Nothing could be easier! A few simple ingredients and only a few minutes of preparation, and you will have yummy vegan yogurt!
Start with a 1/2 gallon box of plain, unsweetened WestSoy soy milk (The only ingredients should be soybeans and water). Alternatively, use another brand that contains only soybeans and water. Check the ingredients!
Open the milk. Dump in the contents of a capsule of probiotics that contains at least 50 BILLION (not million) CFU of probiotic. Use more than one capsule if needed to reach this amount. Don't use less! (This is the brand I use. It takes two capsules. https://smile.amazon.com/gp/product/B071DZQLPQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1)
Close the milk and shake very well.
Pour the milk into the liner of your instant pot. Alternatively, you can put the milk into jars and set the jars into the Instant Pot liner. I like to use 3 Smuckers Peanut Butter jars.
Put the lid on. It doesn't matter if the vent is open or closed. If your rubber seal smells bad and you're afraid the smell will transfer to the yogurt, you can take the seal out. The seal is not necessary. Press the Yogurt button. Set the time to 13 hours.
When the yogurt is finished, cover and refrigerate. When it has chilled, you can mix in whatever flavorings you want and then transfer it to storage containers or jars. I like to use 1/3 cup maple syrup and 1/2 teaspoon of powdered vanilla.
Tip: Do not stir the yogurt until it has completely cooled. It will stay thicker that way.
Sunday, October 8, 2017
• 1 medium eggplant
• 1 large clove garlic, grated or finely minced
• 3 Tbsp lemon juice
• 2 Tbsp tahini
• 1/2 tsp. salt
• Preheat oven to high broil and position a rack at the top of the oven.
• Peel eggplant and slice eggplant into 1/4-inch to 1/2-inch rounds, sprinkle with salt, and place in a strainer in the sink. This will help remove any bitterness from the eggplant. After 10 minutes, rinse slightly and then pat dry between two towels.
• Place in a single layer on a baking sheet. Roast the eggplant for 5-10 minutes on each side until it is golden brown.
• Place all ingredients in a food processor and process until creamy.
• Serve with crackers, pita bread, pita chips, or veggies. Will keep covered in the fridge for several days but is best served the day it is made.
Saturday, October 7, 2017
• 2 Tbsp neutral-flavored cooking oil
• 2 cloves garlic, minced
• 1 Tbsp grated fresh ginger (or use ginger paste that comes in a tube)
• 2 Tbsp Thai red curry paste
• 1 small sweet potato, cut in 1-inch cubes (about 1 lb.), OR cubed butternut squash (I used about 4 cups)
• 1 bunch baby bok choy (chop white fibrous stems and leafy parts separately) OR chopped kale (discard tough stems)
• 4 cups vegetable broth (from a carton, or I used water and Better Than Bullion paste)
• 13 oz can coconut milk (for a lower fat version, use regular coconut milk from a carton)
• 1/2 Tbsp Braggs or soy sauce
• 1/2 Tbsp brown sugar
• 1 package Ramen noodles broken up (discard seasoning packet)
• sliced red onion
• lime juice
• fresh cilantro
• Sriracha sauce
• Sauté the oil, garlic, ginger, and curry paste over medium heat for 1-2 minutes.
• Add the diced sweet potato (or butternut squash), chopped bok choy stalks to the pot (save the leafy green ends for later), and vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5 minutes or until the sweet potatoes/squash are almost tender.
• Add the ramen noodles. If using kale instead of bok choy, add the kale at this point. Cook for 3 minutes.
• Remove from heat and add the coconut milk, Braggs, and brown sugar. If using bok choy, add the bok choy greens at this point and let them wilt in the hot soup.
• Add garnishes to individual bowls to taste.