Monday, June 3, 2013
We had an unbelievably warm weekend. August like weather to usher in June. There was lake swimming, grilling (black bean burgers!), and basking(not baking) in the sun. I hadn't been feeling much like cooking lately, but this weekend I felt like it again and made all kinds of things while simultaneously cleaning out the fridge. Cabbage salad, black bean and barley burgers, chocolate pudding pie, an amazing vegan Caesar salad, biscuits, and twice one of our staples, homemade almond milk. In our house we drink a lot of nut milk. We use it in cereal, all kinds of baked goods, in coffee and tea, in smoothies. Before i started making it i would buy soy milk by the case. But then i started questioning soy and what's in all boxed milk. Then I saw this post. And viola. Now i almost always make my own. Do not be fooled it is not a time consuming endeavor. Less than a minute to soak your nuts the night before. And a few minutes in the morning to blend it. Then you have beautiful nut milk. My favorite so far is simple almond milk. This will only last in the refrigerator for a few days, so i typically only make one quart at a time.