Does oatmilk taste good? Well, it does have a nutty flavor that’s similar to almond milk. However, unlike almond milk, oatmilk doesn’t contain any nuts. Oatmilk also contains more protein than almond milk. In fact, oatmilk contains almost twice as much protein compared to regular milk.

Ingredients

2 cups water

1 1/2 cups oats (soaked overnight)

3 tablespoons agave nectar

1 teaspoon vanilla extract

Instructions

Soak the oats overnight in cold water. Drain and rinse.

In a saucepan bring the water to boil.

Add the oats and reduce the heat to low.

Cook the oatmeal for 30 minutes.

Remove from the heat and let stand for 10 minutes.

Transfer the oatmeal into a blender and blend until smooth.

Strain through a fine mesh strainer. Discard the solids.

Pour the milk into a bowl and refrigerate until ready to use.

Conclusion

If you’re looking for a healthy alternative to dairy milk, this is your best bet. It tastes great and is packed full of nutrients. I highly recommend trying out this recipe.

We had no idea that this vegan spinach risotto would be so popular! After a long day at work, the refrigerator was almost empty as the shelves were nearly bare. What I could collect was 6 ingredients which might be used to create a tasty risotto recipe: spinach (or any green vegetable), sun dried tomatoes, an onion, and nutritional yeast.

The next time I make this risotto recipe, I might add some Parmesan cheese instead. It would be even better if I could use nutritional yeast instead.

Spinach Risotto

6 Ingredient Spinach Risotto

Prep Time10 mins + Cook Time20 mins = Total Time of 30 mins

Ingredients

• 4 cups vegetable stock
• 1 cup arborio rice
• 1 large minced onion
• 15 sun dried chopped tomatoes
• 3 cups raw spinach
• 1/4 cup nutritional yeast or Parmesan cheese, plus extra to use as topping

Instructions

• Prepare and heat the vegetable stock.
• Place a large sauté pan over medium heat, add some oil and sauté the minced onion golden brown.
• Add the arborio rice to the pan, turn up the heat and sauté for an additional minute until the rice has become slightly translucent.
• Turn the heat to simmer and add the first cup of stock and a good pinch of sea salt. When the cup of stock has been absorbed add the next one until all stock is used and the arborio rice has cooked. This process will take up to 15 minutes.
• Continue by adding a cup of spinach at a time. When the spinach has shrunken in size add the next one.
• Remove the pot from the heat and finish by adding the chopped sun dried tomatoes plus nutritional yeast or Parmesan cheese, then stir well.
• Place a lit over the pot and steam for 2 minutes.
• Serve immediately and finish with some extra nutritional yeast or cheese. Enjoy!

Equipment Needed:

Pot

Conclusion

This risotto recipe is very easy to prepare. The only thing you need is a pot and a stove. You can find a lot of recipes on the internet about how to cook risotto but most of them are too complicated. If you follow my instructions, you’ll get a delicious risotto every time.

PRODUCT // Spirelli product review for the best Zoodles

Do you like making spaghetti or noodles from zucchini, you can call them zucchetti or zoodles.

It’s a great way to add more vegetables do your meal.

The only problem is that they take longer to cook then regular pasta.

But now there is an easier solution. This product from Spirelli is made out of high quality organic ingredients. It’s also gluten free, vegan and contains no preservatives.

Spirelli

The first thing you should notice when opening the package is how light it feels. It’s not heavy at all and it doesn’t stick together. I love the fact that it comes in different sizes so you can choose what size you prefer.

I chose the medium one because it was perfect for my needs.

The texture is soft but firm enough to hold its shape while cooking. It has a nice taste and it’s super easy to use. All you have to do is peel off the skin and put it on the water. Cook it for about 10-15 minutes depending on the thickness of the zucchini. When done, drain and serve.

It’s really simple to make and it’s healthy.

I would recommend this product to anyone who likes to eat healthier meals.

Tofu in your sweet baking…

I’m not sure if you know this, but I love tofu. It’s one of my favorite foods and it has been for as long as I can remember. My mom used to make me a special meal called “tofu with rice” when I was little. She would boil some water, add the soybeans (which she soaked overnight), then drain. Then she would add the soybeans to a pot of boiling water and cook them for about 15 minutes. After they were cooked, she would take out the beans from the pot and put them on a plate. On top of the beans she would place some rice, some vegetables and a piece of meat. The combination of the different flavors was amazing.

When I got older I started making tofu myself. Tofu is a perfect and protein-rich ingredient to replace eggs in your most delicious cookies, cakes or pasties. Tofu has hardly any taste in itself and it will make your cake just creamier.

The other main ingredient in these cookies are the dried berries of Heart of Strandja. They specialize in organic dried fruit and because their fruit is dried at low temperatures, the fruits hardly lose any vitamins or minerals when drying. This is something that I really appreciate. Many thanks to Heart of Strandja for letting me try their natural products!

Prep time: 20 mins, Baking time: 55 mins,

Equipment Needed:

baking tin

food processor or immersion blender

Ingredients for 12 slices

3 bananas
1 1/2 cup or 300 gram silken tofu, puree
2 cups or 250 gram buckwheat flour
2/3 cup or 100 gram dried berries from Heart of Strandja
2 tsp Weinstein baking powder
1/4 cup or 50 gram coconut blossom sugar
1 lemon
coconut oil to grease

Spice mix

1 tablespoon ground cinnamon
half a teaspoon ground vanilla
a pinch of sea salt

Recipe

1. Preheat the oven at 325ºF (or 160ºC) and grease a baking form with some coconut oil.

2. Combine all ingredients except the dried berries into a food processor and run until smooth.

3. Add half of the dried berries to the batter and stir to combine.

4. Pour the batter into the baking form and finish with the other half of the dried berries.

5. Place the baking form in the oven and bake in 55 minutes golden brown and ready.

6. Let the form cool down, cut in pieces and enjoy!

Conclusion

This recipe is very easy to make and tastes great. If you want to try something new, give these vegan cookies a go! They are gluten free, dairy free and have no refined sugars.

If you enjoyed this, please let us know

This recipe is replacing the white flour for a spelt variant and adds coconut yogurt and psyllium husk to the batter. By doing so we add some healthy fats and fiber to our bread.

I have been craving for naan bread lately. This bread is very soft and fluffy and can be used as a sandwich bread or even as a pizza base.

Prep Time 10 mins + Cook Time 30 mins = Total Time 40 mins

Ingredients

1 cup (125 gr) spelt flour

1 tsp baking soda

1/2 tsp salt

1/2 cup plus 3 tbsp (150 ml) water

1/2 cup (120 ml) coconut milk

1/3 cup plus 1 tbsp (80 ml) olive oil

1 egg

1/2 tsp vanilla extract

1/4 cup plus 1 tbsp (60 ml) psyllium husks

Instructions

Pre-heat the oven at 400°F (200°C).

In a medium sized bowl combine the flour, baking soda and salt .

Add the water, coconut milk, olive oil, egg, vanilla extract and psyllium husks to the dry ingredients. Mix until it forms a smooth dough.

Transfer the dough onto a greased baking sheet. Bake in the preheated oven for 20 minutes.

Enjoy!

Equipment Needed

Baking Sheet

Measuring Cups

Note

* You can use any type of flour you like but I prefer using whole wheat flour because it has more nutrients than regular flour.