Vegetable yogurt – Wholefoodspace

Vegan yogurt ice cream with mango – fresh

Andreas — Fri, 18 Aug 2023 15:50:31 +0000

The best way to make your own ice cream is to use an ice cream maker. If you don’t have an ice cream maker, you can also put the mixture in a shallow bowl and stir vigorously every 30-60 minutes while it freezes in the freezer. This will help prevent larger ice crystals and achieve a creamy consistency. A vegan yogurt ice cream with mango is really refreshing on hot days. If you find it too cold, you can let it sit for some time until the ice cream mixture softens. Of course, you can also prepare a yogurt ice cream with other fruits.

Vegan yogurt ice cream with mango

It’s just really refreshing on hot days. If it is too cold for you, you can let it stand for a while until the ice cream mixture becomes softer. Of course you can also make yoghurt ice cream with other fruit. My creation this time is vegan yoghurt ice cream with mango, as it tastes particularly refreshing and light in the hot season.

Vegan yogurt ice cream with mango

Vegan yogurt ice cream with mango. Refreshingly light in taste. Whether enjoyed as ice cream or smoothie.

Course dessert

Keyword dates, Fruit, ice cream, Soy yogurt, Vegan, Vegetable yogurt

Prep Time 1 15

Cook Time 5

Total Time 1 20

Servings 2 person

Ingredients

200 g frozen mango pieces
300 g soy yogurt
100 g date paste

Instructions

For the date paste

Simmer pitted dates Deglet Nour with water and a little lemon juice for 15-20 minutes. Then puree.
Allow to cool.

For the ice cream

Place yogurt in a fine mesh strainer and drain until a creamy substance is present. This may take some time.
Place all ingredients in a high-powered blender and puree.
Pour the mixture into a freezer container and place in the freezer for about 1 – 3 hours.
Stir with a fork every 30 – 60 minutes. Depending on what consistency you want, leave in the freezer.
For a smoothie, let the ice cream mixture thaw for 1 hour and blend again.

Notes

Mango-Joghurt-Smoothie

Tip

Yogurt ice cream can be quickly made into a light smoothie. Then enjoy it ice cold. Simply allow the ice cream to thaw. Vegan yogurt ice cream with mango enjoyed as a smoothie tastes refreshingly light.

Interesting to know

Enjoy ice-cold pleasure pure. A smoothie before sports gives quick energy.

Make soy yogurt yourself – healthy choice

Andreas — Sun, 30 Jul 2023 13:42:01 +0000

Make soy yogurt yourself is not difficult. It tastes incomparably delicious, is versatile to use and without any additives. Refined with fresh fruit, this makes a delicious snack. Or used in various vegan cakes and other treats.

Make soy yogurt yourself

Making your own soy yogurt is versatile and ingenious. You can eat it just like that or fill it with berries, oatmeal, and other yummy whole foods to make it even sweeter and more nutritious. And it’s perfect for baking anyway.

Make soy yogurt yourself

Make soy yogurt yourself with soy drink and vegan yogurt cultures.

Course dessert

Keyword plant drink, Soy drink, Soy yogurt, Vegetable yogurt

Prep Time 12 30

Cook Time 30

Total Time 13

Servings 3 person

Ingredients

1 l soy drink
1 sachet 5 g of Joghurtferment vegan
hot water

Instructions

Mix 1 l of ready-made room-warm soy drink with 1 sachet of vegan yogurt ferment.
The soy drink should be between 20 and 30 degrees.
Pour into a suitable container and cover lightly with lid. Then place in a pot.
Heat 3/4 l of water in the water heater. Carefully fill the side of the pot with the boiling water and close it.
However, the best option is a yogurt maker. Either a mechanical or an electric one. Then prepare according to instructions.
I prepare my yogurt in a powerless yogurt maker. It's quick and easy.
Close the yogurt maker and leave it warm overnight for about 12 – 14 hours. After this time, the yogurt is ready to ripen.
Then stir briefly and put in the refrigerator for several hours.
Alternatively, you can put the yogurt in small screw-top jars.
Soy yogurt made from homemade soy milk is best.

Notes

Soy yogurt ready fermented

Tips

If the yogurt is still too liquid, simply add hot water to the pot again and let it stand for another 12 – 14 hours. In winter, additionally cover the pot with a blanket.

The yogurt maker should not be moved during the ripening process, otherwise the yogurt cultures cannot multiply as much.

The yogurt can be over-inoculated up to 4 times. To do this, take approx. 150 – 200 g of the yogurt in the first 3 days and mix it again with 1 l of soy drink and let it ripen.

Interesting to know

Natural and healthy nutrition is the key. Make soy yogurt yourself ist the best.

Rice casserole with cherries – differently

Andreas — Wed, 14 Jun 2023 15:31:06 +0000

Everyone knows rice pudding with cottage cheese and fruit. It should be light and airy. Satisfying and good. My rice casserole baked differently, enriched with cocoa and cherries. This gives it a special taste. The sweetness by cherries or even a certain acidity, if you use sour cherries, fits perfectly.

Rice casserole with cherries

Extremely tasty and yet different taste. Unusual is this cocoa in the casserole. But this harmonizes wonderfully with the cherries. Who prefers a sour note takes sour cherries and who loves it sweeter normal sweet cherries. It does not matter whether they are used fresh or frozen. The frozen cherries must of course be very drained, so that the dough is not extremely soggy.

Rice casserole with cherries

A rice casserole of a different kind. Not light but dark, not with pears but with cherries or sour cherries. Not with vanilla, but with cocoa. A rice casserole that tastes and is juicy.

Course dessert, main course

Keyword Almond drink, Apple, basmati wholemeal rice, Cherries, Cocoa, juicy, oil-free, Potato flour, Soy curd, starch flour, Vegetable drink, Vegetable yogurt, without margarine

Prep Time 1

Cook Time 1

Total Time 2

Servings 2 person

Ingredients

For the rice porridge

200 g basmati whole grain rice
600 ml water
350 ml soy drink
50 g date flour
1 apple
7 g cocoa
0,5 tsp cinnamon

For the casserole

200 g soy curd
1 squeeze lemon
200 g frozen sour cherries or sweet cherries
30 g potato flour
2 tsp locust bean gum, approx. 5 g
3 g baking powder

Instructions

Peel, core and chop the apple.
Bring rice to a boil with water and the apple and date flour.
After 20 minutes, top up with soy drink and simmer for another 15 minutes.
Stir in cocoa and cinnamon.
Defrost the cherries and drain well.
In a bowl, mix the slightly cooled rice porridge with soy curd and the remaining ingredients for the casserole.
Finally, fold in the cherries.
Line a baking dish with baking paper.
Spread the rice mixture on top and smooth it out.
Bake the casserole in the preheated oven at 180 degrees celsius top/bottom heat for 60 minutes.
Bake uncovered for the first 30 minutes, then cover with baking paper and finish baking for another 30 minutes.

Notes

Tip

If you like the casserole even fluffier, you can fold in the beaten egg whites of chickpeas before baking.

Interesting to know

A small snack in between is always included.

Naan bread without yeast – quick and easy

Andreas — Sun, 07 May 2023 12:02:40 +0000

On my website I have already presented a naan bread with yeast. Now I bake once a naan bread without yeast, only with baking powder. This is faster, also tastes very fine and is versatile to use. Simply distribute different vegetables or beans on the patties and then roll up. To top it off, add a delicious topping on top. A few herbs, onions or chives give the naan bread the spice. Or you can simply eat the naan bread with stews or a dip.

Naan bread without yeast

A super light and tasty bread that you can use in many ways. It’s best filled with lettuce, tofu or tempeh and topped with a delicious soy yogurt sauce. This is one of my favorite dishes. With a little practice, you can get these wonderful patties baked quickly. The important thing is to either roll them up or put them in small bowls right after baking to shape them and of course cover them with a wet cloth. They do dry out very quickly and afterwards you can’t shape them because they will break. But with a little skill you get great flatbreads.

Naan bread without yeast

If it should go once fast, then a Naan bread without yeast offers itself. This saves the rising time of the yeast dough. Simply mix flour with baking powder, add soy yogurt and the basic substance of the flatbread is made.

Course bread and rolls

Keyword bake it yourself, Baking powder, Bread, Pita bread, quick, Soy curd, Soy yogurt, Vegetable yogurt, Whole foods, Whole spelt flour

Prep Time 20

Cook Time 20

Total Time 40

Servings 1 person

Ingredients

150 g whole spelt flour
1 tsp baking powder
1 g salt
80 g soy yogurt or other vegetable yogurt
50 ml warm water

Instructions

Combine flour, baking powder, and salt in a medium bowl.
Pour warm water and yogurt into the bowl.
Stir with a spoon, then knead with your hands. It should be a soft and smooth dough, not too dry, but not sticky.
Then let the dough rest covered for 15 minutes.
Divide the dough into 4 portions and sprinkle the work surface with a little flour.
Shape each portion round with flour.
Heat an enameled pan on the stove until hot.
In the meantime, roll out each ball of dough into an oblong shape with a rolling pin, adding a little more flour if needed. The dough should not stick.
Once the pan is hot, add a patty and bake, covered, for a few minutes over medium-high heat until bubbles form. Then turn and continue baking without a lid.
Repeat this process for each batches.

Tip

Use sparkling water instead of regular water.

Interesting to know

How did it all begin? First came the idea to bake naan bread without yeast, then the implementation.