21-Day Vegan Kickstart

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Forums: April 2012 Kickstart Forum: frozen yogurt and regular yogurt
Created on: 04/02/12 11:34 PM Views: 3912 Replies: 20
frozen yogurt and regular yogurt
Posted Monday, April 2, 2012 at 11:34 PM

This is a huge challenge, I do well and then I get the terrible cravings for fro-yo. Still pretty popular...the thing is, I feel I'd be a lot healthier without it anyway because I am not disciplined to get fro-yo without all the topppings that make it unhealthy!

What do you use to satisfy that sweet and cold/creamy craving? I was thinking plain non-fat yogurt...but it's hard to find vegan choices with this. I hear they make coconut yogurt, coconut creamer too! and I'm dying to find that.

RE: frozen yogurt and regular yogurt
Posted Tuesday, April 3, 2012 at 6:59 AM

If you can give your body three solid weeks without milk, you will break that craving. If you satisfy it you will still have it the next day. This is especially the case for milk products. I am someone who was vegetarian for years, never went vegan because I thought I couldn't live without cheese and ice cream. I don't miss it now. I tried all of the fake ice creams and cheeses at first and thought they were all horrible, with the possible exception of the coconut frozen desserts. After my tastes changes, some of the cheeses tasted good, funny thing about that. If you give the three weeks a good try, this will probably happen for you.

The thing about the coconut desserts, frozen or otherwise, they are full of fat and sweeteners. We are trying to change habits here, so you will be able to enjoy these things in reasonable amounts later. You can do it!

- madeline

madeline yakimchuk
Director: MEET IRENE - An Unlikely Vegan
GRYPHON media productions

www
RE: frozen yogurt and regular yogurt
Posted Tuesday, April 3, 2012 at 8:17 AM

Tried the coconut yogurt but the texture was off - too gelatinous for my taste. The coconut ice cream is yummy - but expensive, which helps limit it to special occasions. For icy, we like fruit sorbet and ices. If we're buying them, we check carefully in the ingredients because sometimes they have ingredients we don't want (sherbet has dairy for example but sorbet should be dairy free). "Water ices" are good and granitas are easy to do at home - they're basically frozen fruit juice that is then scraped up into snow cone like consistency.

Creamy is harder because creamy generally means more fat content. But for the occasional bit, we like making a nacho cheese like sauce for nachos or mac'n'cheese (or baked potatoes with steamed broccoli and cheesy sauce...) We'll also make pudding - with plant milk and corn starch, it gets creamy like the usual name-brand box gelatin and dairy based puddings. Again, it's not low fat or low sugar but for an occasional treat it works nicely (refrigerated so it's cool and creamy). We just googled for vegan chocolate pudding recipes and found one that is tofu-less. Even 13 yr old son LOVES it.

--Deb R

RE: frozen yogurt and regular yogurt
Posted Tuesday, April 3, 2012 at 8:58 AM

The avocado chocolate pudding is an amazing thing... and everyone I have tried it with loves it... actually it is dense for a pudding and should be billed as a mousse.

3 ripe avocados
200 grams dark chocolate (check the ingredients for non vegan stuff)
1 cup mixed agave and maple syrup.
2 tsp vanilla
pinch cinnamon

melt chocolate
combine all ingredients in blender
chill

YOU WILL NOT BELIEVE THE RESULT. Don't tell your friends what is in it until they try it. Don't serve more than half a cup or even if people love it they will have a hard time finishing it as it is so rich.

There are many versions of this recipe on line, but I like this one because it came from a chef rather than a nutrition specialist, so there are a few details from his training which you might not find in the other versions. Apparently the cinnamon/vanilla combo is important because together they bring out the sweet, so you can use less of it. I usually make this with less than 1 cup of syrups, but it is dense that way. Also, apparently the agave/maple mix is important because both have very identifiable flavours and together they not not so noted.

I make half this recipe for a small group, and never make it if I don't have people to share it with. It is not low fat.

enjoy
- madeline

madeline yakimchuk
Director: MEET IRENE - An Unlikely Vegan
GRYPHON media productions

www
RE: frozen yogurt and regular yogurt
Posted Tuesday, April 3, 2012 at 9:00 AM

oh, I forgot...

for creamy google raw cashew cream or raw cashew cheese. Also not low fat. Save it for next month Smile You will find options for savory, things like mac n' cheese, and options for sweet. They all tend to start with raw cashews, soaked, and blended to make a cream. It is very delicious.

- madeline

madeline yakimchuk
Director: MEET IRENE - An Unlikely Vegan
GRYPHON media productions

www
RE: frozen yogurt and regular yogurt
Posted Tuesday, April 3, 2012 at 10:18 AM

My husband also had cravings for frozen yogurt and ice cream. This recipe that came with my vitamix hit the spot. 1/3 cup vanilla soy or almond milk, 1/2 ounce walnuts, 2 frozen bananas peeled and cut into thick slices. Blend on high, using tamper as needed. Serve immediately.

RE: frozen yogurt and regular yogurt
Posted Tuesday, April 3, 2012 at 7:57 PM

I posted on another thread but my favorite is frozen dark cherries with chocolate almond or soy milk. I have also done this with strawberries/chocolate and blueberries/vanilla. Both delicious!

Always offer kindness and a soft word to the beings around you; You do not know their journey. Your words can be the hug they need or the shove that breaks them.

RE: frozen yogurt and regular yogurt
Posted Tuesday, April 3, 2012 at 10:44 PM

I was a big fan of Greek yogurt - only yogurt I liked - and it was the only dairy I have truly missed (well, except ice cream of course!). Shortly after starting kickstart in January, I found a great tasting soy yogurt. I love it, generally have one small container a day, helps me get my protein in.

--Sandy

RE: frozen yogurt and regular yogurt
Posted Wednesday, April 4, 2012 at 12:19 PM

Frozen berries and non-dairy milk or yogurt sounds so good! I'm excite to try this.

One thing that confuses me and annoys me honestly, WHY is the soy milk option more expensive when you go to a coffee shop and want your vegan latte? It shouldn't be any different with price. Oh well.

RE: frozen yogurt and regular yogurt
Posted Wednesday, April 4, 2012 at 7:01 PM

I satisfy a lot of my sugar cravings with fruit. Oranges and bananas are very sweet to me. I've been dreaming about frozen yogurt with it being so nice outside. I'm thinking about trying to blend frozen fruits like Rip did in his movie. He blended bananas, and it looked really yummy.

RE: frozen yogurt and regular yogurt
Posted Thursday, April 5, 2012 at 6:46 AM

Dougsandyl: what is this yogurt you like? I have never found one that I like. I do wish there was a vegan greek yogurt.

RE: frozen yogurt and regular yogurt
Posted Thursday, April 5, 2012 at 8:38 AM

I agree that these are not "perfect" food choices, they are processed and contain sugar....however, as I've posted before, two products that have filled a very important need for me are the Silk Coconut milk-based Creamer in Plain flavor(not coconut flavored, very much like half/half), and Wholesoy cherry yogurt, but only the cherry. For what its worth.... The creamer, I use a little every day in my coffee, the yogurt only a half-container at a time, a few days a week with fruit and homemade granola. This suggestion, by the way, came from the Engine 2 book.

RE: frozen yogurt and regular yogurt
Posted Thursday, April 5, 2012 at 9:32 AM

For a short while, I did a frozen berries/low fat silken tofu/agave type combination and it actually led to a nice creamy fruit-type yogurt texture, even creamer than a sorbet. I can't quite recall the amounts, though Rolling Eyes . I used to make single sized servings, so I think it was something like 1/2 cup frozen fruit, 1 or 2 oz tofu, and 1 tsp agave. Put that in a mini food processor and processed until smooth and then in the freezer for 5 or 10 minutes just to make sure it was firm enough. The taste was very good, though.

Djuna

RE: frozen yogurt and regular yogurt
Posted Thursday, April 5, 2012 at 9:57 PM

Have you tried having a smoothie in place of the yogurt? Green smoothies are a great way to get some greens - just throw a handful of spinach in. There's a Ginger Banana Smoothie recipe on the Week 1 menu that looks good. I'm looking forward to trying the Mango Lime Sorbet on Week 3. Generally, I think it's better to eat fresh fruits instead of yogurt or smoothies but we need other choices too.

RE: frozen yogurt and regular yogurt
Posted Friday, April 6, 2012 at 9:20 PM

Txdoglover - O'Soy - my local grocer carries it, and I have found it at Walmart.

--Sandy

RE: frozen yogurt and regular yogurt
Posted Friday, April 6, 2012 at 9:26 PM

Pulse frozen bananas in your food processor until they look like ice cream. Serve. http://www.thekitchn.com/how-to-make-creamy-ice-cream-w-93414

RE: frozen yogurt and regular yogurt
Posted Sunday, April 8, 2012 at 9:26 AM

I'll look for O'Soy and try the frozen fruit, tofu and agave, too. Just for an alternative for breakfast sometimes.
Thanks

RE: frozen yogurt and regular yogurt
Posted Monday, April 9, 2012 at 8:45 AM

deborahjm wrote:

Have you tried having a smoothie in place of the yogurt? Green smoothies are a great way to get some greens - just throw a handful of spinach in. There's a Ginger Banana Smoothie recipe on the Week 1 menu that looks good. I'm looking forward to trying the Mango Lime Sorbet on Week 3. Generally, I think it's better to eat fresh fruits instead of yogurt or smoothies but we need other choices too.

Yeah, that's something we do in the warmer months - plant milk, fruit, ice cubes, and a little sweet (agave, maple syrup, and the like) depending on the type of fruit/level of sweetness and whether we use a sweetened or unsweetened plant milk, and maybe cocoa powder (raw) - some combo of banana, strawberry, and chocolate is generally top of the list, but we've also done mixed berry (in berry season), peach, and sometimes just a plain old "chocolate shake". As long as we keep the sweetener to a minimum, it works really well at being low fat, low added sugar and it's vegan. Oh, and sometimes we'll freeze the fruit ahead of time and skip using the ice cubes - the frozen stuff adds to the frothy thickness of the result somehow.

--Deb R

RE: frozen yogurt and regular yogurt
Posted Monday, April 9, 2012 at 1:47 PM

Have you tried working with chia seeds?
I have been lately and love them! Our organic food store carries them or you can buy them online.

Mix them with vanilla and fruit and it's like yoghurt. Mix them with chocolate and turbinado sugar and soy milk and it's like chocolate pudding. I also mixed them with whole wheat flour, oranges, cranberries, and a little sugar and made an incredible cranberry orange cake. my sweet tooth had been sabotaging my vegan transition, so i decided i would let myself enjoy some vegan sweets while i was getting off of other unhealthier foods.

Chia seeds are also great just sprinkled on salads.

RE: frozen yogurt and regular yogurt
Posted Monday, April 9, 2012 at 3:18 PM

I produce my own vegan yougurt, as I cannot find unsweetened soy yougurt in the markets aroun my home.

The receipt is:
Ingredients
- A small natural soy yogurt. It comes sweetened with cane juice, but as you are going to dilute in a quarter of soy milk, theportion of sugars is lor.
- A quarter of unsweetened soy milk

Process:
Mix bot ingredients in a mixer or manually.
If you have an electric yougurt maker, just place the mix in the 7 small pots and leave to rest in warm for a night, and it is ready
If you do not have a yogurt maker, you need to heat water in a preassurized pot to the highest temperature that your finger supports (it should be around 110 farenheit) put the inside the bol with mix, very well closed that the water does not enetr in the bol. Then, close the pressurized pot and leave for the night (in this way the temperature is more or less preserved and the fermentation continues).
The result is pretty good.
Wink


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