Vegan Cooking with TLC

Like hazelnut milk , almond milk tends to be a fairly consistent recipe across the board. It is however a wonderful alternative for milk in myriad ways. I use it on a fairly consistent basis. It takes a bit longer than hazelnut milk because there is the necessity to soak the almonds first. Some people say you don't have to soak them, but I didn't like the consistency or the flavor as much as when I soak them. Almond Milk 1 cup raw almonds * Water to soak the almonds 4 cups water Place almonds in a small bowl and pour between 3-4 cups of water over the almonds. Allow to soak 8-12 hours. Drain water off the almonds. Rinse the almonds. Place almonds in a blender, such as a Vitamix . Add 4 cups of water. Blend until the liquid turns white increasing the speed slowly. Place a nutmilk bag in a pitcher and pour blended almond mixture into the nutmilk bag. Twist the bag wringing out as much liquid as possible. Place almond pulp from the nutmilk bag ...

I use hazelnut milk quite often. It's great for baking as well as for lattes, "bisques", oats, and cereal (aka granola in plant based milk). One reason I use hazelnut milk so often is because there's no need to soak the hazelnuts! This means I can bake something last minute without needing to wait for the nuts to soak. Hazelnut Milk 1 cup raw hazelnuts (preferably organic) 4 cups water Put hazelnuts in blender (I use a Vitamix blender .) Add water. Blend until the liquid turns white with few flecks of nuts still visible.   Place a nutmilk bag in a pitcher. Pour liquid into nutmilk bag. Lift slowly allow the liquid to drain out. Twist the bag and push the nut pulp into a ball at the bottom. Squeeze and twist to wring out as much liquid as possible. Pour milk into a container with a lid, so it will not absorb flavors from the fridge. Also, this will allow the milk to be shaken if it separates. Refrigerate. Put pulp into a storage container and refriger...

This is my basic vegetable stock recipe. I use it in the vast majority of savory recipes I make. It's very easy but time consuming. However, once it's made, it remains usable for about 3 months in the freezer. The volume made by this recipe usually lasts me about 4-6 weeks since I use stock on average about 4 times a week. I use all organic ingredients, so I haven't added the word organic before each ingredient. If you can afford organic ingredients, I highly recommend them! Basic Vegetable Stock 1/4 cup ground flax seed 1-2 onions 6-8 cloves of garlic 3-4 carrots 2 stalks of celery 1-2 large potatoes 1 bunch spinach 1 bunch kale 1 rutabaga 1 turnip 2 beets 1 green bell pepper 8-10 button mushrooms 2-4 Tbs dried herbs 25 whole black peppercorns 1 cup vegan friendly white wine (optional) Roughly chop all vegetables . Add enough water to cover bottom of  a 16-quart stock pot , add in flax seed, herbs, and peppercorns.  Pour...