soy yogurt - vegetarian recipes

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soy yogurt vegetarian recipes

Yogurt

March 2 2016 Vegan Dad 

This recipe is a mashup of the two yogurt recipes Miyoko Schinner has given us in Artisan Vegan Cheese and Homemade Vegan Pantry. I like the thickness of the soy yogurt recipe, but I prefer the taste of almond milk so this recipe is the best of both worlds. A purely soy yogurt will set beautifully on its own without the aid of the cornstarch or agar, but I find it to be rather temperamental. If the yogurt gets too hot it will separate. Here, the starch and agar help set the almond milk whilst keeping the final product homogeneous. Perfectly thick yogurt every time. NOTE 1: this recipe makes a lot (but with four kids it does not last long). Half the recipe if needed, but also note that it will keep in the fridge for about 2 weeks. NOTE 2: Start this recipe by using a commercially available yogurt as your starter (you can use a dried yogurt culture, but usually they contain skim milk powder). For the next time you make yogurt, save 6 tbsp of yogurt from this recipe. The first batch might taste a little weird (depending on the quality of the yogurt you bought--they are all pretty horrible around here) but by your second batch and beyond you wont taste it anymore. INGREDIENTS Makes about 6.5 cups - 1 cup raw whole cashews, soaked for a few hours - 2 cups almond milk - 4 cups soy milk - 2 tbsp cornstarch - 1/­­2 tsp agar powder - 6 tbsp yogurt with live cultures METHOD 1. Blend the soaked cashews with the 2 cups of the almond milk. If you have a super blender like a Vitamix, you dont need to soak the cashews. Blend until smooth. 2. Whisk the cornstarch and agar into the 4 cups of soy milk in a saucepan. Add the cashew mixture and place over medium heat. 3. Heat the mixture, stirring constantly, until slightly thickened and glossy. You wont need to bring it to a boil (about 180 F), but it will be hot and steaming. You will notice the mixture getting glossier and sticking to the bottom of the pot a bit as you stir. Its going to take a good 15 minutes. 4. Remove from heat and let cool to 110 degrees Fahrenheit. Stir occasionally to prevent a skin from forming. When mixture is cooled, whisk in yogurt. 5. Pour boiling water into a large container with a lid to sterilize. Pour out water before adding yogurt. I use a massive 6 cup mason jar. 6. Pour yogurt into sterilized container and put on the lid. The trick now is to keep the jar warm (at around 110 degrees F) for the next 8-15 hours. I wrap my mason jars in a bunch of towels and leave it  near the heater. In the summer, I leave it out in the sun. The longer you leave the yogurt, the more it will set and the tangier it will get.

Homemade unsweetened soy yogurt

August 8 2015 Fatfree Vegan Recipes  

Homemade unsweetened soy yogurt More details and complete nutritional information can be found at lovelowfat.com/­­homemade-soy-yogurt-recipe/­­. Did you know that many yogurts out on the market are just as bad for you as a Twinkie? Not only is dairy being revealed as linked to numerous health issues, but the sugar content in many store bought yogurts is mind blowing. You might think a Twinkie is tooth-ache sweet with 19 grams of sugar. Well many of the popular brands of yogurt have up to 29 grams of sugar per serving! With the American Heart Association recommending no more than 30 grams of sugar per day for women, we might be better off with the Twinkie! Although we are not recommending that either. The options out in the world for plain, unsweetened soy yogurt are slim. And if you can find it, its usually pretty expensive. Luckily its easy to make at home. Ive been making my own soy yogurt for years and someone recently asked us to post our homemade soy yogurt recipe. So here it is! Ingredients: 4 cups plain, unsweetened soy milk 1 heaping tablespoon of soy yogurt for starter (sweetened is fine, just be sure it has live active cultures) Optional: fruit and/­­or sweetener of choice You will also need a yogurt maker, or anything that will keep the yogurt at a steady temp of between 110-115 degrees F (such as a heating pad or blanket, or a digital crockpot). I find a yogurt maker to be the easiest method, and you can find them pretty inexpensively. Instructions: 1. At medium temperature, heat the soy milk in a 2 quart sauce pan until it comes to a boil. Keep an eye on it! It expands a lot as soon as it reaches its boiling point, and can boil over pretty quickly. 2. Remove from heat and let cool to about 110 degrees. Meanwhile, preheat yogurt maker by turning it on. As the milk is cooling, you might see a skin form on the surface. I find that removing it helps it to cool a little more quickly, plus I prefer it not to get mixed in to the recipe. Its easy to remove with a spoon. 3. Once cooled to the proper temp, pour into your yogurt making container or bowl. 4. Gently stir in yogurt starter, cover and let sit in your yogurt maker for anywhere from 8 to 12 hours, depending on how tart you prefer it. The longer it sits, the more tart your soy yogurt recipe will be. 5. Let chill for a few hours and its ready to use! The texture should be creamy and somewhat firm, as yogurt is. The recipe makes about a quart of soy yogurt. Before you eat it all up, however, save a heaping tablespoon for your next batch of homemade soy yogurt so you dont have to buy another starter. With that, you can keep it going infinitely as long as you continue to regularly make yogurt. What not to do: There are a number of reasons that could cause your homemade soy yogurt not to firm up: - milk other than unsweetened plain soy milk was used - milk did not boil all the way or was somehow contaminated in cooling process - soy milk was not at the proper temp when starter was added - yogurt starter did not have active cultures - setting temperature was too cool - yogurt was not let to set long enough But its very simple to avoid these pitfalls as long as you follow the recipe as directed. And once you make your own homemade soy yogurt, you may find yourself never buying overly sweetened, overpriced mass produced yogurt again! (C) ayalnaor for Fatfree Vegan Recipes, 2015. | Permalink | 3 comments | Add to del.icio.us Post tags:

Smoothie Bonanza - The recipe bundle

June 24 2015 Green Kitchen Stories 

Smoothie Bonanza - The recipe bundle Woot woot! We are so thrilled to present this little project that we have been working on lately! We have been turning fruit, berries, vegetables and liquids into smoothies practically every day for the past couple of years. Sometimes we make them for breakfast, other times for dessert, and always after a workout! We cant think of a fresher, quicker and more delicious way to boost our bodies with energy. Since smoothies have become such a common meal for us, we have picked up some tricks and ideas on how to make them more interesting. Nowadays, we often add extra berries, fruit, nuts or grains to the glass to create a contrast in flavour and texture. We also tend to pour them in layers for a more interesting and beautiful drinking experience. We have gathered 14 lip-smacking smoothie recipes into a recipe bundle that we just have released as an in-app purchase for our Green Kitchen app. It’s available for $1.99 and the difference from the normal (free) recipe updates in the app is that all these recipes are entirely new and previously unpublished. Make sure you have the latest update of the app and there should be a new box with more info at the top of the grid. You need to have iOS 8 installed to be able to install the update. These recipes are available in English (imperial and metric), German, Italian, Spanish and French inside the app. We are of course bias but we feel pretty damn proud of these smoothies and hope they will give you new ideas and inspiration next time you are starting up the blender. Here is a preview of all the recipes. Just like with our Green & Clean recipe pack, 6 months ago, we have also gathered these smoothies in a mini e-book. This is to accomodate those of you that don’t have an iphone or ipad but still want to try the recipes. It’s available for $2.99 and can be ordered and downloaded here. We are really hoping you will enjoy these! To give you a preview, we are also sharing one of the recipes here today. It is a fun little method of ours where the topping (muesli, granola, rolled oats, puffed grains or nuts) is placed at the bottom of the glass and then covered with a few spoonfuls of yogurt and filled up with the smoothie. A quick, delicious and slightly unusual way to have breakfast and it also looks spectacular with the different layers. In this recipe we use muesli and thick yoghurt for the bottom two layers and a simple but delicious blueberry smoothie recipe on top, but we encourage you to use this as a starting points and try the technique with some of the other smoothies in the bundle or any smoothie of your own. Upside-Down Breakfast Smoothie Smoothie Ingredients 1 cup /­­ 120 g frozen blueberries 1 blood orange or a regular orange, peeled and roughly chopped 1 banana, peeled and roughly chopped 1 cup /­­ 250 ml plant milk of choice 1 tsp ground cardamom Layers 1 cup /­­ 125 g muesli, granola, puffed grains or just rolled oats 1 cup /­­ 250 ml full-fat plain unsweetened Greek or Turkish yogurt (for a vegan alternative, use coconut yogurt or organic GMO-free soy yogurt) Add all smoothie ingredients to a blender and blend on a high-speed until smooth. Divide the muesli between two glasses. Spoon the yogurt over the muesli in each glass. Pour the smoothie on top and serve with a spoon.

Smoothie Bonanza - 14 new recipes

June 24 2015 Green Kitchen Stories 

Smoothie Bonanza - 14 new recipes Woot woot! We are so thrilled to present this little project that we have been working on lately! We have been turning fruit, berries, vegetables and liquids into smoothies practically every day for the past couple of years. Sometimes we make them for breakfast, other times for dessert, and always after a workout! We cant think of a fresher, quicker and more delicious way to boost our bodies with energy. Since smoothies have become such a common meal for us, we have picked up some tricks and ideas on how to make them more interesting. Nowadays, we often add extra berries, fruit, nuts or grains to the glass to create a contrast in flavour and texture. We also tend to pour them in layers for a more interesting and beautiful drinking experience. We have gathered 14 lip-smacking smoothie recipes into a recipe bundle that we just have released as an in-app purchase for our Green Kitchen app. It’s available for $1.99 and the difference from the normal (free) recipe updates in the app is that all these recipes are entirely new and previously unpublished. Make sure you have the latest update of the app and there should be a new box with more info at the top of the grid. You need to have iOS 8 installed to be able to install the update. These recipes are available in English (imperial and metric), German, Italian, Spanish and French inside the app. We are of course bias but we feel pretty damn proud of these smoothies and hope they will give you new ideas and inspiration next time you are starting up the blender. Here is a preview of all the recipes. Just like with our Green & Clean recipe pack, 6 months ago, we have also gathered these smoothies in a mini e-book. This is to accomodate those of you that don’t have an iphone or ipad but still want to try the recipes. It’s available for $2.99 and can be ordered and downloaded here. We are really hoping you will enjoy these! To give you a preview, we are also sharing one of the recipes here today. It is a fun little method of ours where the topping (muesli, granola, rolled oats, puffed grains or nuts) is placed at the bottom of the glass and then covered with a few spoonfuls of yogurt and filled up with the smoothie. A quick, delicious and slightly unusual way to have breakfast and it also looks spectacular with the different layers. In this recipe we use muesli and thick yoghurt for the bottom two layers and a simple but delicious blueberry smoothie recipe on top, but we encourage you to use this as a starting points and try the technique with some of the other smoothies in the bundle or any smoothie of your own. Upside-Down Breakfast Smoothie Smoothie Ingredients 1 cup /­­ 120 g frozen blueberries 1 blood orange or a regular orange, peeled and roughly chopped 1 banana, peeled and roughly chopped 1 cup /­­ 250 ml plant milk of choice 1 tsp ground cardamom Layers 1 cup /­­ 125 g muesli, granola, puffed grains or just rolled oats 1 cup /­­ 250 ml full-fat plain unsweetened Greek or Turkish yogurt (for a vegan alternative, use coconut yogurt or organic GMO-free soy yogurt) Add all smoothie ingredients to a blender and blend on a high-speed until smooth. Divide the muesli between two glasses. Spoon the yogurt over the muesli in each glass. Pour the smoothie on top and serve with a spoon.

Blueberry Lassi

August 4 2014 Meatless Monday 

Blueberries stand in for mangos in this antioxidant spin on the classic Indian yogurt treat. For an even more refreshing twist, try putting the blueberry lassi recipe through an ice cream maker to make blueberry lassi frozen yogurt. This recipe comes to us from Mehak of Measured in Pinches. Serves 2 - 1 pint fresh blueberries, frozen* - 5 tablespoon low fat plain Greek yogurt - or - 5 tablespoons low fat soy yogurt - 1 tablespoon nonfat milk or skim milk - sugar, to taste - 1/­­4 lemon, juiced *To freeze fresh blueberries, wash and dry them, then spread them out on a plate, to avoid clumping. Place in your freezer until frozen. Try to use the blueberries within a few days of freezing them, as they loose flavor the longer they sit. Place the blueberries, yogurt, milk, sugar and lemon juice into a blender. Blend until pureed. Taste for sweetness, adding more sugar or lemon juice to balance, if desired. Pour into 2 glasses and enjoy! The post Blueberry Lassi appeared first on Meatless Monday.


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