One of the great things about being relatively well known in the vegan blogosphere is that occasionally people get in touch and send us free samples. This happened to us the other day, as the people at Vivesoy got in touch about the range of new soy milks they are launching in the UK.
Vivesoy have a range of soy milks including the regular sweetened and unsweetened soy milks, plus chocolate, vanilla, and cappuchino. They sent us the chocolate milk and the vanilla milk to try out. According the marketing, they are “soyprisingly good”. Bad (or awesome) puns aside, they were pretty delicious. I had to force myself to not drink all of them in one go and have soy-overdose (soyverdose?) because they were that good. I asked my friend who likes coffee what they cappuchino soy milk was like and he couldn’t praise it enough. Although Vivesoy, if your listening, you should definitely do a banana version.
To accompany this post, we’ve got various recipes which we have made but don’t have pictures for. They are all pretty delicious, so enjoy!
Spinach, Strawberry, and Melon Salad
Ingredients: baby spinach leaves, half a galia melon (cubed), a handful of strawberries (hulled and halved), 1 ripe mango (peeled and cubed), 1/2 red onion (fine chopped), 3 tbsp fine chopped coriander, juice of 1 lime.
Combine everything in a bowl, leave to rest for 30 mins in the fridge before serving.
Vegetable Pulao Rice (serves 4 as a side)
Ingredients: 2 cup basmati rice, 1-2 onion (cut into long thin strips), 2 carrot (thin jullienes), few chickpeas, 2-4 green chillis (chopped, dependent on taste), 2 handfuls of peas, 2 potatoes (diced), 4 cloves, 2 cardomon pods, 1 tsp cumin, 4 tbsp oil.
Soak the rice in 2 cups of water.
Heat oil in a wok (or kadai if you have one). Add the cumin, cardomon, and cloves. Fry until fragrant, be careful not to let them burn. Add the chillies and onions and fry until the onions start to brown. Add the chopped vegetables and saute for few minutes. Drain the rice (keep the water) and then add the rice to pan, frying for 2 mins.
Add the water which is used for soaking the rice, and salt to taste. Bring to the boil, cover, and cook until the rice is done.
Almond and Rosewater Pilaf (serves 4 as a side)
Ingredients: 40g vegan marg, 200g basmati rice (washed and drained), 200g whole blanched almonds, 4 tsp rosewater, 30g honey (or agave), 200ml vegetable stock, plus a couple of pinches of safron if you can afford it!
Add the marg to a pan and melt gently, then stir in the rice and cook for a minute or so. Add the remaining ingredients, reduce the heat and simmer gently until the rice is tender and the liquid is all absorbed.