Potato Milk: the new #plantbased milk

potato milk from a humble potato

We love the humble potato, or tattie, here in Scotland. We eat mince with tatties. Haggis, neeps and tatties. Baked potatoes. Chips. We even put them in our sweet treats such as coconut macaroons. So when Scotty Brand, one of Scotland’s leading food producers, asked if we’d be interested in developing a potato milk recipe for them, we happily said yes.

Some Potato Facts

  • Potato milk is the most sustainable of the plant based milks.
  • Potatoes are a land efficient crop.
  • They use up to 56 times less water than other plant milk crops.
  • One medium potato gives you 30mg of Vitamin C, as much as a glass of tomato juice.
  • Scotland’s weather, climate and rich soil are perfect for growing potatoes.
  • Scotty Brand potatoes are all grown on a selection of farms across Scotland.
Potato Milk and Scotty Brand Potatoes

Potato Milk Recipe, makes 5 cups

You could, essentially, leave out the almonds/oats, dates/sweetener, vanilla and salt but they do improve the texture and taste considerably. However this option would be excellent for those on specific dietary regimes or with food intolerances.

Potato Milk Ingredients

  • 4 cups of water
  • 1 large potato, peeled and boiled. We used 3 Scotty Brand baby potatoes
  • 1 heaped tablespoon of ground almonds (makes it creamy) or a tablespoon of ground up porridge oats (also creamy, slightly less so).
  • dates. For a sweet milk use 3 medjool dates or 6 small dates. For unsweetened milk use 1 medjool or 2 small. Alternatively you could use agave nectar or sugar (a tablespoon for sweet, a teaspoon for unsweetened).
  • half a teaspoon of vanilla essence
  • a pinch of salt

Method

Place all the ingredients in a blender and blend until smooth. Strain through a nut milk bag, or a sieve lined with cheesecloth or even a new nylon stocking (rinsed out first). Chill in the fridge. Like most plant milks, it’s best to shake or stir before use.

We tried it by itself, in cereal and in tea. All worked well, but, as is typical in this family, it was the next option that was the favourite!

Potato Milk Chocolate Shake

For a chocolate shake use 1 cup of potato milk per person with 1 banana each and 1 teaspoon of cocoa. Blend. Delicious…

Scotty Brand offers the finest seasonal produce including potatoes, Ayrshire new potatoes, seasonal berries, fresh soups, frozen chips and prepared vegetables.

Vegan Chocolate Nests with Mini Eggs

vegan chocolate nests

Vegan chocolate nests. Perfect for Easter. Perfect anytime really.

Vegan Chocolate Nest Ingredients (makes 12)

  • 5 Weetabix style cereal biscuits
  • 150g of dark chocolate
  • 1 tablespoon of golden syrup
  • 1 tablespoon of vegetable margarine
  • mini eggs (we used Doisy & Dam ones, found in Asda). You could also use other sweets or make little eggs with marzipan.
  • paper cake cases

Method

Crumble the biscuits into a bowl and melt the chocolate, syrup and margarine together in a Bain Marie until well combined. Mix it all up. Divide the mixture between the cases and top with the eggs or sweets. Cool until set. Enjoy!

A chocolatey read to go with your vegan chocolate nests:

Fireflies and Chocolate by Ailish Sinclair

FIREFLIES AND CHOCOLATE, was inspired by the 600 children and young people who were kidnapped from Aberdeen during the 1740s and sold into indentured servitude in the American Colonies. The story follows the adventures of Elizabeth Manteith from the castle and her determined efforts to get back home. There’s love. There’s proper derring-dos on the high seas… And there’s chocolate!

Paperback and Kindle and on Kindle Unlimited:

Amazon UK
Amazon Worldwide
Waterstones
Author website

From the publisher’s press release: “Fiery and forthright, Elizabeth isn’t someone to be argued with. She knows her own mind, and isn’t afraid to speak it. Through her experiences, the reader sees her grow from a girl, into a woman with a powerful voice… a woman of her time, but very much of ours too.”

Also at the library.

Vegan Ploughman’s and Eating Banana Peels!

vegan ploughman's lunch

Vegan Ploughman’s above. Self-explanatory we think!

Banana Peel Pasta Sauce below. Recipe here. It does not taste of bananas.

More new recipes coming soon… see the kitchen section here.

Low FODMAP Sauces, vegan and gluten free

low fodmap sauces: Bolognese
Vegetable Bolognese

We were sent a wonderful selection of low FODMAP, vegan and gluten free sauces from Slightly Different Foods. None of us follow a low FODMAP diet so our finished creations do not necessarily fit that term, but the sauces, as they come, do. Above is a delicious vegetable pasta we made with the Smooth Bolognese sauce.

Here’s the products we were sent:

MAP sauces from Slightly Different Foods
Slightly Different Foods

These sauces are all fully flavoured and delicious. You do not miss the onion and garlic at all. The sweet and sour was a particular favourite:

sweet and sour low fodmap sauce
Sweet and Sour

And then we had a curry feast! We added chick peas to the Tikka Masala sauce, and cauliflower to the Tropical Curry which is mild and creamy. The Thai Red Curry, we stirred into some straight to wok style noodles. All these combinations were lovely. Sometimes when you try several curry sauces or blends from the same company you notice that they all taste pretty much the same, or at least similar to each other. This was not the case here at all. Each dish was utterly unique in flavour.

curry feast!
Curry, curry, curry….

We’re very impressed with these sauces and highly recommend them regardless of whether you’re following a low FODMAP plan or not. We used the Mexican Fajita sauce on some stir fry vegetables and it made them smokey and spicy. Again, this was really good. We intend doing something similar with the sweet chilli. Unless it gets used as a dipping sauce for spring rolls… decisions, decisions!

Visit Slightly Different Foods main site here and read the story of how they came into being here.

Subscribe to our occasional mailing list here for new recipes, product reviews, books, photos and more.

Improve Your Insta Food Pics with a Bag!

Improve your Insta food pics: here's our noodles...
Noodles. Love this background!

We were sent The Instagram Bag, a bag choc full of amazing items designed to help you improve your Insta food pics, from The Paper Bag Co. They produce this and many other paper bags too.

The Instagram Bag

Included in the large zip-up bag are a 5 in 1 pop up reflector:

Imrove your Insta food pics with these reflectors from the Paper Bag Co.
Reflectors

8 postcards with tips from a professional photographer on aspects like composition and lighting:

Photographic tips

… and 4 wonderful backgrounds. We used the gold reflector to good effect in the top noodle bowl photo. It was a really dull day. One of the frequently occurring storms was ongoing and the reflector really helped light the food.

And here’s a chocolate smoothie on the white marble background:

You’ll see us using the backgrounds over on Instagram from now on. We love them, and highly recommend this bag as a great way to improve your Insta food pics!

Subscribe to our occasional mailing list here for new recipes, product reviews, books, photos and more.

Vegetable Curry: a Simple Vegan Recipe

vegetable curry

A simple but truly delicious vegetable curry with onion bhajis from Lidl and some winter lettuce from the polytunnel.

Vegetable Curry Ingredients (serves four)

  • A little oil
  • one onion, chopped
  • a pepper, chopped
  • an apple, peeled and finely chopped
  • 2 teaspoons of curry powder or spices of your choosing (we like a combo of fenugreek, cumin, turmeric and chilli).
  • vegetables of your choice, chopped: we used an aubergine, some green beans, a few small potatoes and a diced carrot.
  • water to cover. We had some broccoli stock from earlier cooking and water saved from a tin of cannelloni beans.
  • a teaspoon or two of cornflour
  • salt to taste

Method

Fry off the onion, pepper and apple in the oil for a few minutes then add the spices. Stir well for a few minutes taking care not to burn the mixture. Add the vegetables and water, bring to the boil, turn down to a simmer until all veg is tender. Combine the cornflour with a little water and mix until smooth then add it to the curry, stirring all the time until it thickens. Add salt. We served it with some golden vegetable rice (add turmeric and a few peas/pepper/celery to rice as it cooks).

Check out these Potato Broccoli Croquettes, a no waste recipe over on Frugal Living in the UK.

vegan potato broccoli croquettes

And see more of our meals on Instagram!

vegan meals on Insta, including vegetable curry
Ailish Sinclair's novels

FIREFLIES AND CHOCOLATE was inspired by the 18th century kidnapped children of Aberdeen.

Set in an Aberdeenshire castle, THE MERMAID AND THE BEAR features the Scottish witchcraft accusations and a love story.

Paperbacks and kindle: Amazon UK or Amazon Worldwide

“Ailish Sinclair spins this Scottish tale filled with excitement and suspense…” Historical Novel Society

5% off when you spend £50 at Vegan Outfitters using code VEGANFAMILY5.

Turmeric Macaroni Recipe, vegan, anti-inflammatory

turmeric macaroni

This turmeric macaroni is flavourful and nutritious, high in protein and also, thanks to the turmeric, has anti-inflammatory properties. It’s important to use a high quality turmeric: we like this one.

We used Tesco’s free from macaroni as it’s one of the nicest we’ve found. It does have a tendency to stick together in the pan so stir frequently for the first few minutes of cooking if using this one.

Turmeric Macaroni Ingredients

  • Pasta of your choice, cooked to pack instructions. The sauce is enough for 500g.
  • half a cup of quinoa grain
  • half a cup of cashew nuts
  • a medium sweet potato, peeled and chopped
  • 2 carrots, scraped and chopped
  • 7 cloves of garlic
  • 3 sticks of celery, chopped
  • 3 cardamon pods
  • 1 heaped teaspoon of turmeric
  • 1 heaped teaspoon of cumin
  • and another heaped one of ground fenugreek
  • water to cover
  • salt if you like, but it really doesn’t need it

Method

While your pasta is cooking, place all the other ingredients in a medium saucepan and cover well with water. Bring to the boil, then turn down to a simmer until the quinoa is cooked and sprouted and the vegetables are soft. Blend well until smooth then stir into the cooked, drained, pasta. Yum.

If you liked this recipe try some of our others here

Jerusalem artichokes or sunchokes, perfect with turmeric pasta!

Over on Frugal Living today: Frugal Living Basics and Jerusalem Artichokes


THE MERMAID AND THE BEAR features the 1597 Aberdeen witchcraft panic while FIREFLIES AND CHOCOLATE was inspired by the kidnapped children of Aberdeen.

The blend of dark events and romance in these stories is perfect for wintry nights in front of the fire!

Paperback & kindle: http://author.to/mermaid

Ailish Sinclair's novels

Vegan Udon Noodle Soup with Meatballs

vegan udon noodle soup with meatballs

This vegan udon noodle soup is spicy and richly flavoured and perfectly paired with plant-based meatballs. We used the Birds Eye ones that are made of pea protein but any would do. Alternatively pan fried tofu pieces work well.

Vegan Udon Noodle Soup Ingredients

  • three small packs of thick udon noodles, or one per person, straight to wok or dried
  • a tablespoon of vegetable oil
  • an onion, chopped into thin strips
  • 1 red chilli, de-seeded and finely chopped
  • 1 green chilli, prepared likewise
  • a thumb sized piece of ginger, peeled and minced or finely chopped
  • 5 cloves of garlic, minced or finely chopped
  • 1 courgette, cut into small strips
  • a bunch of fresh parsley, minced
  • a head of broccoli, broken into florets
  • water as needed
  • soy sauce to taste
  • salt if needed
  • vegan meatballs, prepared according to pack instructions (fry or bake)

Method

  • In a large saucepan, fry the onion, chillis, ginger and garlic in the oil for a few minutes
  • add the courgette and udon noodles and fry for a few more minutes
  • add the broccoli and parsley, stirring to coat in the oil
  • cover well with water and bring to the boil
  • once the broccoli and noodles are tender, add the soy sauce.
  • add salt if needed
  • plate up and top with the meatballs
vcre

‘Vegetarian Christmas’ by Rose Elliot. This title is not exclusively vegan but there is a plethora of vegan delights included and most of the lacto-ovo recipes are easily ‘veganisable’. Our favourite Christmas dinner of Chestnut and Red wine pate en croute is in here along with lots of advice on taking the work out of Christmas catering. This book is full of ideas for lots of special touches which can be prepared early and frozen. Now out of print but the hardcover is available cheaply from Amazon and has lots of lovely photos throughout 🙂 We love this book so much we even wrote a blog post on it!

GreenBay 100% vegan supermarket

Vegan Frittata with Mushrooms or Spanish Tortilla

vegan frittata

This vegan frittata recipe makes a large and delectable dish of food. If you use cooked potatoes in place of the mushrooms you’ll have a Spanish Tortilla!

Vegan Frittata Ingredients

  • 3 boxes of Silken Tofu
  • 1 teaspoon of ground turmeric
  • 2 tablespoons of gram flour
  • Kala Namak (black salt, tastes sulfurous like egg) to taste
  • a little olive oil
  • a box of fresh mushrooms, washed and sliced (or tinned ones)
  • a chopped red pepper
  • one small tin of sweetcorn

Method

  • Preheat your oven to 200C/400F.
  • Grease a baking dish and place it in the oven to heat (frittata will cook more quickly).
  • Blend the tofu with the turmeric, gram flour and Kaka Namak.
  • Wash, slice and fry up the mushrooms and pepper in the olive oil.
  • Add the sweetcorn to the mix and stir until well heated through.
  • Combine the blended tofu mixture with the mushrooms and vegetables (in the cooking pan if big enough, or straight into the oven heated dish) and bake for at least half an hour or until the frittata/tortilla seems set through.

We served it with chips and salad above, but it is lovely on its own and also cold and sliced the next day.

If you liked this vegan frittata recipe try some of our other fare here!


Montezuma’s chunky chocolate snowmen are on offer just now!

vegan chocolate snowmen

THE MERMAID AND THE BEAR features the 1597 Aberdeen witchcraft panic while FIREFLIES AND CHOCOLATE was inspired by the kidnapped children of Aberdeen.

The blend of dark events and romance in these stories is perfect for wintry nights in front of the fire!

Paperback & kindle: http://author.to/mermaid

Vegan Chocolate Mint Squares & White Mousse

mint squares
vegan chocolate mint squares

Vegan Chocolate Mint Squares made by a clever friend who is generally good at making things 🙂 (recipe now in the comments below)

3739155004_23f97307c7

White chocolate mousse with red berries. Made by us. Sometimes good at making things…

Melt about 100g of cocoa butter and blend into a block of silken tofu with some icing sugar and vanilla.

And here’s a flower:

vegan mint chocolate squares

If you liked these vegan chocolate mint squares, check out our other cake recipes here.

The Mermaid and the Bear

Set in a fictional castle in Aberdeenshire, Ailish Sinclair’s debut novel, THE MERMAID AND THE BEAR, blends an often overlooked period of history, the Scottish witchcraft accusations, in particular the 1597 Aberdeen panic, with a love story. 

Amazon UK

Amazon

Waterstones

Author website