|International Vegetarian Union (IVU)|
| IVU News|
Recipes from the Hong Kong
These can be used in much the same way as cows milk, with much the same results. The amount of water needed for blending will differ according to the oil content of the various nuts, seeds, grains or beans, how finely you grind and strain them, and the humidity that day. The results are best consumed fresh, but may be prepared in advance and will keep well in the refrigerator for a few days. For a quick cold milk substitute, use three or four ice cubes instead of half a cup of the water. The following recipes are a general guide. You can adjust the sweetness (try adding dates, or use fruit juice instead of water), add flavouring (vanilla essence, ginger, carrots, carob powder, bananas or any fruit in season), or alter the liquid volume to suit your taste.
Basic Nut or Seed Milk Recipe
Use almonds, cashews, coconut, sesame, sunflower, etc. or try combinations.
This is less well known, but worth trying. Rice milk can be made using well cooked rice. For corn milk, use cornflour. For oat milk, use rolled oats. Use well cooked grain, add sweetener and/or flavouring if required and sufficient liquid to produce the right consistency. Blend until smooth. Chill. Try mixing grains and nuts: e.g. rice and cashew milk.
There are many good brands available, but this can also be made at home. Soy milk may be used for hot or cold drinks, but tends to curdle if added to boiling liquid.
Soak 1 cup dry beans overnight. Drain and blend until very smooth, using 2 to 3 cups of water. Add the pureed beans to a large pot containing ½ cup of very hot water.
Cook on medium heat, stirring constantly to prevent the beans from sticking. When foam suddenly rises, turn off immediately and pour through a thin cloth. Press out the milk.
Bring to the boil, stirring constantly to prevent sticking. Reduce heat and simmer for 7 to 10 minutes. Taste and flavour. Serve hot or cold. The pulp remaining after the milk is extracted is called okara and is highly nutritious. It can be used in breads, cakes, veggieburgers, casseroles, soups and pies.
(A healthier version of a traditional Chinese sauce.)
2. Fry tofu slices in fat until brown (fry longer if a more chewy texture is preferred). Drain.
3. In the same fat, fry celery and then mushrooms until soft.
4. Sprinkle with flour and cook until slightly brown.
5. Add stock and boil before adding jelly and tofu.
6. Season to taste. 7. Serve with rice or pasta garnished with herbs.