So.... here's my first batch of home-made soy milk!
I followed the proportions in the manual of my soymilk maker (I'd mentioned the brand in the comments to one of my recent posts), and it's come out rather light, like skim milk. It will take more experimentation to get it to the desired consistency but it's working out- I've been having tea with it!
The other thing I need to discover is, soymilk, when heated, and brought into contact with tea/coffee, sometimes splits (coagulates). I saw other people complaining about the same on the internet. So far I haven't found any solution other than to heat the milk and the tea lesser. If I heat the soymilk lesser and then add the tea- after letting it cool down, just a bit, it's better, but even then, it starts to coagulate after some time. With store-bought ones, there are varieties that do this and ones that don't, but even with that, it's not completely predictable when they do and when they don't. Got to get to the bottom of this!
And here's some vegan eating/cooking ideas for anyone interested. I bought this mixture of beans and lentils from Whole Foods, a few weeks back. Love it! And the family loves it too. Very delicious. I like to include a lot of colours in my food. Besides the visual treat, variety of colours also usually means variety of nutrients.
A couple of possible recipes- make it the way you make Rajma, sort of, with a ton of tomatoes , and I used Kashmiri Garam Masla to top it off, or, make a soup with these beans in it. I made a rich tomoato-based soup with herbs like Oregano, thyme etc- basically a dried Italian spice blend, with a few potato pieces (cut small), and corn, cooked in olive oil. It turned out really nice (to our palates at least).
Another soup recipe I made up yesterday which I wish to put down here, more for my own sake than for yours :-) is this one, a risotto-inspired creation-
-Cook up some tomato puree in olive oil with Italian herbs, Salt, chilli powder and coriander powder. I used some left-over pasta sauce instead, but you don't need to.
-Boil butternut squash and potatoes (very little potatoes though), and blend them into a smooth puree with roasted garlic. Pour this blend into the tomato puree, add Amchur (Mango powder) and mix well. Amchur, besides the tomatoes, helps balance the sweet taste of butternut squash with some tartness, making for a balanced overall taste.
- Boil mung beans or any other lentils separately. I always boil my lentils in a huge saucepan with a little bit of oil and salt, let it come to a boil, and then put it on low flame, covered with a heavy lid. Much prefer the result with this style of cooking than with pressure cooker, where it all comes out mushy. I like to cook basmati rice this way too.
-Next, boil a mixture of equal quantities of basmati rice and quinoa (mixture) in the same way as mentioned above. BTW, this is a great alternative to make puloas/fried rice too, if you want to include more proteins into the carb-heavy dishes with mainly just rice.
-Mix the rice-quinoa mixture and the mung beans into the other puree, blend well, and add black pepper to top it off.
-When it comes to a boil, turn it off.
- It will all look orange now. Tasty, but not very interesting looking. So, you can top it with some chives to give it some colour contrast and make it look more appetizing.
I am always very conscious of my protein intake and try to squeeze in a lot of proteins into every meal. This single soup has a great quantity and variety of proteins- from the mung beans or other lentils/beans, whatever you choose, and the quinoa. You can optionally add cashews to it too, which would add another protein source, or even add soaked cashews when you blend the squash to make a puree.
Bon Appetite! I am hungry now. :-)
I followed the proportions in the manual of my soymilk maker (I'd mentioned the brand in the comments to one of my recent posts), and it's come out rather light, like skim milk. It will take more experimentation to get it to the desired consistency but it's working out- I've been having tea with it!
The other thing I need to discover is, soymilk, when heated, and brought into contact with tea/coffee, sometimes splits (coagulates). I saw other people complaining about the same on the internet. So far I haven't found any solution other than to heat the milk and the tea lesser. If I heat the soymilk lesser and then add the tea- after letting it cool down, just a bit, it's better, but even then, it starts to coagulate after some time. With store-bought ones, there are varieties that do this and ones that don't, but even with that, it's not completely predictable when they do and when they don't. Got to get to the bottom of this!
And here's some vegan eating/cooking ideas for anyone interested. I bought this mixture of beans and lentils from Whole Foods, a few weeks back. Love it! And the family loves it too. Very delicious. I like to include a lot of colours in my food. Besides the visual treat, variety of colours also usually means variety of nutrients.
A couple of possible recipes- make it the way you make Rajma, sort of, with a ton of tomatoes , and I used Kashmiri Garam Masla to top it off, or, make a soup with these beans in it. I made a rich tomoato-based soup with herbs like Oregano, thyme etc- basically a dried Italian spice blend, with a few potato pieces (cut small), and corn, cooked in olive oil. It turned out really nice (to our palates at least).
Another soup recipe I made up yesterday which I wish to put down here, more for my own sake than for yours :-) is this one, a risotto-inspired creation-
-Cook up some tomato puree in olive oil with Italian herbs, Salt, chilli powder and coriander powder. I used some left-over pasta sauce instead, but you don't need to.
-Boil butternut squash and potatoes (very little potatoes though), and blend them into a smooth puree with roasted garlic. Pour this blend into the tomato puree, add Amchur (Mango powder) and mix well. Amchur, besides the tomatoes, helps balance the sweet taste of butternut squash with some tartness, making for a balanced overall taste.
- Boil mung beans or any other lentils separately. I always boil my lentils in a huge saucepan with a little bit of oil and salt, let it come to a boil, and then put it on low flame, covered with a heavy lid. Much prefer the result with this style of cooking than with pressure cooker, where it all comes out mushy. I like to cook basmati rice this way too.
-Next, boil a mixture of equal quantities of basmati rice and quinoa (mixture) in the same way as mentioned above. BTW, this is a great alternative to make puloas/fried rice too, if you want to include more proteins into the carb-heavy dishes with mainly just rice.
-Mix the rice-quinoa mixture and the mung beans into the other puree, blend well, and add black pepper to top it off.
-When it comes to a boil, turn it off.
- It will all look orange now. Tasty, but not very interesting looking. So, you can top it with some chives to give it some colour contrast and make it look more appetizing.
I am always very conscious of my protein intake and try to squeeze in a lot of proteins into every meal. This single soup has a great quantity and variety of proteins- from the mung beans or other lentils/beans, whatever you choose, and the quinoa. You can optionally add cashews to it too, which would add another protein source, or even add soaked cashews when you blend the squash to make a puree.
Bon Appetite! I am hungry now. :-)
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