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Vegan Recipe for Nutty Milk

Vegan Recipe for Nutty Milk

Vegan recipe for yummy nutty milk from Hollan Hawaii! It is so simple to make your own milk. You literally blend water with nuts or seeds and strain. I like adding in a little maple syrup for sweetness.  I use Almond Milk as my main milk. So anything you use milk in, I use almond milk in.  I find it versatile and that my body loves it and my recipes come out great. Almonds are naturally alkalizing, so… so is this. You can change the recipe to suit your taste buds; more almonds, more water, but this is how I like it.  I use a nut milk bag to strain it-you can find it for sale at most health food stores. If you can’t-a paint strainer from a hardware store will work or just use a clean dishtowel to strain it. Vegan cooking often calls for milk, and this is how I fulfill:

Make 2 qts
5 minutes total time
1 cup organic raw almonds
7 cups water
2 tablespoons maple syrup (optional)

In a Vitamix or blender, mix almonds with water, gradually taking it to high. You want to pulverise those almonds. Next, strain through nut milk bag into large bowl. Transfer to a pitcher and store in fridge. Will last 4 days in your fridge.  You can replace any nut or seed for almonds. At the cafe we make Mac Nut Coconut Milk for all our acai bowls and smoothies. I have tried and love cashews, sesame seeds and coconut, and they all are tasty in theirre own way.  Have fun and find the one that makes your tastebuds happy.  There are many things you can do with the leftover pulp, however, these days I compost it.

 

Watch Video For Detailed Instructions

LUNCH

LUNCH

PUMPKIN KALE SOUP

Welcome Home Pumpkin Soup

 

I believe pumpkin should be eaten all year long. It is all sorts of good for you. This recipe was on the menu when I first bought the cafe. We have changed it a little but it is still original. It has been on the menu since then and now both locals and island visitors come back year after year for the pumpkin soup.

  • Makes 8-8 oz bowls
  • ½ cup onion chopped
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped ginger
  • 1 tablespoons salt
  • ½ cup white wine
  • 1 teaspoon curry
  • ½ teaspoon chili flakes
  • 2 cans pumpkin
  • 4 cups of water
  • ½ bunch kale (chopped)
  • 2 cans of coconut milk
  • 1 teaspoon olive oil

In a soup pot, saute ginger, garlic, and onions in one teaspoon olive oil. Saute until translucent, then add salt, wine, kale, and spices until kale starts to wilt. Add pumpkin, water, and coconut milk, constantly stirring so kale doesn’t stick. Cook for about 30 minutes. Serve in bowls and top with toasted pumpkin seeds.

GARDEN SALAD WITH PANIOLO RANCH

 

All Chopped Up Salad

I am always eating salad. It is one of my go-to foods because it’s healthy, yummy, and there are so many variations you can make. But this recipe is one of my all-time favorites because by chopping everything small you get bites of most of the ingredients in every bite. I serve it with my Homemade Ranch Dressing. This salad is yummy, dreamy, and creamy. You can change it up to include your favorite salad toppings, I stick with the basics…

Serves 4

  • 8 oz of your favorite lettuce. I use local organic mixed greens and tear the lettuce to bite-sized pieces
  • 1 carrot peeled and chopped finely
  • ½ cucumber chopped finely
  • ½ avocado chopped
  • ¼ cup cherry tomatoes chopped
  • ½ oz clover sprouts
  • Ranch Dressing (see recipe)

Put greens in a bowl or on a platter, top with the rest of the ingredients and serve with Ranch Dressing.

Paniolo Ranch

One of my favorite snacks in highschool was french bread dipped in ranch. When I went vegan, I missed ranch and all the store-bought junk didn’t satisfy my craving. So, I went to work and this is now the ranch dressing we serve at the cafe. I still sometimes indulge in that snack with our vegan garlic toast (recipe to come). It’s not all that healthy, but, you could substitute cashew cream for the veganaise to make it healthier.

  • One bunch fresh dill or 2 tablespoons dried dill
  • 1 jar vegenaise
  • 1 cup of coconut milk
  • 1 tsp salt
  • 1 tsp garlic powder.

De-stem and chop dill finely (I cheat and put it in the Cuisinart). Set aside. In blender combine vegenaise, milk, salt, and garlic powder. Blend until everything is fluid. Add more milk if you like it runnier, less milk if you like it thicker. On low, slowly add in dill and let blender stir until dill is incorporated. If you blend too high dressing will turn green. Refrigerate.

 

I believe pumpkin should be eaten all year long. It is all sorts of good for you. This recipe was on the menu when I first bought the cafe. We have changed it a little but it is still original. It has been on the menu since then and now both locals and island visitors come back year after year for the pumpkin soup.

  • Makes 8-8 oz bowls
  • ½ cup onion chopped
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped ginger
  • 1 tablespoons salt
  • ½ cup white wine
  • 1 teaspoon curry
  • ½ teaspoon chili flakes
  • 2 cans pumpkin
  • 4 cups water
  • ½ bunch kale (chopped)
  • 2 cans coconut milk
  • 1 teaspoon olive oil

In a soup pot, saute ginger, garlic, and onions in one teaspoon olive oil. Saute until translucent, then add salt, wine, kale, and spices until kale starts to wilt. Add pumpkin, water, and coconut milk, constantly stirring so kale doesn’t stick. Cook for about 30 minutes. Serve in bowls and top with toasted pumpkin seeds.

California Beast Burger

 

  • Beyond Meat OR VEGGIE Burgers
  • Hamburger Buns
  • Follow your heart smoked Gouda Slices
  • Lettuce
  • Tomatoes
  • Red Onions
  • Hawaiian 1000 island or ranch  My Ranch ( see recipe)

Pickles on side

Cook your veggie burger on the grill or stovetop and once you flip, add cheese until it melts. I toast my buns- it’s up to you. I put sauce on both buns and then assemble.

 

All Chopped Up Salad

I am always eating salad. It is one of my go-to foods because it’s healthy, yummy, and there are so many variations you can make. But this recipe is one of my all-time favorites because by chopping everything small you get bites of most of the ingredients in every bite. I serve it with my Homemade Ranch Dressing. This salad is yummy, dreamy, and creamy. You can change it up to include your favorite salad toppings, I stick with the basics…

Serves 4

  • 8 oz of your favorite lettuce. I use local organic mixed greens and tear the lettuce to bite-sized pieces
  • 1 carrot peeled and chopped finely
  • ½ cucumber chopped finely
  • ½ avocado chopped
  • ¼ cup cherry tomatoes chopped
  • ½ oz clover sprouts
  • Ranch Dressing (see recipe)

Put greens in a bowl or on a platter, top with the rest of the ingredients and serve with Ranch Dressing.

Paniolo Ranch

One of my favorite snacks in highschool was french bread dipped in ranch. When I went vegan, I missed ranch and all the store-bought junk didn’t satisfy my craving. So, I went to work and this is now the ranch dressing we serve at the cafe. I still sometimes indulge in that snack with our vegan garlic toast (recipe to come). It’s not all that healthy, but, you could substitute cashew cream for the vegenaise to make it healthier.

  • One bunch fresh dill or 2 tablespoons dried dill
  • 1 jar vegenaise
  • 1 cup of coconut milk
  • 1 tsp salt
  • 1 tsp garlic powder.

De-stem and chop dill finely (I cheat and put it in the Cuisinart). Set aside. In blender combine vegenaise, milk, salt, and garlic powder. Blend until everything is fluid. Add more milk if you like it runnier, less milk if you like it thicker. On low, slowly add in dill and let blender stir until dill is incorporated. If you blend too high dressing will turn green. Refrigerate.

I believe pumpkin should be eaten all year long. It is all sorts of good for you. This recipe was on the menu when I first bought the cafe. We have changed it a little but it is still original. It has been on the menu since then and now both locals and island visitors come back year after year for the pumpkin soup.

  • Makes 8-8 oz bowls
  • ½ cup onion chopped
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped ginger
  • 1 tablespoons salt
  • ½ cup white wine
  • 1 teaspoon curry
  • ½ teaspoon chili flakes
  • 2 cans pumpkin
  • 4 cups water
  • ½ bunch kale (chopped)
  • 2 cans coconut milk
  • 1 teaspoon olive oil

In soup pot, saute ginger, garlic, and onions in one teaspoon olive oil. Saute until translucent, then add salt, wine, kale, and spices until kale starts to wilt. Add pumpkin, water, and coconut milk, constantly stirring so kale doesn’t stick. Cook for about 30 minutes. Serve in bowls and top with toasted pumpkin seeds.

KALE PAPAYA SALAD

 

How to Fall in Love with Kale Salad

This is so tasty. You won’t believe that it’s as simple as it is. We use the dressing not just on this salad but also on greens, and as a stir-fry sauce.

Kale is another super superfood. We use papayas and mac nuts because they are locally grown here in Kauai and they both have great nutrients, including healthy fat and antioxidants. You can use whatever is local to you.

Serves 4

  • 1 bunch of kale-destemmed and chopped (for softer texture massage kale until it softens)
  • 1 papaya-cut and chopped in cubes (about 1 cup)
  • ¼ cup chopped mac nuts
  • ¼ cup mac nut dressing
  • Mac Nut Dressing
  • 3 cups mac nuts
  • 1 ½ cups rice vinegar
  • ¾ cup maple syrup0
  • ½ cup tamari
  • ¼ sesame oil

Place all the ingredients in a Vitamix or blender and blend on high until sauce is dreamy and creamy.

In a bowl toss salad in dressing and then transfer to a platter and top with papaya and mac nuts.

SWEET POTATO BURRITOS

 

A mouthful of flavors!

SWEET POTATO BURRITOS 

 I’m always trying to change up new flavors into burritos. This is one of my favorite new recipes. The coco rice is buttery tasting, the sweet potato and beets are crunchy and the red pepper cashew cheese adds creaminess.

Roasted seeet potato and beets

  • Preheat oven 400
  • Line sheet pan with parchment paper
  • 1 sweet potato, chopped in 1/2 inch nuggets
  • 1 beet, chopped in 1/2 inch nuggets
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • On sheet pan mix sweet potatoes, beets, olive oil, and salt.
  • Cook in the oven for 30 minutes until golden and caramelized.

Coco Rice

This is so yummy. Trust me. It somehow reminds me  buttered rice.

  • 1 cup jasmine rice
  • 1 cup coconut milk ( canned)
  • 1 cup of water
  • 1 teaspoon salt

Mix ingredients in a saucepan and bring to a boil of high. Once you have bubbles, stir, fiber and turn down to low. Cool for 20 minutes.

Roasted Red Pepper Cashew Cheese

This is like cheese sauce with a kick. It’s creamy, dreamy and spiced not spicy.

  • 1 cup cashews
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 roasted red bell pepper and a  splash of juice

Mix all ingredients in vitamix or high powered blender gradually bringing up to high and blending for 30 seconds.

FOR BURRITOS

  • 4 tortillas (warmed)
  • Black beans ( homemade or canned
    Romaine lettuce shredded

Assemble burritos by layering tortilla

With, rice, cashew cheese, beans, roasted veggies, and lettuce. Roll into a burrito!

Skies the limit with this one. Now onto snacks

THAT’S IT FOR LUNCH, CLICK FOR DINNER

VEGAN CAESAR SALAD

VEGAN CAESAR SALAD

This is one of my favorite recipes. It is so simple yet so yummy. Watch the video below to see how simple it is.
https://youtu.be/7WFdy2fRgdE
Whole Roasted Mushrooms

Whole Roasted Mushrooms

I love MUSHROOMS, though I often find that people aren’t sure what to do with them.  Fun fact, mushrooms are not a vegetable, they are a fungus. Which is maybe why some people are shy when it comes to cooking them.  I’m not sure, but I do want to share this recipe so mushrooms are given a fair chance at the table. When it comes to flavor and texture they have also been known to resemble meat, they are hearty and bold.  This recipe is special to me because it really shows off how flavorI love MUSHROOMS, though I often find that people aren’t sure what to do with them. Fun fact, mushrooms are not a vegetable, they are a fungus.  Which is maybe why some people are shy when it comes to cooking them. I’m not sure, but I do want to share this recipe so mushrooms are given a fair chance at the table. When it comes to flavor and texture they have also been known to resemble meat, they are hearty and bold.  This recipe is special to me because it really shows off how flavorful and complex mushroom flavors can be. Keeping things simple seems to always be best when it comes to cooking and we’re gonna stick to that here! If you’ve never roasted whole mushrooms then this is the perfect recipe to try.  I mean any recipe where there isn’t even any chopping involved is a keeper! There are so many fun ways to cook mushrooms, give this easy recipe a try to get started and then you can go from there.

What you need:

12 whole mushrooms

1 teaspoon olive oil

1/2 teaspoon salt

Drizzle of good balsamic

How it’s done:

Preheat oven to 400. Prepared baking sheet with parchment paper for easy cleaning.  In a bowl coat the whole mushrooms with olive oil over top and then salt.

Place in sheet pan and roast for 20 minutes.  Once the cool a little add a drizzle of balsamic

ENJOY

Photo credit Tom locker photo

Da Best Potato Salad

Da Best Potato Salad

I am a potato salad kind of girl. It is literally one of my favorite things. I love it as a side,
on bread, on a cracker, for any meal . . . and I love all types. I adapted this one from a recipe from my BFF’s mom, who was not vegan. Now, I enjoy it without the guilt, and it is a healthy pleasure. Eat it in a bowl on its own or as a side; it also makes great picnic food!

PREP + COOK TIME 30 MINUTES SERVES 4

11⁄2 pounds red-skinned potatoes
3⁄4 cup vegan mayo
2 tablespoons pickle juice 2 tablespoons chopped fresh dill
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 celery rib, diced
2 tablespoons minced red onion
1⁄4 cup black olives sliced 1⁄4 cup diced dill pickles (sweet or dill, your choice)

Bring a large pot of water to a boil. Cut the potatoes into 1-inch cubes, keeping the skin on. Add them to the boiling water and boil for about 15 minutes, until they are tender (check with a knife). Drain well and rinse under cold water to stop the cooking.

Mix the vegan mayo, pickle juice, dill, salt, and pepper in a large bowl with a whisk. Add the celery, onion, olives, and pickles; toss well. Add the chilled potatoes, and stir again. If you want it creamier, add more vegan mayo.

If you think this recipe might be good for a friend, just hit that little share button on the bottom! Thanks!

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