Archive | April, 2011

Dutch Oven Yogurt #2

16 Apr

Love my homemade vegan yogurt! Simplified from the original recipe

Tools: Dutch oven, whisk, measuring spoons and cups

Ingredients:
1 cup plain yogurt (saved from before or WholeSoy Plain works best)
1/2 cup frozen apple juice concentrate
8 cups non-dairy milk(s) of choice*
1/2 cup tapioca starch or cornstarch
1 Tbsp Ball No-Sugar Needed pectin

– Make sure the pot and utensils you’re going to use are well cleaned.
– In a Dutch Oven, whisk the starch and pectin into the milk until there are no lumps.
– Heat, whisking almost constantly so it doesn’t get lumpy or burned on the bottom, until it is at a boil, then boil for one minute (whisking constantly still). It will get pretty thick and gloppy and foamy.
– Turn off the stove and put the lid on the pot, just slightly vented.
– Turn on the oven to 200.
– After about 30-45 minutes, if you have a candy thermometer it will be about 130’F. If you don’t have a candy thermometer, just wait the longer amount. Whisk in the frozen concentrate. Then whisk in the yogurt.
– Put the lid fully on, and put the entire pot with lid all the way on in the oven.
Turn the oven off.
– Let ferment in the oven for 10-12 hours.
– For best results, refrigerate for another 8-12 hours before eating.
– Reserve a cup of yogurt for your next batch!

*You can use any combo of non-dairy milk you like to total 8 cups. The only thing to keep in mind is that the amount of total sugars is important – the plain soymilk I use has 6g of sugar per cup (a cup of cow milk has 13g). The plain soymilk is pretty much equally interchangeable with Silk Original Almond milk and canned coconut milk. If you use different milks, adjust the amount of sweetener to total roughly that amount. Rice milk doesn’t work as well as almond or soy. 1 can of canned coconut milk in the mix adds some nice silkiness. If you use unsweetened non-dairy milk, you’ll need to add more apple juice concentrate.

Thousand Island Dressing

10 Apr

Essentially trying to make it without using Vegenaise as the base, purely for cost effectiveness.

makes about 1 cup
3 Tbsp 1/4 cup ketchup
2 Tbsp water
1 1/2 Tbsp apple cider vinegar
1 tsp 1/4-1/2 tsp salt
1 tsp lemon juice
1/2 tsp ground mustard
1/2 cup canola oil
1 Tbsp pickle relish

Blend all ingredients except oil and pickle relish until smooth. Slowly dribble in the canola oil while the blender/food processor is whirring, letting it emulsify. I do this by using the liquid dribbly thing in my Cuisinart, and adding about 2 Tbsp at a time. Stir in the pickle relish.

Poppyseed Dressing

3 Apr

Trying to copycat Brianna’s Poppyseed Dressing, our favoritest- no doubt related to the fact that it has 14g of fat, 7g of sugar and 160 calories in a 2 Tbsp serving.

It probably comes to no surprise that I concocted this recipe based on reading the label of Brianna’s, putting the ingredients in order, and calculating the amount of salt/sugar/oil to use based on the nutrition information. The only thing that I added more of than I think the bottle would state are the poppyseeds. Turned out pretty good.

makes about 1 cup

6 Tbsp sugar
3 Tbsp water
2 4 pearl onions, peeled (or about 2 Tbsp minced white onion)
4 tsp white vinegar
1 tsp salt
1 tsp apple cider vinegar
3/4 tsp ground mustard
1/2 cup canola oil
(1/2 tsp xanthun gum – this would thicken and stabilize it if you have it, but not necessary)
2 tsp poppy seeds

Blend all ingredients except oil, xanthun gum (if using) and poppy seeds until smooth. Slowly dribble in the canola oil while the blender/food processor is whirring, letting it emulsify. I do this by using the liquid dribbly thing in my Cuisinart, and adding about 2 Tbsp at a time. Whir in the xanthun gum if using. Stir in the poppy seeds.