July 9, 2011 § Leave a comment
In Taiwan, I can find fresh soy milk almost at every corner. It’s an essential part of traditional Taiwanese breakfast along with the duo shao bing (literally means baked bread) and you tiao (literally oil stick), which is major carb overload. Shao bing you tiao= donut sandwich. It’s not as weird as it sounds. It’s actually delicious! Occasionally, it’s a necessary evil, but I keep my love affair at a distance. I opt out of the you tiao and go for the shao bing with egg along with a refreshing cup of ice cold soy milk.
shao bing you tiao taken from blogger my inner fatty
Buying fresh soy milk in Taiwan is easy, but once you make your own, store-bought will never be as good. Homemade soy milk is delicious, cheap and easy to make. There are two things that take time: (1) soaking the beans over night and (2) steaming the beans. Most recipes don’t steam the beans, but I found that steaming them before blending brings out more flavor.
|Regular Soymilk||Lite Soymilk (reduced fat)||Whole cow milk||Fat-free cow milk|
- 2 cup of dried yellow soy beans
- Water for soaking, steaming and blending
- Sugar (optional)
- Vitamix or Blender
- Steamer or pot
- Long spatula or spoon for stirring
- Metal strainer spoon for removing foam
Step 1: rinse soy beans
Step 2: soak overnight or 8 hours minimum make sure beans are submerged
Step 3: steam for 30min-1 hour
Step 4: remove shells
**Step 5: in VitaMix blend 1:3 measure of beans to water (~45 sec)
Step 6: dilute to desired consistency
Step 7: use strainer spoon to remove excess foam
Step 8: add sweetener if desired
**Note: I used a VitaMix, but if you use a regular blender the consistency will vary. If you want a smoother liquid, strain with cheesecloth after Step 5 and move directly to Step 8.
Helpful links for making soy milk
May 21, 2011 § 2 Comments
About the Soup
Arugula, corn and roasted peppers make one of my favorite chopped salads. So why not make a soup?
I wanted to try Tal Ronnen’s Cashew Cream recipe from his book, the conscious cook. Supposedly, raw cashews can mimic the texture and replace cream without altering taste. In the past, I’ve used soy, coconut and almond milk as substitutes for milk. I’ve never used them in savory recipes and I wouldn’t want to. They tasted like what they’re supposed to-soy, coconut and almond.
Could cashews be the answer? I needed to try it.
Cashew Cream Recipe by Tal Ronnen
I followed the recipe as instructed. I have a Vita-Mix blender (pricey, but worth every penny) so it made things a lot easier.
Step 1: Soak raw cashews (I used a 16 oz. bag from Trader Joe’s.)
This is what they look like after being soaked for a few days. The recipe says overnight, but I didn’t get to them till 3 days later.
Step 2: Pour in Vita-Mix and blend until smooth
- 3 ears of sweet corn
- 3 roasted peppers*
- 1 loose cup of arugula (garnish)
- 1 cup of cashew cream
- 3 cups of water
- 2-3 tbsp of olive oil (more for frying arugula)
- spicy olive oil (optional)
- salt and pepper to taste
* I used Trader Joe’s pre-made fire roasted peppers.
Step 1: Shave the kernels (I used a knife or you can buy a fancy gadget.)
Step 2: pour olive oil onto a medium heated pan and saute the kernels with some salt and pepper for 5-7 mins until color changes
Step 3: set 2/3 cup of sautéed kernels aside
Step 4: in your Vita-Mix, add sautéed kernels, roasted peppers, cashew cream, 2 cups of water and blend
Step 5: in a large pot, pour mixture and heat; add 2/3 cup of kernels back in (adjust salt and pepper) and stir; use the remaining cup of water to adjust desired creaminess
Step 6: keep soup on very low heat and prepare to make the garnish
Step 1: fill pot with oil 1/2 inch deep
Step 2: after patting dry arugula, drop a few pieces in and fry for 30 seconds each
Step 3: remove and drain on paper towel immediately
This soup was creamy and delicious! There was no after taste. It was a true replacement for cream. I couldn’t believe it! The flavor was amazing!
I encourage you to try this recipe. You will never look at cashews the same.