Tag Archives: almond milk

Pumpkin Almond Oatmeal

27 Nov

Some of you may still have a few leftovers from Thanksgiving… some pureed pumpkin, some condensed milk from making pie or even a tres leches cake. Wink, wink…

Well, that was my predicament about this same time last year – left over pumpkin and condensed milk from making a few batches of my Pumpkin 4 Leches Cake.  I was not let them go to waste… so here’s how to partly clean your fridge from those Thanksgiving leftover ingredients.

Oatmeal made with pumpkin puree and sweet condensed milk.

PUMPKIN ALMOND OATMEAL

¾ cup condensed milk

¾ cups water

¼ cup pumpkin puree

1/3 cup quick-cooking oatmeal

½ tsp vanilla powder

¼ tsp freshly ground nutmeg

½ tsp ground cinnamon

Pinch of Salt

¼ cup slivered almonds, toasted

 

  1. In a medium sauce pan over medium heat add the condensed milk, water and pumpkin puree.  Whisk well to combine and dissolve the pumpkin into the milk.  Season with vanilla powder, nutmeg, cinnamon and salt .  Mix together to combine well.   Immediately after, add the oatmeal.  Mix well again and partially cover the saucepan allowing an opening for you to see the milk and how it’s coming to temperature.
  2. When the milk starts to boil, in about 2-3 minutes, stir everything to combine and allow all the boiling to subside a bit.  Lower the temperature of the stove to low and continue to cook partially covered.
  3. After about 5-6 minutes of cooking, you’ll see the oatmeal starts to thicken a bit, but not quite done yet.  I cover completely.  Count to 10 and turn off the stove.  Turn it off and walk away.  Don’t look, don’t peek… just walk away.
  4. After about 15 minutes of letting the oatmeal stand, it’s done.  I usually let it stand for about 30 minutes to allow it to be a tad cooler.
  5. Add the toasted almonds over the top to garnish as you’re serving it.

 

Tip:  You can also used pureed sweet potato for this recipe… or use 1 ½ cups almond milk instead of the condensed milk + water mixture, but then add 1 tbs brown sugar to sweeten the oatmeal.

Oatmeal made with pumpkin puree, sweet condensed milk and spices.

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Carob Syrup

2 May

For all you former chocolate lovers who had to put your love aside because of what caffeine does to you… let me introduce you to your new best friend – Carob Syrup.  It does not contain caffeine and it’s as delicious as that good ‘ol Hershey’s syrup of the hey days.

If you loved to decorate  your vanilla ice cream with some syrup … this carob syrup is for you.

If you loved to drizzle your sweet crepes with a little something dark and delicious syrup… this carob syrup is you.

If you had to leave those dark chocolaty milks and shakes in your past… then this carob syrup is definitely for you.

The possibilities are endless… give it a try!!!

 

Carob Syrup 4

 

CAROB SYRUP

1 cup carob powder
2/3 cup almond milk
½ cup maple syrup
6 tbs brown sugar
1 tbs vanilla powder

 

  1. Add all the ingredients into your blender and blend until smooth.

 

CArob Syrup 1

 

You can store in your fridge for longer shelf-life.  I store it in a squeeze out bottle so I can pour it over whatever in small drizzles.

Carob Syrup - Spout

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Vegan Gluten-Free Crepes

28 Apr

A few weeks ago, the Yoga Center celebrated an International Festival of Vegetarian Dishes.  I wanted to contribute by making something that is traditionally considered a “forbidden” food for vegetarians out there, but at the same time that it would be easy for me to make.

I have made crepes time and time again, but out of spelt flour, which is a cousin of wheat.  Most people with wheat-intolerance deal well with spelt, but many people at the Center are avoiding wheat and gluten altogether so if I wanted to make a dish everyone would enjoy, including our Master, I needed to make something gluten-free.

This was my contribution to the Festival…  vegan gluten-free crepes filled with macerated strawberries and decorated with a drizzle of carob syrup.  This was my homage to Didier and the delicious sweet and very popular crepes he would make for me at the Alliance Française a few years ago.

 

Egg-free crepes

VEGAN GLUTEN-FREE CREPES

1 ½ cups gluten-free flour
4 tbs coconut oil
2 cups almond milk + 6 tbs
½ tsp salt
4 ½ tsp egg-replacer
More coconut oil to cook the crepes to oil the pans

 

  1. First, prepare the egg-replacer mixture in a small bowl mixing the egg-replacer and 6tbs of almond milk.  Whisk well together and set aside.
  2. In a blender, add the flour, 2 cups almond milk, salt and egg-replacer mix you prepared earlier. Blend well until all ingredients form a smooth batter mixture.
  3. Refrigerate the crepe batter for at least 2 hours.  DO NOT SKIP THIS STEP.  I cannot stress this enough…  if the batter is not rested for at least 2 hours your crepes will be full of bubbles and they will cook uneven.
  4. When you’re ready to use the batter…  move it around and see if it has the consistency of a light pancake batter.  If it’s too thick, add ¼ cup of water or more almond milk to make it thinner.
  5. Heat a small non-stick skillet over medium heat.  Add 1 tbs coconut oil and spread out using a paper towel.
  6. Pour one ladleful of batter into skillet into skillet, turning and tilting skillet as you’re pouring the batter.  The idea is to coat the bottom of the skillet with a thin layer of batter.  Don’t be discouraged if the first few ones are not as you expect.  It took me a few tried to get the right rhythm of ladle and skillet.
  7. Loose the edges of the crepe using an off-set spatula.  You’ll see the crepe bubble a little, very similar to pancakes.  Loosen the crepe delicately from the pan using a silicone spatula.  When you can move the crepe loosely by just shaking the skillet, after about 1 minute of cooking, flip the crepe using the silicone spatula.
  8. Cook on the other side for about 30 more seconds.  Just slide the crepe out of the skillet onto a plate lined with wax paper.
  9. Repeat the process all over until you finish the crepe batter.  Pass the oiled paper towel once in awhile in between crepes, as needed.

In my belief, these crepes were a COMPLETE SUCCESS!!!!  But I will let the people who actually tasted them give their comments and tell you all about them in their own words.  People… I am counting on you!!!!

Vegan Gluten Free Crepes

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Carob Mousse

16 Feb

My friend Jeanette Quiñones, from the blog Sazón Boricua, was so inspired by a guest post I wrote for her blog on Valentine’s Day on carob that she sent me this recipe right away. I have not made it myself yet, but sounds and looks delicious.

It’s caffeine-free, dairy-free and gluten-free!!!!

IMHO, the perfect dessert!!!

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Enjoy this delicious vegetarian version of the traditional Chocolate Mousse, but now made with carob powder instead. It’s so easy to make that this dessert very well become part of your usual dessert repertoire. If you wish to not use carob, you can certainly substitute with fruits such as coconut, lemon, orange or strawberries.

You could also even make a savory version with carrots, avocado, tofu, cottage cheese or cream cheese. Remember, the recipes are yours to adapt to your taste and lifestyle.

I invite you to make this mousse and taste it for yourself… It’s easy to make and the result is absolutely delicious!!

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CAROB MOUSSE

2 cups unsweetened almond milk
⅓ cup unsweetened carob powder
¼ cup cornstarch
1 tsp vanilla extract
½ cup sugar
⅛ tsp salt
  1. In a medium saucepan, disolve the cornstarch, sugar, carob, vanilla and salt in the almond milk, mixing well to avoid getting lumps.
  2. Cook over medium heat until it boils and thickens, stirring constantly to make sure it does not stick to the bottom.
  3. Pour into ramekins, cover with plastic film and let cool for about two hours before serving.

 

 

 

541991_10150867308509682_581085853_n  Jeanette is the CEO and founder of Sazón Boricua.  She started her blog from Puerto Rico on 2008 to share recipes, advice and tips for the home. She collaborates with Que Rica Vida,has been selected as a Top Bloguera by LATISM 2012 and is also the founder of Red Bloguera de Puerto Rico.  You can follow Jeanette on Facebook, on Twitter @sazon_boricua or via her blog Sazon Boricua.  Contact her via email mensajes@sazonboricua.com.

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