Egg Free Mayo

Hey you! I’m back with the jump off..ayyee!! Too  much? Ok. Lets get in shall we. We are all the way into 2016, the months have just flew right on by..I mean 2016 you need to kinda slow down m’kay.

I bring to you mayo (this by no means is a new thing guys). The condiment  both loved  and loathe, depends on who you talk to.  But why bother to make it, you ask. Well thanks for asking. So here at home, paying $30-$35 TT dollars for an 11 oz. jar of vegan mayo?!..ummmm..no…no..nope. I admit I was a sucker and got reeled in once and caved and bought it. I had buyer’s remorse after for sure. After looking at the ingredients list I could have totally made it.

So today I say to you..do not be that sucker.You can totally make your own condiments. The bonus to all of it is that you know exactly what ingredients are being put into your food and essentially your body. Plus you can cheat once in a while eating mayo and still feel good about it because you made it. Let’s jump right into this super simple recipe.

 

You will need:

1 1/2 cup to 1 3/4 cups neutral oil (sunflower or canola)
1 cup unsweetened soy milk
1 tsp. sea salt
1 1/2 tsp. mustard
1 Tbsp. lemon juice or apple cider vinegar

Tip: To make your mayo completely soy free sub the soy milk with unsweetened almond / cashew milk.

Process:

Put all the ingredients (except the oil) into a blender and blend for 5 seconds. Next, continue running the blender and slowly ( I mean this) stream/ pour oil into mixture while the blender continues to run. The mixture will thicken quickly. When the mixture has thicken into the familiar consistency of mayo, pour out and store in fridge for  later use.

 

Congrats! May all your mayo dreams come through.

Adapted from : The Homemade Vegan Pantry

The “BIG V”.

I have been away. Ok so,  I MIA  for almost  a whole year. But 2015 has been a year! So many changes and challenges, high points and lows, you know life basically throwing some stuff at me that I needed to Olivia Pope ” handle”. And before the new  year of 2016 rolled around I have already started my goals list.

And part of that list includes writing and sharing more of what I love doing; cooking and sharing recipes ( fails and all) and committing more time and effort into my food journals. To be honest my lack of writing  has been weighing  heavy on my heart.

Now before you roll your eyes and click out..please don’t ..I promise not to get too emotional here with you. Along with all the changes that have occurred thus far in my life this year, my eating habits have  been one of them. Some have even called it drastic. For the past 2 1/2 years I began eating mostly a plant based diet with small intakes of seafood ( mainly fish). I’ve had some health issues and was basically told to lose weight by my doctor, which  I did. I felt great, I looked great and people noticed. I was exercising more..shoot I could run. And then about five months ago I decided  to cut out all animal flesh and products containing animal by-products out of my diet.

What??!!!!!!!!! was the question I was asked a LOT when I suddenly declined many food offerings. “You’re what?””

I’ve decided to live a vegan lifestyle. For health reasons, for environmental reasons and for  ethical reasons. And having done a plant based lifestyle, the transition has not been difficult for me. I am sharing this, as I felt it’s  important and necessary because most of my recipes shared will be absolutely meat and animal product free. It may not be for everyone, however if you want a healthier alternative or looking to try something new..I am your girl!

I am absolutely not a doctor or nutritionist but I’m willing to share some awesome recipes that I have tried, tweaked and even created to show that being animal free in your diet is absolutely not going to harm your body.

So as the year is quickly drawing to a close and a new year approaches, come along on my journey of vegan eating, living better and making healthier choices! Thanks for sticking around 🙂

 

Photo Cred: http://www.vegan.com

 

 

 

 

 

Dairy Alternative : Oat Cashew Milk

I have a secret. Confession really. You don’t have to sit down. Coffee is my cryptonite. Whoa! It feels good to get that of my chest. I’ve been in a bit of denial; six cups before noon is totally normal right?

Let’s be real. Haven’t we all sat in the denial  pool at some point in our lives?  I’ve done the green tea route.I love teas actually but if I had to choose between the two, it will be coffee. It always be coffee.

There is a point to this rambling. I made my usual cup of smooth, dark deliciousness but I had the urge for a creamer. My usual go-to in this instance is coconut milk. Popped the ‘fridge open…dang it! I was out. I needed milk but not from the usual suspects.

I’m just not about that life. I’m also not vegan. I just really try to avoid dairy as much as possible due to health issues. But I digress.

Oats. Those wholesome grains that usually make its rounds at breakfast, stared back at me from my refrigerator shelves. So oat milk it was. Creamer problem solved.

I added some cashew in there which adds a lovely creamy consistency. If you happen to be lactose intolerant  or  just looking to have a healthier / cheaper dairy alternative, then this “milk” can be your go to as well. So here is a super simple recipe on how to get your fiber in and have bonus benefits on good cholesterol and whatnot.

You will need:

2 Cups Oats ( I used quick oats in this recipe but I recommend Old fashion  rolled oats)

4 Cups filtered water

1 cinnamon stick (medium ) or 1/2 tsp. ground cinnamon

1/2 tsp  freshly grated nutmeg

1/2 tsp. sea salt

1 cup  raw cashew nuts ( soaked in 1 cup filtered watered for 20 -25 mins & drained)

Fine sieve and nut milk bag/ cheesecloth

Sweetener of your choice ( I used honey)

Process:

Add oats , cashews ( and cinnamon stick if using)  to your blender. Pour in filtered water and  blend for 3 minutes until everything has been pulverized and has has become a smooth mixture.

Next place your nut milk bag into sieve and place over a large bowl to strain out the leftover pulp.  Squeeze gently; you don’t want your milk all over the kitchen floor. Trust me.

You should now be left with creamy milk. Add in salt, nutmeg, ground cinnamon ( if you haven’t used stick) and sweetener. Stir everything together until fully incorporated. You can strain again to ensure a smooth finish.

Congrats you’ve made “milk”! Moooovellous! Too much? Ok.

Note: Do not boil this “milk” as it thickens. 

Quick tip: If you don’t have a fine sieve or a fancy nut milk bag,  a thin clean cotton cloth  lined in a colander can also be used.