Sunday, September 01, 2013
Raw Almond Mylk - Vegan MoFo 2013 Day 1
Happy MoFo to you
Happy MoFo to yooooou
Happy MoFo, happy MoFo
HaPPy MooooFoooo toooooo yoooooooooou
Welcome to the Vegan Month of Food 2013 everyone! If you didn't already guess, the Happy MoFo song is sung to the tune of the Happy Birthday song. :D
Throughout the month of September, I'll be sharing recipes for Raw Vegan Foods here on my blog. It's been a good challenge for me, pushing myself to create completely raw recipes. I have put together a bunch of dishes over the past couple of weeks and I'm really happy and excited to be sharing them with you over the coming days. I still need to create many more recipes so that I can do at least twenty and possibly thirty blog posts this month.
So far, all the recipes I've concocted are 100% raw and I'm very proud of that. Down the line, there's a chance I might cheat a bit here and there and use one or two non-raw ingredients. But I will ensure that even those recipes are at least 80% raw.
I'm going to focus on using primarily local ingredients in my recipes so that people in India can attempt raw, vegan foods with what is easily accessible to them. I will occasionally indulge in speciality raw food products that might not be available in India. When I do, I'll share links so you can order them online and import them if you wish to do so.
Now that the intro is over, let's go to my first recipe offering for Vegan Mofo 2013! :)
I thought I'd cover the basics first. Since I'll be using Almond Mylk, in a couple of recipes later, I figured I'd start off by sharing a simple, step-by-step micro tutorial on making Raw Almond Mylk.
See you back here tomorrow. I'm off to blog hop now and check out all the amazing recipes that everyone else has posted on Day 1 of Vegan MoFo 2013. :)