Embrace the goodness of plant-based eating with nutritious vegan recipes featuring dairy-free treats made from ragi and soy! These superfoods are rich in protein, fiber, and essential nutrients, making them perfect for guilt-free indulgence. Whether you’re craving a creamy dessert or a refreshing dairy alternative, ragi and soy offer versatile options for every taste.
From calcium-packed ragi milk to protein-rich soy milk and indulgent ragi ice cream, these recipes are wholesome and delicious. Perfect for vegans, lactose-intolerant individuals, or anyone seeking healthier alternatives, these treats prove that plant-based eating can be both nourishing and satisfying. Try them today!
Ragi milk Plant-based milk substitutes are liquids made from plant material (cereals, pseudo-cereals, legumes, oilseeds, and nuts) that have been extracted in water and then homogenized. Consumer demand for plant-based milk has significantly increased recently as a result of issues with milk protein allergies and leading a healthy lifestyle The growing need for non-dairy milk substitutes brought on by lactose intolerance, dairy allergies, and the desire for vegan diets has sparked interest in the production of plant-based milk from ragi. The byproducts of germinated millets, known as millet milk, are utilized to create goods with additional value.
How to Extract Ragi Milk
Follow these simple steps to make fresh and nutritious ragi milk at home:
- Clean and Sort – Rinse ragi grains thoroughly to remove dirt and impurities.
- Soak and Germinate – Soak the cleaned grains in water for 6-12 hours. Drain and spread them on a clean cloth or tray. Let them germinate in a warm, damp place for 2-3 days to enhance their nutritional value.
- Malt the Grains – Dry the sprouted ragi under controlled conditions to stop further growth. This process improves digestion, flavor, and nutrient absorption.
- Grind – Once dried, grind the malted ragi into a fine powder using a blender or stone grinder.
- Filter – Mix the ground ragi with water and strain it through a nut milk bag, fine sieve, or muslin cloth to extract the liquid.
- Boil – Boil the strained liquid to remove anti-nutrients, enhance flavor, and improve shelf life. Let it cool before using or storing it.
Ragi Ice Cream: A Delicious and Nutritious Treat
Combining the indulgence of ice cream with the health benefits of ragi, this innovative dessert is a perfect choice for health-conscious consumers. Ragi, a powerhouse of nutrients, enhances the nutritional value of ice cream by providing a rich source of dietary fiber, calcium, iron, and essential amino acids. With its wholesome goodness and creamy texture, ragi ice cream is a delightful way to enjoy a guilt-free, nutrient-packed dessert.
Ingredients
- 2 ripe bananas (frozen for 24 hours)
- 1 cup ragi milk
- 2 tbsp cocoa powder
- 4-5 dates (seeds removed)
- 1 tsp vanilla essence
- Cashew nuts (for garnish)
Instructions
- Freeze the Bananas – Peel and freeze ripe bananas for at least 24 hours.
- Blend the Ingredients – In a mixer grinder, add ragi milk, cocoa powder, dates, and vanilla essence.
- Make a Smooth Paste – Blend everything until you get a thick, creamy mixture.
- Freeze the Ice Cream – Transfer the mixture to a container and freeze for 10 hours.
- Serve and Garnish – Scoop out the ice cream and garnish with cashew nuts before serving.
Enjoy your delicious and healthy homemade ragi ice cream!
Soy Milk: A Protein-Rich Dairy Alternative
Soy milk is a highly nutritious plant-based beverage, packed with protein, essential vitamins, and minerals. Low in calories and free from lactose, it is an excellent dairy substitute that may help improve cholesterol levels, regulate blood pressure, reduce inflammation, and support weight management.
Made by blending soaked soybeans with water and straining the mixture, soy milk has a smooth, creamy texture and can be enjoyed on its own or used in various recipes.
How to Make Soy Milk
Ingredients
- 1 ¾ cups dried soybeans
- 2 quarts water
- 1 pandan leaf (optional)
- 1 slice fresh ginger root (optional)
- 1 teaspoon vanilla extract
- ½ cup white sugar (adjust to taste)
Instructions
- Soak the Soybeans – Rinse and soak the dried soybeans in water overnight. Drain and rinse again before use.
- Blend – In a blender or food processor, combine the soaked soybeans with 2 quarts of fresh water. Blend until smooth.
- Strain – Pour the blended mixture through a cheesecloth or fine sieve into a pot, separating the liquid from the solids.
- Boil – Add a pandan leaf or ginger for extra flavor (optional) and bring the soy milk to a boil. Simmer for 15 minutes, stirring frequently to prevent a skin from forming.
- Flavor and Sweeten – Remove the pandan leaf or ginger, then stir in vanilla extract and sugar to taste.
- Cool and Store – Let the soy milk cool to room temperature before refrigerating.
Enjoy your homemade soy milk chilled, in smoothies, or as a base for dairy-free recipes!