Vegan Youghurt [Recipe]

Finally I post a recipe!  Vegan soy youghurt! There are just four ingredients:

1.  25G Ultra Gel
2.  1/4 Teaspoon Xanthan Gum
3.  1 Litre Silk Original
4.  Vegan Cultures

First, measure and combine the cornstarch, xanthan gum and vegan cultures. If you're using an automatic youghurt maker, you can just mix everything in the container.  Otherwise, a large measuring mixing bowl works well.

Pour half the litre of Silk into the mixing container and mix in the dry ingredients.  Using an immersion blender, mix until completely smooth.  Then add the remaining half-litre of Silk and mix until incorporated.

If you're using the Cuisinart automatic youghurt maker, I find that 7 hours works best (starting with cold milk).  If you're using a traditional youghurt maker, start with 6 hours and check the progress until it's ready.

When it's done, it'll be nearly chunky.  Once more, run the immersion blender through the mix until it's completely smooth.

I like to serve it with granola, youghurt, fresh or frozen fruit and a drizzle of maple syrup.

Apple Cinnamon Ice Cream [vegan]

Frosty Fall treats!

First, peel and dice a couple apples.  Add them to a skillet with a bit of coconut oil and saute until they have softened.  Set aside and let the apples cool.  Return the skillet to the heat and add a bit of non dairy milk, cinnamon, nutmeg, vanilla, apple cider, cornstarch and a dash of salt.  Heat the mixture until thickened.  Sweeten with sugar and add chilled non-dairy milk and soy creamer.  Silk makes an excellent creamer.

All the mix to refrigerate until very chilled ~38˚F.  Then pour the liquid mix into an ice cream freezer.  When the ice cream begins to develop, add half the apples.  Just before the freezing process finishes, add the last half.  This keeps them from getting pulverized, allowing for some chunks of apple.

Serve garnished with fresh apple, mint and a stick of cinnamon.

Tofu - the experiment!

I saw an episode on the Reserve Channel about making Tofu: http://youtu.be/08hPqd9sWzw

So easy, I thought!  And really it is easy, but rather time consuming.  Here are the steps:

1. soak soybeans overnight
2. drain, rinse, add more water and blend - they need to be a smooth mush
3. add the slurry to boiling water and let it cook (I dunno, maybe 20 minutes)
4. keep an eye on it!  (soy) milk doesn't boil, it boils-over!
5. let it cool a bit and then strain through cheesecloth, keeping the milk
6. the leftover soy mush can be used in veggie burgers

Now, here's how the most simple tofu is made:

1. Pour the soy milk into a wide pan and set the heat to a low simmer
2. after a few minutes, a skin will form on the top - that's the TOFU!
3. carefully remove the skin, it's best to let it fold in half, making a semi-circle
4. keep removing the skin as it forms, keeping the finished sheets covered with a damp cloth

This is tofu in its purest form - no thickeners or coagulants, just the soy.  It's best to use them right away, but they keep a few days in the fridge.

Check back soon to see how these (eerily-skin-like) tofu sheets become part of a delicious appetizer.

Gluten Free Stir-Fry

Often the stri-fry premix seasonings contain gluten or wheat ingredients.  Mixing the spices individually and using tamari (gluten free soy sauce), gluten can be eliminated from this delicious dish.  Deep frying tofu and marinating it overnight allows it to have a pleasant texture and full taste (which is a rare trait for tofu).

Classic flavours compose the seasoning: sesame, soy, onion, garlic, turmeric, chili and ginger.  Mixing Jasmine and black Forbidden rice yield a uniquely hued rice side-dish.