Vegan friendly egg nog : 2 ways.

Real 'nog is kinda fucked up. Drink cashews instead.

Method One

Ingredients

4 pitted medjool dates + 3/4 cup raw cashews, soaked in 1 can coconut milk for 30+ minutes

1/4 tsp freshly grated nutmeg

1/4 tsp cinnamon

1 tsp vanilla bean paste

1 cup water 

optional - 1 tbsp agave

optional - dash of turmeric, for colour

Blend. (sorry pals, that's really all there is to it.) Add the one cup water last, and blend more to incorporate. Chill before drinking.

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More reminiscent to the So Delicious variety.

Method Two

Ingredients

1 ripe banana, chopped into coins

2 cups sweetened vanilla almond milk

1/4-1/2 tsp freshly grated nutmeg

1/4 tsp cinnamon

optional - dash of turmeric, for colour

Place chopped bananas on parchment paper and set in the freezer until frozen. Pop in a blender with remaining ingredients and blend until smooth. Serve ice cold.

Rejulelac : a step-by-step guide

I've recently received Vegan Artisan Cheese by Miyoko Schinner in the post, and have been clearing out the cashews from every Bulk Barn in the city since. Most recipes in the book call for an ingredient called rejuvelac, which is a fermented grain water.The instructions, while short, still seemed a bit intimidating. Here's a step by step guide to making rejuvelac.

You will need:
1 cup millet
Water
1 large mason jar, that holds at least 6 cups 
Cheese cloth
1 rubber band

Day 1:
Place the millet in the jar, and cover with just enough water to cover the grains. Cover the top with cheesecloth, and stick a rubber band around mouth of the jar.

Day 2:
Remove the cheese cloth, drain & rinse the millet. Again, cover with just enough water. Repeat this 2-3x a day.

Day 3:
Repeat steps from Day 2, until you can see the millet sprouting (they'll look like they have little tails)

Day 4 (optional):
If on your third day, the millet hasn't sprouted, repeat steps from Day 2.

Once sprouted, drain all water out. Then, add 4 cups of cold water. Let sit out on the counter for 2-3 days. After 2-3 days, little bubbles will form, and the liquid will become cloudy looking, meaning it's fermenting like a champ. 

Drain the cloudy water into another clean jar, and cover with a regular mason jar lid, so it's sealed as best as possible. Discard the millet.

As is, it'll taste a bit tart and lemony. Some folks drink it as is. I use it for my vegan cheeses, which typically ask for about 1/2 cup rejuvelac per recipe.

Rejuvelac will last in the fridge for a little over a week.