Archive for Author Rebecca Coleman

Hemp Milk (Mylk)

Uuuuuhhhh what now?

Hemp milk! It’s 40 different kinds of awesome. So, for the vegans out there, and for those of you who are lactose intolerant, you likely drink some kind of milk substitute. It’s easy enough to buy in the store; and the variety is staggering. There’s rice milk, almond, cashew, soy, coconut and yes, even Hemp Milk (I normally look for Manitoba Harvest, as they are Canadian). These milks (or Mylks, there’s a ton of controversy about what they should be called) are actually really easy to make at home for a fraction of the cost.

Hemp Milk

The other great thing about making your own milk is that you don’t have to worry about any preservatives that might be included in your beverage. You get to make them how you like them; preservative free, sweetened, not sweetened, flavored, not flavored, it’s up to you.

The reason why you might wanna consider hemp is two-fold: first off, lots of people have nut allergies, making almond and cashew milk no-gos. Soy? Similar story. Hemp is a seed, though, and a lot less people are allergic to those. Additionally, hemp packs quite a lot of protein–more than flax and more than chia. Just one 30 gram serving has 10grams of protein!

hemp hearts

I use hemp hearts all the time; I roll them into energy bars, I add them to my morning smoothie, and I sprinkle them on salads.

Hemp milk would be great for baking with, adding to your coffee, or having on your morning oatmeal.

Here’s how:

 

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Vegan Egg Substitutes

When I first started writing my cookbook, I got pretty deep into the whole vegan egg substitutes scene.

Oh, yeah, it’s a scene.

So, here’s the thing about eggs: you might think of them as those little protein bombs that you eat for breakfast (and they are, unless you’re vegan). But eggs in baking serve an important purpose which makes them difficult to omit.

First off, eggs bind. They’re wet and a little viscous, and those qualities help to bind dry ingredients like flour and sugar together, and make a smooth and homogeneous mixture. Secondly, eggs (especially egg whites), help to leaven baking. Leave the eggs out, and you’re often faced with heavy, brick-like baking, which is exactly nobody’s favorite.

So, when you are baking vegan, you can’t just leave the eggs out and proceed with the recipe. You really need to replace the eggs in your recipe with something.

Here are some options:

  1. Banana: ripe, mashed banana has a similar consistency to eggs, it actually works pretty well as a binder.
  2. Seeds + water: you have a few different options here. Ground flax and chia seeds both work really well; just take 1 tbsp of the seed and mix it in a small bowl with 3 tbsp of water. Mix it well together and then pop it in the fridge for about 15 minutes. It will create this kind of gummy paste that works really well for binding dry ingredients. I also use psyllium husk for this sometimes, when I have a more delicate dish that I want a finer mouthfeel for.
  3. Aquafaba: duh. I mean I wrote the book on this one. Literally. I use aquafaba in two ways: I’ll add a few tablespoons of it, straight-up to my recipe as an egg replacer. I use it in this way in recipes like cookies or brownies. If I am baking something that requires some ariness, like a cake or waffles, I whip the aquafaba first, then carefully fold it in at the last moment. It basically acts like a meringue.

Here’s a cool infographic I found with some other ideas you can use for egg substitutes.

By the way, my book,  Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water) will be published later this month! It’s jam-packed with tons of yummy, delicious vegan recipes featuring Aquafaba.

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