Homemade Oat Milk (Vegan)

I figured out homemade oat milk that is perfect and not slimy! You must follow everything precisely. Every second counts. Hot or cold counts. 

Ingredients:

4 cups water, ice cold (important!)

1 cup organic rolled oats

1 date, blended into water first (opt)

Note: Store-bought oat milk has sugar in it, so you’re probably used to a little sweetness in there without realizing it. If you want it slightly sweet, add the date—or a splash of maple syrup and vanilla. It's good without it, though, so try it both ways.  (Don’t let your water get warm blending the date, though!)

Procedure:

1) Blend oats and ice cold water in Vitamix for exactly 20 seconds. 

2) Strain gently through milk bag without squeezing. 

Perfect! And with no yucky additives and preservatives—and not slimy!! All of my past attempts at homemade oat milk, using recipes on the internet, have been slimy after the first day. This way isn't. Enjoy! 

And if you think maybe it isn't worth the trouble, go look at the list of preservatives and other additives in our store-bought carton. And calculate out the cost per quart. It's definitely worth it, in my opinion.

Mustard Chicken with Nut Cream

chicken breasts, cut into strips
ghee, for cooking
APB
Nut Cream

1) Melt ghee into a heavy-duty metal skillet that is NOT non-stick. Place chicken strips into hot ghee and begin cooking over medium-high heat. Move often at first to prevent sticking.

2) Sprinkle chicken with APB and dried mustard. Cook until it looks as if chicken is cooked through halfway from the bottom.

3) Turn strips over and re-season.

4) Cook until chicken is done inside and nicely golden brown on both sides.

5) Remove chicken strips to separate container and add hot water to skillet to loosen drippings from the cooking chicken in the ghee. Scrape with a metal spatula if necessary.

6) Stir more mustard and APB into this liquid, seasoning to taste, then stir in nut cream to thicken and make "creamy."

7) Return chicken to sauce and serve with rice and Spicy Beans.

Nut Cream (Vegan)

1) Blanch 1 C. nuts, any variety, in water. (Bring to a boil and boil lightly for a few minutes.) We prefer cashews, but almonds and walnuts are delicious as well.

2) Place nuts and 1 C. blanching water in Vitamix or food processor.

3) Start on low and move quickly to high. Process on high until creamy.

SWEET: Add a few dates at time of processing.

SAVORY: Add tahini and Seitenbacher broth powder at time of processing.

I have used this as a protein rich addition to smoothies and as a way to make cooking sauces seems creamy without dairy. (Hooray!) It is especially delicious in our morning porridge bowls, with fresh fruit and nuts or dried fruit.

Homemade Almond Milk (Vegan)

1/4 C. whole, raw almonds
2 C. filtered water (of 4 C. total)

1) Place together in the Vitamix. I only add 2 cups of the water at first to make less of a mess when blending.

2) Begin on low but quickly increase to highest setting.

3) Blend 1 minute.

4) Strain* with a fine mesh strainer or nut bag, if desired. (I put the nut pulp in our morning oat bowls.) 

5) Add the rest of the water and refrigerate.

6) Keeps, refrigerated, for about a week.

* NOTE: Almond milk is rich in fiber if left unstrained. If you desire a smoother product that tastes more like store-bought, however, you can strain the blended product through cheese cloth or a nut milk bag.

You can also make a delicious, flavored almond milk, by following this recipe on ohsheglows.com.