This week our humble little Veganizzm was named “Best Food Blog” in Madison Magazine’s Best of Madison 2013. Veganizzm is a blog that started as a way for me to literally transcribe whatever weird concoction du jour I was hatching in my first college kitchen and then was sent along to my mom and grandma (holllllla to my most loyal fans!). I’m thankful to each and everyone of you who has read Veganizzm, passed it along to friends, made recipes, written to me with questions/concerns/anecdotes/jokes/puns/suggestive poems/invitations to visit etc. etc. etc. I keep doing what I’m doing here because I believe everyone can be just a little more vegan and it’s worth giving it a shot. So thanks! Here’s a celebratory cake (with photos by my talented friend Pati, whose blog is http://prettytalkblog.com/):
Plout Upside Down Cake
Recipe adapted from Vegan Cupcakes Take Over the World
- 7-8 plouts or plums, sliced
- 1 Tablespoon coconut oil
- juice of 1 lemon
- 1 cup soy (or other non-dairy) milk
- 1 teaspoon apple cider vinegar
- 1 1/4 cups AP flour
- 2 Tablespoons corn starch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 3/4 cup sugar
- 2 teaspoons vanilla extract
1. Preheat oven to 350º. Combine the soy milk and apple cider vinegar in a bowl and set aside a few minutes until the mixture curdles. Combine the dry ingredients (flour, sugar, baking powder, baking soda, cornstarch) in a large bowl and mix. Add in the soy milk mixture, vanilla, and oil and stir well. Set aside.
2. Heat the coconut oil in a medium skillet. Add the lemon juice and pluots and sauté 4-5 minutes, until tender and bubbling.
3. Pour the cooked pluot into a cake pan. Spread evenly then pour in the cake batter. Put in the oven for 25-30 minutes at 350º, or until golden and a knife inserted in the center comes out clean. Set aside to cool. Once cooled, pop it out of the form, flip, and voilà!
This is actually a very good question so I wanted to answer it publicly. The reason that it curdles is because of the protein in the dairy ingredients + the citrus of the fruit.
But then again you can avoid all this commotion by not using any dairy at all and use soy milk, rice milk, coconut milk etc… that’s if you like those?
DIY Non-Dairy Milk
You can make a variety of plant-based “milks” by blending raw nuts, seeds, and grains with water. Almonds, cashews, macadamias, Brazil nuts, hazelnuts, pecans, pistachios, coconuts, soybeans, hemp seeds, pumpkin seeds, sunflower seeds, sesame seeds, sacha inchi seeds, flaxseeds, quinoa, millet, rice, and oats can all be liquefied into delicious milks. Homemade milks are fresh, free of additives and preservatives, and you can completely control the integrity of the product: the quality of the ingredients, the sugar levels, and the texture.
“Milking” raw nuts, seeds, and grains is quick and easy. Here’s how to do it:
SOAK nuts, seeds, or grains by placing in a bowl with filtered water and a pinch of sea salt. Soaking removes enzyme inhibitors, improves digestibility and nutrient bio-availability, and helps everything blend more easily. Rinse thoroughly and drain.
BLEND with filtered water. A high-speed machine like a Vitamix is preferable to really pulverize the mixture. A 1:3 ration of nuts/seeds/grains to water generally yields good results. Start with 2 cups of water and gradually add more water until you get the taste and consistency you like. Blend for about 1 minute. This can warm the mixture. Chill in the fridge, or blend with ice to consume immediately.
SWEETEN the milk to taste with pitted dates, stevia, maple syrup, agave, coconut sugar, etc. You can also add 1 teaspoon of vanilla extract to boost flavors, and 1 tablespoon of NON-GM soy or sunflower lecithin and coconut butter to emulsify ingredients. You can also jazz up your milks with raw cacao, fruit, cinnamon, nutmeg, or anything else that tickles your fancy.
STRAIN Some foods like cashews, macadamias, and pecans yield smooth milks. However, with most other foods, like almonds, you will get some texture. You can enjoy this fibrous milk, or strain it for a smoother, more commercial-style blend. Place a nut milk bag over a large container, pour the milk in, and gently squeeze the bag until all liquid has passed through. You can re-purpose the pulp as a body scrub by mixing with some coconut oil, or dehydrate it for use in cookies, crusts, and crackers.
ENJOY Most milks will keep in the fridge in a sealed container for two or three days. Freeze any leftovers in ice cube trays for use later. Homemade milks can separate when stored. Just shake or blend again before drinking.
Basic Plant-Based “Milk”
1 cup nuts, grains, or seeds
3 cups filtered water
3 Tbs. plant based sweetener (such as maple syrup, raw agave, coconut sugar, or 3-4 pitted dates, or stevia to taste)
1 Tbs. coconut butter (optional, for texture)
1 Tbs. Non-GM soy or sunflower lecithin (optional, to emulsify and add creaminess)
1 tsp. natural vanilla extract
Pinch of Celtic sea salt (optional, to bring out flavors)
1. Soak nuts, grains, or seeds for desired time. See suggested times below.
2. Drain nuts, grains, or seeds. Rinse, and then place in blender with 3 cups filtered water. Add remaining ingredients, and blend on high until fully liquefied, about 1 minute.
4. If consuming immediately, add a few ice cubes to cool milk.
5. Strain with a nut milk bag, if desired. Milk will keep for two days stored in a sealed glass jar in the fridge.
Makes 3-4 cups milk.
(Originally by Tess Masters.)
Soaking time varies by hardness of nut or seed. Here are some more specific guide times for soaking the grains, nuts and seeds (with sprouting times when making sprouts):
Food Soaking Time (Hrs) Sprouting Time (Days)
Almonds 8-12 No Sprouting
Adzuki Beans 8-12 4
Amaranth 8 1-3
Barley 6 2
Black Beans 8-12 3
Brazil Nuts 3 No Sprouting
Buckwheat 6 2-3
Cashews 2-4 No Sprouting Chickpeas/Garbanzo 8 2-3
Flaxseeds ½ No Sprouting
Hazelnuts 8-12 No Sprouting
Kamut 7 2-3
Lentil Beans 7 2-3
Macadamias 2 No Sprouting
Millet 5 12 hours
Mung Beans 8-12 4
Oat Groats 6 2-3
Pecans 6 No Sprouting
Pistachios 8 No Sprouting
Pumpkin Seeds 8 3
Radish Seeds 8-12 3-4
Sesame Seeds 8 2-3
Sunflower Seeds 8 12-24 hours
Quinoa 4 2-3
Walnuts 4 No Sprouting
Wheat Berries 7 3-4
Wild Rice 9 3-5