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**Eco Peaceful - Recipe Wall** http://ecopeaceful.com/recipes/recipe-wall/recipes?layout= Thu, 28 Mar 2024 23:56:50 +0000 en-us Cultured Nut / Cashew Cheese - Vegan Cream Cheese http://ecopeaceful.com/recipes/recipe-wall/recipe/37-cultured-nut-cashew-cheese-vegan-cream-cheese http://ecopeaceful.com/recipes/recipe-wall/recipe/37-cultured-nut-cashew-cheese-vegan-cream-cheese

4 REASONS TO MAKE YOUR OWN CULTURED VEGAN NUT CHEESE, INSTEAD OF BUYING VEGAN CHEESE

Health - Most of the commercial vegan cheeses are made from processed ingredients, like oils, starch, and thickeners. If the vegan cheese is made from whole foods, without oil or minimal oil, then the price is very high. 

Price - Store bought cashew cheese will cost at least 4 times more than home made. 

Home made organic cashew cheese ~$4.5/lb* 
Store bought organic cashew cheese ~$18-20/lb
*Calculated based on organic cashew pieces price $7.99/lb

I got hooked for a few months on an oil/starch based cheese and ended up I gaining significant extra weight/fat.

Taste - Many vegan cheese recipes are just nuts blended with vinegar or lemon juice and nutritional yeast. They're great as healthy alternatives to animal milk cheese, but they are lacking the real cheesy flavor. Cultured nut cheeses taste like real cheese, and often even better, if the fermentation went right, it should taste tangy, kind of like a sour cream. I gave my cashew cheese to a non-vegans to try, they are also cheese lovers, they asked for more and greatly praised it. If meat and dairy eaters ask for more of vegan cheese you know it is a success.

Environment -  Commercial vegan cheeses are packaged in plastic, often in unrecyclable packaging, actually, I have never seen a vegan cheese in a recyclable or compostable packaging, while it is possible to package in compostable cellophane or plant-based wax. I do not consider plastic to be vegan, since plastic pollution kills and harms animals by the millions. Would be nice if vegan cheese companies also considered wild & sea animals, not just farmed/captive animals, but until then let's reduce plastic usage as much as possible.

EQUIPMENT
Blender*
 - Good news! You do not need a special high-powered, high-speed blender (such as Vitamix or Blendtec) for making any plant-based cheeses. 

NOTE: According to independent studies, "BPA-free" plastic claims by plastic manufacturers have been shown to be untrustworthy!  I recommend the $60 Oster Pro 1200* (has glass jar without plastic on the bottom) to avoid the many toxic chemicals from plastic from leaching into your food, will also not support the plastic manufacturing industry. Click here to watch our videos about "BPA Free" claims & Blenders.

Reusable Organic Cheesecloth - Our reusable cheesecloth is the most eco-friendly you can find. It is made the USA from 100% certified organic cotton grown in the USA The edges are sewn with 100% organic cotton threads and all packaged in certified compostable cellophane. Despite the claim of some nut milk bag sellers "nut milk bag is better than cheesecloth" it is actually much easier to use our reusable muslin cheesecloth for making nut cheese, then use a nut milk bag. It is easier and cleaner to pour and to remove the cheese from cheesecloth. I tried to use nut milk bag for making cheese and it was messy and hard to remove the cheese.

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cms@joomlaexcellence.com (LenaMumma) Uncooked & Raw Vegan, Kids Friendly, Sour, Umami / Savoriness, Blender, Dairy Substitute / Dairy Alternative Mon, 17 Jul 2017 02:07:52 +0000
How to Make Thick & Creamy Soy Yogurt - No Fillers, No Thickeners, No Sugars http://ecopeaceful.com/recipes/recipe-wall/recipe/15-how-to-make-thick-creamy-soy-yogurt-no-fillers-no-thickeners-no-sugars http://ecopeaceful.com/recipes/recipe-wall/recipe/15-how-to-make-thick-creamy-soy-yogurt-no-fillers-no-thickeners-no-sugars

WEIGHT LOSS - I never thought that soy yogurt could be such an important weight loss food, until I lost extra weight (about 5-6 lbs in a week or two) just by eating and not even did not exercise at all. I usually do 'productive exercise' (garden work, bike riding, walking...) but in the very hot Las Vegas summer, I could not go outside often or for very long. I could not believe that my weight just dropped by eating homemade (full-fat) soy yogurt. I also did not restrict any foods, I included fats or oils and I even ate late when wanted. But when I stopped eating yogurt and other fermented food, I gained my weight back, so from now I will make sure to spend a few extra minutes to make soy yogurt weekly. There is even a scientific study on dairy yogurt that confirms my weight loss. Dairy yogurt uses the same probiotics that make soy yogurt. I am not supporting or recommending dairy yogurt since it is a product of exploitation and violence (cows are usually forcibly impregnated ('rapped') and their baby calf is taken away, only so that humans can consume cow's milk). Dairy has also been proven to be unhealthy.

HEALTH GAIN - Despite allot of misinformation on the internet, scientific studies clearly show (without pro-meat/dairly industry bias) the benefit of consuming soybeans. "In summary, the clinical and epidemiologic data indicate that adding soy foods to the diet can contribute to the health of postmenopausal women." Soy foods, isoflavones, and the health of postmenopausal women

Insights gained from 20 years of soy research. "There is intriguing animal and epidemiologic evidence indicating that modest amounts of soy consumed during childhood and/or adolescence reduces breast cancer risk. ...reduces prostate cancer risk and inhibits prostate tumor metastasis... ...suggestive epidemiologic evidence that soyfoods lower risk of coronary heart disease (CHD) independent of effects on cholesterol."

PROBIOTIC I mostly use black soybeans (see bellow why I choose black soybeans vs yellow soybeans) to make soy milk and soy yogurt. I noticed that fermenting into yogurt, makes the color chang to a nicer and brighter purple color. Fermented soy study Probiotic Bacillus spp. in Soy-Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties "Coculturing of probiotic Bacillus spp. during soy-curd preparation improves nutritional property of the product. Enhanced mineral content is an additional advantage. In addition, the observed increase in antioxidant activity is an encouraging attribute for its health beneļ¬ts. Further, Bacillus spp. in soy-curd retained their probiotic properties including gastrointestinal tolerance and antimicrobial activity. Therefore, from nutraceutical point of view, it can be considered as nutritionally rich, health-promoting probiotic product." 

black soy yogurt fermentation color change


THICK YOGURT ONLY FROM HOMEMADE PLANT MILK - I noticed that many people try to make yogurt from store bought plant-based milks, and they get a very bad results, and/or have to use a bunch of additional thickeners. Store bought plant-based milks contain very little actual soybeans or nuts/seeds, most of it water with useless (tongue tricking) fillers/thickeners that do not have any good nutritional value. I calculated that typical store bought almond milk contain ONLY 4 almonds in a cup! For more information read my article about store bought plant-based milks here (coming soon). To make soy yogurt thick, creamy and nutritious we need to use actual soybeans. Using store bought milks we are just throwing away our money, effort and polluting the earth with throw-away cartons. Some people say that using store bought milk requires twice as much of the yogurt starter and it is still very watery. I tested my home made milk using only 1/8 of the yogurt starter and it was as thick as using a whole pack.

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cms@joomlaexcellence.com (LenaMumma) Cooked Vegan, High Nutrients (high ANDI score food, G-BOMBS, superfoods), Kids Friendly, Low Carb, Fermented Food, Sour, Soy Milk Maker / Soup Maker, Legume Dish, Dairy Substitute / Dairy Alternative Tue, 29 Sep 2015 20:40:52 +0000