Milks... Which one and why?

At my house we have no less than 5 varieties of milk. Well, 6 if you include my husband's organic cows milk, but I try not to think about that...

Rice Milk: I buy my rice milk from Aldi, and I am really the only one who drinks this. I don't tend to give it to the kids, simply because it is so low in fat, and I don't think that growing children, aged, 1, 3 and 4 are in need of a low fat milk! I love the taste of rice milk, and it is the milk that I drink the most.

Organic Soy Milk: I also buy this milk from Aldi. I find that it is soooo think and creamy, that it is perfect for cooking. We don't drink soy milk, simply because I believe that soy may not be the best for us (I'm still researching this...), but it is honestly the best for cooking with. 

Unsweetened Almond Milk: I have recently introduced this, especially for my youngest son, Henry, simply because I am always trying to find ways for the kids to have less sugar. Henry will often drink more than a litre of milk per day, and so, I try to give him this milk, or mix it with the below two. I will also use this in smoothies, and in porridge. 

Organic Almond Milk: My kids drink either this or...

Organic Oat Milk: We sometimes will use this in smoothies.

Friends (interestingly, they have all been meat eaters) have suggested for me to make my own Almond Milk, and I have considered it, but it just seems a little too expensive, and a lot too time consuming. Between my 3 (soon to be 4) children and myself) we consume about 2 or three litres of milk per day, and as the kids get older, this will only increase. 

What kind of milk do you use? What do you use it for, and why? Can you suggest any other ways to use my current milks? I am always trying to find ways to evolve our diets, and any suggestions will be helpful! 

Tofu Scrambled 'Eggs'

Having been vegan now for over 2 years, I don't have much of an issue craving non-vegan foods, that is, until I am pregnant! 

I am currently halfway through my second vegan pregnancy (my fourth pregnancy overall), and I have been craving eggs! 

Luckily, my tofu scrambled eggs hits the spot every time. It's texture and flavour is similar to scrambled eggs, and then I add mustard powder to give it an extra kick. 

The secret is adding your sides: mushrooms, spinach, hash browns, even baked beans, and of course, toast, to make it seem even more authentic, especially for any omnivores you happen to be dining with.

Please excuse the sloppiness of the photo- I couldn't waste time on perfecting a photo- I had to eat! 

Also, please note, I am in no way taking credit for this recipe, as there are hundreds of variations on the web, it is simply my twist on a great dish. I wish I could remember where I originally found the recipe, but it was too long ago. 

Ingredients:

Classic tofu 

Turmeric

Mustard powder

Olive oil

Vegan butter

Salt and pepper

Nutritional yeast (optional) 

Method:

Pat the tofu dry with paper towel, and gently mash with a fork in a bowl. Add about 1tsp each of turmeric,mustard powder and nutritional yeast, and a dash of olive oil. 

Heat the butter in a pan and add the mixture. Try not to stir too much, as it will only turn it to mush. It should take less than 5 minutes for it to cook. 

Season with freshly ground salt and pepper, and any sides that take your fancy. 

Enjoy!

Creamy potato and broccoli soup

I may not be the best cook in the world, or even in my street, but there is one thing that I know I'm really good at - soup! 

There is nothing better than a hot creamy vegetable soup on a chilly day, and this one is really going to hit the spot!

My kids love this, because it is so thick, and when I give them home made bread and butter to dip into the soup, they eat every bite! 

Ingredients:

Olive oil

2 large organic onions, sliced

1 clove of crushed garlic

Water

10 medium organic potatoes, peeled, and cut into large pieces

1 can of coconut cream

Turmeric

Mild curry powder

Massell brand chicken stock (it's vegan)

Vegetable stock

1 head and stalk of organic broccoli, cut into pieces

Method:

 Sauté the onion and garlic in the olive oil, until it is soft, and almost brown, then, add the potatoes and enough water to cover them. 

Boil them for about 20-25 minutes, and then add the coconut cream, stocks and spices. The amount of stock and spices you add will depend on your taste - I added about 1 tsp of turmeric, 1/2 tsp of curry powder, and 1tbsp of each stock.

Simmer for about 5 minutes, then add the broccoli and boil for another 10 minutes.

When you blend the soup, you will have to add extra water, as it will be quite thick. 

Enjoy!