Clean Cooking: More Than 100 Gluten-Free, Dairy-Free, and Sugar-Free Recipes - Elisabeth Johansson (2016)

CLEAN COOKING

ALTERNATIVES TO DAIRY PRODUCTS

Milk is the collective term used for dairy-free “dairy drinks.” It’s easy to concoct your own favorite milk and add in flavors according to season and/or personal taste. All the recipes below make about 1 quart (1 liter).

GREEN MILK

1¼ cups (300 ml) almond milk

2 cups + 3 tbsp (500 ml) spinach

2–3 leaves of kale

2 dates

Ice cubes

Blend almond milk with the spinach, kale, dates, and ice. Strain through a nut milk bag or a piece of cheesecloth, and wring its contents to extract the milk. Serve immediately.

TIP! If you prefer creamier milk, mix in some banana, avocado, or Galia melon. The fatty acids in the almonds facilitate the body’s absorption of some of the vitamins in the vegetables.

ALMOND MILK

1¼ cups (300 ml) skinless almonds

3¾ cups (900 ml) water

½ tsp (2 ml) liquid honey

Soak the almonds in water for about 8 hours. Drain the almonds, saving the water. Rinse the almonds. Blend the almonds with half of the reserved water, and then add in the rest of the water.

Strain through a nut milk bag or piece of cheesecloth, and wring it to extract the milk.

Keep the milk refrigerated; it will keep for about 3 days.

CHOCOLATE MILK

2 tbsp cacao

4⅓ cups (1000 ml) almond milk

2 tsp honey

1 tsp ground cardamom

1 tsp ground cinnamon

Blend all ingredients with an immersion blender. Serve the drink warm or cold.

Keep the milk refrigerated; it will keep for 1 to 2 days.

image

COCONUT MILK

1⅔ cups (400 ml) grated coconut

3⅓ cups (800 ml) water

4/5 cup (200 ml) coconut water

¼ vanilla bean or ¼ tsp (1 krm) vanilla seeds

Blend coconut, water, and coconut water. Split the vanilla bean lengthwise and place it into the milk.

Drain through a nut milk bag or piece of cheesecloth, and wring it to extract the milk.

Keep the milk refrigerated; it will keep for 2 to 3 days.

HAZELNUT (FILBERT) MILK

1¼ cups (300 ml) peeled hazelnuts (filberts)

2 dates, pitted or 1 tsp palm sugar

3¾ cups (900 ml) water

Soak the hazelnuts for 8 hours. Drain the water—saving the water—and rinse the nuts. Blend the nuts and dates with half the amount of reserved water, and then add in the rest of the water. Strain the milk through a nut milk bag or piece of cheesecloth, and wring it to extract the milk.

Keep the milk refrigerated; it will keep for 2 to 3 days.

Tip! This drink is very tasty when flavored with cacao, cardamom, or cinnamon. Enjoy it warm or cold.

CASHEW MILK

Follow the recipe for hazelnut milk, but substitute 1¼ cup cashew nuts for the hazelnuts.

OAT MILK

1¼ cups (300 ml) rolled oats

4⅓ cups (1000 ml) water

2 tbsp unflavored oil (e.g., cold-pressed canola)

Pinch of salt

Grind the oats in a food processor. Add water, oil, and salt. Blend together for a few seconds, and then let stand for 5 to 10 minutes.

Strain through a nut milk bag or piece of cheesecloth, and wring it to extract the milk.

Keep the milk refrigerated; it will keep for 2 to 3 days.

MILKSHAKES

Makes a delicious breakfast, snack, or dessert. Both recipes yield two glasses of wonderful beverage.

STRAWBERRY MILKSHAKE

2 bananas

1⅔ cups (400 ml) strawberries

1⅔–2 cups + 3 tbsp (400–500 ml) milk of your choice (e.g., oat, almond, or rice)

¼ tsp (1 krm) vanilla powder

EXTRA BOOST

3–4 tbsp hemp hearts

Peel and slice the bananas. Clean and slice the strawberries. Store the bananas and strawberries in the freezer until frozen.

Blend the bananas and strawberries, and add in milk and vanilla powder. For an extra heart-healthy boost, mix in the hemp hearts.

CHOCOLATE CHIP MILKSHAKE

2 bananas, frozen

2 dates, pitted

1¾ oz (50 g) dark chocolate, chopped

1⅔–2 cups + 3 tbsp (4–500 ml) milk of your choice—oat, almond or rice

4 tbsp vegan chocolate sauce, see recipe on page 131

Peel and slice the bananas, then place them in the freezer until frozen.

Process the bananas in a blender. Add dates, chocolate, and milk. For an extra magnesium boost, sprinkle in some cacao nibs.

To serve, drizzle lukewarm chocolate sauce at the bottom of the glasses. Pour in the milk and use a straw to drink it up.

EXTRA BOOST

1 tbsp cacao nibs

image

image

VEGAN “DAIRY”

PINE NUT “CREAM CHEESE”

Serves 4

1¼ cups (300 ml) pine nuts

3½ tbsp (50 ml) olive oil

2 tbsp water

2 tbsp lemon juice, freshly squeezed

¼ tsp salt

Process the nuts in a food processor, adding the olive oil and the water drop by drop. Add in the lemon juice and salt. Mix until smooth.

TIP! Perfect for salads and vegetarian dishes.

CASHEW MAYONNAISE

Serves 4

1 cup + 1½ tbsp (250 ml) natural cashew nuts

3½ tbsp (50 ml) olive oil

2 tbsp water

2–3 tbsp lemon juice, freshly squeezed

¼ tsp salt

Process the nuts in a food processor. Add in olive oil, water, lemon juice, and salt. Mix until smooth.

TIP! This makes a handy base for a dip, as well as a side for meat, fish, or vegan dishes.

image

image

VEGAN / RAW FOOD VANILLA CRÈME

Serves 4 to 6

2½ cups (300 g/600 ml) cashew nuts

7 oz (half a can/200 g) coconut cream

½ vanilla bean

2/5 cup (100 ml) maple syrup

Soak the cashew nuts in cold water for one hour.

Split the vanilla bean lengthwise.

Drain the nuts and blend them with the coconut cream. Add the seeds from the vanilla bean and the maple syrup, and mix again.

TIP! A vanilla “crème” made with cashew nuts and coconut cream makes a great accompaniment to fruit (chunks of cinnamon-dusted apple, for example, or fresh berries).

Use the second half of the vanilla bean to make your own vanilla sugar. Let the vanilla bean dry at room temperature for 48 hours. Mix the bean with 3 tbsp of coconut sugar. Sift the vanilla sugar into an airtight container.