Healthy Homemade Soy Milk
Soy milk is filled with nutrients and a good substitute for regular dairy milk. It is a healthy addition to your refrigerator and easy to make. Store bought soy milk are normally pricy and mostly have artificial flavouring and preservatives. I am going to show you how to make your own soy milk with just two ingredients; soy beans and water. No soy milk maker needed just a blender and a pot.
Ingredients:
1 cup Organic soy beans
8 cups Water
How to do it?
Washed the soy beans and put in a container with water just enough to cover the beans. Put it in the fridge for overnight.
Drained the soaked soy beans and put the beans into the blender together with 8 cups of water. You might want to process it in batches if you have a small blender. Blend until smooth.
Strain the milk into a pot with strainer and cheese cloth. Squeeze out as much liquid as you can.
Put the pot over medium high heat and stir continuously until it come to a boil. Skim off as much foam as you can from the top of the soy milk. Let it boil for 3 minutes.
When it's done, you can add sugar or other flavouring as you wish at this stage or you could just have a plain unsweetened and unflavoured soy
milk.
Enjoy :)
Ingredients:
1 cup Organic soy beans
8 cups Water
How to do it?
Washed the soy beans and put in a container with water just enough to cover the beans. Put it in the fridge for overnight.
Drained the soaked soy beans and put the beans into the blender together with 8 cups of water. You might want to process it in batches if you have a small blender. Blend until smooth.
Strain the milk into a pot with strainer and cheese cloth. Squeeze out as much liquid as you can.
Put the pot over medium high heat and stir continuously until it come to a boil. Skim off as much foam as you can from the top of the soy milk. Let it boil for 3 minutes.
When it's done, you can add sugar or other flavouring as you wish at this stage or you could just have a plain unsweetened and unflavoured soy
milk.
Enjoy :)
Chickpeas Burger
Simple vegetarian burger that is so healthy and yummy.
Ingredients:
1 can Chickpeas, drained
1/2 cup Carrots, cooked
1/3 cup Celery, diced
1/4 cup Onion, diced
3 tbsp. Coriander, chopped
1 tsp. Paprika
1/2 tsp. Ground Coriander
1/2 tsp. Ground cumin
1/2 tsp. Ground black pepper
1 1/2 cups Oat flour (or breadcrumbs), plus extra for coating
To serve:
Whole wheat burger buns
Apple slices
Cucumber slices
Tomatoes slices
Lettuce leaves
Tomato Ketchup
Sweet Chili Sauce
Pineapple chili sauce
How to do it?
In a food processor, add in the chickpeas and cooked carrots and blitz for 30 seconds until smooth. Transfer into a mixing bowl, add in celery, onion, coriander, spices and flour and mix well.
Divide into four portions and shape into patties. Put in the fridge for 30 minutes. Toss the patties in flour and shake off the excess.
Heat a frying pan and brush lightly with oil. Add the patties in batches and cook over a medium heat for about 3 - 4 minutes each side or until browned. Set
aside.
To serve, lightly brush the burger buns with garlic infused olive oil. Toast in the toaster oven until slightly brown. Assemble the burger anyway you like.
Enjoy :)
Ingredients:
1 can Chickpeas, drained
1/2 cup Carrots, cooked
1/3 cup Celery, diced
1/4 cup Onion, diced
3 tbsp. Coriander, chopped
1 tsp. Paprika
1/2 tsp. Ground Coriander
1/2 tsp. Ground cumin
1/2 tsp. Ground black pepper
1 1/2 cups Oat flour (or breadcrumbs), plus extra for coating
To serve:
Whole wheat burger buns
Apple slices
Cucumber slices
Tomatoes slices
Lettuce leaves
Tomato Ketchup
Sweet Chili Sauce
Pineapple chili sauce
How to do it?
In a food processor, add in the chickpeas and cooked carrots and blitz for 30 seconds until smooth. Transfer into a mixing bowl, add in celery, onion, coriander, spices and flour and mix well.
Divide into four portions and shape into patties. Put in the fridge for 30 minutes. Toss the patties in flour and shake off the excess.
Heat a frying pan and brush lightly with oil. Add the patties in batches and cook over a medium heat for about 3 - 4 minutes each side or until browned. Set
aside.
To serve, lightly brush the burger buns with garlic infused olive oil. Toast in the toaster oven until slightly brown. Assemble the burger anyway you like.
Enjoy :)
Ratatouille
Easy vegetable stew.
Ingredients:
3 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 medium eggplant, cut into bite size pieces
1 medium zucchini, cut into bite size pieces
1 red bell pepper, cut into slivers
1 green bell pepper
800 grams tin chopped tomatoes
1/2 cup shredded fresh basil leaves
1/2 cup black pitted olive, sliced
salt and pepper to taste
How to do it?
Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
Add the eggplant and cook, stirring occasionally, until the eggplant has softened. Stir in the zucchini, red bell pepper, green bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, until the vegetables are tender. Stir in the olive and few grinds of pepper to taste.
Enjoy :)
Ingredients:
3 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 medium eggplant, cut into bite size pieces
1 medium zucchini, cut into bite size pieces
1 red bell pepper, cut into slivers
1 green bell pepper
800 grams tin chopped tomatoes
1/2 cup shredded fresh basil leaves
1/2 cup black pitted olive, sliced
salt and pepper to taste
How to do it?
Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
Add the eggplant and cook, stirring occasionally, until the eggplant has softened. Stir in the zucchini, red bell pepper, green bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, until the vegetables are tender. Stir in the olive and few grinds of pepper to taste.
Enjoy :)
Dhal Curry with Vegetables
Vegetarian curry that are best serve with rice or bread.
Ingredients:
1/2 cup Yellow lentils
1/2 cup Red lentils
1 tbsp. Olive oil
1 Red onion, chopped
3 Garlic cloves, crushed
1 tbsp. Fenugreek seeds
2 tsp. Ground cumin
2 tsp. Ground coriander
1 tsp. Ground turmeric
2 cup Ripe tomatoes, peeled and chopped
3 cup Vegetable stocks
2 Carrots, chopped
2 cup Cauliflower florets
150 grams Green beans, trimmed and halves
1/4 cup Coconut cream
2 tbsp. Chopped coriander leaves
How to do it?
Rinse the lentils separately under cold water until the water runs clear, then drain well. Put the yellow lentils in a small bowl, cover with water and leave for 1 hour, then drain well.
Heat the oil in a saucepan. Saute the onion and garlic until the onion is soft. Add in spices and stir until fragrant. Add in lentils, tomatoes and stock, stir well. Bring to a boil and the simmer for 20 minutes.
Stir in the carrot and cauliflower, then cover and cook for another 10 minutes. Add in the beans and cook, covered, for a further 10 minutes, or until the lentils are tender and the vegetable is cooked.
Stir in coconut cream and season to taste. Scatter coriander on top as garnish.
Serve with rice or naan bread.
Enjoy :)
Ingredients:
1/2 cup Yellow lentils
1/2 cup Red lentils
1 tbsp. Olive oil
1 Red onion, chopped
3 Garlic cloves, crushed
1 tbsp. Fenugreek seeds
2 tsp. Ground cumin
2 tsp. Ground coriander
1 tsp. Ground turmeric
2 cup Ripe tomatoes, peeled and chopped
3 cup Vegetable stocks
2 Carrots, chopped
2 cup Cauliflower florets
150 grams Green beans, trimmed and halves
1/4 cup Coconut cream
2 tbsp. Chopped coriander leaves
How to do it?
Rinse the lentils separately under cold water until the water runs clear, then drain well. Put the yellow lentils in a small bowl, cover with water and leave for 1 hour, then drain well.
Heat the oil in a saucepan. Saute the onion and garlic until the onion is soft. Add in spices and stir until fragrant. Add in lentils, tomatoes and stock, stir well. Bring to a boil and the simmer for 20 minutes.
Stir in the carrot and cauliflower, then cover and cook for another 10 minutes. Add in the beans and cook, covered, for a further 10 minutes, or until the lentils are tender and the vegetable is cooked.
Stir in coconut cream and season to taste. Scatter coriander on top as garnish.
Serve with rice or naan bread.
Enjoy :)
Pumpkin, Cranberries and Onion Tagine with Spiced Raisins Couscous
Perfect vegetarian meal with beautiful rich aromatic flavour - sweetness of pumpkin, aromatic hot spice with slight tang from the cranberries and tomatoes served with the sweet spiced couscous topped with crunchy roasted nut bits and sesame seed is a perfect meal for the day.
Ingredients:
3 tbsp. Olive oil
2 Red onions, thickly sliced
1 tbsp. Grated root ginger
600 grams Pumpkin, cut into large chunks
1 tsp each Cinnamon, coriander, cumin and cayenne pepper
1 tbsp. Honey
411 grams Canned tomatoes, no salt added
1/2 cup Dried cranberries
200 grams Canned chickpeas
1/2 cup Couscous
1/4 cup Raisins
1 cup Apple juice
1 Cinnamon stick
2 Cloves
3 Cardamom, slightly crushed
1 Star anise
2 tbsp. Roughly ground roasted peanuts, unsalted
1 tbsp. Sesame seeds, roasted
Salt to season
Coriander to garnish
How to do it?
Heat the oil in a pan and stir fry the onion until soft and slightly brown. Add in the ginger, pumpkin and spices, stir well.
Add in honey, canned tomatoes and cranberries. Bring it to a boil then reduce the heat and let it simmer for 10 - 15 minutes. Add in chickpeas and cook for
another 10 minutes or until the pumpkin is tender. You may add a bit of vegetable stock (or water if you do not have) to loosen it. Season with salt to your taste.
In a small saucepan, pour in the apple juice and place in the cinnamon stick, cloves, cardamom and star anise. Bring the juice to boil. Remove from heat and put in the couscous and raisins. Cover and let it sit for 5 minutes. Separate the couscous with a fork. Scatter peanuts and sesame seed on top.
Serve the tagine and couscous side by side. Scatter the coriander to garnish.
Ingredients:
3 tbsp. Olive oil
2 Red onions, thickly sliced
1 tbsp. Grated root ginger
600 grams Pumpkin, cut into large chunks
1 tsp each Cinnamon, coriander, cumin and cayenne pepper
1 tbsp. Honey
411 grams Canned tomatoes, no salt added
1/2 cup Dried cranberries
200 grams Canned chickpeas
1/2 cup Couscous
1/4 cup Raisins
1 cup Apple juice
1 Cinnamon stick
2 Cloves
3 Cardamom, slightly crushed
1 Star anise
2 tbsp. Roughly ground roasted peanuts, unsalted
1 tbsp. Sesame seeds, roasted
Salt to season
Coriander to garnish
How to do it?
Heat the oil in a pan and stir fry the onion until soft and slightly brown. Add in the ginger, pumpkin and spices, stir well.
Add in honey, canned tomatoes and cranberries. Bring it to a boil then reduce the heat and let it simmer for 10 - 15 minutes. Add in chickpeas and cook for
another 10 minutes or until the pumpkin is tender. You may add a bit of vegetable stock (or water if you do not have) to loosen it. Season with salt to your taste.
In a small saucepan, pour in the apple juice and place in the cinnamon stick, cloves, cardamom and star anise. Bring the juice to boil. Remove from heat and put in the couscous and raisins. Cover and let it sit for 5 minutes. Separate the couscous with a fork. Scatter peanuts and sesame seed on top.
Serve the tagine and couscous side by side. Scatter the coriander to garnish.
Veggie Casserole With Herb Cheese Dumplings
This vegetarian dish is full of flavours. It is perfect to share with friends and family.
Ingredients:
(A) Herb Dumplings
125 grams Self-raising flour
40 grams Cold butter, chopped
2 tsp. Fresh parsley, chopped
1 tsp. Fresh thyme
1 tsp. Fresh rosemary, chopped
50 grams Grated Parmesan cheese
1/3 cup Milk
(B) Vegetable Casserole
2 tbsp. Olive oil
1 Large onion, chopped
3 Cloves garlic, crushed
1 Large potato, chopped
2 Large carrot, sliced
2 Zucchini, sliced thickly
1 Medium red bell pepper, cut into large pieces
1 Medium broccoli florets
1 can Diced tomatoes (411 grams)
1 cup Vegetable stock
2 tbsp. Sweet paprika
Salt and pepper to taste
How to do it?
In a saucepan, heat the oil. Sauté the onion until soft. Add the garlic and paprika. Cook and stir until fragrant.
Add potato, carrot, tomato and stock. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes. Add in broccoli, zucchini and red bell pepper and simmer for another 10 minutes until the vegetable are tender. Season with salt and pepper.
Preheat the oven to 200 degrees Celsius.
In a food process, process the flour, a pinch of salt and butter until it crumbled. Add in the fresh herbs and cheese. Make a well in the centre then add in milk. With a flat-bladed knife, mix the mixture in cutting motion until the mixture comes together.
Gather the dough and lift onto a lightly floured surface. Divide the dough into nine portions, then shape each into a ball.
Transfer the casserole into a deep baking dish and top it with the dumpling. Bake for 20 - 30 minutes or until the dumplings are golden and cooked.
Served :)
Ingredients:
(A) Herb Dumplings
125 grams Self-raising flour
40 grams Cold butter, chopped
2 tsp. Fresh parsley, chopped
1 tsp. Fresh thyme
1 tsp. Fresh rosemary, chopped
50 grams Grated Parmesan cheese
1/3 cup Milk
(B) Vegetable Casserole
2 tbsp. Olive oil
1 Large onion, chopped
3 Cloves garlic, crushed
1 Large potato, chopped
2 Large carrot, sliced
2 Zucchini, sliced thickly
1 Medium red bell pepper, cut into large pieces
1 Medium broccoli florets
1 can Diced tomatoes (411 grams)
1 cup Vegetable stock
2 tbsp. Sweet paprika
Salt and pepper to taste
How to do it?
In a saucepan, heat the oil. Sauté the onion until soft. Add the garlic and paprika. Cook and stir until fragrant.
Add potato, carrot, tomato and stock. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes. Add in broccoli, zucchini and red bell pepper and simmer for another 10 minutes until the vegetable are tender. Season with salt and pepper.
Preheat the oven to 200 degrees Celsius.
In a food process, process the flour, a pinch of salt and butter until it crumbled. Add in the fresh herbs and cheese. Make a well in the centre then add in milk. With a flat-bladed knife, mix the mixture in cutting motion until the mixture comes together.
Gather the dough and lift onto a lightly floured surface. Divide the dough into nine portions, then shape each into a ball.
Transfer the casserole into a deep baking dish and top it with the dumpling. Bake for 20 - 30 minutes or until the dumplings are golden and cooked.
Served :)