Beverages

Smoothie με φρέσκα σύκα, σπόρους chia και κεφίρ - Calcium boost fresh fig, chia and carob vegan smoothie - Vegan in Athens

Calcium-boost fresh fig and carob smoothie

As a child of the summer, September, the month that takes us from the sandy beaches, the warmth and the carelessness of the summer to the lower autumn temperatures and the daily routine, was not always easy. Fortunately, however now, inspired by the wisdom life gives to each and every one of us, I think I am able to recognize and appreciate all the beauty that exists in nature and around us and to welcome changes. Besides, every day is unique and unrepeatable and as such we owe ourselves to live it. And actually September is not at all ugly! I meet my friends again, the children in school, I enjoy our happy routine and the quiet joy of our house, I attend festivals and concerts, I make big, daily walks with Petra in the woods.


There, in the forest, we discovered a great secret fig tree – a shelter for the turtles that have escaped from the fires of the last years – loaded with figs and whenever we go there I like to pick some. The other day I created a vegan recipe for a very easy and delicious vegan fig cake. Last weekend I picked some more figs which I decided to put in the freezer and today I used them to make a cool, raw, vegan smoothie for my breakfast, full of vitamins and calcium!

In order to achieve a good dose of calcium, I used ingredients rich in it, such as Chinese cabbage, chia seeds, carob powder – which also adds an extra flavor – and of course fresh figs. In addition, instead of water, I enriched the smoothie with kefir water, ensuring a good dose of friendly bacteria.

Smoothie με φρέσκα σύκα, σπόρους chia και κεφίρ - Calcium boost fresh fig, chia and carob vegan smoothie - Vegan in Athens

With all these selected ingredients, the flavor is lovingly sweet thanks to the figs and the carob, the texture is thick enough to be eaten with a spoon, its sense is cool and I think that as long as there are still figs I will enjoy it often as a morning or afternoon snack!

Ingredients

  • 1 cup of fresh figs frozen for at least 4-5 hours (5-6 large figs)
  • 1 cup. water kefir or vegan milk or homemade soy yoghurt, frozen
  • 1/2 cup finely chopped Chinese cabbage or kale
  • 2 tbsp raw carob powder
  • 1 tbsp chia seeds

optionally

1 tbsp fig or carob syrup or other liquid sweetener for garnishing

Smoothie με φρέσκα σύκα, σπόρους chia και κεφίρ - Calcium boost fresh fig, chia and carob vegan smoothie - Vegan in Athens

Method

Put all the ingredients together in the blender and blend for 1-2 minutes at medium speed until homogeneous. Serve in a glass, garnish with a drizzle of syrup and enjoy with a straw or spoon!

Note: Soy yogurt makes the smoothie thicker and more filling!

Facebookpinterestmail
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

Facebookpinterestmail
Γάλα από νωπούς κολοκυθόσπορους - Raw vegan pumpkin milk - Veganinathens.com

Fresh pumpkin seed milk – quick and easy recipe

During autumn we usually consume a lot of pumpkins in various sweet and savory recipes. Fortunately these blessed fruits, kept in a dry and cool place can remain intact for a long time. So, although in the early autumn their harvest ends, at least for the varieties commonly used in Greece, we can enjoy them as if they are fresh until the end of the winter.

The pumpkin seeds found in the inner part of the pumpkins are between the most nutritious seeds, so we keep them for several uses. Usually I bake them slightly in order to make homemade pepitas for the cold winter nights but they can be also used into making a super tasty and nutritious, raw, vegan seed milk, ideal for our breakfast or smoothies.

Γάλα από νωπούς κολοκυθόσπορους - Raw vegan pumpkin seed milk - Vegan in Athens

Making pumpkin seed milk is ridiculously easy and the outcome is delicious. The great advantage of this recipe is that the pumpkin seeds we use are fresh and therefore there is no need to soak them in water. On top of that, we don’t have to peel them either, as blending is going to do the magic, so the recipe takes less than five minutes overall!

Fresh pumpkin seed milk has a slightly sweet and fruity taste. However, as in every homemade milk recipe, we can add a sweetener of our choice and/or spices to create a more complex flavor. The only condition for success is to have a blender!
My favorite way to consume pumpkin seed milk is along with cereals, raisins, cinnamon and a little agave syrup for breakfast or in a filling smoothie.

Γάλα από νωπούς κολοκυθόσπορους - Raw vegan pumpkin seed milk - Vegan in Athens

Ingredients

  • 1 cup fresh pumpkin seeds (from 2 pumpkins)
  • 2 1/2 cups filtered water *
  • 1 tbsp agave nectar or other sweetener (optional)
  • we can also add 1/4 teaspoon cinnamon, ginger, nutmeg or other spices

Γάλα από νωπούς κολοκυθόσπορους - Raw vegan pumpkin seed milk - Vegan in Athens

Method

1. Using a spoon remove the pumpkin seeds from the pumpkins and transfer them into your measuring cup. You can remove the pumpkin fibers that are mixed with the seeds if you like, but it really is not necessary. This small amount of pumpkin mixed with the seeds will give a distinctive fruity flavor in your milk.
2. Put the seeds in the blender with the water, agave nectar and spices -if you are going to use any- and blend first at medium and then at high speed for 2-3 minutes depending on your blender.
3. Lay a sieve with cheesecloth and strain. Squeeze the cloth to drain most of the liquid. Keep in sterile bottle or jar in the fridge for 2-3 days.

Γάλα από νωπούς κολοκυθόσπορους - Raw vegan pumpkin seed milk - Vegan in Athens

Note: This is the amount of water I use to achieve a relatively rich consistency but you can add half more cup of water according to your taste.

Facebookpinterestmail