Archive | March, 2011

Dutch Oven Yogurt

31 Mar

thick! creamy! tangy! yogurty! probiotic! amazing!

(another version of this yogurt, without regular sugar, is here)

1 qt plain soymilk (I used Kirkland Signature)
1 cup apple juice*
6 Tbsp tapioca starch (from the asian section of HEB)
1 Tbsp Ball No-Sugar Needed pectin**
1 can coconut milk***
1/4 cup sugar*
1-6 oz container or 3/4 cup plain yogurt (I used WholeSoy plain)

– Wash all utensils, pot, and measuring spoons thoroughly before using. Many yogurt methods recommend “sterilizing” these items before using by immersing in boiling water – however I’m not sure that the methods described do much more than a good scrubbing, rinsing and drying. Do what you will.
– In a Dutch Oven, whisk the starch and pectin into the cold milk.
– Heat, whisking constantly, until it is at a boil, then boil for one minute (whisking constantly still). It will get pretty thick and gloppy and maybe foamy as it boils – don’t worry.
– Turn off the stove. Stick a candy thermometer the milk mixture, keeping the tip from touching the bottom of the pot if possible. Put the lid on as much as possible with the candy thermometer in it.
– Turn on the oven to Warm (on my oven, this is 150′).
– Mix the yogurt with the coconut milk and yogurt and place it on the counter, covered, so it can warm to room temperature. I put mine in a quart size jar and gently inverted it a few times to mix it.
– When the milk/starch mixture gets down to 110-125′ (about 30 min), whisk in the yogurt mixture. Put the lid fully on the pot and stick the whole thing in the oven.
– After 15 minutes, turn off the oven. Keep the oven door closed (my gas oven stays at a constant 100′ when off).
– Let ferment in the oven for 10-12 hours.
– For best results, refrigerate for 8-12 hours before eating.
– Reserve 3/4 cup yogurt for your next batch!

*cow milk actually has 13 grams of sugar per cup, from the lactose. The good bacteria eat the sugars to ferment the yogurt. Vegan milks actually have a lot less sugar than cow milk, so that’s why the added juice/sugar. You could probably use 1 1/2 Tbsp more sugar instead of the apple juice.
**it is called ‘no sugar needed’ pectin, but actually it says you do need some sort of sugar, but you can use juice. Pectin is to help make the yogurt thicker, and not runny. Same with the tapioca starch.
***this is to give it a good, silky mouth feel.

Nutrition info from sparkpeople : 157 calories, 5.8 g fat, 5.3 g protein, 10.4 g sugars.

garlic-coriander chutney

20 Mar

Makes about 3/4 cup
1″ piece ginger
10 cloves garlic
1 bunch cilantro
juice from 2 limes
3 Tbsp water
2 Tbsp olive oil
1/4-1/2 tsp salt

Process all ingredients but oil and salt in a food processor or blender. Slowly drizzle oil in while whirring at the end. Add the salt to taste.

Indian Cabbage & Carrot Slaw

20 Mar

1 head purple cabbage, sliced thin
1 # carrots, grated
2 tsp salt
juice from 3 lemons
1/4 cup olive oil
1 Tbsp mustard seeds

Toss the cabbage with the salt and lemon juice in a big bowl. Heat the oil in a saucepan over medium-high until hot. Add the mustard seeds and fry for about 1 minute (they will be popping about, so be careful). Pour hot oil and seeds over cabbage and carrots. When cool enough, toss to coat.

tamarind chickpeas

20 Mar

serves 8

2 Tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp salt
1 onion, chopped
6 cloves garlic, chopped
4 cans 3 cans chickpeas, drained and rinsed
1-14.5 oz can petite diced tomatoes
1/2 of a 7.5 oz jar date & tamarind chutney (I got it at Fiesta)
(cilantro for garnish)

Heat oil in a dutch oven or pot over medium-high heat. Add mustard and cumin seeds. Let seeds pop about 30 seconds. Add onions and salt and saute a minute or two. Add garlic and saute a bit more, until onions are translucent and beginning to brown in parts (about 5 minutes). Add remaining ingredients and bring to a boil. Reduce heat to low and let simmer uncovered, stirring occasionally, until sauce has reached desired thickness (at least 30 minutes, but can simmer for quite some time).

Hot Dogs!

12 Mar

Dry
Makes 16 hot dogs
2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast
2/3 cup dry TVP granules
2 T dehydrated chopped onion
1 T granulated garlic
4 t paprika
2 t pepper
1 1/2 t Goya Adobo red-top
1 tsp oregano
1 tsp ground mustard
1 tsp ground coriander
1/2 tsp tumeric

Wet Mix
1 3/4 cups cold water
1/4 cup BBQ sauce or steak sauce
2 Tbsp sesame oil
2 Tbsp soy sauce
2 tsp Marmite yeast extract
1 tsp liquid smoke

Put all of the dry ingredients in a food processor and pulse until uniform, then put in a separate bowl and create a well in the middle. Whisk wet ingredients together in another bowl until Marmite and bbq sauce are completely dissolved. Add wet ingredients to dry ingredients and squish with your hands until combined. Get water going in a pot with steamer tray. Divide into 16 pieces and shape each into a vague log on tinfoil. Roll up like tightly and twist the ends (like a tootsie roll). Steam for 60 minutes, let cool and unroll.

Tastes best when made ahead, allowed to refrigerate and firm up, then pan fried whole or in pieces.