Over the weekend my husband and I spent a lot of time watching documentaries on Netflix about food (Fat, Sick, and Nearly Dead), sustainability (Cowspiracy) and GMO's (GMO-OMG!). And then we started making our own pantry stables! The take away from these documentaries is enormous and I encourage everyone to learn more about our food system and it's impact on our health and the health of the environment. I have decided that I am going to try and completely eliminate processed foods from my diet. So over the past 2 days I made my first batch of almond milk, homemade yogurt, oil-free granola, sour cream, 2 kinds of mustard and started the process of making my own cheese! (all Vegan of course!)
I'm using the recipe book The Homemade Vegan Pantry by Miyoko Schinner. Her recipes were incredibly easy to follow. Each staple has very few ingredients. Some of the ingredients I had to find online as I couldn't find things like Magnesium Chloride or Agar Agar in my neighborhood grocery store. Other ingredients were much easier to find.
For this Dijon mustard I just used white wine, apple cider vinegar, whole brown mustard seeds (which you can get in bulk from Whole Foods) water and salt!
This homemade sour cream was a breeze to make by just combining non-dairy yogurt with coconut milk and letting it rest at room temperature for a couple days.
This morning I am going to attempt to make my own tofu and a batch of whole wheat artisan bread. I can't wait to get started! For now here are the photos from this weekends pantry stock.
Thank you for visiting and stop by again tomorrow for more pantry staples! Bye!
Allison Bost, MSW
This Tiny House Wife