Time with my SoyQuick Premier Milk Maker 930P

soyquick-premier-930PHi all. Well if you are reading this, you must be interested in soy milk and you just might like to read this.

A few months ago, I was lucky enough to win the SoyQuick Premier Milk Maker 930P, thru a sweepstakes from www.soymilkquick.com. I was and am just delighted. In our household, we do not drink regular cows or animal milk. Soy milk is our way, plus the occasional almond, hemp and rice milk. To get this gift, was such a blessing. With all the increasing costs of soy beans, being able to make the soy milk at home was a trill. First, it’ll save money, second, FRESH SOY MILK every morning!!!!!, not to mention, making the milk with your own hands handmade and with love. I couldn’t wait to get started.

I first went out and bought a huge bag of soy beans from our local Li’l Saigon..however, you are provided with a small bag of soybeans with the machine to start off with.

My first few attempts to make soy milk worked but there is a little bit of an art to it. However, its easy and enjoyable.

If you are looking at buying this item, I highly recommend it.

However, two things you must be aware of,

One: it’s a commitment. The fresh soy milk doesn’t last very long, so, in my experiences, I make soymilk every morning or every other morning. It takes about 15 minutes to make..however you have to wait for the milk to cool down before using it. It’s very hot at first.

Second: Be careful with the machine. The sensor inside is sensitive. I had to return my first machine and get a new one. The company is wonderful, excellent communicator and sent me another one free of charge.

The machine comes with everything you’ll need to make soy milk, tofu and it even comes with cleaning supplies. It is important to read the warnings in the manual provided.

This machine makes, almond milk, tofu, okara, soy milk and many other milks and drinks. Java Soy, Fruit Soy…really anything. It’s fantastic. I have only perfected soy milk at this point. I will post more recipes, ideas and experiences as I go along.

Thank you for reading. Check out their website: www.soymilkquick.com

If you have questions, recipes or ideas, please let me know.

thank you,


Fresh Lavender-Lemon Sugar Cookies


Lavender-Lemon Sugar Cookies


  • 1 3/4 cups all-purpose flour
  • 1/4 cup whole wheat pastry flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup Earth Balance or any vegan margarine
  • 1 cup vegan granulated sugar
  • Egg Replacer (2tbsp water mixed with 1 1/2 tsp EnerG Egg Replacer)
  • 2 tablespoons soy milk
  • 2 tsp good vanilla extract
  • 2 tbsp lemon juice
  • 1 tsp fresh lavender buds
  • 3 drops lavender essential oil


  • Whisk together dry ingredients (flour, salt, baking powder, and lavender buds) in a medium bowl.
  • Cream margarine, essential oils and sugar with an electric mixer.
  • Mix your egg replacer and set aside – do not make too early or it will not be as effective.
  • With food processor or mixer running add the dry ingredients a cup at a time and mix until well incorporated.
  • With the mixer running add the vanilla extract, egg replacer and soy milk and mix until it is a consistent dough.
  • Line a baking sheet with parchment paper and roll the dough into small balls that are slightly flattened (they will not spread much during cooking).
  • Sprinkle cookies with sugar
  • Bake in a preheated oven at 350 degrees for 10-12 minutes. Bake until very lightly golden; do not allow to brown (unlike conventional sugar cookies they will not be as golden due to no eggs, for more yellow color add a pinch of turmeric to the dough).
  • Remove from the oven and cool on a wire rack. Enjoy!

Easy Vegan Chocolate Cake Recipe



  • 1/3 cup of cocoa
  • 1 1/2 cup of flour
  • 1 cup of sugar
  • 1/2 tsp of salt
  • 1 tsp of baking soda
  • 1 cup of coffee
  • 2 tsp vanilla
  • 1/2 cup of oil
  • 2 tbsp of apple cider vinegar

Set oven to 375. In a bowl, put cocoa, flour, sugar, salt, and baking soda. In another bowl, put coffee, vanilla, oil, and vinegar. Pour the wet ingredients into the dry ingredients and mix well. Pour into any size pan you desire.

Bake for 25 – 30 minute. Let cool for a bit before transfering onto another plate.

* You can add fruit or filling to the center if you like….

Peach Cobbler Recipe

This has to be the best peach cobbler I have ever had and I love peach cobbler. Not only is this recipe fantastic, it’s also VEGAN. How great is that?

You do not need much time for this. It’s easy and quick. Yet, it’ll seem like you spent a lot of time on it. Make sure you have a glass of soy milk with it. The two go together beautifully.

Rock’n Peach Cobbler:

Sliced 3 cups of fresh organic peaches and place them in a bowl.

Mix together these ingredients ans stir into the peaches

  • 1 c sugar
  • 1 t almond flavoring
  • 1 T lemon juice
  • 1 t grated lemon peel

Put the peaches in a 8×8 pie pan, or whatever you have that might work.

Mix and top with:

  • 1 ½ c flour
  • ½ t salt,
  • 1 T cornstarch
  • 1 T baking powder
  • 1 T sugar
  • 1/3 c vegan shortening like Crisco ( I used Earth Balance Vegan Shortening)
  • 1/2 c vanilla soy milk

Top with 2 T sugar
Bake 400 35-40 min

So Yummy. Tell me what you think?

Cupcakes for Angie’s Party


I am heading over to my friend Angies’ house for her “Meet the Babies” party. She just gave natural birth to two beautiful girls, Ava Bean and Sage Antoinette.
I decided to bake some cupcakes for her party. This recipe is quick and easy. You can substitute the incidents for ones you already have. Such as, Soy milk for the Almond milk.
Vegan Vanilla Cupcakes with Chocolate Frosting


  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups almond milk
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, warmed until liquid
  • 1 1/4 teaspoons vanilla extract
  • Carob chips (hand full)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Mix in the carob chips. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
For the Chocolate Frosting:

  • 1 c sugar
  • 6 tbl corn starch
  • 4 tbl cocoa
  • Carob Chips (hand full)
  • 1/2 tsp salt
  • 2 tbl oil
  • 1 c water
  • 1/2 tsp vanilla


  1. Mix sugar, cornstarch, salt, cocoa and carob chips in a medium sauce pan.
  2. Whisk in the water.
  3. Heat over medium until it gets thick and starts to boil.
  4. Boil for 1-2 minutes. (Make sure you don’t boil too long, or it will set like taffy.)
  5. Remove from heat and stir in oil and vanilla.
  6. Cool and spread on cupcakes

Zucchini Cake

Zucchini Cake

Zucchini Cake


  • 2 1/2 cups fresh zucchini, grated peeled
  • 2 ripe bananas, mashed well
  • 1 cup canola oil
  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamin
  • 1 teaspoon vanilla extract


  1. In a medium sized mixing bowl, combine zucchini, bananas, oil, and vanilla.
  2. Stir well or beat with electric mixer if you want to be fancy.
  3. In a large bowl, combine all remaining ingredients, except chocolate chips or walnuts
  4. Add wet mixture to dry, mix well and add chocolate chips or walnuts.
  5. Pour into lightly greased and floured and sugared bundt pan.
  6. Bake at 350 for 55-60 minutes, until toothpick or knife inserted comes out clean.
  7. Let cool upright 15 minutes, then invert onto cooling rack.
  8. Allow to cool 30 minutes before tasting.

Vegan Peanut Butter Cupcakes

Vegan Peanut Butter Cookies without topping
Vegan Peanut Butter Cookies without topping

Fourth of July Peanut Butter and Jelly Cupcakes

Fourth of July Peanut Butter and Jelly Cupcakes

READY IN 1 Hr 40 Min
Original recipe yield: 1 dozen cupcakes


  • 3/4 cup soy milk
  • 2 teaspoons distilled white vinegar
  • 1/2 cup crunchy peanut butter
  • 1/3 cup canola oil
  • 2/3 cup white sugar
  • 2 tablespoons honey (I used a combination of both honey and agave nectar)
  • 2 teaspoons vanilla extract
  • 2 teaspoons flax seed meal
  • 1 1/8 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for about 5 minutes to thicken.
  2. In a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix in the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. It is okay for the batter to be slightly lumpy. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

I am going to top mine with jelly.

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