Archive for Vegan

How to Make Oat Milk

Well, Oat Milk is sure having a moment right now. 

Increasingly, people are turning away from dairy, it feels like. Not so much maybe yogurt and cheese, but I feel like it’s less and less likely that grownups are sitting down to drink a big glass of milk. 

Pouring oat milk from a jug into a cup of coffee

And the amount of dairy alternatives available out there are growing daily. 

But here’s the thing: if you’re using non dairy milk for your coffee, you’re likely to be disappointed if you’re used to traditional cream. It’s thicker, fattier, it just makes your coffee look and taste better than any non-dairy alternative. 

Many non-dairy milks, in addition, are made with nuts, and a lot of people are allergic to nuts. They also can be really expensive. 

So! Enter oat milk. 

First off, it’s cheap like borscht. Oats will literally cost you pennies. You can buy big bags of it for a couple bucks at your local grocery, or I like to buy mine at the Bulk Barn. 

Secondly, it’s gluten free, nut free, pretty much everything else free… and oats are good for you. They contain a soluble fibre, which is thought to lower cholesterol. 

Thirdly, it makes a really creamy non-dairy milk. 

It’s also super easy to make. All you need is oats, water, and good blender. And a little time. 

Please watch my video: 

How to Make Oat Milk 

Ingredients: 

  • 1 part oats
  • 4 parts water
  • pinch of salt 
  • pinch of xanthan gum (optional–it makes your milk more homogenous so you don’t have to shake it before every use)

Variations:

  • dates
  • cinnamon
  • vanilla

Method: 

  1. Place the oats in a jar and cover with cool water. To make 2 cups of oat milk, use 1/4 cup oats and 2 cups cool water. Allow to sit overnight or at least 6 hours. 
  2. The next day, drain the oats and place them in the blender. Add 2 cups fresh cool water and the salt and the xanthan gum. Blend on high for at least 1-2 minutes. Drain the oat milk through a sieve, a cheesecloth or a nut milk bag. 

Variations:

  • For a sweetened oat milk, add 2 dates to the soaking oats. 
  • For cinnamon oat milk, add 1/4-1/2 tsp of cinnamon before blending
  • For vanilla oat milk, add 1/2-1 tsp vanilla before blending
  • To make coffee creamer, add less water on the final blend

NOTE: important to use cool/cold water, as warm/hot water will make your oat milk slimy! 

Easy Apple Cider Vinegar Salad Dressing

It’s easy to get stuck in your own point of view. 

Nobody really means to do it, but it happens. 

It seems like a long time ago (probably because it was), I didn’t know how to cook. Oh sure, I could do basics like grilled cheese, or heating up soup. I did quite  a bit of baking, but I didn’t really know how to cook. I didn’t have confidence in the kitchen. 

Today, I could walk into your kitchen and whip up something tasty based on what you have on hand. And that skill didn’t develop overnight. It took years and years of practice, reading, studying, watching, asking questions….. 

Sometimes I forget that not everyone has had the same experience as I have. Not everyone is as comfortable in the kitchen as I am. salad dressing being poured onto a salad

So I have to remind myself to go back to basics. 

And that’s what today is, back to basics. 

So. I don’t buy salad dressing. I buy caesar dressing at Costco for convenience, but other than that, you will never see a bottle of salad dressing in my house. 

I make it. From scratch. Because it’s really, really easy. And once you get the hang of it, it can be reproduced in an endless variety of ways. 

Do you know what the number 1 ingredient on many salad dressings is? Water. Yup. The ingredient that has the highest quantity in the recipe is freaking water. 

No thanks. 

All you need to make salad dressing are a few simple ingredients you may already have lying around your house. 

One thing that makes a big difference with your average salad dressing is making sure you have good quality ingredients. So good quality oil, good quality vinegar, good quality mustard. That will make a huge difference. 

Many traditional salad dressings, or vinaigrettes, are prepared with a 3-to-1 ratio of oil to vinegar (meaning 3 parts oil to 1 part vinegar). I prefer mine to be closer to 50-50, basically equal parts olive oil and vinegar. 

And you don’t need to use vinegar; any kind of acid will work–like lemon or lime juice, or in this case, I used a flavoured apple cider vinegar. Balsamic of any kind is amazing, and they come in flavours as well. 

Similarly, mix up the kind of oil you use. Walnut–yum! Sesame? Toasty! 

See? The varieties and combinations are endless. 

Master this easy apple cider vinegar salad dressing recipe and it will give you a lifetime of delicious, healthy salads. 

a pretty green salad

Easy Apple Cider Vinegar Salad Dressing

  • ¼ cup good quality extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • ½ tsp good dijon mustard
  • 1 tbsp maple syrup (or less to taste)
  • salt and pepper to taste
  • 1-½ clove of garlic, minced
  • Method

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