Yummy Vegan Milk Recipe using our Creamy Plant Protein Base

Try our smooth textured, mild tasting, and easily digested Vegan Milk.

Here is a recipe for a fortified vegan milk that uses our Creamy Plant Protein Base formula.

We like this recipe because it makes a creamy milk that is higher in protein, as well as fiber.

Having a jar of already prepared Creamy Plant Protein Base in your refrigerator makes whipping together a batch of delicious vegan milk much easier. This creamy base replaces the whey protein powder called for in our Rich Lactose-Free Milk recipe posted earlier.

You can always just mix in your favorite plant protein powder blend (as is) if you are in a hurry - but your finished milk won't be so smooth and creamy, and the flavor of the protein will be stronger. You will make a nicer milk when using the prepared creamy protein base.

This is a very versatile recipe. You can sweeten the milk a little, or not, depending on what you intend to use it for. We use healthy sugar-free sweeteners in our milks, as we don't want the extra calories from sugar.

We especially like a combo of almond milk and coconut milk or coconut cream mixed in with our Creamy Plant Protein Base. Try combining your favorite seed milk with coconut milk, we think you will like it. You can easily make a quick coconut milk by pureeing dried unsweetened coconut with a little warm water in a VitaMix, and then squeezing it through a fine cloth.

Mom's Rich Vegan Milk Recipe:

1 quart lactose free milk *
2 to 3 T. Creamy Plant Protein Base, or more to taste
1/8 to 1/4 t. BioSalt, to taste
2 to 4 T. coconut milk powder (for a creamier taste), optional
1/4 t. stevia glycerite, to taste
A few drops of real vanilla extract
A few drops almond extract, optional


Method:

Place the 1 quart lactose-free milk of choice into a blender container.
Add the prepared Creamy Plant Protein Base. Blend to combine well.
Add the flavoring. (Vanilla and/or almond extract is especially good with coconut milk.)
Add the salt to taste, until the mixture does not taste "flat or watery".
Add stevia glycerite, to taste.
Chill.


* You may choose from a variety of unflavored and unsweetened lactose free milks:
Almond milk (in milk section of grocery stores)
Coconut milk (in milk section of grocery stores)
Organic Soy milk (in milk section of grocery stores)
Rice milk (in milk section of grocery stores)
Cashew milk (homemade)
Hemp seed milk (homemade)
Sesame seed milk (homemade)
Sunflower seed milk (homemade)
etc...


See our Copy-Cat Almond Breeze Recipe for an example of how to make your own nut milk.

Notes: 

You can make this milk rich and sweet enough to be similar to Half & Half.

You may add 1/4 t. non-GMO liquid lecithin to this vegan milk, particularly when using coconut milk - It helps emulsify the fat, and adds wonderful nutrition for the nerves. Lecithin also makes the milk taste even creamier and richer.

Almond extract is the best thing we have found for complimenting the flavor of coconut, in fact going so far as to partially neutralize the coconut taste for people who do not like the taste of coconut milk.

This milk is wonderful used in many ways:

Added to hot cocoa mix
Poured over hot cereal like oatmeal
Used as a base for smoothies
Used as an ice cream base
Chilled for drinking a tall cold glass along with a side of cookies


Enjoy,

Leila & Nancy.

Creamy Base for Smoothies, Protein Drinks & Milks (several vegetarian & vegan options)

Make this rich and creamy protein smoothie base ahead of time for quick healthy morning smoothies or dairy-free milk. 

Creamy Plant Protein Base

We have several ingredient options listed here, to fit just about any dietary need out there. We like keeping a mason jar full of this creamy protein base in our refrigerator. 

Add a bit of this base to your favorite smoothie recipe to up the protein and fiber content. We also use this Creamy Base recipe in our Yummy Vegan Milk Recipe post.

We highly recommend that the plant proteins be prepared ahead of time as a "Base". This results in a smoothie or milk with a smoother texture, milder flavor, and easier digestibility. Some people have an easier time digesting this gently heated plant protein base verses the raw form of the plant protein.

You can always mix in your favorite plant protein powder blend (as is) if you are in a hurry - but your finished smoothie or beverage won't be so smooth and creamy, and the flavor of the protein will be stronger.

Use this PLANT PROTEIN BASE formula to make our protein and fiber enriched VEGAN MILK.


Mom's "Creamy Plant Protein Base" Formula:

Put 3 cups of very hot distilled or purified water in a high powered blender (VitaMix) with a snug fitting lid.

Add 6 to 8 T. of your favorite vanilla flavored plant protein powder blend *

Put the lid on securely and then cover the top with a folded dish towel (in case some hot liquid should escape - be on your toes). Keep your hand on the towel-covered lid while processing.

Start the blender on the lowest speed and slowly increase to the highest speed, blending for at least 30 seconds - until the contents are steaming hot (120 to 160 degrees).

Set aside and allow to cool.

This is your "Creamy Plant Protein Base". It will thicken as it cools. Add desired amount of this protein base to your vegan "milk" - to taste.

My mom likes to keep a quart of this "Plant Protein Base" in her refrigerator, so that it's ready to add to "milk" or smoothies.

All of my mom's "Mylk" versions are rich and creamy, so it's easy to add a little cold water if a less rich mylk is desired.


* Vegan Protein Fortification Options:

1. Pea protein powder base (Sun Warrior "Warrior Blend").

This "Plant Protein Base" works best when using pea protein. Pea protein seems to make a smoother, creamier "base".

2. Pea plus rice protein powder (Sun Warrior "Classic")

3. Vanilla non-GMO organic soy protein blend of choice

4. Non-GMO organic Plain Soy Milk Powder.

5. "Silken Tofu" puree.

6. Rice protein powder: Using rice protein as your base is definitely not our first choice! The results with our first experiments with it were this: It did not soften with the hot water and blending on high speed, no matter how long we blended it. The rice protein stayed gritty, chalky, and gacky, unlike the pea protein that softened up nicely. We tried again with another brand of rice protein from Top Health. It was fresher and is a protein of high quality and fine texture. The taste was quite nutty and mild, and after shearing a couple of rounds on high speed in the VitaMix , the texture was acceptably smooth - and should be OK once mixed with other truly creamy milks.

6. Your other favorite vanilla flavored vegan protein "base".



Our "Plant Protein Base" conclusions: Be sure your plant based proteins are of good quality and fresh!


OVO - Vegetarian protein fortified "mylk" options:

1. Egg white powder

2. Pasteurized pure liquid egg whites

Egg white if used in moderation, is invisible in your beverages.

Do not heat any "Mylk" containing egg!


Lacto-Vegetarian Options:

1. Whey protein isolate (contains lower lactose than whey protein concentrate or regular milk).

2. Whey protein concentrate.

3. Powdered milk (cow or goat, if liked).

4. Reduced fat ricotta cheese - pureed smooth.


Enjoy,

Leila & Nancy.

Flax Pumpkin Pie Nuggets for Health Nuts - High-Fiber, Sugar-Free, Grain-Free (with Vegan option)

This is a strange little cookie. That being said, my daughter and I eat them all the time. 

Flax Pumpkin Pie nuggets for Health Nuts

My recipe uses flax meal instead of flour, which gives these more of a pumpkin pie-like texture inside. You do taste the flax, although it is tempered by the use of the spices and almond extract. These cookies are not overly sweet either, but the chocolate chips totally save the day.

These little nuggets are best eaten warm. Then the chocolate is all oozy and delicious. This is why we warm them up for a few seconds before eating them. There is no sugar to preserve these cookies, so they must be stored in the fridge.

Why do we eat these nuggets? They are super healthy (and we are health nuts in this house). These are basically all fiber. I will eat a few of these for breakfast or a snack and they fill me up if I drink a healthy dose of water with them. These are fabulous for helping your blood sugar levels stay even, again, thank all the fiber for that. I add the protein because, well, I wanted protein in them too!

These cookies have helped me when I have set my mind to slim down a bit. They are ready for any snack attacks if I have them at the ready in my fridge. It doesn't take much time at all to bake up a new batch when we are out either.

If you hate eating flax, you may see these cookies as an improvement for flax, or you may not.

I say, live on the edge and make yourself a half-batch, and see how it goes. Warning: They grow on you (not like a fungus though).


Flax Pumpkin Pie Nuggets

1 29-0z can plain pumpkin puree
1 large egg (can omit for vegan)
1 t. real vanilla extract
1/2 t. almond extract
3/4 t. stevia glycerite
1/2 c. erythritol
1 t. sea salt or BioSalt
3 t. pumpkin pie spice
1/2 t. ground cinnamon
1/2 t. ground cloves
1 t. psyllium husk powder
1 c. plain whey protein isolate (or vegan protein powder)
2 1/2 c. freshly ground flax meal
1 1/2 c. semi-sweet chocolate chips (sugar-free or regular)


Method:

Preheat your oven to 350 F. Line 2 cookie sheets with silicone liners and set aside.

In a medium sized mixing bowl, combine by hand, the canned pumpkin with the other wet ingredients.

Add the eythritol, salt, spices, and psyllium husk powder and mix together very well.

Add the flax meal and combine until uniform.

Stir in the chocolate chips.

Portion dough using about a 1 tablespoon sized ice cream scoop. Place close together onto the cookie sheets (the dough does not spread).

Bake for 12 minutes. the outsides will be set but the insides will remain very soft.

Remove from oven and let cool completely on the cookie sheets.

When cooled, transfer to air-tight containers and store in the refrigerator.

To serve: Place a few nuggets into a plate and microwave them 20 to 30 seconds.

I'm adding some pictures of our dog Moki because he is cuter than these cookies.

Enjoy,

Leila.

A New & Improved Way To Prepare Amazing Zucchini Pasta - Or Yellow Summer Squash - Low Carb & Gluten Free!

Summer Squash Pasta with rich Itallian meat sauce and home made pesto!

Here we show you a superior way to prepare delicious zucchini or yellow summer squash pasta. 

It looks and tastes more authentic for delicious low-carb Italian pasta dishes. We LOVE using our new technique, and we think you will love it too. This new method has never been offered before. This is a Kitchen Cheetahs original!

Our method is super easy and speedy fast, and you can use either zucchini or yellow summer squash to make your tasty low-carb noodles.

The process of making amazing Zucchini Pasta:

First peel the zucchini or summer squash. It is important to peel all the green off before making into noodles. If your zucchini are organic, you may save the peelings to add to green smoothies, they taste great.

Use an ordinary vegetable peeler to get consistent shaped noodles. Use the peeler with firm even pressure to make substantial "al dente" style noodles. This is a very important part of the process.

When you start to see the seeds inside the squash, STOP.

You can save and use the seedy centers in green smoothies, soups etc... 

Choose Zucchini at least this size (shown above). larger zucchini have firmer flesh that's more suitable for our faux noodles. This is a great time to use up those overgrown zucchini from your garden that you are always trying to find a good home for! We have successfully used zucchini over a foot long  as well as the shop-worn zucchini - you know the ones... They have been in the fridge for a while and have gotten a little dented and flabby (like the one pictured above). Just peel down to the unmarked flesh below, and you're good to go!

Also shown are our 2 favorite vegetable peelers that work great for making wide noodles. You may also use a spiralizer but they seem to require more time to set up and clean up. We like the toothsomeness of these noodles, and they carry a lot of awesome sauce! 

After you have peeled your noodles, toss the noodles with plenty of your favorite olive oil, then toss with a bit of garlic powder (NOT garlic salt).

 Let the noodles marinate at least 10 minutes - up to a couple of hours. The garlicky oil infuses flavor into the noodles and transforms them! If you do not like garlic, you can use finely powdered dry onion (NOT onion salt). 

NOTE: The garlic powder or onion powder should be as fine as flour to infuse the noodles evenly with flavor. This also helps to prevent your pasta from burning or looking speckled as you stir-fry it.  

Preheat a large nonstick skillet - it should be very hot! Then dump in your oil-marinated pasta and immediately begin tossing it just as you would for any quick stir-fry. You could also use a wok or a very well-seasoned griddle to do this. 

Keep stirring and tossing and you will soon notice the noodles soften and develop a few fragrant caramelized parts. However, the idea is not to brown these noodles as you would sauteed onions...just cook them quickly and evenly. 

Stop cooking the second you notice moisture beginning to show up in the pan! Tip the pasta at once onto your serving plate.

Do not toss with sauce until you are ready to sit down and eat. WHY??? Because salt, and any sauce containing salt, will draw out moisture from the zucchini noodles and you'll end up with a watery dish... So just ladle your sauce either on top of the pasta or on the side at serving time. 

EVERYONE loves zucchini pasta prepared this way and we have never seen it shown to people in this manner. This is a much, much superior version of zucchini pasta.  

Here's the process using yellow summer squash:

Enjoy!

Leila & Nancy.

"Faux" Tamarind Paste - A Healthy Foundational Recipe - Plus a recipe using it!

Our delicious tangy fruity paste is the perfect addition to Indian sauces and curries.

Tamarind paste is delightfully tangy and fruity, but it is not always easy to find. Our original recipe making a faux version uses fruits easily found in the USA and it is easy and more affordable to make

Tamarind is a secret ingredient in many sauces, like Worcestershire Sauce. It is in many B-B-Q sauces and Indian dishes as well. You can even use it in refreshing summer beverages

I have made real tamarind paste before, using the fibrous tamarind pods filled with large seeds. It was quite an adventure, cooking and mashing and straining, and mashing and straining some more, until every last drop of tangy goodness was removed from the pulpy pods. It turned out great.

However, this recipe is easier to manage, and it is very yummy too. Use our formula in any recipe calling for tamarind paste..

This was a fun recipe to create. We hope you enjoy using it!

"Faux" Tamarind Paste Recipe:

10 ounces pitted prunes, chopped

6 ounces tart dried apricots, un-sulfured

2 1/2 c. fresh (or bottled) lemon juice

2 1/2 c. fresh (or bottled) lime juice

Water, as needed (up to 3 cups)

up to 1 T. finely powdered ascorbic acid (Vitamin C)

Method:

Chop the dried fruits and put into a 1/2-gallon glass jar or bowl.

Pour over the lemon juice and lime juice.

Put the submerged fruit in the refrigerator, covered, for 24 to 48 hours (even up to a week is OK).

Puree this fruit mixture until it is super smooth in a high powered blender (VitaMix) in 2 to 3 batches, adding purified water just until the blender vortexes. Do not use more than 3 cups total water.

Cook this pureed fruit mixture down on the stove top as you would apple butter, stirring frequently.

Alternately, you may bake the mixture in a 200 degree oven. Spread the mixture out onto Pyrex baking pans.

When the mixture has thickened, taste it. If you want it to taste more tart, stir in up to 1 T. powdered Vitamin C.

Transfer to storage jars and store in the refrigerator for up to 2 weeks, or freeze for later use in small glass jars.

Note: 

Brown colored un-sulfured apricots are good to use here! Use up your older dried apricots.


Here is an Indian chutney recipe using our Faux Tamarind Paste.

Tamarind Date Chutney:
Yield: Approx 1 1/2 cups

1 t. Faux Tamarind Paste (recipe above), to taste
1 1/2 c. warm purified water
1 1/2 c. chopped seedless dates
1/4 t. cayenne pepper powder, to taste
1/4 t. sea salt

Method:

Mix the Faux Tamarind Paste with the 1 1/2 c. warm water. Stir in the dates, cayenne, and salt. Bring to a boil, uncovered, over medium-high heat. Once it comes to a boil, lower heat to medium, and simmer 6 to 8 minutes, stirring occasionally, until dates soften.

Transfer warm mixture into a glass storage jar. Puree the mixture with a stick blender. 

Store in your refrigerator for up to a week, or freeze for longer term storage.

Serve this chutney as a chilled dip with your favorite appetizers. 

Enjoy,

Leila & Nancy.

Dad's Healthified Orange Julius - with a Secret Ingredient (Copy-Cat)

So over the top good and refreshing & good for you too!

My dad comes up with killer protein drinks. Being an athlete and trainer for athletes, he drinks protein drinks a lot. You have to mix it up a little if you drink a lot of them, or YAWN....

He makes protein drinks we WANT to drink. This is one of them, and it has a unique secret ingredient... Angostura Bitters.

As a family, we have been exploring bitters and tonics. Some people use them for alcoholic drinks, but actually bitters are old fashioned remedies for digestion and general health. We like to use them to create depth of flavor in various recipes and non-alcoholic beverages, much like you would use vanilla or almond extract. As far as bitters go, Angostura Bitters is king. It is affordable and has great flavor. It is the secret ingredient in this version of an Orange Julius. Give it a try.


Dad's Orange Julius Recipe:

Makes 2 big servings:

10 ice cubes
1/4 to 1/3 c. frozen orange juice concentrate
1/2 c. almond milk
1 scoop (3 T.) whey protein isolate
1 pinch sea salt or BioSalt
1 pinch orange flavor powder or 1 to 2 drops tangerine essential oil
stevia glycerite, to taste
Angostura Bitters, to taste


1 big serving:

5 ice cubes
2 to 3 T. frozen orange juice concentrate
1/4 c. almond milk
1 1/2 T. whey protein isolate
mini-pinch sea salt or BioSalt
mini-pinch orange flavor powder or 1 drop tangerine essential oil
stevia glycerite, to taste
Angostura Bitters, to taste


Method:

Place all but stevia glycerite and bitters in a blender and blend until smooth.

Add stevia glycerite and bitters to taste, blending in well.

Serve cold.


Enjoy,

Dad.

Outrageous Santa Rosa Plum Jam - Healthy & Sugar-Free

This is an easy recipe for a beautiful fresh fruit freezer jam. 

Fragrant Santa Rosa Plum Jam

When you find ripe plums in your store or local farmer's market (their alluring perfume will find you), pick out a pound of the ripest ones and use them to make some of this lovely jam.

My dad brought a few of these delicious plums home for my mom. They were so good that my mom immediately went back to the store and hand picked some of the ripest ones to take home and make into this jam. You rarely find plums of this quality in grocery stores, so when you do, jump on it.

The only thickening used for this jam is finely ground psyllium husk powder, so it takes some time to thicken up. Let the jam sit in the refrigerator over night to thicken completely. Store the jars you are not using immediately in your freezer.


Outrageous Santa Rosa plum jam Recipe:

1 pound Santa Rosa type plums - sweet, tree-ripened and fragrant
3 ounces pitted black sweet cherries
1/2 c. erythritol
2 T. xylitol
1 T. fine psyllium husk powder
1/4 t. monk fruit extract, 80% strength
1/8 t. BioSalt
2 T. IMO powder (or IMO syrup) 
2 T. vegetable glycerine
stevia glycerite, to taste


Method:

Wash and pit the ripe, fragrant plums. Roughly chop and set aside.

Mix the dry ingredients together well, and set aside.

In a food processor, puree the pitted cherries with the dry ingredients, vegetable glycerine and IMO syrup, if using. Stop the food processor. 

Add the chopped plums and pulse to desired texture.

Pour jam into a microwave-safe bowl and heat in the microwave to 110 degrees F., with occasional stirring. Or heat on the stove-top in a non-metallic pan to 110 degrees F., stirring until the erythritol is dissolved.

Sweeten to taste with the stevia glycerite.

Store the jam in the refrigerator overnight to allow it to fully thicken.

The next day, portion into jars for freezing and freeze.

Note: The cherries add beautiful color but do not  compete with the plum flavor.

Freshly made, before the thickening process has completed.

Plum jam now completely Thickened - So smooth and rich and exotically perfumed.

Enjoy, 

Leila & Nancy.