A refreshing delight with no added sugar. The contrast is interesting, tartness of the coconut sauce, bitterness of coffee.
I made a coffee jelly with instant coffee, instant coffee and gelatin (agar agar can also be used). Let chill overnight.
I also had home-made coconut yogurt.
Crush some jelly.
Garnish with yogurt, and coconut flakes.
Here is a post to make the point about my adventure in the plant-based milk and yogurt world…
That doesn’t go much out of the beaten paths, but for me there were novelties. Also these food are very different so I made my tasting files for each.
If you want wider information about dairy-free cooking, there is a compilation post about it (here).
MILKS :
+Tastes good cold or hot.
++Useful to make tofu, yuba, yogurt, etc.
++ Very cheap ingredients.
-A bit long and complicated to make.
Almond milk (tutorial)
+ Tastes great cold.
+ Useful to make blanc-manger.
– Raw almond are very expensive here.
++ The most convenient and quickest to make.
Sweet corn milk (recipe)
+ Tastes fresh and original cold.
+ Quick and easy to make.
– Seasonal ingredient, no so cheap (I think frozen corn is pre-cooked, I didn’t try)
Sesame milk (tutorial)
+ Tastes great warmed.
+ Convenient and easy to make.
+ Cheap ingredient.
Recipes :
kurogoma tonyu (black sesame paste in soy milk)
hot sesame milk
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Coconut milk yogurt
+ Very tasty
+ Super easy to make
– or + It stays liquid
– A little fat (has to be drunk in small amounts)
Soy milk yogurt (thick type recipe)
+ Tasty
+ Great texture
+ Cheap ingredient
– Some prep needed to thicken it
Recipes :
coconut milk lassi
A dish of contrasts. I was thinking that green kneppes would be nice. The addition of peas makes them sweet, so a sour sauce reveals them.
Blanched peas, mashed with a fork, flour, water, salt and wuxi (5 spice mix). Boiled.
For the sauce, salted new onions, later mixed with minced dill, sour yogurt (at room temperature), coriander seed, pepper, nutmeg. You can use a plant based yogurt.
Coat the very hot kneppes with the sauce and serve immediately.
Pasta can be very healthy… at the condition you don’t use it to replace your greens. Have both together.
This dish is particularly easy to digest. It’s creamy but not in the Alfredo way.
The Spring produce : green peas and new onion are today’s guests.
That’s a one-pot dish : I add the veggies in the pot with the pasta, just not from the start so they don’t overcook.
For the sauce, I mixed home-made soy yogurt, lots of minced parsley, salt, black pepper and secret touch : coriander seed + nutmeg.
The sauce added on the hot plate will tenderly coat the pasta.
Not your grandma’s usual yogurt, not her salon de thé ‘s truffe au chocolat. I had no intention to remake them. The cake ended up similar just like that as I was improvising. Lucky !
Freshly made soy yogurt
It’s the greatest soy yogurt for me. Commercial soy yogurt are always on the runny side of creamy, or on the jello side. And the Japanese soy yogurt, oh my, I’d never eat that, it’s over-sweetened and flavored with with stevia that I loath.
This one has a texture of… yogurt. And a taste of soy. It’s perfect.
Don’t skip the sugar, it helps maturation and the result is not sweet at all.
Easy recipe :
-make one liter of thick tonyu soy milk (tutorial)
-in a small cup mix 1 tbs of potato starch, 1/4 of agar, 1/2 cup of soy milk. Cook a few seconds in the micro-wave till its thickens. You get a mess.
-in the blender, mix the warmed soy milk, the cup of starch, 1 tbs of sugar, 2 tbs of store bough soy yogurt
-let overnight in a yogurt maker
Tip : you can take a thermos/thick pot with a lid, place glass bin in the middle, very hot water around…and you have a yogurt maker. I do that for smaller batches.
Freshly made soy ‘Greek’ yogurt.
Drained in a cheese cloth (from the pharmacy), let overnight in the fridge. Drink the whey or use it for cooking, it’s full of healthy probiotics.
Other dairy-like ideas : my diary-free diary.
Now, let’s make the cake : I whip all that to make a chocolate mousse.
A nutty biscuit base (just blend all together).
Composition : the base, a layer of mousse, slices of kumquat, more mousse, cocoa.
The result is really bluffing. That’s not exactly looking like those from the pâtissier‘s, but that’s as close as you dream of getting for some sweet you make like that in 10 minutes. Taste is divine…
These kinkan (kumquats) are still in season and visible in the streets.
GOURMANDE in OSAKA 