Archive for the ‘soy yogurt’ Category

As powdery as the newly fallen snow, and really great with a cup of tea or coffee. From the Tasty Kitchen, with nondairy adaptations, where necessary, by me.

Baked spiced donuts

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup granulated sugar

1 1/2 teaspoons pumpkin pie spice

2 tablespoons cold margarine, sliced

1 whole egg, lightly beaten

1/4 cup plain soy yogurt

1/4 cup scalded almond milk

powder sugar, for sprinkling

Preheat the oven to 350 degrees F.

In a large bowl, mix together the dry ingredients. Now, cut in the cold margarine, working with your hands to incorporate everything until the mixture feels like sand.

Pour in the egg, yogurt, and almond milk and stir to combine. Be careful not to overmix.

Pipe into a donut pan and bake for 15 minutes, or until springy. Once out of the oven, sift powdered sugar over the tops and enjoy. Makes 6 donuts.

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This is a recipe I’ve been meaning to try. In my neck of the woods, you can only find vegan egg nog during the Christmas holiday season; it is not stocked during the rest of the year. For this recipe, I used Silk brand Nog, which I love all by itself. I just knew this panna cotta would taste good – even without any sauce at all, it was smooth, creamy, delicious.

Nog panna cotta (from BitterSweet blog)

1 1/2 cups vegan “eggnog”

1/4 cup dark brown sugar, packed

2 teaspoons agar agar powder or 2 tablespoons agar agar flakes

1 6-ounce container unsweetened soy yogurt

1 teaspoon vanilla extract

Lightly grease four 4-ounce ramekins and set aside.

In a medium saucepan over medium-low heat, combine the nog, sugar, and agar. Bring the mixture up to a simmer and do not let it boil. Continue to simmer for 5 – 10 minutes, stirring occasionally, until the agar has mostly dissolved. If you’re using powdered agar, it will dissolve much faster than the flakes, so keep an eye on the pot.

Strain the mixture using a fine-mesh sieve into a medium bowl. Quickly whisk in yogurt and vanilla until smooth and homogeneous. Pour into your prepared ramekins, and let it cool at room temperature for 15 minutes. Transfer the ramekins to your refrigerator, and allow the panna cottas to remain undisturbed for at least 2 hours, until set and fully chilled.

To serve, either eat the panna cotta directly out of the ramekin, or invert onto a plate. Top with a pinch of freshly grated nutmeg, if desired. Makes 4 servings.

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I’ve fallen in love with baked doughnuts. These were really good; so were these. And we just loved these. Time to add another donut recipe to the mix. I don’t know if it was the chocolate cake or the icing – these donuts were truly better than anything I’ve ever picked up from a bakery. And a ton healthier, too. It was interesting to add a little nutmeg to the chocolate, as the recipe called for – it gave the chocolate a decided different taste, but totally awesome, just the same.

Baked chocolate cake donuts (from HandleTheHeat blog, via Lara Feroni; nondairy adaptations by me)

1 cup AP flour

2 tablespoons cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

2/3 cup sugar

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon fine grain salt

2 tablespoons margarine

1/2 cup soy yogurt, thinned slightly with a tablespoon soy milk

1 teaspoon vanilla extract

1 large egg

chocolate glaze (see below)

Lightly grease a donut tin and preheat the oven to 350 degrees F.

Sift the flour, cocoa powder, baking powder, and baking soda, and then whisk in the sugar, nutmeg, and salt. Add the margarine, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.

In a separate bowl, whisk together the yogurt, vanilla, and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your donuts may be a bit rubbery.

Fill a ziploc bag with the batter, cut an opening in one corner, and pipe the batter into each cup 1/2 to 3/4 full. It’s important not to overfill, or as the donuts rise, you’ll lose the hole.

Bake for 8 – 10 minutes, until the donuts spring back when touched. Let cool slightly on a wire rack before glazing.

Chocolate glaze:

4 tablespoons margarine

4 tablespoons almond milk, warmed

1/2 tablespoon light corn syrup

1 teaspoon vanilla extract

2 ounces bittersweet chocolate, chopped

1 cup confectioners’ sugar, sifted

Combine margarine, almond milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until margarine is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the donuts immediately. Allow glaze to set for 30 minutes before serving. Makes 6 donuts.

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Adding this one to my comfort food list. I just love hearty vegetarian dishes. Great flavors, and we never missed the meat.

Vegetable cobbler (adapted to be nondairy by me, from Handle the Heat blog)

1 tablespoon olive oil

1 1/2 cups coarsely chopped onion

3 cloves garlic, minced

1 teaspoon salt

1 – 2 teaspoons dried thyme

1/4 teaspoon crushed red pepper flakes

4 – 5 cups sliced mushrooms

1 tablespoon Dijon mustard

2 cups peeled and chopped butternut squash

2 cups chopped potatoes

2 cups peeled and chopped carrots

1/4 teaspoon black pepper

3 cups vegetable broth

3 tablespoons cornstarch dissolved in 1/2 cup water

1 cup frozen green peas

1 cup frozen corn kernels

1 tablespoon soy sauce

1/2 teaspoon salt

Biscuit topping:

2 cups unbleached AP flour

1/2 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon baking soda

6 tablespoons melted margarine

1 cup plain soy yogurt

1 teaspoon chopped fresh thyme

Preheat the oven to 400 degrees F. Lightly oil a 9 x 13″ baking dish. Warm the oil in a soup pot. Add the onions and garlic and cook on medium heat for 10 – 12 minutes, stirring occasionally. Add the salt, thyme, crushed red pepper flakes, mushrooms, and mustard. Cook until the mushrooms start to release their juices, about 5 minutes. Add the butternut squash, potato, carrot, black pepper, and broth, and bring to a boil. Then reduce the heat, cover, and simmer for 15 – 20 minutes, until the vegetables are just tender.

Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce, and salt. Taste and adjust the seasonings. Pour the vegetables into the prepared baking dish, and set aside.

In a mixing bowl, sift together the flour, salt, baking powder, and baking soda. In a separate bowl, mix together the melted margarine and the yogurt. Combine the wet and dry ingredients with as few strokes as possible to make a soft dough.

Drop the biscuit batter over the vegetables in the dish in six equal mounds. Sprinkle the fresh thyme over the dough. Bake for 25 – 30 minutes, or until a knife inserted into the center of a biscuit comes out clean. Serve immediately. Makes 6 servings.

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Just recently, I discovered the wonders of baked donuts. And then I found this recipe. So naturally, I had to try it. I’m still trying to decide which ones we liked better. But the verdict is definitely that each recipe is a winner. These go great with tea/coffee, and are a lovely apple butter brown on the inside, too. A great autumn treat.

Baked apple cider donuts (adapted to be nondairy, from The City Sisters)

approximately 3 tablespoons sugar for preparing the pan

2 cups AP flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 large egg, lightly beaten

2/3 cup packed light brown sugar

1/2 cup apple butter

1/3 cup pure maple syrup

1/3 cup apple cider

1/3 cup plain soy yogurt

3 tablespoons canola oil

Preheat oven to 400 degrees F. Spray donut pan with cooking spray; sprinkle with sugar, shaking out excess.

In a mixing bowl, combine together the flour, baking powder, baking soda, salt, and cinnamon. In another bowl, combine together the egg, brown sugar, apple butter, maple syrup, cider, yogurt, and oil. Add dry ingredients to wet and stir until combined. Fill each cavity of the donut pan half-way. Bake for 10 minutes, or until the tops spring back when touched lightly. Let donuts cool for five minutes before turning them onto a rack. Clean the donut pan and re-coat with oil and sugar for a second batch.

If you want to coat the donuts, fill a low bowl with equal amounts of cinnamon and sugar. Dredge each donut in mixture and place back on the rack to fully cool. Makes 1 dozen.

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These are THE best donuts I EVER ATE. And probably the healthiest, too. Way over the top delicious.

Maple cinnamon sugar donuts (adapted to be dairy-free. From HandletheHeat.)

1 cup AP flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

pinch of salt

1 egg (lightly beaten)

1 6-ounce container of soy vanilla yogurt

1 tablespoon canola oil

2 teaspoons lemon juice

2 1/2 tablespoons real maple syrup

1 1/2 teaspoons cinnamon

1/2 cup sugar

2 tablespoons margarine, melted

Preheat oven to 400 degrees F. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, maple syrup, egg, and yogurt.

Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. The batter will be thick.

Scoop batter into a piping bag or ziploc bag (I did), ship a bottom ocrner with scissors, and squeeze out the batter evenly into a donut pan. (just got mine!)

Bake for 10 minutes or until golden brown. While donuts are baking, toss the cinnamon and sugar together in a shallow dish and set aside. After you remove the donuts from the oven, let them cool for a few moments and then flip over onto a cooling rack while still warm.

Use a pastry brush and shmear the melted margarine over your donuts and then dip each donut in the cinnamon sugar mixture to coat. Serve immediately aftercoating with the cinnamon sugar mixture for best texture. Makes 6 donuts.

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This was a good meal, especially after a couple of days of feasting. Something light, easy to prepare, very tasty. From the AMA’s Family Health Cookbook.

A healthier egg salad (slightly modified to be nondairy)

2 tablespoons reduced-fat mayonnaise

1 tablespoon plain soy yogurt

2 tablespoons sweet pickle relish

4 hard-cooked eggs, chopped

2 hard-cooked egg whites, chopped

1/2 cup finely chopped celery

1/4 cup finely chopped scallion

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

4 pitas, or bagels, or flatbread, or whole wheat toast

leaves of soft lettuce (Bibb or Boston)(I used radicchio, too)

In a mixing bowl, combine the mayonnaise, yogurt, and relish. Add the eggs, egg whites, celery, scallions, salt, pepper, and cayenne. Mix well. (may be made a day ahead and refrigerated).

Serve with bread of your choice, and sided with lettuce. Makes 4 servings.

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