So you drink your vanilla milk as is, or maybe put it into a milkshake. But have you tried cooking with it? Here’s two recipes perfect for winter – a sweet AND a savoury preparation, that’s right!
(We’re cooking with almond vanilla milk here, but you can use any type of vanilla milk).
Lentil Shepherd’s Pie with vanilla mash
Serving size: 3-4 people
For the filling
- 1 onion, chopped
- 2 cloves garlic
- 1 tbsp olive oil
- 1 can lentils
- 1 carrot
- 1/2 cup frozen peas
- 1 cup veggie stock
- 2 tbsp tomato paste
- 1 tsp oregano
- Salt & Pepper
For the mash potato:
- 4 large potatoes
- 1 cup unsweetened vanilla almond milk
- 2 tbsp plant-based butter
- 1 tbsp nutritional yeast
Preheat oven to 180 degrees celsius.
Bring a large pot of water to the boil. Add chopped potatoes and boil until soft and tender.
While boiling the potatoes, in a separate pan heat the olive oil at a medium heat. Add the garlic and onion and cook for a couple of mins until fragrant.
Add the chopped carrot and peas and cook for a further 4 to 5 mins to soften the veggies. Add the drained lentils, the tomato paste and veggie stock. Stir together.
Season with the oregano, salt & pepper. Reduce heat to a low and cook for a further 10 mins.
Once the potatoes are very soft, drain and transfer to a bowl. Mash the potatoes to break them down.
Add the vanilla almond milk, plant-based butter, nutritional yeast, salt & pepper. Stir together until the potatoes are very creamy.
Transfer lentil mix into an oven-safe baking tray, smooth the top with the back of a spoon.
Add the mashed potatoes on top and smooth the top. Brush the top with extra butter or olive oil and bake for 20 mins.
After 20 mins, switch to broiling for a further 5-10 mins until the top starts to turn a golden brown. Remove from the oven and serve warm.
READ ALSO: Tomato soup/shorba recipe to keep you warm this winter
Raspberry, vanilla, coconut and passionfruit pancakes
Serving size: 4-6 people
- 1 ¼ cups buckwheat flour
- 1 cup coconut yoghurt
- ¼ cup almond meal or desiccated coconut
- 2 passionfruit
- 1 1/2 tsp baking powder
- 1 punnet raspberries
- Pinch ground cinnamon
- 1/3 cup toasted coconut flakes
- 1 cup unsweetened vanilla almond milk
- Maple syrup to drizzle
- 2 tbsp coconut oil
- 1 tsp white vinegar (optional)
- 1/3 cup maple syrup or coconut sugar
- Zest 1 lemon
Add and mix through the almond milk, coconut oil, vinegar, if using, maple and lemon zest.
Heat a non-stick frying- pan over high heat and if you have one, place a love heart cutter in the pan.
Add a little oil to the pan and spoon in about ½ cup of pancake batter. Cook for about 2 minutes then carefully flip and cook for 2 minutes more.
If using the heart cutter, remove this before flipping the pancake. Repeat until all the mix has been cooked.
To serve, combine the yoghurt with the pulp of 1 passion fruit and spoon this over your pancakes then top with raspberries, coconut maple syrup and more passionfruit.
Recipes courtesy: Califia Farms.
READ ALSO: Easy Nutella dessert recipes
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