Sentences with phrase «soy yoghurt»

Serve with soy yoghurt, a squeeze of fresh lemon and coconut sugar as desired.

I have used white and black flour, low - calories almond milk instead of soy yoghurt and a little bit of cardamom instead of ginger and less agave nectar than in the recipe.

Could I just use plan soy yoghurt instead of coconut?

Finish off with a blog of soy yoghurt or cream.

By Sunday I'd run out of topping... so I served them with soy yoghurt for our mid-morning brunch which was still yummy!

1 cup of non-dairy yoghurt or greek yoghurt if not dairy - free (I like coconut yoghurt or vanilla soy yoghurt best)

I also eat soy yoghurt as my go - to non dairy option (convenience more than anything) so I don't want to rely on tofu in other forms and overdo it.

I managed to find all of your ingredients here in New Zealand — we have an excellent organics shop that stocks both agave nectar and plain soy yoghurt.

I had 6 beautiful muffins just as yours by mixing: 150 g oatmeal mixed very fine 2 teasp baking powder a sprinkle of salt 150 g dates 25 g lavender honey 3 drops almond essence 5 g coconut oil 1 egg 150 g soy yoghurt (otherwise it was too dry 1 table sp almond milk not sweetened mini chunks black chocolate with stevia

I have been looking for a vegan but non soy yoghurt for a while, your recipe looks awesome, thank you for posting:)

My typical weekday breakfast oats consist of a grated apple mixed into milky oats with raisins, cinnamon and seeds or nuts sprinkled over a dollop of soy yoghurt on the top.

Avoid highly processed, sugar - laden soy yoghurts and enjoy Coyo, made from the freshly squeezed cream of the white flesh of the coconut, handcrafted into the most delicious coconut milk yogurt.

Filling: 300 g (1 cup plus 1/4 cup) vanilla soy yoghurt 30 g (1/4 cup) cornstarch 2 tablespoons chickpea flour 2 teaspoons vanilla extract 2 tablespoons melted, refined coconut oil optional: 50 g (1/4 cup) sugar (I made mine without since the yoghurt is already sweetened.

Soooo good with thick and creamy soy yoghurt, berries, caramelised banana (see above) and maple syrup.

For the cake: 2 tablespoons ground flax seeds 6 tablespoons hot water seeds from one vanilla bean 180 ml (3/4 cup) oil 250 g (1 1/4 cups) sugar 120 g (1/2 cup) plain soy yoghurt 400 g (3 1/3 cups) all - purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 180 ml (3/4 cup) plain soy milk 4 tablespoons Dutch process cocoa powder 2 tablespoons soy milk

If you're wanting to keep this smoothie low - fat, I suggest using soy yoghurt but other yoghurts will taste wonderful too, I'm sure.

Soy is used to make a multitude of products including milk substitutes, traditional soy drinks, juice and soy hybrid drinks (in South America and Spain) and soy yoghurt for the lactose intolerant.

What kind of soy yoghurt can you get?

1 T ground flax seed 3 T hot water 100 g (3.5 oz) unsweetened baking chocolate, chopped roughly 50 g (3 1/2 T) good quality margarine 50 g (1/4 c) solid coconut oil (the refined but not hydrogenated kind) 150 g (3/4 c) sugar 50 g (1/4 c) sucanat 60 g (1/4 c) soy yoghurt 100 g (3/4 c + 1 1/3 T) all purpose flour 1 t ground vanilla (or 2 t vanilla extract) 1/2 t baking powder 1/8 t baking soda 1/4 t salt

In a bowl combine flax mixture and soy yoghurt.

I came up with that little trick of adding the raw cashews to the soymilk to enrich it because I've found that the commercial soymilks, I'm sorry, the commercial non-dairy yoghurts like the soy yoghurts, to be a little bland.

For my main course the second time I got the Hungarian Stuffed Pickled Cabbage (1800 forint), which was jasmine rice and spelt wheat stuffing wrapped in pickled cabbage leaves with spicy diced cabbage bits and soy yoghurt.

and soy yoghurt, as pictured above.

For the taco — 250 - 300 g butternut squash, peeled, diced — 240 g (1 jar) black beans, drained and rinsed — 1 onion, chopped — 2 teaspoon smoked paprika — salt, pepper — corn tortillas — cooked rice — guacamole — 150 ml sour cream (you can use soy yoghurt to make it vegan) + 2 teaspoon chili sauce, mixed — fresh coriander — lime — olive oil

I especially enjoy them slathered with Pure sunflower spread, and served with a spicy mushroom stroganoff made with pureed chipotle chilli, smoked paprika and soy yoghurt.

80 g (1/4 cup) silken tofu 60 g (1/4 cup) soy yoghurt 2 T chickpea flour (or soy flour) 2 T water 1/8 t black salt (optional, provides a hint of egg flavour)

And the quark sounds interesting but I have never met a soy yoghurt (or vegan yoghurt) that I like — keep trying and hoping (maybe one day I will try my own)

p.s. vegan tip - I made this with a blend of soy yoghurt and soaked cashews for creme fraiche

Add in the soy yoghurt, and 1/2 cup of the water.

1) Divide the ingredients, from bottom to top, into 4 ramekins or jars in the following order: Granola Greek yoghurt (or soy yoghurt) Blueberry jam Banana slices Baobab powder Honey (or maple syrup) Greek yoghurt (or soy yoghurt Fresh raspberries (or other berries) 2) Refrigerate until ready to eat.

I served these up with an extra squeeze of lemon and a dollop of soy yoghurt (if i'd had more time I would have made some thick cashew cream)

Serve with soy yoghurt and walnuts as desired.

Yoghurt - All yoghurts including reduced fat or full cream, plain and flavoured, soy yoghurt (calcium fortified)

in a glass mix together flaxseed oil, soy yoghurt, agave syrup, lemon juice and add in all spices.

I followed the recipe except for replacing the soy yoghurt with soy milk.

We did quite a bit of substituting, no agave nectar in Finland, soy yoghurt is too pricey and we didn't have flax seeds either, so we substituted water, orange juice (because I wanted some orange there), a little more apple sauce, a few tablespoons of soy flour and a bit more sugar.

Add flax and soy yoghurt and beat again until everything is combined.

The Court of Justice ruled favorably on the German company Verband's argument that such expressions are reserved for products of animal origin, so that even an auxiliary expression such as «oat milk» or «soy yoghurt» would not exempt the risk of consumer confusion.