This is VEGAN YOGURT, guys. Do you recall what I had for dinner on Wednesday? We got so many comments and questions on this one!
Here are my answers to everything:
Cashews, frozen fruit, and tofu don’t hate me are the main components.
Naturally sweetened with honey and fruits.
Alright, before anyone gets mad, I understand that it’s not YOGURT yogurt. Fully understand. And totally respect the people who make real yogurt, like the one who turns you into a full-fledged scientist growing cultures and looking through microscopes for a batch of creamy yogurt. Shout out to your people. You are who I want to be when I grow up (I’m 32, and I have time).
But for now, I’ll be brutally honest with you.
I really don’t mind going scientific on real homemade yogurt.
My MO for making yogurt is more like… hey, let’s mix some things together and make it super nutritious and creamy and taste like a decadent dessert and maybe add a probiotic capsule, maybe? It’s quite “yogurt” for me.
And even though I’m not a vegan, I think sometimes it’s good to take it easy on dairy.
What is convenient because you know what? this yogurt is HERE FOR THAT. It senses your craving for a frozen snack and elevates you to one that cuts out dairy AND tastes like dreams come true TOO.
This really could have been a 15-minute meal prep recipe, come to think of it. I bought these cute little jars and we kept a batch in the fridge all week and ate it with coconut oil granola and banana bread muffins for a repeat breakfast/snack/dessert.
I got the idea for this recipe from The Perfect Blend cookbook (which is a beautiful book and SUPER healthy, by the way, I’m not that healthy but I use this cookbook all the time)! Her recipe is a little different, but the idea of blended vegan yogurt is the same!
This dreamy creamy vegan “yogurt” is the BEST! Naturally sweetened and made in five minutes with three ingredients.
Mixing: If you have trouble mixing it, add 1/4 to 1/2 cup of non-dairy milk. For an easier mix, thaw the peaches first!
Probiotics – For a probiotic boost, you can empty a probiotic capsule directly into the blender and blend. In fact, I preferred the batches that I made without the probiotics. I felt that the texture became a bit chalky with the probiotic capsule.
Pearl Couscous Skillet: I got this recipe in my inbox this morning and realized it was for dinner. I just sat down and took my first bite and oh my goodness. Repeat immediately. I think my tomatoes were a bit pitted so I’ll probably crush them next time, but otherwise no notes. 10/10 will definitely do it again!!
https://healthdesire.info/roasted-brussels-sprouts/This Chickpea and Couscous Casserole is exactly the kind of comforting, long-lasting SOS winter recipe I needed in my life this month. What month are we in, by the way?
Everything is eaten almost like a casserole: big spoonfuls of steamed spicy goodness on every plate, chewy bites with couscous, chickpeas give it a bit of a punch, and canned tomatoes and herbs a nice touch of sun. Sun in the middle of winter.
Although speaking of seasons, this variety can also be made in the summer, like last summer’s Kale and Farro Tomato recipe.
I serve it with mashed banana, which I love so much I’ve included it here. It’s not really enough to call it a salad, because it’s just the kale that gets a little spa treatment, but it’s just the right thing to add shine and crunch and pack greens for the day.
I may be a kid, but my favorite part of this recipe is the hummus in step 1 because it helps make the texture more interesting and gives it a slightly rich creamy feel. Plus… it’s fun to mix things up.
A picture of Pearl Couscous Skillet with Tomatoes, Chickpeas, and Feta
Cooking Pan of Pearl Couscous With Tomatoes, Chickpeas, And Feta
Lewd, shameless God! This couscous skillet is bursting with vibrant flavors and freshness. Couscous with pearls, tomatoes, chickpeas, spices, kale, and a handful of fresh herbs and feta on top.
Serve couscous with a little side of massaged kale. Top individual servings with mint leaves and feta. Creamy, chewy, comforting – it’s so good!
If I’m not using chickpeas, my next option would be white beans like cannellini beans! They’re a little fragile and can break up more during boiling, so I’d probably recommend adding half at the beginning (to loosen) and the other half near the end to keep their shape.
If beans aren’t on your cards, I think it would be great with chicken meatballs (they’re incredibly easy and very popular) or store-bought frozen meatballs. To make sure you cook them properly, I recommend cooking them separately and serving them all together at the end.
And, I mean, rotisserie chicken is never a bad idea when you want to add juicy chunks of salty protein to a meal. My daughters go crazy every time I bring one home from the supermarket.
This makes a relatively small batch (2-3 servings) so you won’t have a lot left over! But if you do, be aware that the couscous will still absorb some of the liquid, and as a result, the leftovers will look drier than when you take them out of the pan.
It’s best eaten fresh, and if you’re reheating leftovers, be sure to add a little extra water or broth to help make things spicy/creamy again.