ead thermometer inserted in the yogurt mixture reads 90 to 115
o a small bowl. Add vegan yogurt, lemon juice, dill, chives, sucanat
Place banana, vegan yogurt, cranberry sauce, almond milk, and ice cubes in a blender; blend until smooth.
he soy milk and soy yogurt. Simmer for 10 minutes, stirring
Toss berries with sugar in a microwave safe bowl. Cook in the microwave for 40 seconds at full power until thawed.
Place chocolate chips and margarine in a microwave safe bowl. Cook in the microwave at 60% power for 45 seconds until melted. Use a fork to stir until smooth, then stir in soy milk until incorporated; set aside.
Spoon the soy yogurt into a small bowl, then spoon fruit overtop. Pour on chocolate sauce and sprinkle with nuts.
Preheat the oven to 350 degrees F (175 degrees C).
Combine vegan cream cheese and coconut yogurt in a bowl and stir to combine. Mix in spinach, vegan Parmesan, garlic, and Italian seasoning. Fold in artichoke hearts and season with salt and pepper.
Grease the bottom and sides of an 8x8-inch oven-safe baking dish with olive oil. Pour in spinach mixture and spread out evenly. Top with vegan mozzarella.
Bake in the preheated oven until cheese is beginning to brown, about 25 minutes. Remove from oven and serve warm.
rumbs, they are done.
VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:
fork and stir in yogurt, coffee granules, hot water, flax
Put all ingredients in blender and process to mix.
Pour into a container w/ a tight fitting lid.
Refrigerate.
Shake before pouring (has a tendency to settle and separate).
*checkout the recipes for homemade yogurt on this site*.
If serving to an infant I add 1/2 yogurt juice to 1/2 water.
dd the tablespoon of soya yogurt.
Blend the cornstarch with
Preheat oven to 350 degrees F (175 degrees C).
Beat cream cheese, white sugar, and brown sugar in a bowl until smooth, about 2 minutes. Add pumpkin puree, yogurt, pumpkin spice, egg replacer, and salt; beat until creamy, about 3 minutes. Pour mixture into the prepared pastry shells.
Bake in the preheated oven until a knife inserted into the center of the pies comes out clean, 60 to 70 minutes.
up combine the soy milk, yogurt and egg substitute. (Remember the
Heat the oil in a pan over medium heat. Add the recipes crumbles and onion to the pan and saute until the crumbles are defrosted and the onions are softened.
Add the diced tomatoes, tomato sauce and thyme. Simmer the sauce for 15 minutes, taste and add more thyme if it's needed.
While the sauce is simmering, cook the spaghetti until al dente. Drain and return to the pot.
When the 15 minutes is up, add the vegan cream cheese and stir well to combine. Let it simmer for a few more minutes, then pour onto the pasta and toss.
Preheat oven to 350.
In a medium bowl, mix soy yogurt, sugar, pumpkin, and oil with electric mixer.
In a small bowl, sift together dry ingredients and add to the wet mixture.
Spread batter evenly in a small 9x5 pan and bake 25 to 30 minutes or until done.
For frosting, blend cream cheese,margarine, shortening, and vanilla. Then add powdered sugar about 1/4 Celsius at a time.
Frost bars after completely cool and enjoy.
on-fat yogurt, non-fat works fine.
Some recipes almost demand
o curdle. Add the sugar, yogurt, vanilla extract, and other extract
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Mix in a large bowl, the flax seed and warm water.
Let the flax seed set. In a separate bowl, stir together flour, sugar, baking soda and baking powder.
Return to the bowl with the flaxseed in it. Combine yogurt, vanilla, margarine and blueberries with the flaxseed. Stir the two mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
Bake in preheated oven for 25 minutes.
our 1/4 cup of yogurt (starter) should be at room
owl), then add the soy yogurt (be sure to use a
ath and stir in the yogurt and lemon juice. Spoon into