- Juice the pineapple.
- Bring desired quantity of sugar and pineapple juice to a boil.
- Simmer and stir constantly.
- Enjoy your cruelty-free honey!
source: Food Monster
source: Food Monster
1 cup raw almonds, preferably organic
2 cups water, plus more for soaking
Sweeteners like sugar, agave syrup, date syrup or maple syrup, to taste, option
Soak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand on the counter, covered with a cloth, overnight, or refrigerate for up to 2 days. The longer the almonds soak, the creamier the almond milk.
Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them. (It's best to discard the soaking water because it contains phytic acid, which inhibits the body's ability to absorb nutrients.)
Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water.
Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
Strain the almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.
Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups. (See Recipe Note for what to do with the leftover almond meal.)
Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.
Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.
1 cup of raw walnuts (soaked for 8 hours or overnight)
2 figs (soaked for 8 hours or overnight)
1/4 cup of preferred berries
1 tablespoon of agave or date syrup
1 tablespoon of key lime juice
1/2 cup of coconut milk or other plant-based milk or spring water
Put all in a blender and blend until creamy. Add more milk or water if too thick. Top with fresh fruit, nuts, cereal or your choice of toppings.
for the rice:
for the rolls:
(source: Love and Lemon)
- 2 cups whole-wheat flour
- 1 tsp baking powder
- 4 tbsp sunflower oil
- 1/2 cup cold water
- Pinch of salt
- 1/4 cup almond milk
- 1 large potato (diced into cubes)
- 1 carrot (finely chopped)
- 1/2 onion (finely chopped)
- 6 broccoli florets (finely chopped)
- 4 tbsp cooked beans or lentils
- 2 tbsp sunflower oil
- 1/2 cup water
- 1 vegetable stock cube
- 1 tsp curry powder
- Salt and pepper to taste
To make the pastry, combine the flour, baking powder, oil and salt in a large mixing bowl. Add the water a little at a time, kneading constantly until you have a firm but supple dough. If it feels too dry and flaky, add another tablespoon or so of water. If it feels too soft and gooey, throw in a tiny bit more flour. Wrap the dough in clear plastic and refrigerate for 30 minutes.
To make the filling, sautée the finely chopped onions, carrot and broccoli in oil for 5 minutes. Then add the diced potatoes and seasoning ( vegetable stock cube, curry, salt and pepper). Add the water and cooked beans/lentils and simmer on medium heat for 10-15 minutes or until the veggies are soft but still holding their shape (you don't want the mixture to turn mushy).
Take the dough out of the fridge and split it into four equal parts. Roll each part out on a lightly floured surface, forming a flat, round shape.
Spoon enough filling into the centre of each circle and fold over, tucking the edges in to secure the pie. Use a fork to press down on the edges to create the signature meat pie pattern.
Place the pies on a baking tray covered in grease-proof paper and brush with a little almond milk.
Bake in a pre-heated oven, gas mark 5, for 20-25 minutes.
(source: The Vegan Nigerian)
5 cups of water
2 vegetable boullion cubes
1 medium onion, diced
1 large squash of your preference
2 cups or handfuls of tete / amaranth greens
4 green chillies (optional)
1 bay leaf
2 tablespoons of olive oil
1 teaspoon of cayenne pepper
Wash tete /amaranth greens to make sure there is no sand. Chop onions, chillies and squash and place to the side.
Boil water on high then add vegetable cubes to dissolve. Add onions, bay leaf, cayenne pepper and squash to the broth then simmer for 20 mins.
Once squash is tender add in tete / amaranth and let steam until tender then turn off the fire. Remove bay leaf from pot.
Add in shallots and olive oil then mix well before transferring contents to blender. Blend on high for 30 seconds.
Pour into bowls and serve!
(source: Vegan Girl Around The World)
1 cup red lentils
1 small bunch parsley, chopped
1 medium onion, diced
4 Tbsps nutritional yeast flakes
2 bell peppers (I used one red and one yellow), chopped
about ½ cup flour of choice (I used some chickpea flour)
2 tsps smoked paprika
1 tsp spicy paprika
½ tsp chili flakes
sea salt and ground pepper, to taste
oil, for frying
Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 minutes and then remove from heat.
Strain the lentils very well and put them in a large bowl. Start mashing them using a fork or a vertical blender. Add the rest of the ingredients, except oil.
Start mixing the composition. It has to be sticky and easy to shape. If it’s not it means that you didn’t strain the lentils very good and the composition is too wet. No problem, just add more flour until it has a dough-like consistency. Alternatively, let it rest in the fridge for 10-15 minutes.
Spray a non stick pan with some oil. Not too much. Put each patty on the frying pan and let it fry about 2 minutes on each side.
Now, if you don't want to make all the lentil cakes at once, you can just leave the bowl with the composition in the fridge and cover it with some plastic foil. It can sit in the fridge for 3-4 days. Anytime you want a lentil cake, just take some of it and fry the patty.
FLAVOR ADD-INS optional
(Source: Minimalist Baker)
2 cups of walnuts
1 teaspoon of sea salt
1 teaspoons of onion powder
1 teaspoon of cayenne pepper
1 teaspoons oil
1 teaspoons of extra virgin olive oil
4 plum tomatoes
1 handful of your favorite herb (cilantro, dill, basil, parsley etc)
2 key limes
2 cups of cashews (or nut of your choice)
3/4 cups of water
Pull apart lettuce leaves, wash then set to the side. Peel and scoop avocado into a bowl then sprinkle seas salt and set to the side. Chop tomatoes and set to the side. Soak cashews for a few hours then drain and add to a blender with 1 teaspoon of sea salt, onion powder, lime juice, olive oil and your favorite herb then blend on high while adding in water. Once you reach your desired consistency set to side. Combine walnuts, desired seasonings and oil in a separate blender or food processor and pulse a few times until you reach a ground "meat" consistency. Be careful not to over blend or else you will end up with a spiced walnut butter. Serve raw or transfer to a skillet and saute for about 2 minutes. Build your lettuce wrap in this order- lettuce leaf, walnut meat, mashed avocado, chopped tomatoes, cashew cream. Roll up and enjoy!
(source: Vegan GIrl Around The World)
2 cloves of garlic
400 ml organic stock or water
3 bunches of watercress (can substitute with waterleaf)
Peel and roughly chop the potatoes, onions and garlic.
In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent.
Add the stock / water and simmer until the potato is soft. Chop and add the watercress and simmer for a further 3 to 4 minutes.
Using a hand blender, liquidize the soup until smooth.
Serve and enjoy!
(source: Jamie Oliver)
Dice onions, tomatoes and bell peppers then set aside.
Add olive oil or grapeseed oil to a skillet on medium heat.
Add onions and bell peppers and saute for 1-2 minutes then add cubed soy-free tofu, sea salt, onion powder and cayenne.
Toss in vegetable noodles and mix well then add in tomatoes and sesame seed oil.
Remove from heat and garnish with sesame seeds then serve.
(Source: Vegan Girl Around The World)
1. Chop the Cauliflower and put it in a Food Processor. You can also use a blender or a grater.
2. Finely cut your onions, tomatoes and green pepper and sauté them in olive oil.
3. Add the Cauliflower after a few minutes.
4. Add tomato paste for color.
5. Season as desired.
Start by making the apple sauce. Add the chopped apples to a saucepan and cover with a little water and the lemon juice. Cover and bring to a boil, then lower the heat and simmer for 25-30 mins.
Give it a good mix and leave to cool.
Place the rest of the ingredients in a large mixing bowl and add the cooled apple sauce. Mix well and spread evenly onto a lined baking dish (flat and rectangular). Bake in a pre-heated oven, gas mark 5, for 40-45 mins or until set and golden brown on top.
Leave to cool for an hour or so then cut into bars.
can be stored in an airtight container for up to a week
(Source: The Vegan Nigerian)
Prepare spread: mash diced avocado, sea salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended. Assemble wraps: Spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips and lettuce onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro, and Jalapeno. Drizzle with juice of one lime and mix well. Season to taste with sea salt. For best flavor, let the Salsa rest for 10 minutes or longer.
Place the flour, baking soda, and sea salt in a medium bowl, and mix well. Pour in the nut milk, date syrup, and vanilla, and mix until smooth. Heat a skillet over medium heat. Spray the pan lightly with cooking spray or oil. Pour a heaping spoonful of pancake batter onto the hot pan, and cook until bubbles form. Then flip, and cook the other side. Make eight pancakes, and serve with fresh fruit, jam or maybe syrup.
1. Place all ingredients except toppings in a blender. Blend until smooth.
2. Pour into a bowl and top with desired toppings.
For the Stir-Fry
Step 1: Blend the tomatoes and peppers in just enough water to get the blender going. You want a thick and coarse blend. Pour the blended mixture into a large pot and leave to simmer uncovered for about 15 minutes.
Step 2: Meanwhile, rinse the quinoa using a very fine sieve and set aside. If using brown rice, rinse until just before it is fully cooked. This should take about 10 minutes.
Step 3: After 15 minutes, add the chopped onions to the pot, along with the celery root, soy sauce, stock cube, date sugar, and spices. The date sugar helps to cut down the acidity of tomatoes. Cover the pot and let simmer another 10 minutes. Stir periodically to make sure it doesn't burn.
Step 4: Stir the carrots and quinoa/rice into the sauce, and add just enough water to cover the surface. Spread a sheet of foil over the mouth of the pot and fit the lid over it. Allow to cook on low heat for about 15-20 mins, checking every 5 minutes. You may need to add more water a little at a time, depending on how fast the quinoa/rice cooks. There will be a thin layer of burnt food at the bottom of the pot, don't worry about it! It adds smokingness to the flavor :) If the burnt layer starts to get too thick to scrape with your spoon, lower the heat.
Step 5: When the quinoa/rice is cooked, turn off the heat and add about 2 tablespoons of olive oil or any other cold-pressed oil to the pot. Stir well to combine and adjust spices/ seasonings to your taste.
The Mushroom Stir-Fry
Tip: This dish cooks really fast, so try to prepare it right before serving. This eliminates the need to warm it up later, which degrades the nutrients in the greens.
Step 1: Rinse the mushrooms in mildly salted water and squeeze well to drain. Tear up or chop into big pieces.
Step 2:Meanwhile, rinse the greens and slice into ribbons just over 1 cm wide.
Step 3: Pour the soy sauce in afrying pan along with about 3 tablespoons of water. Add the onions and chilli pepper, and leave to simmer for about a minute, then add the mushrooms. Toss the mushrooms in the liquid and leave to simmer on low heat for about 5 minutes- the mushrooms should start to brown slightly. If the water ries up before the 5 minutes, add a little more.
Step 4: Add the chopped greens and sesame seeds and stir-fry until the greens are wilted. Turn off the heat and drizzle the sesame oil over the mushrooms. Toss to combine.
(Source: Naija Vegan Chef)
Yam (cut into thick round slices; outer skin peeled) - allow 2-3 slices per person
Start by boiling the yam in lightly sea salted water until soft. Be careful not to over boil so it doesn't turn to mush. Crumble the tofu onto a baking tray and sprinkle with turmeric to achieve that golden eggy color. Place in the oven for 15-20 mins until most of the liquid has dried out. This will stop the scramble from being soggy. Heat the sunflower oil in a frying pan and add all the chopped vegetables and stock cube. Cook until the vegetables are slightly tender. Take the tofu out of the oven, crumble it some more if needed and add to the frying pan. Mix until all ingredients are well combined. Taste and season as needed. Add a touch more turmeric if necessary. **If you want to make this oil-free, simply cook off the vegetables in a little bit of liquid stock until tender and mix in with the baked tofu. When the yam is cooked, drain any excess liquid. Serve with a generous helping of tofu 'scramble'. Enjoy!
(Source: The Vegan Nigerian)
If you are using dried abacha instead of the freshly made wet abacha. You can either heat or soak the dry Abacha in boiled water for about three minutes, then sieve and keep on a separate bowl.
Slice the onions, garden egg leaves. It is advisable to dissolve the powdered potash in about 5 cl of clean water; this is a trick I employ just to easily filter out unwanted solid materials that is often embedded in potash.
Filter the dissolved potash into a mortar or pot leaving out the residue.
Add about 100ml of palm oil and stir to form a yellowish paste (ncha, as addressed by the igbos), this is the first part to making Abacha (African Salad), add the pepper, stir, then add the ground ehu if you like.
Ugba is an important ingredient in the process of making African salad, it is considered incomplete without the presence of this ingredient . Ugba is usually sold in most Nigerian markets or African shops (if you like outside Nigeria).
Add the ugba to the mixture and stir,and then add the abacha, salt.
(Source: All Nigerian Foods)