I’ve been itching to try this yogurt recipe since I found packets of non-dairy yogurt starter at my local natural foods store. You can use whatever milk you choose for this recipe but keep in mind that the taste and texture may be different.
- 2 (14 oz) cans coconut milk
- 2 tbsp tapioca flour
- 1 packet non-dairy yogurt starter or 4 tbsp store-bought coconut yogurt
- 1 tbsp agave nectar, optional
- If you’re going to store the yogurt in glass jars sterilize them first by pouring boiling water in them and letting them sit for 5 minutes. Pour the water out and you’re all set.
- Turn the oven light on and heat the oven to about 100° F, then turn off the heat.
- Shake the cans of coconut milk before opening. In a medium saucepan, whisk together the two cans of coconut milk until smooth.
- Remove about 1/3 cup of the milk from the pan and add to the tapioca flour. Whisk until the mixture is smooth, then pour it back into the pan and whisk to incorporate.
- Warm the coconut milk over medium heat until it starts to simmer. Turn the heat down to low and cook for 5 to 10 minutes, whisking occasionally. Once the mixture has thickened remove from the heat and let cool to approximately 100° F (it should be warm to the touch).
- Once the milk has cooled add the yogurt starter and the sweetener and whisk to combine.
- Pour the yogurt into the jar(s) and set in the oven. You can also use a yogurt maker if you have one. Let the yogurt sit for 12 to 24 hours, then cool in the refrigerator for at least 6 hours.
After sitting for about 12 hours my yogurt tasted pretty coconut-y and sweet. For tangier yogurt you can let it sit in the oven longer. I added blueberry puree to one of the jars just to mix things up and it’s really good.
Source: Adapted from the kitchn
While I’ve started incorporating some animal products back into my diet, I still try to eat vegan most days. Vegan appetizer recipes are hard enough to find, but add in other dietary restrictions (nightshades, etc) and it’s even tougher. While they don’t taste like traditional potato french fries, these fries are pretty tasty; you can add additional flavor with seasonings and/or dipping sauces of your choice.
- 3 cups chickpea flour (learn how to make your own here)
- 5 cups water
- 1/4 cup olive oil
- 2 tsp salt
- 1-2 tsp black pepper
- Preheat the oven to 450° F and line a sheet pan (or two) with aluminum foil and spray the foil with non-stick cooking spray.
- In a large pot combine the water, olive oil, salt, and pepper. Bring to a simmer, then slowly add the chickpea flour, whisking as you go. Be careful not to let it boil or you’ll have hot batter flying at you (I’m speaking from experience, here).
- When the batter is a little thicker than pancake batter remove the pan from the heat and allow to cool a bit.
- Pour the batter onto a greased sheet pan and spread with a spatula until you’ve filled about half the pan.
- Chill the batter for at least an hour. When the batter has firmed up, cut into desired size and shape.
- Place the fries on the lined sheet pan(s) and sprinkle some seasoning on top (garlic powder is a tasty option).
- The baking time depends on the size of your fries and how crispy you want them, so keep that in mind as you go. I baked my fries for about 30 minutes, flipped ’em, sprayed them with more cooking spray, and baked them for an additional 25-30 minutes.
- Serve with your favorite dipping sauce or enjoy them just as they are.
My fries turned out to be a bit on the dry side (though crispy), so I’ll probably cut back on the cooking time in the future.
You can certainly pan or deep fry these if you want, but I prefer baking them because it’s a bit healthier and a little less mess to clean up.
Source: Adapted from The Brazen Kitchen