My exps in plant based milks and yogurts

Here is a post to make the point about my adventure in the plant-based milk and yogurt world…
That doesn’t go much out of the beaten paths, but for me there were novelties. Also these food are very different so I made my tasting files for each.
If you want wider information about dairy-free cooking, there is a compilation post about it (here).

MILKS :

Soy milk (tutorial)

+Tastes good cold or hot.
++Useful to make tofu, yuba, yogurt, etc.
++ Very cheap ingredients.
-A bit long and complicated to make.

Almond milk (tutorial)

+ Tastes great cold.
+ Useful to make blanc-manger.
– Raw almond are very expensive here.
++ The most convenient and quickest to make.

Sweet corn milk (recipe)
+ Tastes fresh and original cold.
+ Quick and easy to make.
– Seasonal ingredient, no so cheap (I think frozen corn is pre-cooked, I didn’t try)

Sesame milk (tutorial)
+ Tastes great warmed.
+ Convenient and easy to make.
+ Cheap ingredient.

Recipes :
kurogoma tonyu (black sesame paste in soy milk)
hot sesame milk

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Coconut milk yogurt
+ Very tasty
+ Super easy to make
– or + It stays liquid
– A little fat (has to be drunk in small amounts)

Soy milk yogurt (thick type recipe)
+ Tasty
+ Great texture
+ Cheap ingredient
– Some prep needed to thicken it

Recipes :
coconut milk lassi

Yuzu puer tea (part 2) : the results ta ta da…

Voila !
Don’t you remember ? I had filled my yuzu citrus with tea :

yuzu puer cha

Now, the fruit peel is dried and hard, and the tea naturally perfumed. So that works. Just be patient, count one month. You can make yours with your favorite citrus peel.

The coloration is not uniform, not totally black, but well compared with the raw fruit…

How to use :
Break some bits of skin, put them in the teapot with some of the tea inside. Rinse very brief with hot water, pour some more to brew. Serve. Later, brew again 2 or 3 times.

Cheese and flowers : Sakura from Hokkaido

Sakura, a cherry blossom cheese. It’s a delight.
A special offer at the local shop. It’s as costly as imported cheese, as it has no relation with the mass produced standard “Japanese cheese”.

The packaging is nice too. It’s a cow milk cheese, with the addition of a salt pickled cherry blossom and leaf.

It got a prize in Switzerland as you can see.
It is made in this farm in Hokkaido. They have cows from Switzerland. I see that they even make raclette. It’s tempting. Maybe you’ll see some here…

It’s a strong cheese, and yes, it clearly tastes of cherry blossom.

I bought the bread too. It’s a black rice bread. It’s a bit different from mine.

So now, we can have a nice tray of Japanese cheese and bread.

Yellow like yuzu : Yuzu puer cha

A fruity flavored tea. That’s an old tradition in China to age Puerh tea inside a citrus. You can buy them in China or in Chinese tea stores :

yuzu puer source

桔普茶

Or make yourself ? I don’t know. That’s an experiment.

I’ve filled the skin of a yuzu citrus (after using the juice) with…

…loose leaf Puer Cha, Chinese fermented tea.

And turned it. Let’s wait. I’ll show you later !

Little raw pumpkin pies in 3 ingredients

The colors of Autumn in the nature and in the plate. Today, it’s orange, brown and the fire of spices. Here is a raw vegan dessert to re-balance a little my diet as I don’t much raw these days.

The principal ingredients are :

Kabocha pumpkin
Prunes
Raw sesame seeds

Plus spices.

The crust is pasted sesame seeds and pasted prune. I’ve added a little yuzu zest for flavor. I dried the tartelettes at 120 degrees in the oven toaster.

The filling : Raw kabocha flesh and same volume of water in the blender till it becomes a puree. Then I’ve added pasted prune to sweeten, powdered spices (cardamom, black pepper, clove, nutmeg, cinnamon, habanero) and a few spoons of powdered sesame seed.