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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

BREAKFAST

BREAKFAST

Apple Cinnamon OATS

This is so dreamy and creamy. It will fill you up and give you the energy to make it through your day.

  • 1/2 cup oats
  • 1 cup of water
  • 1 apple, chopped in a small piece
  • 2 teaspoons maple syrup
  • Splash of almond milk

1/4 teaspoon cinnamon on medium heat in a saucepan combine oats and water, stir. Bring to a boil and turn down the heat to low, still stirring until as water is absorbed. Transfer to a bowl. Top with apples, maple syrup, cinnamon, and a splash of almond milk.

…ENJOY…

TOFU SCRAMBLE

 

Can’t Believe it’s Not Eggs-Tofu Scramble

I love weekend breakfast and brunch when the family gathers around the table to have a meal and relax together. Growing up, I loved scrambled eggs with cheese and house potatoes with toast. When I first went vegan, I had a hard time finding meals to replace this yumminess, and then I started experimenting with tofu. It is my go-to big breakfast and one that will leave non-vegan guests happy. I serve it with my Homey Roasted Potatoes and bread slathered in vegan butter.

  • 24oz firm to extra firm tofu
  • 1 tablespoon olive oil
  • ½  cup zucchini diced
  • ¼ onion diced
  • ½ red or orange bell pepper diced
  • ½ bunch kale-destemmed and chopped
  • ½  teaspoon curry or turmeric powder
  • 2 tablespoons Tamari
  • Salt and pepper to taste

In a skillet on medium heat add olive oil to a pan, add in onions, bell pepper, zucchini, and kale. Stir every minute so they don’t stick to the pan. In a bowl, while they cook take your tofu and crumble it with your hands into the bowl to look like a scrambled egg consistency. Once your veggies are sautéed golden, add tofu crumbles and lower heat to medium-low. Add in curry and tamari and stir until it is colored yellow and looks like an egg scramble. Add salt and pepper to your taste buds delight and serve.

Although it has curry in it, this dish doesn’t have a curry taste and is used mainly for color. You can always adjust or omit it.

ALMOND BUTTER BANANA TOAST

This is so easy to make and satisfies any appetite.

  • 2 slices of bread toasted
  • 2 Tablespoons Almond Butter
  • 1 Banana sliced

Spread almond butter on toast, top with banana,
Thats it.

Sometimes I sprinkle it with chia seeds.

On a Beach in Hawaii Smoothie

 

This yumminess drinks more like a hybrid of a juice/smoothie. We sell this at the cafe and are proud that it. When you make it at home, let it transport you back to a beach in Hawaii.

  • Makes 16 oz.
  • Takes 5 mins
  • 1 cup kale
  • ½  cup cucumber
  • 1-1/2 cups frozen mango
  • 1 cup of coconut water

Add all ingredients in a blender and slowly bring speed from low to high. Let blend for 30 seconds until it’s a beautiful shade of green.

All of the ingredients have amazing health benefits, like…

Kale contains antioxidants like vitamin C, beta-carotene, and manganese, kale also provides us with at least 45 different recently discovered flavonoids, including kaempferol and quercetin. Many of the flavonoids in kale are also now known to function not only as antioxidants but also as anti-inflammatory compounds. Cucumber is full of B-vitamins, Vitamin C, Calcium, Magnesium, Potassium to name a few and relieves stress by supporting your adrenal glands. Mangos contain over 20 vitamins and minerals, classifying them as a superfood. Coconut is a good source of B-complex vitamins such as folates, riboflavin, niacin, thiamin, and pyridoxine, which makes it excellent for energy!

FLUFFY PANCAKES

 

Make Me Banana Pancakes, pretend like its the weekend. Jack Johnson made banana pancakes famous and we enjoy them in Hawaii all the time. Bananas are a year-round fruit grown here and probably an ingredient in most kitchens. This is a way to get a little health in your kids’ pancakes. My recipe is vegan, so that means it is dairy-free and egg-free. I always top them with earth balance(vegan butter) and real maple syrup. Most of the ingredients are staples we always have in our kitchen

  • Makes 12- 4-inch pancakes
  • Prep time 5 minutes
  • cooking time 15 minutes
  • total time 20 minutes
  • 3 medium-sized bananas mashed ( i use a fork )
  • 2 cups of organic flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 cups non-dairy milk. I use almond milk
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon salt
  • 2 Tablespoons coconut oil
  • Vegan butter for cooking

Mix all dry ingredients together- set aside. Mix bananas, milk, and apple cider vinegar -then mix the two together. Pancake batter should not be overmixed, you want it a little lumpy. have pan hot on medium heat and add butter. Use ¼ cup measuring cup to measure out pancake batter into pan.

Tips…

  • Test your pan heat with your first pancake
  • Don’t over mix- this is a common mistake
  • Always wait until there are bubbles in your pancake to flip it.
  • add more butter to your pan in between.

Top with vegan butter and maple syrup and watch everyone devour them.

SNACKY SNACKS

SNACKY SNACKS

Strawberry Mylk

I love making mylks – they are so tasty- Nutty Milk

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.

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 pulverize those almonds. Next, strain through nut milk bag into a large bowl. Transfer to a pitcher and store in the 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 there 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.

STRAWBERRY MYLK

  • 2 cups mylk
  • 5 frozen strawberries
  • 2 dates

In a blender add milk, strawberries, and dates and blend gradually bringing up to high. Blend for 30 seconds. Sometimes I add chocolate chips.

Chocolate Chip Apricots

I love quick, sweet and easy snacks.

I always have dried apricots in my pantry and chocolate chips in my freezer. This became by go to dessert.

  • 5 apricots
  • 1/4 cup mini chocolate chips

Tear apricots in half. Take a sticky side and dip in chocolate chips. Repeat

Ants (none harmed) on a Log

I am a grown-up child when it comes to snacks. I still love ants on a log. This is such a satisfying yummy snack

  • 2 stalks of celery cut into 4 pieces
  • 2 Tablespoons Almond Butter
  • 1/8 cup of raisins

Spread almond butter on celery. Top with raisins. That’s it. I enjoy this as breakfast, lunch or a snack.

Berry Dream Smoothie

I Heart Blueberries

I really do love blueberries. Whether enjoying them fresh or in this delightful smoothie, they are a norm in my life and self-care. You see, blueberries are full of antioxidants and they give me a burst of energy. Try it for yourself and see. I also drink a lot of smoothies and I love to have ones that are creamy without the bananas. This has become my favorite creamy bananaless smoothie and it’s on the menu at the cafe. We make an acai bowl with the same base!

In Blender:

  • 1 cup frozen blueberries
  • 2 frozen coconut cubes
  • 1 date (not frozen)
  • 1 cup non-dairy milk

In a Vitamix or blender, add all ingredients and blend for about 45 seconds. Enjoy right away.
At the cafe, we also remove half of the milk and blend it. We use this as the base for our Blueberry Acai Bowl and top with fresh bananas and granola.

Hapa Hummus

In Hawaii, Hapa means half. This recipe is half peanuts and half black beans believe it or not, and it is a crowd-pleaser. Peanuts are actually legumes so it is no wonder that peanut butter goes so good with black beans. Serve this with fresh veggies, tortilla chips or as a wrap.

Serves 6

  • 3 garlic cloves, peeled, or jarred
  • 1/2 cup packed fresh cilantro leaves
  • 1 (15 ounce) cans black beans, rinsed and drained
  • 1 tablespoon olive oil
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons lime juice (juice from 1 to 2 limes, or to taste)

Finely chop garlic and cilantro in a food processor. Add beans, oil, and peanut butter, then the juice from one lime. Process until beans are pureed, stopping midway to scrape sides of the processor bowl. Add remaining lime juice to taste.
Serve at once or refrigerate.

VEGANISH IN FIVE DAYS

VEGANISH IN FIVE DAYS

I wanted to support you in learning how to be more plant-based. 5 days to new eating habits. 5 days filled with nutrients, vitamins, and minerals. 5 days to a new you. Going VEGAN, single handily was a GAME CHANGER FOR ME.

I want to make it easy for you and give you ideas on how to make it seamless. And I will include a replacement guide that will help you turn your favorite recipes into plant-based. I can’t wait to get started and support you the next five days. You are 5 days to the new you!

 

I am going to break it out down- 4 categories.

I am going to give you options so you can choose what meal works best for your day. Five options for breakfast, lunch, dinner, and snacks. YOU DO YOU. Eat what’s best for your taste buds or your time constraints.

 

 

 

SO WHAT, NOW WHAT

YOU DID IT.

YOU MADE IT 5 DAYS! I HOPE YOU FEEL BETTER, AND GOT A TASTE FOR THE POWER OF FOOD. MY HOPE IS THAT YOU NOW WANT TO EAT HEALTHIER AND MORE PLANT-BASED. THERE ARE SO MANY OPTIONS OUT THERE, I SO APPRECIATE YOU GIVING ME A TRY. AND PLEASE STAY IN TOUCH, LET ME KNOW YOUR EXPERIENCE. FOOD SUPPORTS YOUR BODY, MAKE SURE YOU ARE CHOOSINGS ONES THAT ADD TO IT AND IF YOU WANT TO DIVE DEEPER, SIGN UP MY FOR MY 22 DAY RESET.

 

 

 

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