brewed) chai tea
- Dash of cinnamon and nut meg
- 2 tbs agave (optional)
Just mix that up in a bowl and put it on your waffle iron.
Try this recipe today!
The three milks that I use in my coffee are almond, soy, and rice milk. I also use stevia or other aspartame free sweeteners or honey/agave/maple syrup (I know maple syrup sounds weird, but try it!) to sweeten my coffee. Overall..
Almond Milk: 8/10
Soy Milk: 10/10
Rice Milk: 6/10
Pro latte tip: add cinnamon or a little lavender syrup to add some flavor!
Coffee is delicious, but milk is nasty so experiment with plant based milks! Next up on my must try list is hazelnut milk… or chocolate hazelnut milk!
Fall themed… but not pumpkin spiced?!? What is this? Well in a world of pumpkin spice, I am going to be the sweet potato pie because I enjoy variety.
Here’s how you make my delicious (unique) sweet potato pie (vegan) waffles:
- 1/4 cup uncooked rolled oats
- 1 boiled (peeled) yam or sweet potato
- 1 1/4 cup almond milk
- 2 tbs honey
- A pinch of baking powder and baking soda
- A pinch of salt
- A (large) pinch of cinnamon and nutmeg
- 1 tsp vanilla extract
- 1/2 cup whole wheat flour
- 1 tbs coconut oil
Throw these ingredients in your blender and blend em’ up.
Once your batter is smooth and pourable (you can add almond milk if not – these measurements are really just guidelines) pour them into the waffle maker and let the magic happen. You can utilize this time to make yourself a glorious cup of coffee.
This should be your end result:
I LOVE chili… vegetarian chili with fake meat, regular chili with real meat and cheese (even though I don’t eat it anymore), and I love my homemade vegan crock pot chili that takes 5 hours to make… but sometimes I’m lazy and all I have is three cans, some spices, and a bowl and then I make my lazy girl chili which takes approximately three minutes to make. All you need is…
- 1 can of minestrone
- 1 can chili/pinto beans
- 1 can kidney beans
- A little garlic power, paprika, and pepper
This recipe serves 3-4 people depending on how hungry each person is. If you split it into three servings, each bowl has 220 calories, 14g protein, 40g carbs, and 1g fat.
Drain the broth from the vegan minestrone soup. Take the veggies and noodles out and save them for later… they are great over some basmati rice! Rinse and strain the beans and but them in the broth. Add some spices and microwave for 2 minutes. This recipe goes great with some avocado toast or topped with cubes avocado. To make avocado toast all you need is
- Toasted whole grain bread
- Sea Salt
Just spread a little bit of avo on them and sprinkle on the salt and pepper.