Less is more

My new article: “LESS IS MORE” Packaging-free vegan summer menu for yoghurt lovers…:-)
…which you can find in the ECO123 – Summer edition #18 : How do we want to live?

In this summer menu, I have paid attention as far as possible to the use of ingredients that can be purchased without disposable packaging. The aim is to pass on ideas about ways to avoid unnecessary rubbish in the long term.
The main ingredient is plant-based, home-made yoghurt, which is a common thread running through my menu planning.It all starts with the production of one’s own plant milk. We could buy milk of course, but in a household that consumes milk daily too much unnecessary plastic or Tetrapak cartons accumulate.
Producing it oneself takes more time, but it’s cheaper, gives the whole family a lot of pleasure and is beneficial for our environment and our health.
So, everything starts with a handful of selected organically grown seeds, best of all from the organic farmer next door..   

Menu de verão vegano e sem desperdício de embalagens para amantes de iogurte. Neste menu de verão vegano, tive especial atenção no uso de ingredientes que se podem comprar em embalagens retornáveis. O objetivo é transmitir ideias que, a longo prazo, nos possibilitem evitar lixo. O ingrediente principal é iogurte vegetal feito em casa. 

Home-made, plant-based milk
[Gluten-free, sugar-free, dairy-free, suitable for vegans]
Made without a plant-milk maker

Home-made, plant-based yoghurt
[Gluten-free, sugar-free, dairy-free, suitable for vegans]

Home-made, plant-based yoghurt
For 1 l soya yoghurt
  1. 1 l home-made soya milk
For lemon-starter
  1. Juice of one organic lemon
  2. 150 ml soya milk
  1. Make the lemon starter one day in advance: see below.
  2. Pour 1l home-made soya milk into a clean stainless steel pan and warm to 40°C (no higher, otherwise the yoghurt bacteria die).
  3. Add 2-3 tablespoons of lemon starter to the milk and mix with a whisk.
  4. An existing organic yoghurt can also be used, or a probiotic starter for soya milk (streptococcus thermophilus).
  5. The previous yoghurt can be re-used as a starter a maximum of seven times in a row because with each production the quantity of bacteria is reduced.
  6. There is a technique for adding chilli peppers, lemon juice or chickpeas to the milk, which I have tried.
  7. With plant-based milk, however, only the lemon starter works well, which I will now explain exactly.
  8. Pour the liquid into clean, screw-top glass bottles, screw-top jars or a vacuum flask with a glass
  9. lining (not plastic!).
  10. After transferring the liquid, the yoghurt must stand in a warm place, wrapped in tea towels + a blanket for twelve hours, free of vibration.
  11. Then we place the yoghurt in the fridge for a further 12 hours to thicken.
  12. Kept cool, the prepared yoghurt will keep for about ten days.
  1. Warm the milk to 40 degrees Celsius in a stainless steel pan.
  2. Pour the milk and the lemon juice into a small screw-top jam jar and stir well.
  3. Close the jar and leave it to stand in a warm place, wrapped in a tea towel + a blanket for twelve hours, free of vibration.
  4. Check the starter, which should now have set.
  5. Place the starter in the fridge for a further twelve hours to thicken.
Delicious & Mindful Food http://www.allyouneedisveg.de/


Cold raita yoghurt soup
[Gluten-free, sugar-free, dairy-free, suitable for vegans]


Main course: 
Raw falafel on cauliflower tabouleh with tahini yoghurt sauce
[Gluten-free, sugar-free, dairy-free, suitable for vegans]


Home-made roti:
[Sugar-free, dairy-free, suitable for vegans]


Frozen strawberry yoghurt
[Gluten-free, sugar-free, dairy-free, suitable for vegans]
No ice-cream maker needed 

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