Almond MilkieThis recipe is so ridiculously simple, and tasty, it should be criminal. I don't say this merely to coax you into trying it, but it's marvelously refreshing when one is feeling heated like plain water, but with lovely, and apparently rather good for you, essence of almond.
Basic Almond Milk
¾ cup almonds
3 ½ cups water (filtered would be best)
Soak almonds for twelve hours at least. Drain, and wash nuts well (the water will have turned a murky white). Place in a blender with the water and blend, first on low, then high speed. Please don't let the mixture get to hot while blending, by stopping for a bit before starting to blend again.
Pour milk into a bowl through a double layer of cheesecloth, or a nut milk bag. Squeeze out as much liquid as possible without causing a tear in the straining vessel. (Preferably the bowl into which you strain should be one with a lip for pouring, because a regular bowl is rather a pain about having the contents drip and fall off the botto
Tofu Noodle Salad BowlSo we had this vegan ramen I got it, but decided I wasn't going to eat it. Dad said he would, but I think he'd rather go for whatever array of things he usually eats. (lest I should decide to cook for him) I kept randomly thinking about it anyway, and finally got the final idea, and time, to make this. He told me he liked it, so should you attempt it, I hope you think so too!
Noodle Salad Bowl with Tofu Steaks (1 serving)
Half a block of firm tofu, packed in water (Wildwood brand sprouted soybean tofu is pleasant to me)
A few slices of white or red onion
Nama Shoyu (raw soy sauce; this black, aromatic substance rocks made with wheat)
7 sugar snap peas
1 kale leaf
Some cauliflower florets
2 green onions
1-2 cloves garlic
1 tablespoon miso
*Half a package of vegan (and/or possibly organic) ramen noodles, discard the seasoning (or save for another ramen craving)
**2 big spoonfuls of vegan mayonnaise
1-2 tablespoon(s) brown rice vinegar, or lemon or lime juice
In a sma