Homemade Soy Milk - It's easy!

One thing I've noticed about the soy milk selection available in both Superstore and Sobeys is the lack of any sugar-free options. This annoys me. In Jersey I became used to my Edensoy Original Organic but I can't find it anywhere here. We have actually switched from using soy milk in everything to using dairy milk in coffee and rice milk on cereal. I'm no vegan and don't really have a huge problem drinking dairy milk but there is also a shortage of local organic dairy milk and I don't like the thought of the agricultural practices I may be supporting by not buying organic. Anyway, food ethics aside, I was feeling ambitious this weekend and decided to look into making my own soy milk. Turns out it is very easy! I basically followed the instructions found here: http://www.happyjuicer.com/Dairy-Free/how-make-soy-milk.aspx. The milk turned out pretty well. I think next time I am going to soak some almonds with the soy beans and also try to make a slightly thicker milk. However, it tastes good on its own and works in coffee - so I am pleased:) Maybe I'll give homemade tofu a go next weekend...hmmm.

Soy Milk

1 cup dried organic* Soy Beans
Filtered Water to cover the beans
3.5 cups filtered water for blending
Cheese cloth
1 tsp agave - a non-sugar natural sweetener, you could use another sweetener (honey, sugar)
Optional: vanilla, cocoa powder, almond extract - if you like flavoured soy milk better

Soak the soy beans over night in filtered water (at least 8 hours). You will end up with more beans than you need for the milk but this is ok - just boil the leftovers and use in salads/chili/dips. Drain 1 cup of the soaked beans and put in a food processor with 3.5 cups of fresh filtered water. Puree for about a minute until the beans have broken down. Squeeze the pureed beans through a cheese cloth into a med-large saucepan. Add any sweetener or flavouring you are using. Bring the milk to a boil and boil, stirring frequently, for 5 minutes. Allow to cool, transfer to a jar or jug and refrigerate. The milk is good for 3 days.

*non-organic soy beans are subject to a lot of genetic modification (90% of soybeans grown in the US are GM), which I try to avoid at all costs.

Tofu Casserole.... yup, tofu mmmm

One of my favourite winter comfort foods is broccoli or cauliflower casserole made with Cream of Mushroom Soup. However, after reading the label on the soup can and reading all the fat, sodium and just general 'crap' inside, I've been avoiding making it for some time. This weekend I decided to try something a little different. Instead of using a can of soup, I mixed up a can of organic mushrooms, a block of tofu, some homemade yogurt and a little mayo. The result was great! Who says tofu can only be included in vegan meals? It turns out that it works well with all of my dairy favourites (cheese, eggs, yogurt...).

Tofu Cauliflower Casserole

1 med head cauliflower, chopped into flowerettes
1 can sliced mushrooms, drained (you could use fresh)
1 block of firm Tofu (the fresher, the better)
2/3 cup plain yogurt
1/4 cup mayonnaise
1 tsp mixed herbs (basil, thyme, oregano, marjoram)
1 egg
1 1/4 cup grated cheese (I used a mix of swiss and cheddar)
2 pieces of bread, crumbled

Preheat oven to 350.
Steam the cauliflower for no more than 5 minutes. Meanwhile, mash together the mushrooms, tofu, yogurt, mayo, herbs and egg. I used my immersion blender, but that isn't really necessary. Stir 1 cup of the cheese into the mixture. Pour the cauliflower into a 9/11 baking dish and cover with the tofu mixture. Top with the bread crumbs and 1/4 cup cheese. Bake for 30 min.