Plant Milk
August 22, 2020
Plant milks are vegan alternatives to dairy milk that usually provide the creamy flavour and taste, and perhaps also nutritional properties associated with milk. Nut milks have a long history, with milk like liquids made from tubers and nuts recorded in Africa from more than a millennia. Almond milk was introduced in the Levant in the 13th century.
The Forme of Cury, a collection of English recipes from the 14th century, has Ris Alker which is a pudding of pureed fruits and rice flour made using almond milk.
In countries with a high incidence of lactose intolerance, coconut milk, soy milk, rice milk and nut milks have a long history of popularity. With the growing trend of veganism, hemp milk, oat milk, pea milk, and peanut milk have also seen increased use. Grains, amaranth, buckwheat, quinoa, legumes, nuts, seeds, potatoes, tiger nut, etc are used to make alternative milks.
Plant milks are also becoming popular with health, beauty and figure conscious consumers as they are said to have more calcium content, less fat and zero cholesterol compared to dairy milk. Soy milk is also considered one of the best sources of B12 for vegetarians.
World Plant Milk Day is an international day that celebrates plant-based alternatives to dairy milk.
Says Preeti Kapasi of the Vedic Kitchen, “One glass of plant milk can offer 280 mg of calcium while the equivalent amount of cow milk gives 125mg. Two glasses a day meets almost half your daily calcium requirement”.
SESAME ALMOND LATTE
Recipe from the Vedic Kitchen
Nutrition Facts
1 tbsp sesame = 90 mg calcium
1 Medjool date – 15 mg calcium
10 gms almonds – 26 mg calcium
Ingredients:
Sesame seeds – 2 tbsp.
Dates – 2 or 3 nos.
Almonds – 5 nos.
Water – 200 ml.
Method :
1. Wash and soak all three ingredients overnight separately.
2. In the morning, rinse thoroughly.
3. Blend together with water, preferably room temperature.
4. Add ice for chilling.
5. You can add Dark chocolate chips or Cacao if you want a chocolate flavor
RAW VEGAN MASALA CHAAS
WHAT YOU NEED
Second extract of coconut mylk (very thin)
Black Salt
Dash of lemon juice OR amchur powder or Raw mango
Curry leaves
Mint Leaves
Crushed ginger or dry ginger powder
Roasted and crushed jeera powder
HOW TO MAKE IT
Mix all ingredients together and serve chilled.
The masalas as optional, you may use coriander, green chilli, mint paste, curry leaves paste etc. as per taste and availability.
The first extract of coconut can be used too but dilute it very thin.
You can order plant milk and plant milk-based dishes from:
The Vedic Kitchen
@thevedickitchen1
About Author
Preeti Kapasi is today pioneering in vegan food industry through her brand The Vedic Kitchen. In sharp contrast to her ex banking, airlines, HR and retail career, she chose to make a difference in lives of people and animals through more compassionate food choices. She is a Vegan enabler and helps people transition to plant based diet. She is dedicated to constantly seek magic in culinary workspace that will put not only familiar but also some unique flavors in food. Today she is a subject matter and industry expert for vegan food and conducts Workshops and demos, caters to personal and corporate food needs, offers consultancy to F&B industry, sensitizes restaurants to special dietary needs and constantly researches and develops vegan alternatives for dairy and meat food options.
