No offense to our dear friend soy, but hemp milk and hemp in general, is such an awesome thing to have in a vegan diet! Great protein, fatty acids, calcium, fiber, etc. etc.
There are two kinds of hemp milk that are really popular out there and I will quickly address them both: one is like heaven in an aseptic package, and the other is, I hate to say, almost vile.
First, I made a batch of scones to have for breakfast this week before going to classes!
These were SO wonderful! They were dense and flaky like a good scone should be, but not bran-muffiny or anything. They are a little sweet, but also have a nice savory quality from the nut butter! Perfect for slathering with Earth Balance or some cherry preserves...and definitely delicious with a big 'ol glass of Hemp Milk (Living Harvest, of course)!!
Cherry-Almond Scones (makes 4)
1 1/2 cups whole wheat pastry flour
2 Tbs turbinado sugar
2 tsp baking powder
1/4 tsp salt
2 T margarine...Earth Balance, baby!!
1/4 cup almond butter
1 tsp vanilla extract
1/4 tsp almond extract
1/2 cup soymilk
1 cup dried cherries
Preheat oven to 400 F. Line baking sheet with parchment paper, or just spray it with non-stick spray like I did. In a medium bowl, combine the flour, sugar, baking powder, and salt. Cut the margarine into small pieces an use a fork or pastry cutter to cut in the margarine and almond butter into the flour mixture. When the mixture is coarse and crumbly, add in the vanilla. Slowly drizzle in the soymilk, one Tbs at a time until the dough becomes cohesive...but don't overwork it. Work in the dried cherries just a little bit so they are evenly dispersed. Drop the ball of dough onto a floured surface and shape into a circle, about an inch thick or so. Cut into four wedges and space evenly on cookie sheet. Bake for 15 to 20 minutes, until lightly browned. Then, let them cool slightly, and slap on some Earth Balance and jam, then enjoy for a guaranteed great morning! (Adapted from Hannah Kaminsky's My Sweet Vegan)
To celebrate the ending of summer and satisfy my sweet tooth, I also made cookie sundaes! The peanut butter-banana-chocolate trifecta is my favorite combination in the world, so I made peanut butter-banana ice cream from A Vegan Ice Cream Paradise. For the sundaes, I put a big scoop of the ice cream.... (here she is in my ice cream maker, gettin all pretty and creamy)Then, I baked a batch of Chocolate-Chocolate Chip (sans walnuts) Cookies from Veganomicon. I put two yummy cookies in the bowl with the ice cream... (here they are on the cooling rack, lookin all chocolatey and naughty)
And voila! A yummy ice cream-cookie sundae! Perfect for a summer treat, or anytime you want to be happy :) If I had some in my cupboard, I would have topped these with some vegan whipped cream, chopped nuts, or chocolate sprinkles...but I'm broke. And these were still great!
(They were even better because we enjoyed them while watching Sailor Moon on DVD!!)