Preparations

Raisin bread rolls with whole wheat flour, cinnamon and grape molasses, sugar-free - Σταφιδόψωμα με αλεύρι ολικής, κανέλα και πετιμέζι, χωρίς ζάχαρη - Vegan in Athens

Whole wheat, raisin bread rolls with grape molasses, sugar-free

Very popular in Greece, raisin bread is a type of bread made with with sultanas and flavored with cinnamon. Usually it is made with white flour, sugar and some variations may include honey or eggs.

Since we love raisin breads, I usually make these healthy, vegan raisin bread rolls, with whole wheat flour, local, organic raisins and grape molasses, a healthy and delicious alternative to refined sugar, widely used in traditional Greek baking and cooking.

I usually eat mine for breakfast, almost right from the oven and actually they are lovely served freshly baked, as they are, or split open and spread with vegan butter and a marmalade of your choice.

Raisin bread rolls with whole wheat flour, cinnamon and grape molasses, sugar-free - Σταφιδόψωμα με αλεύρι ολικής, κανέλα και πετιμέζι, χωρίς ζάχαρη - Vegan in Athens

Ingredients

  • 1 1/4 cup (300 ml) lukewarm water
  • 1 tsp dry yeast
  • 1/2 cup (120 ml) grape molasses
  • 4 cups (600 g) whole wheat flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup raisins
  • almond milk or water and sesame for sprinkling

Raisin bread rolls with whole wheat flour, cinnamon and grape molasses, sugar-free - Σταφιδόψωμα με αλεύρι ολικής, κανέλα και πετιμέζι, χωρίς ζάχαρη - Vegan in Athens

Method

1. In a cup put half of the warm water, yeast and a spoonful of flour and leave the mixture for 15-20 minutes in a warm place to activate the yeast. If the yeast is active you will notice that many dense bubbles will be formed on the water surface. Otherwise throw the mixture away and repeat the process with another sachet of yeast (yes I know that it is difficult to throw it away but you need an active yeast to make bread!).
2. In a large bowl or in the kneading machine mix the yeast mixture, the rest of the water, salt, spices and grape molasses, and slowly add the flour, kneading constantly, until a soft dough is formed. Continue kneading for another ten minutes (if using kneading machine it takes less). The more we knead the better texture and elasticity the dough will have. Add the raisins and knead until they are fully incorporated.
3. Put the dough in a bowl and cover with a wet towel or clear film to protect the dough from dehydrating. Let it rise for 4-5 hours at room temperature (slow fermentation gives a unique taste and flavor to your bread. You can see also lagana bread recipe).

4. Put the dough on a floured surface and knead again, folding and kneading several times to form a roll. Separate into eight equal pieces and knead them to form eight small rolls.
5. Put them in a pan lined with parchment paper, leaving at least 3 cm space between each other. Spray your rolls with water or brush with the almond milk and sprinkle with sesame seeds. Let them rise in a warm place until they double in volume. It will take about fifty minutes. I usually let them rise in the oven at 40 oC.
6. Bake at 200 oC for 25-30 minutes or until golden brown. Let them cool on a wire rack and enjoy!

 

Raisin bread rolls with whole wheat flour, cinnamon and grape molasses, sugar-free - Σταφιδόψωμα με αλεύρι ολικής, κανέλα και πετιμέζι, χωρίς ζάχαρη - Vegan in Athens

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Homemade vegan soy yogurt - Φτιάχνω σπιτικό γιαούρτι σόγιας - Vegan in Athens

Homemade vegan soy yogurt

Yogurt is considered one of the healthiest foods, because it contains active cultures of beneficial bacteria as well as vitamins and minerals. Fortunately, as vegans we can find vegan soy or coconut yogurt in some organic shops and we can enjoy it plain or in several sweet and savory creations, although most of the times its price is pinched. Since I love yogurt I started making my own soy yogurt, which is much cheaper and so I can afford consume it regularly and take advantage of its wonderful taste and its amazing benefits. The recipe is simple and is based on the traditional Greek yogurt manufacturing process, using soy yogurt as a starter, without the use of any animal-derived ingredients. In fact, the preparation requires no special technique and it can be made by anyone, providing that attention is paid in some parameters during the process.

Homemade vegan soy yogurt - Φτιάχνω σπιτικό γιαούρτι σόγιας - Vegan in Athens

Soy yogurt is prepared from soy milk that has been fermented. The fermentation is performed by some strains of good bacteria, mainly Lactobacilli, the main yogurt -making bacteria, that feed on the sugars that are dissolved in the milk and produce lactic acid, which gives the sour taste in the yogurt. Lactobacilli and some other strains of bacteria involved in the process, are living organisms and so, in order to survive and multiply (and of course make our yogurt) they require certain conditions. Actually the only one of these conditions that will concern us is the temperature. If we expose the microorganisms in high temperatures, above 45 ° C, most likely they will die, while low temperatures, even room temperature, do not favor Lactobacilli and as a result they multiply very slowly. In both cases our little helpers will fail to do their job we will fail making yogurt. The ideal temperature for real, thick, delicious yogurt is between 40-43 ° C.

Homemade vegan soy yogurt - Φτιάχνω σπιτικό γιαούρτι σόγιας - Vegan in Athens

Another thing to beware of is the equipment used. Choose to make yogurt in glass or earthenware containers, suitable for foods. All the containers or pots we are going to use should be sterile, ie free of microorganisms. To achieve this boil them or put them in the oven at 100 ° C for a few minutes. This step is essential to prevent the development of undesired microorganisms during fermentation.

Therefore, following the simple instructions below, we can prepare our own healthy soy yogurt without additives, sugar or thickeners with flavor and texture similar to the commercial soy yogurt. One thing we should keep in mind is that, generally, soy yogurt is slightly less thick than the animal-derived yogurt as it contains much less fat.

Homemade vegan soy yogurt - Φτιάχνω σπιτικό γιαούρτι σόγιας - Vegan in Athens

Ingredients

  • 100 gr store-bought soy yogurt, plain, at room temperature (with live cultures)
  • 1 liter of soy milk at room temperature

equipment

one large or two medium earthenware or glass containers or
yogurt maker (optional)

Homemade vegan soy yogurt - Φτιάχνω σπιτικό γιαούρτι σόγιας - Vegan in Athens

Method

1. Mix well the soy yogurt (it serves as yogurt starter) with the soy milk.
2. Incubation:
In the yogurt maker: Transfer the mixture in the containers of the yogurt maker and incubate for 6 hours according to the instructions. Turn off and let the yogurt cool for 3-6 hours.

If you don’t have a yogurt maker: Preheat your oven at 40-43 ° C. Transfer the mixture into 1-2 containers and place them in the oven (over the oven rack). Incubate for 6 hours and then turn off the oven and let cool for 3-6 hours.

Whether you use a yogurt maker or not, it is important to let the yogurt undisturbed during fermentation.

3. Keep in the refrigerator for one week.

Homemade vegan soy yogurt - Φτιάχνω σπιτικό γιαούρτι σόγιας - Vegan in Athens

Few more things:

1. I know how impatient you may be the first time you make you own yogurt but despite that please let it ferment undisturbed at least for the first six hours. If you move or stir the yogurt it may not coagulate properly.
2. All the equipment you use must be sterilized.
3. I have noticed that the higher the percentage of fat and protein in the soy milk the thicker the yogurt will be. So choose your soy milk wisely and opt for organic brands without sugar and additives. Additionally, make sure that your yogurt starter contains live cultures. Practically most plain soy yogurts contain live cultures!
4. Remember to save a few tablespoons of yogurt into a sterilized jar in the freezer (or refrigerator if you plan to make a second batch soon), in order to have a yogurt starter for the next time. When you want to make yogurt again, allow to thaw and follow the process described above.
5. At the end of the process, to achieve perfect creamy texture, stir gently with a spoon.
6. If you want to make strained yogurt, line a strainer with a cotton cloth, pour in the yogurt, cover with the cloth and let in drain in the refrigerator for 3-4 hours.

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Homemade vegan oat milk - Γάλα βρώμης – το πιο εύκολο, γρήγορο και οικονομικό φυτικό γάλα - Vegan in Athens

Homemade oat milk – fast, cheap and easy recipe

From time to time I stick with several plant milk recipes, depending on the season and the ingredients that are available and of course on my appetite. So lately, after about two months of using almost exclusively pumpkin seed milk (during winter we consume a lot of pumpkins and I didn’t want to waste the pumpkin seeds), I’ve become almost obsessed with homemade oat milk. This obsession started one morning that I was about to enjoy my usual morning vegan latte when I realized that there was no milk in the fridge, I had not soaked almonds to make almond milk and the time (6.30 in the morning) was totally inappropriate to visit the nearest organic food store and buy something. What I needed that time was a quick and easy recipe for a plant-based milk that could also work for my coffee.

Homemade vegan oat milk - Γάλα βρώμης – το πιο εύκολο, γρήγορο και οικονομικό φυτικό γάλα - Vegan in Athens

Luckily, homemade oat milk, along with homemade coconut milk, are cheap and easy to make – it only takes few minutes and minimal effort- and they both have an amazing flavor. Rolled oats is something I always keep in my cupboards, so in less than ten minutes I blended a cup of rolled oats with water, I strained the oat milk and I prepared an espresso, in order to make my precious vegan latte.

One of the things that I really like with oat milk is that it has a neutral flavor, slightly sweet taste, much better than the commercial oat milk varieties and a relatively dense consistency with makes it very satisfying. Moreover, when I simmer it a little bit to make my latte, it becomes thicker, giving to my coffee a nice creaminess without the additional fat and the calories found in the coffee-creamers or the coconut milk.

The remaining pulp in the strainer can be added in our breakfast bowl or it can be incorporated into the dough for a homemade bread, as it is rich in vitamins and minerals, just as oat milk is.

Ingredients

  • 1 cup rolled oats (opt for gluten-free if you prefer)
  • 3 cups water at room temperature

optionally

  • 1 tsp natural vanilla extract
  • 1 tbsp brown sugar or the sweetener of your choice

Homemade vegan oat milk - Γάλα βρώμης – το πιο εύκολο, γρήγορο και οικονομικό φυτικό γάλα - Vegan in Athens

Method

1. Put the oats in the blender together with the water and blend at medium speed for 2-3 minutes, depending on your blender.
2. Lay a sieve with cheesecloth and strain. Squeeze the cloth to drain most of the liquid.
3. If you want you can add sweetener of your choice and flavor with natural vanilla extract. Store in sterile glass bottle in the refrigerator. You can keep it for up to three days.

Homemade vegan oat milk - Γάλα βρώμης – το πιο εύκολο, γρήγορο και οικονομικό φυτικό γάλα - Vegan in Athens

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