How to Make Homemade Soy Yogurt (Without A Yogurt Maker)

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Friends, this is the best homemade soy yogurt I’ve tasted (and created). Being vegan and dairy-free, finding a good yogurt is bloody hard. Some are ridiculously overpriced, and some are full of sugar and flavourings. Some taste good but way too rich for everyday consumption (and yes I’m looking at you CoYo).  But this…this is perfect.

Homemade soymilk

It’s creamy, tart, and thick (it can be made even thicker if you could be bothered draining the whey, which I don’t). But more importantly, it is super easy to make.

You don’t need even need a special equipment or a yogurt maker or a thermometer. It’s almost foolproof.

The Steps. It’s easier than you think

Here’s my steps to making this homemade soy yogurt.

  1. Get a good non-dairy starter culture. I highly recommend Belle+Bella which you can get from Iherb. You can also get a probiotic capsule from the pharmacy.
  2. Use a good quality soy milk. I used Vitasoy Soy Milky for this recipe. It’s my favourite at the moment.  Bonsoy also work great
  3. Get an insulated lunch bag and a mason jar. The bag will act as your ‘incubator’ and the mason jar filled with hot water will act as your heat pack to keep the temperature inside the bag nice and warm for your culture.

The secret to making Homemade Soy Yogurt without a yogurt maker

When I was making this soy yogurt for a first time, I was worried that I don’t have a yogurt maker to make it. But then I was reminded of my time as a Microbiologist. Bugs grow… even if the temperature is not optimum. The colder or hotter temperature will just make them grow slower or faster (unless it’s too hot in which case, they will die). So as long they in an ‘okay’ temperature, they will be ok. I know a lot of people are nervous about not having everything in perfect condition for these little bugs but trust me… they’re tougher than you think.

Without a yogurt maker to keep the temperature at the optimum level for the bugs to grow, we need to do something in order to get the same result. And that is by doubling the amount of starter required.

That’s it. That’s the secret.

Homemade soymilk

There you go!

Homemade Soy Yogurt (Without A Yogurt Maker)

  • 500 ml soy milk
  • One packet of non-dairy yogurt starter or one probiotic capsule (I use Belle + Bella.)
  • 2 clean mason jars
  • An insulated lunch bag
  1. Heat up 500 ml soy milk in a pan until it almost come to a boil. Set aside to cool to about 35 C (warm to touch).
  2. Add a packet of non-dairy yogurt starter
  3. Pour into one of the jars and place it inside the lunch bag
  4. Pour hot water into the other jar and place it inside the lunch bag
  5. Close the bag and let it sit in a dark warm place for 2 days. Taste and if it’s ready, place in the fridge to cool.
  6. Add your flavourings.
  7. I use a teaspoon Beyond Latte Ginger Latte Mix to give it a nice spicy ginger flavour.

Let me know how you go

If you make this homemade soy yogurt, I’d love to hear from you. Leave a comment below and let me know what you think. You can also follow me on Instagram and share your creation with me. Just tag me @passionatelykeren so I won’t miss your post.

Keren x

10 Vegan Recipes You Should Try This Easter

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Easter is coming! Why not celebrate it with some delicious plantbased foods. Here are 10 vegan recipes from some of my favourite chef, food bloggers and friends which you can try to make this season.

So, without further ado.

 

1. Curry and Coriander Scramble – The Kind Cook

Need something savoury for the Easter morning? If you never had scrambled Tofu, then it’s time to give this amazing breakfast dish a crack.

2. Turkish Rose Chocolate – The Fit Foodie

This one-bowl recipe is so simple and ready in under 40 minutes (including setting time) so you can kick back and enjoy a guilt-free substitute that’s sure to blow your {turkish} socks off.

3. Egg Free Sponge Cake – Sweets and Greens

An egg free sponge cake with a caramel flavour and only 6 ingredients really deserves to be made. If you include the icing and strawberries, then it has nine ingredients.

4. Vegan Cheese – Healthyeating Jo

Want some dairy-free cheese to entertain your guests? Check out this amazingly delicious vegan cheese recipe that is unbelievably easy to make.

5. Vegan Choc Chip Hot Cross Buns

Say no more.

6. Lentil Bolognese – Eager for Life

A delicious pasta recipe that is packed full of protein.  So easy to make that even a non-cook can make it.

7. Vegan Frittata

Let the chickens keep their eggs. Try this delicious egg-free yet egg-y frittata which is full of vegetables, fibre and protein.

Vegan Frittata

8. Chickpeas in Turmeric and Peanut Butter Curry – Vegan Richa

Try this easy chickpea curry which a twist. It uses the peanut butter or almond butter sauce with Indian spices, turmeric, red bell pepper, carrots, summer squash.

9. Vegan Bean Burger 

Vegan burger can be a hit and miss. But this burger has just the right texture and taste that rivals its meaty counterpart. Juicy, chewy and full of protein. Where do vegans get their protein you say? Have a bite of this.

10. Vegan Easter Egg – Jamie Oliver

Last but not least. Easter will not be complete without some mouth watering Easter Eggs. But rather go with the traditional Easter Eggs, why not try this refined sugar-free, vegan chocolate egg thats better for you and everyone.

HAPPY EASTER EVERYBODY

Keren x

Vegan Meyer Lemon Cake

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A while ago I was given a dozen of Meyer Lemons. I’ve never had them before so I was quite surprised at how mild they are compared to the regular lemons. They’re smaller, sweeter and their skins are softer than regular lemon.

So what do you do when life gives you lemons? You make lemon cake of course.

The Secret

The secret to making this vegan meyer lemon cake so soft and moist is that you use the entire lemon (4 of them to be exact). Skin and all. Less waste, more flavour.

It is very easy to make:

  • You cut the lemon
  • You mix the flours and baking soda together
  • You blend the wet ingredients and lemon together
  • You add the wet ingredients to the dry ingredients
  • And you bake the thing.

Oh and there’s more

I added slices of fresh lemon on top of the cake to give it extra zing! No mucking around here. This is the ultimate lemon cake for hardcore lemon fan.

What are you waiting for…

This cake uses a total of six whole Meyer lemons (four for the batter and two for the topping). Meyer lemon is smaller, sweeter and less tangy than normal lemon but you can also normal lemon as an alternative (use two instead of four for the batter). And if you worried about it being too bitter, you can peel the skin off before putting them in the blender.

Stay in touch!

If you make this cake, I’d love to hear from you. Leave a comment below and let me know what you think. You can also follow me on Instagram and share your creation with me. Just tag me @passionatelykeren so I won’t miss your post.

Kerenx

Vegan Meyer Lemon Cake

A delicious, soft, and super lemony cake that will take your breath away

  • 4 Meyer lemon (washed and quartered)
  • 2 Meyer lemon (slice thinly)
  • 1 cups all-purpose flour (or glutenfree flour for GF option)
  • 1/2 cup almond flour
  • 1/2 teaspoons baking soda
  • 1/2 cup coconut oil
  • 1/2 cup coconut sugar
  • 1/4 cup water
  • 2 teaspoon apple cider vinegar
  • 1/2 tsp vanilla extract
  • 1/4 teaspoon salt
  1. Preheat the oven to 180 C.
  2. Lightly spray a cake tin. I use a small loaf pan.
  3. In a large bowl, add plain flour, almond flour and baking soda. Mix well
  4. Remove seeds from lemon quartered. Add them to a blender. Blend until smooth.
  5. Add coconut oil, sugar, water, vinegar, vanilla extract and salt into the blender and blend for a few seconds to combine.
  6. Pour the mixture into flour, mix until just combine.
  7. Pour into the prepared tin. Carefully place sliced lemon on the surface of the batter.
  8. Bake for 30 – 40 minutes. Check after 30 minutes by inserting a knife or a skewer in the middle of the cake. If the knife comes out clean, the cake is ready.
  9. Remove from the oven to cool for 5-10 minutes.
  10. Store in an airtight container.

If you don’t have Meyer lemons required for the recipes you can replace them with 2 normal lemons.

Acai Bowl

Best Ever Acai Smoothie Bowl

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Best ever acai bowl

Nothing like a simple delicious breakfast that requires little to no preparation. Though my go to brekkie is oat porridge, lately I’ve been craving something cooler, like a smoothie bowl.

Now, I’ve made many acai smoothies before, but this time I added something that makes this bowl the most refreshing and delicious acai bowl I’ve ever made and tasted.

Mint.

I added fresh mint leaves on a whim as the idea popped into my head. And it’s a game changer.

The mint flavour is very subtle. You probably won’t be able to taste it if you don’t know it’s there. But it just works so well with the acai and berry flavour. Give it a go!

Best ever acai bowl

Acai breakfast bowl (serve 1)

Ingredients:

• 2 frozen bananas
• 1/2 cup blueberries
• 2 tsp acai powder
• 1/2 cup soy milk
• 1/2 cup water
• 10 fresh mint leaves

Blend all ingredients and then serve with your favourite topping.
I use desiccated coconut, granola, and berries (1-2 tbsp each).

 

Best Ever Acai Smoothie Bowl

  • • 2 frozen bananas
  • • 1/2 cup blueberries
  • • 2 tsp acai powder
  • • 1/2 cup soy milk
  • • 1/2 cup water
  • • 10 fresh mint leaves
  1. Blend all ingredients and then serve with your favourite topping. I use desiccated coconut, granola, and berries, around 1-2 tbsp each).

Miyoko Schinner’s Glorious Butterless Butter

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You guys, this post is long overdue. My number one favourite recipe from Miyoko Schinner’s Homemade Vegan Pantry.

It’s an amazing book and I’ve made a few things from it, but this recipe, Glorious Butterless Butter, has changed my life! It’s surprisingly easy to make once you get your hands on lecithin granules (I found mine at my local IGA), and it’s definitely a game changer for me in the kitchen. I’ve made countless baked goods with it and have slathered it on many pieces of toasts and muffins. It is very, very good.

I highly recommend using soy milk and refined coconut oil for the best result. Here’s the recipe and the video. If you want to take your vegan cooking to the next level, I highly recommend you getting the book. It is incredible.

Glorious Butterless Butter

  • 11/2 cup of refined coconut oil*
  • 1 cup soy milk
  • 1/4 cup canola oil (or grapeseed oil)
  • 3 of lecithin granules
  • 1 tsp apple cider vinegar
  • 1 tsp salt
  1. Place all of the ingredients in a blender.
  2. Process at medium speed for about 1 minute until mixture is thick.
  3. Pour into a silicone mould tray.
  4. Let set in the refrigerator for a few hours until hard
  5. It will keep in the refrigerator for up to a month or longer in the freezer.

* Normal coconut oil will impart a coconut flavour so best to use refined coconut oil.

[embedyt] https://www.youtube.com/watch?v=mjdTYx8XVc0[/embedyt]

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

 

Soul Burger – Randwick

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A few months ago I went to Soul Burger in Randwick for the first time since they went completely plant-based in December 2015. Having become used to being limited to just one option at burger joints (generally involving a veggie patty of some sort), it was so strange being able to pick anything from the menu! But before I go into detail, let me share with you my story.

  

I have a long history with burgers.

When I was growing up in Jakarta, my mum used to treat us (my sisters and I) with Wendy’s burgers on weekends. Wendy’s was (and still is) a big-name US fast food chain, which pretty much revolves around burgers and chips, and is marginally better than McDonalds.

Back then burgers were a luxury food for our family and for many others. They were more a lot more expensive than local Indonesian food and you could only find them in high-end shopping centres. People would go to burger joints for a celebration, or some sort of special event. You certainly wouldn’t find people eating burgers every day. Not even the people working there.

Fast forward a few years later, I moved to Australia… the land of burgers, pies and sausage rolls. I put on ten kilos in the first year! (I think I’m still carrying most of the weight gain, even now, 15 years later!).

So now I’m back to treating burgers as a luxury food item, not because of their price (although some can cost upward of $20), but because of their high calorie count. I need to either have enough ‘calorie credit’ to eat the burger or know that I can ‘pay for it’ somehow (with some sweat and tears). That’s how I treat all comfort foods. It’s a fun way of looking at the trade-off between taste and calories, and it also helps you make a better decision. And when I do indulge, I want it to taste good. Really good. Because, hey, I’m paying big for it, not just with my wallet, but with my hustle.

Anyway, the point is (and sorry for the long-winded introduction), now that I’m vegan, finding a good plant-based burger has become an ongoing pursuit.

Until Soul Burger! They don’t just make good burgers, they smash them out of the ballpark. Just check out their menu.

I wanted to try everything all at the same time but settled with Chilli Beef which has plant-based beef, lettuce, tomato, jalapenos, sriracha aioli (I know!) and tomato relish. My boyfriend Nat opted for a more traditional Classic Cheese burger which has plant-based beef, cheese, lettuce, tomato relish and mustard aioli. They were both really good (though I think mine tasted better!). Here’s a quick video on how it all went down. Missa (my spoodle) makes a cameo in this little clip. Hope you like it.

[embedyt] http://www.youtube.com/watch?v=qgk0WIJ1T-I&width=1500&height=873&vq=hd720[/embedyt]

Soul Burger opens Monday to Sunday for lunch and dinner. Visit their website for more info on location (by the way, they just opened a new store in Glebe!) and opening times.

Keren x

How to make truffle vodka

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What’s better than soft and smooth vodka? How about truffle vodka?

Do you remember when I went to Canberra for the truffle festival? I ended up making this Truffle infused vodka not long after. I had some fresh black truffles from The Truffle Farm and it seemed really silly not to try and make Truffle Infused Vodka, so I went ahead and did it.

 

Infusing Truffle Into Vodka

The process is quite simple. You just need to mix truffle with vodka and let it sit, and that’s it. The only questions you might ask is how much truffle you need, and how long should you wait before you can enjoy it.

After conducting some research (i.e., rummaging around the internet), I discovered that there is no hard and fast rule when it comes to making Truffle Infused Vodka. Obviously, the more truffles you use, the stronger the taste is going to be. I think a 8-10% weight/volume ratio of truffle to vodka is enough to impart a nice and savoury truffle flavour into the vodka without making it too strong or overwhelming.

As for how long you should wait for it to infuse, following my little experiment. I’d have to say a minimum of one week.

I’ve gotta say… I’ll be making this again during the truffle season this year. And it will be a bit more (or a lot more) than 300ml!

Here’s a quick video on how you could do it.

[embedyt] http://www.youtube.com/watch?v=Jkxx6ukPWoI&width=1500&height=873[/embedyt]

And here’s the recipe!

How To Make Truffle Infused Vodka

Ingredients/Equipment:

  • 330ml good quality vodka (I use Grey Goose)
  • 30g sliced fresh black truffle (mine comes from The Truffle Farm)
  • Glass bottle
  • Funnel

Method:

  1. Slice black truffle thinly
  2. Using a funnel, pour vodka into the bottle. Add sliced truffle.
  3. Close the lid and turn a few time. Sit for at least a week before consuming.

 

Enjoy!

Keren x

Tempe Bolognese

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Yes, you can make bolognese without meat. This Tempe Bolognese is my healthy, plant-based twist to the old family favourite. It’s simple to make, delicious and satisfying.

If you didn’t grow up eating tempe (or tempeh), you may not be familiar with its strong taste. Tempe has an earthy fermented aroma, kind of like cheese, and has a chewy, almost meaty texture. Back home in Indonesia there are only two kinds of popular tempe dishes: deep fried tempe, or stir fried tempe with traditional herbs and spices. One is salty, and the other one is sweet. That’s it.

It wasn’t until I become vegan that I started experimenting with tempe. Turns out that there are so many meat dishes which you can duplicate with tempe, including pasta dishes such as bolognese.

The secret to making this bolognaise work is to pan sauté the tempe cubes so that it has a firmer texture which will hold their shape once the sauce is added.

I also added a bit of cayenne pepper to give the tempe bolognese sauce a nice spicy hit. I think the pepper adds extra depth to the flavour of the sauce. That said, if you are allergic to chilli, like my boyfriend, you can definitely omit using the pepper or swap it with something milder like ground paprika.

Tempe Bolognese

Ingredients:

  • 1 packet of tempeh (350gram), sliced into small cubes
  • 1 packet (375g) dried spaghetti or fettuccine (I use spinach fettuccine by San Remo)
  • 1 can (400g) of peeled tomato
  • 1 large onion diced
  • 5 garlic cloves, sliced
  • 4 tbsp. olive oil
  • ¾ cup (170g) tomato paste
  • ½ cup of water
  • 1 tsp. sugar
  • ½ tsp. dried oregano
  • ¼ tsp. salt
  • Salt and pepper
  • Fresh basil leaves
  • ¼ tsp cayenne pepper (optional)
  • Vegan Parmesan (optional)

Method:

  1. Heat 2 tbsp. oil in a saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 2-3 minutes until fragrant. Add another 2 tbsp of oil and diced tempe cubes. Cook, stirring with a wooden spoon to break up any lumps for 3 minutes or until golden brown.
  2. Add the tomato sauce and bring to the boil. Reduce heat to medium and simmer for 30 minutes, stirring occasionally until sauce thickens. Taste and season with salt and pepper.
  3. Meanwhile, cook the pasta following packet directions until al dente. Drain.
  4. Divide the pasta among bowls and spoon over bolognese sauce. Serve with some fresh basil and a sprinkle of vegan parmesan.

Tip: Replace peeled tomato and tomato paste with your favourite marinara pasta sauce to save time.

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture. I’d love to see your creation.

Keren x

Almond Milk

How To Make Almond Milk

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If you like almond milk as much as I do, why not try make it with your own almonds at home? It’s simple to do and you can control the quality of the milk. Here a simple tutorial on how to make almond milk at home.

But first, did you know that almond milk has been consumed since the Middle Ages? While almond milk has emerged to become one of our favourite plant milks, it was a staple in the medieval kitchen, as it keeps longer than cow’s milk (and it’s better for the health, too).

Nowadays you can find almond milk almost everywhere. However, most of the brands you see at the stores contain such a small quantity of almonds that you’re essentially paying for water and thickener. According to Choice, the most common content is 2.5% almond, which is equivalent to 2-3 almond kernels in 100 millilitres of almond milk. Shocking, isn’t it? This is why I never buy almond milk at the shop, unless I can find Inside Out Nutritious Goods, which contains 12% almonds. You pay a bit more, yes, but you’ll get better quality almond milk.

But if you have a bit of time, making your own almond milk is very fulfilling, not to mention tasty. Seriously, home made, fresh, almond milk. There’s nothing like it.

How to make almond milk at home

It involves three basic steps. Firstly you need to do is to soak the almonds in water overnight (you can also refrigerate them for about two or three days in the fridge to give yourself more time). After that you need to drain and rinse the almonds and then blend them with water. The resulting liquid, once you squeeze out every drop from the blended almond mixture, is fresh almond milk. It only lasts around three days in the fridge, because it’s raw and unpasteurised, so make just enough to keep you going for a few days.

[embedyt] http://www.youtube.com/watch?v=Qml7Tg1PBDs&width=1500&height=873[/embedyt]

[embedyt] http://www.youtube.com/watch?v=io_nYtOZ5Zg&width=1500&height=873[/embedyt]

How To Make Almond Milk

Ingredients

  • 1 1/2 cup raw almonds
  • 4 cups water, plus more for soaking
    A pinch of sea salt
  • A few drops of vanilla extract

Equipment

  • Nut bag or cheese cloth
  • A good blender
  • Two clean 500ml glass bottles

Instructions

  1. Place almonds in a large bowl and cover with about two cm of water (I use a large measuring cup to save on washing up). Cover and let stand on the kitchen bench overnight, or refrigerate for up to two days. The longer the almonds soak, the creamier the almond milk.
  2. Drain and rinse the soaked almonds (they should look big and plump). Transfer the almonds into the blender and add the water.
  3. Blend for one to two minutes until you get a smooth almond mixture.
  4. Line a large measuring cup with a nut bag or cheese cloth. Wash your hands.
  5. Pour the almond mixture into the bag or the cloth and the squeeze and press to extract as much almond milk as possible. Transfer into the clean glass bottles.
  6. Add sea salt and vanilla extract to flavour the almond milk. See notes for making other flavours. Store the in the fridge for up to three days. 

Chocolate Flavour

  • 500 ml fresh coconut milk
  • 1 tsp cacao powder
  • 1 tsp cinnamon
  • 1 tbsp coconut sugar

Caramel Flavour

  • 500 ml fresh coconut milk
  • 1 tsp lucuma powder
  • 1 tsp mesquite powder
  • 1 tbsp coconut sugar

 

What to do with the leftover almond meal:

You can use the leftover almond meal to add to smoothies, oat porridge, muffins or other baked goods. I keep mine flattened in a ziplock bag in the freezer and just break off a piece each time I need it.

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture.

Keren x

Spicy Roasted Chickpeas

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Roasted chickpeas! These are one of my favourite snacks. If you like crunchy, spicy things like me, you will love these!

They’re very easy to make and will stay crispy for up to two weeks in an air-tight container.

When I first made these, they didn’t become as crispy as I’d wanted them to be. After some trials and error I finally nailed the process that gives me crispy chickpeas every time.

How to make crispy roasted chickpeas 

1. Dry the chickpeas as much as you can

The drier the chickpeas, the crunchier they get. Use a kitchen towel or paper towel to gently pat them dry.

2. Don’t skimp the oil

Rule of thumb is 1 measured tablespoon (30ml) for one can of chickpeas or 1 ½ cup of cooked chickpeas, if you use dried chickpeas. Any less and the chickpeas won’t be as crispy.

Why I love chickpeas (and why you should too)

There are so many great things about chickpeas: They are rich in complex carbohydrates, protein, and dietary fibre. They are low in fat and contain no cholesterol. Chickpeas are also a good source of potassium, vitamin A, calcium, vitamin C, iron, sodium, vitamin B-6 and magnesium.

They help with the management of blood sugar and lipids, promoting bone health, a hearty heart and lowering of blood pressure. They contain selenium, a mineral that is not present in most fruits and vegetables, which helps detoxify some cancer-causing compounds, prevents inflammation and also decreases tumor growth rates.

Canned or Dried

There is little difference in the nutritional value between canned chickpeas and dried chickpeas which you cook yourself. Though I personally like cooking my own chickpeas, as I find the canned ones are too soft for my taste, there’s nothing wrong with canned chickpeas (just make sure they’re BPA free). In fact, I always make sure have a few cans in the pantry so that I’m never too far from a quick, nutritious meal (or make roasted chickpeas for a delicious crisp snack).

 

 

Spicy Roasted Chickpeas

Crunchy, healthy, high-protein snack that is as delicious as it is addictive

  • 2 cans chickpeas (drained and rinsed (about 3 cups))
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  1. Heat the oven to 200°C and arrange a rack in the middle.
  2. Pat dry chickpeas with paper towel. Place the chickpeas in a large bowl.
  3. Add all the remaining ingredients. Toss until evenly coated. Taste and add more salt or cayenne pepper to make it more salty or spicy.
  4. Spread the chickpeas in an even layer on a pan lined with baking paper and bake until crunchy, between 40 – 50 minutes, stirring halfway through.

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture.

Keren x

References:

http://www.medicalnewstoday.com/articles/280244.php

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58