How To Make Soy Milk

There are special machines for making plant milks at home, but making soy milk without them is quite easy too. All you need is a blender, big pot, colander/sieve and cheesecloth. And soy beans and water of course. Home made soy milk has a strong soy bean flavour, which means it doesn’t taste so good if you drink it, but it’s good for cooking and baking. If you like to drink soy milk, you can add something like sugar and vanilla to make it taste better.

Home made soy milk

200g soy beans
water for soaking
2l water

Soak the soy beans overnight. Drain and rinse well.

Use a blender to make a smooth paste from the beans. Adding a little water makes the blending easier. We have a hand held blender, but other kind of blenders can be used too.

Put 2 liters water into a big pot. 5l pot is good, because the milk easily boils over. Bring the water to boil and add the soy bean paste. Slowly boil 20 minutes (from the point the water starts boiling again after adding the bean paste). At first you have to constantly stir, because there will be lots of foam. You may need to remove the pot from the heat couple of times. The milk settles down in 5 minutes or so, and then you don’t have to stir it all the time. But stir often to avoid burning your milk, even if it doesn’t burn as easily as cow’s milk (if you have made sauces or anything of cow’s milk ever in your life you know how easy it is to burn).

Cover your colander/sieve with cheesecloth and put it above a bowl. Strain your milk mixture with it. Don’t pour everything at once, unless you have a huge bowl! Transfer milk from the bowl into a bottle or other container to make room for more and pour more to the colander.

When it looks like all the milk has dripped to the bowl, lift the cheesecloth like in the picture above to get the rest of the milk out. You can also squeeze it.

The stuff that is left in your cheesecloth is called okara and it can be used for cooking too. Make okara nuggets, for example.

You CAN Make An Omelet Without Breaking Eggs

I planned serving a brunch on Saturday, but we slept late and had to go to a pub at noon to see a gig, so we ended up having the “brunch” after lunch time. I had planned serving pea muffins, Waldorf salad, Chickpea omelet and a bigger version of broccoli pie, but I skipped the pie, because there were fewer eaters than I had thought. We drank Mimosas and since it’s a fruity drink and Waldorf salad also contains fruits, I thought serving fruits or dessert wasn’t necessary. The omelet was filled with soy sausage and leeks, but other fillings are good too.

Vegan Omelet

1,5 dl chickpea flour
1 tsp baking powder
0,5 tsp salt
0,5 tsp turmeric
0,5 tsp paprika
1, 5 dl water
2 tbsp oil for frying

Fillings of you choice: sliced soy sausage, chopped leek, thinly sliced onion, mushrooms, bell pepper, seitan, corn, herbs etc.

Mix the dry ingredients in a bowl. Pour the water to the bowl and whisk together. Add the fillings and stir. heat the oil in a frying pan, pour an even layer of batter to the pan and fry on medium heat until the top of the omelet is thickened and the edges are dry. Flip and fry couple of minutes on the other side or until golden brown.

Vegan Salami

Being a veg(etari)an doesn’t mean you can’t have a salami sandwich. And it doesn’t mean you have to buy expensive fake meats. You can easily make your own salami at home with this recipe. Tastes good on a slice of bread or can be used as a pizza topping.


Seitan Salami

Dry ingredients:
3 dl vital wheat gluten
1 dl gram flour
1 tsp salt
2 tsp paprika*
1 tsp dry mustard
1 tsp black pepper
2 tsp garlic powder
(dash of cayenne or chili powder)

Wet ingredients:
1 onion
0,5 dl oil
0,5 dl soy sauce
2-3 tbsp tomato puré
2-4 garlic cloves
1 tsp liquid smoke*

Mix all the dry ingredients in a bowl.

Chop the onion and fry in the oil until it’s soft and maybe little bit brown too. Mince or finely grate the garlic. Mix onion, garlic, soy sauce, tomato puré and liquid smoke in a different bowl and add enough water to get total 3 dl of wet mixture. Mix dry and wet mixtures and knead a minute or two. Form into a sausage and wrap tightly in aluminium foil. Bake 75-90 minutes in 175 Celsius degrees. The baking time depends on your oven, if your salami is dry, you baked it too long (don’t worry, it’s still great on pizza).

*If you use smoked paprika, you can omit the liquid smoke.