Vegan - stuff to make Tofu Tiramisu

[Guest guest]

Oops, from my crummy notes I thought I was sending Sour Soymilk, but was glad to

see it was a chocolate cake instead! With soy yogurt so easily available, when

I try this I'll use the store's.

 

 

* Exported from MasterCook *

 

Sour Soymilk Chocolate Cake

 

Recipe By :Soyfoods Cookery - Louise Hagler

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups unbleached white flour

1 cup whole wheat pastry flour

1/4 cup soy flour

2 1/2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup cocoa

6 tablespoons oil

2 cups granulated sweetener

2 cups sour soymilk

2 teaspoons vanilla, coffe, or mint extract

 

Preheat the oven to 350F.

 

Mix the flours, soda, salt, and cocoa.

 

Beat together the oil, sweetener, sour soymilk, and vanilla. Add the dry

ingredients and beat until smooth. Pour into an oiled 12-cup bundt pan, and

bake for 45 to 50 minutes, or until the cake springs back to a light touch of

the finger. Cool 15 minutes then remove from the pan.

 

Description:

" If you don't have sour soy milk, just add a tablespoon of lemon juice

to your soy milk. "

Yield:

" 1 bundt cake "

 

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Per serving: 60 Calories (kcal); 6g Total Fat; (77% calories from fat); 1g

Protein; 3g Carbohydrate; 0mg Cholesterol; 264mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Soy Yogurt

 

Recipe By :Soyfoods Cookery - Louise Hagler

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 gallon soy milk

glass cannning jars and lids

a ladle or cup

stainless steel spoon

jar tongs

candy thermometer (optional)

1 cup active or live yogurt or a yogurt culture

 

Soy Yogurt is a creamy, tangy treat made by the same process as dairy yogurt.

Making yogurt is a simple process, but it takes some time and preparation. I

use glass pint or quart canning jars and their lids for containers and hot soy

milk from our soy dairy. You can make your own soymilk from beans, or use

soymilk made from soymilk powder, or use asceptically packaged, unflavored

soymilk. Soy yogurt will keep for up to two weeks in the refrigerator.

 

Begin by sterilizing the containers and equipment. Use a pot large enough to

hold the jars, lids, ladle or cup (for dipping out the hot soymilk), spoon (for

stirring the yogurt starter culture), tongs (for lifting out the hot jars), and

thermometer. Cover and steam or boil everything for at least 20 minutes.

 

Heat the milk to boiling while stirring constantly. Remove the jars from the

sterillized pot with sterilized tongs, setting them right side up on a towel.

Pour or ladle the soymilk into the sterilized jars, leaving room to add 1 to 2

tablespoons yogurt starter culture. Put the lids on loosely to cover the jars,

but don't seal. Let the soymilk cool to 110F, or until the jar feels warm to

the inside of your wrist but does not burn. You can lift a lid and check the

temperature with a sterilized thermometer.

 

Add 1 tablespoon of any plain yogurt with a live culture to each pint of

soymilk. Check the carton label to make sure the culture is live. If you would

rather not use a dairy yogurt as a starter, there are freeze dried vegen yogurt

starters available at most health or natural food stores. Follow the package

directions for the right amount to use. Briskly stir in the starter with the

sterilized spoon, and cover tightly with the sterilized lid.

 

Place the jars in a heavy duty portabble cooler or foam ice chest (without ice,

of course) and close it up tightly. Let the yogurt incubate undisturbed for 2

to 6 hours until set. The yogurt is ready if it separates cleanly and easily

from the sides of the jar when gently tilted. Refrigerate the finished yogurt.

An alternative method for incubation is to have a heavy quilt laid out and

folded in half with a towel in the center to protect it from any drips. Arrange

the sealed jars in the center, then fold the quilt evenly over, using clothes

pins to secure it. Still another method for incubation is to wrap the jars in

an electric blanket set on a low setting.

 

Yield:

" 1 gallon "

 

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Per serving: 1294 Calories (kcal); 75g Total Fat; (48% calories from fat); 108g

Protein; 71g Carbohydrate; 0mg Cholesterol; 470mg Sodium

Food Exchanges: 0 Grain(Starch); 15 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat;

4 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Soy Yogurt Cheese

 

Recipe By :Soyfoods Cookery - Louise Hagler

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 quart Soy Yogurt

coffee filter

strainer

 

Arrange a coffee filter in a strainer inside a bowl and pour the Soy Yogurt into

the filter. Cover and let it stand to drain in the refrigerator until the

liquid stops draining out (about 24 hours).

 

Description:

" This is a creamy, tangy cheese that can be used as you would cream

cheese Try it in Tofu Tiramisu. "

Yield:

" 2 cups "

 

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0