Tag: warm

Easy Cereal with Chef V’s Almond Milk

Chef V’s Tip: My Raw Almond Milk is easy to make and so versatile; I use it throughout my book. Or, an ice-cold glass of it is refreshing on a hot summer day. 
vegan eggnog

Ingredients

CHEF V'S RAW ALMOND MILK

  • 3 cups raw almonds
  • 3 cups filtered water

CEREAL

  • 1/2 cup Chef V's Raw Almond Milk or coconut milk
  • 1/4 cup crushed raw almonds
  • 1/4 cup crushed raw walnuts
  • 1/4 cup fresh blueberries
  • 1 tablespoon unsweetened shredded coconut

Directions

To make the almond milk, process 3 cups of raw almonds and 3 cups of filtered water in a Vitamix until liquified. Strain through a cheesecloth into a mason jar and seal. Will keep for up to 3-5 days refrigerated.

To make the cereal, combine all the ingredients in a bowl and serve.

Warm Cinnamon Quinoa

Chef V’s Tip: My fool-proof way to cook quinoa is to use a rice cooker. Place 1 cup uncooked quinoa and 2 cups liquid (either 2 cups filtered water or 1 cup filtered water and 1 cup unsweetened almond or coconut milk) in the cooker and set it on the white rice setting.
 
If you don’t have a rice cooker, place the quinoa and 2 cups of liquid in a medium-sized pot. Bring it to a boil, reduce the heat to medium, and cover with a tight-fitting lid. Simmer, covered, for about 15-20 minutes, or until all the water is absorbed. remove the pan from the heat, fluff the quinoa with a  fork and keep it covered until ready to use.

vegan eggnog

Ingredients

    • 1 cup uncooked quinoa, rinsed and drained
    • 1 cup Chef V’s Raw Almond Milk (see recipe) or coconut milk
    • 1 cup filtered water
    • 1 tablespoon raw coconut nectar (I like Coconut Secret)
    • 1/2 teaspoon ground cinnamon
    • Optional Toppings
    • 2 cups fresh blackberries
    • 1/3 cup raw pecans, chopped

Directions

Cook the quinoa in a rice cooker or if cooking on a stovetop, follow the directions in the tip above, except simmer for 15 minutes, or until most of the liquid is absorbed. Turn off the heat and let the quinoa stand, covered, for 5 minutes. Stir in the coconut nectar and cinnamon.

To serve, spoon into bowls and top with blackberries and pecans.

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