Open sesame: How to make roasted sesame milk

For all of you looking for milk alternatives and are wanting to try something besides soy or almond milk, give this a try. Sesame milk (contains no milk) tastes wonderful and is almost reminiscent of a “peanut-buttery milk”.

Roasted sesame milk

Ingredients:

2 cups of water

3/4 cups of sesame seeds

Directions:

1. Toast sesame seeds in oven @ 350 degrees for about 5 minutes.

2. Place all ingredients in Vitamix blender and secure lid.

3. Start machine at Variable 1 and quickly increase to Variable 10. Then, switch to high.

4. Blend for about 2 minutes or until desired consistency.

5. Strain using cheesecloth or nut milk bag (shown below) and/or add sweetener if desired.

After I strained the milk, I only had a tiny bit of nut pulp left. You could add this to a bread dough (e.g., banana bread). I added mine to my compost pile. (Click here for post on how to compost apartment-style.)

6. Store in the refrigerator or enjoy immediately! (I store mine in an “upcycled” glass peanut butter jar.)

Notes:

I used my toaster oven to toast the seeds, so it was pretty quick. Actually, the sesame seeds that I had were already labeled as “roasted”, but the recipe I used said that toasting seeds improves the slight bitter flavor of the “milk”, so I wasn’t taking any chances.

The recipe makes 2 cups, but the batch that I made in the pictures is only 1/2 of the recipe.

I made this using my Vitamix. I’m sure you could make it in a regular blender, but because it does require that you blend for about 2 minutes, I would be afraid that a regular blender couldn’t handle it. (It was when I tried to make things like this, that I burnt out several “regular” blenders and decided to get a Vitamix. Click here for more information on how to purchase a Vitamix (30-day money back guarantee–so if you don’t like it, you can always send it back–although I doubt you will). Using this link will provide free shipping (a $25 value).

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If they sell donut holes, where do all the bagel holes go?

For those of you following my adventures in the kitchen through this blog, you know that I love trying to make things from scratch, like fruit leather, Shanghai soup dumplings (xiao long tang bao), or green tea  and birthday cake ice cream. Many of you probably are wondering why in the world would you make yogurt from scratch [or insert food], when you can buy them for 0.40 [insert insanely cheap price] at the store? Here are some of the reasons I’m up for the challenge of  DIY food:

1) Sometimes things really do taste better homemade.

2) Sometimes things really are cheaper homemade.

3) It’s “greener”. It reduces packaging waste and doesn’t contribute (much) to my carbon footprint.

4) I can control what goes into what I make. I don’t need to add preservatives, unecessary colorings or flavor enhancers.

5) It’s fun to know “where your food comes from.”

6) It makes me feel more “domesticated”. ( :

Making food from scratch doesn’t always make sense. Some recipes take way too long to prepare and only taste slightly better than store-bought like my Taiwanese pineapple cakes. But nonetheless it’s fun.

So, I wanted to share with you my attempt at homemade bagels. Continue reading

Vitamix does fruit roll-ups

On their website, Vitamix boasts that this amazing “blender” can tackle 52 amazing food feats. Well, I’m proud to say I’ve discovered food feat #53.

Before Christmas break, I stuck some apples in the fridge…and forgot about them…until yesterday. Now, when it comes to apples, I’m pretty snobby. I really like a crisp, crunchy apple. I do not do mealy apples. I’ve recently discovered honeycrisp apples (or as R likes to call them: “honeycripsy” apples) and if any of you have ever ate one, you know exactly what a delicious apple should taste like. Sorry Gala and Fuji but I’ve found a new love. But, I deter. Back to the old, mushy apples in the fridge. Yesterday, I pulled them out of the fridge just to see how “bad” they really were. Secretly, I was hoping that they were rotten and I could just toss them. But suprisingly, they “looked” decent. Well, I knew they weren’t good enough for this “apple snob” to eat directly. So, I remembered that I had been wanting to try to make fruit leather from scratch. Do you remember eating Fruit Roll-Ups as a kid? I thought this would be the perfect way to use up my “old” fruit.

Here’s what I did:

Continue reading

1-minute homemade peanut butter in the Vitamix

So, peanut butter is another of those things that I had been wanting to try to make in the Vitamix, but was waiting until I used up the last of my commercial PB. Making homemade peanut butter is too easy not to share how it is done. Making your own nut butters can be great, especially if you tend to buy some of the more expensive nut butters like almond butter or cashew butter (which can be made the exact same way as the PB). I knew this was going to be pretty easy, but had no idea it would be this easy.

Here’s what I did:

I started with a couple of cups of roasted peanuts. I bought them unshelled (from the Asian market) and roasted them myself (20min in 350 degree oven). I debated taking off the skin, but in the end was too lazy.

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Put the nuts in the Vitamix. Cover with lid and tamper.

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Blend on High for 1 minute or so, using tamper to send nuts to blades. My PB was probably done around 45 seconds, but since this was my first time, I wanted to make sure it was really creamy and blended for the full minute.

Here’s what you get. Fresh, homemade creamy peanut butter.

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R thought I put chocolate into it because it looks darker than commercial PB, but I think it just came out this color because I roasted my nuts a long time and left the peanut skins on (more fiber, right?). If you want crunchy PB, I suspect you just save some nuts to add in towards the end of the 1-minute blend time. Now, that I know that making nut butters in the VM is super fast and easy, I’m going to try to make cashew, almond, macadamia nut and sunflower seed butters. Oh, you can also add in salt and sugar during the blend if you like, but I prefer au natural. Plus, eaten with apples or bananas, there’s no need for added sugars or salt.

If you have a Vitamix, this is definitely something you should try to make. But I will admit, the normal ‘30-second blending with soapy water’ didn’t quite clean it the same as it does with smoothies. But, every now and then my VM definitely needs a good scrub. I also let it soak with hot, soapy water to get rid of the PB underneath the blades. This worked just fine.

Yield: ~2 cups of nuts made 1 cup of nut butter

Click on the Vitamix button below to order your own or use code 06-005573 at checkout to receive free shipping ($25 value).

You’d be nutty not to make this: Almond milk in the Vitamix

Recently, you might have noticed Blue Diamond has made commercially available almond milk. Almond milk is a great alternative for those who don’t like or can’t tolerate milk or soymilk. It’s cholesterol-free and has a delicious nutty flavor. It surprisingly isn’t as expensive as I thought it might be, a half gallon costing a little more than a gallon of milk (if I remember correctly). Well, I tasted and thought it was pretty good. But if you know me, in my quest to become more domesticated, I wanted to see how difficult it would be to make almond milk from scratch. Again, this was another thing that was on my list of things I wanted to try with the Vitamix, but haven’t got around to it until tonight. (It seems that every time I have almonds in the house, I end up making these.)

Here’s how I did it:

Soak 3/4 cup almonds overnight in water. You can use whole almonds or sliced. I had both, so I used both.

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After soaking, rinse them until the water runs clear. They will be puffy.

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Continue reading

Popeye approved: Faux Cream of Spinach Soup in the Vitamix

The cool fall day today made me really crave soup for dinner. I had bought a big ‘ole bunch of spinach at the Asian market tonight. So, I decided to make a faux cream of spinach soup. This recipe could easily be vegan if made with vegetable broth instead of chicken.

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4 T onion, peeled/chopped

2 t canola or olive oil

1/2 # fresh spinach, washed

2 c broth (chicken or vegetable)

1 1/2 t cornstarch

3 oz tofu

  Continue reading

Shrek Juice and Blueberry Ice Cream in the Vitamix

I have decided to affectionately refer to my green smoothies as “Shrek Juice”. This morning I made a special batch of Shrek Juice (SJ) to take to work with me. Today’s SJ was made with banana, pineapple (the not pretty part that you don’t want to eat, but is a waste to throw it away), including pineapple core (or pineapple hearts), frozen strawberries, frozen mangos, carrot, grape tomatoes and and the “Shrekiest” of ingredients—a generous handful of spinach!

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As you can see, I definitely made enough to share. So, I packaged it up for my bike ride to work by pouring the SJ into pint-sized Ball jelly jars. I then put the jars into a insulate cooler (that I scored the other day for free from the University career fair—which I likely didn’t have business visiting). Continue reading