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 Post subject: Subbing with almond yogurt?
PostPosted: Thu May 23, 2013 6:15 pm 
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Has Isa on speed dial

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Dear PPK,

I'm curious about subbing almond yogurt when soy yogurt is called for in a recipe. I just got back from the food co-op, and they didn't have any plain soy yogurt, so I got plain almond yogurt. I'm planning to make the black bean, zucchini, and olive tacos from AFR, and there's a sauce that goes with it that calls for soy yogurt. Also, I'm thinking of making the blueberry ginger hand pies from VPITS, and the dough calls for soy yogurt. Would these subs be okay?

*Bonus question: The pie dough calls for both cornstarch and tapioca flour. I found every flour under the sun at the co-op except for tapioca flour. Would using all cornstarch or cornstarch + arrowroot be okay?

Thanks!


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 Post subject: Re: Subbing with almond yogurt?
PostPosted: Thu May 23, 2013 7:47 pm 
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If the yogurt isn't sweetened it should work fine for the tacos, and either way it would work for the pies. But taste it and see if you like it first. But I have no idea about subs for tapioca flour w/o seeing the recipe.

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 Post subject: Re: Subbing with almond yogurt?
PostPosted: Thu May 23, 2013 8:13 pm 
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Has Isa on speed dial

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Awesome, thanks! I've never tried this mysterious almond yogurt, so we shall see.


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 Post subject: Re: Subbing with almond yogurt?
PostPosted: Thu May 23, 2013 10:12 pm 
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I sub arrowroot and tapioca for each other pretty regularly, so I don't think it should be a problem. And yes to everything Jill said about the yogurt!

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give my you inquiries! and give poopie you burritos. - acr
Sometimes I think, it's really my lack of cybernetic implants that keeps me from being truly human. - Mars


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 Post subject: Re: Subbing with almond yogurt?
PostPosted: Thu May 23, 2013 11:18 pm 
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Has Isa on speed dial

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Excellent, thanks! That was what I thought, but just wanted to make sure.


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 Post subject: Re: Subbing with almond yogurt?
PostPosted: Fri May 24, 2013 1:58 pm 
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I use the amonde yogurt, either plain or vanilla, and stuff comes out fine. But I do cut the sugar back a tad.
Cornstarch, tapioca and arrowroot are pretty interchangeable. The only thing to watch out for is arrowroot in sauces or custardy kind of things. It doesn't like to be crazy whisked into things. But works fine in cakes. Weird.


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 Post subject: Re: Subbing with almond yogurt?
PostPosted: Fri May 24, 2013 2:10 pm 
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I always use them interchangeably, too-- I wonder why the recipe calls for both. I realized that I don't actually have any arrowroot, so I guess it'll be cornstarch + cornstarch.


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 Post subject: Re: Subbing with almond yogurt?
PostPosted: Fri May 24, 2013 2:21 pm 
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What are you making? Both is odd though, usually it's one or the other.


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 Post subject: Re: Subbing with almond yogurt?
PostPosted: Fri May 24, 2013 5:10 pm 
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The blueberry ginger hand pies from Vegan Pie in the Sky-- the puff pastry dough, for reasons that I cannot discern, calls for both.


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 Post subject: Re: Subbing with almond yogurt?
PostPosted: Fri May 24, 2013 6:01 pm 
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Unless something changed since testing, I don't think the dough calls for both. Isn't it the filling that calls for both?

ETA: not that it matters! I'm just being annoying.

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I'm in a pure mood with poopietits now. Damn her jugs! - interrobang?!
give my you inquiries! and give poopie you burritos. - acr
Sometimes I think, it's really my lack of cybernetic implants that keeps me from being truly human. - Mars


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 Post subject: Re: Subbing with almond yogurt?
PostPosted: Sat May 25, 2013 11:35 pm 
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Yes, you're right-- it's the filling at calls for both. At any rate, I made the pies, took them out of the oven, they were so adorable...and had to throw them away because I used wax paper instead of parchment paper. They totally stuck to the paper and couldn't be removed. It was a sad baking fail. Oddly, the filling made twice as much as could fit in the rolled out dough, so I now have blueberry filling in my freezer (couldn't get myself to remake the dough/refill it, though). On the plus side, I made some consolation lemon poppyseed muffins from Vegan Brunch with the lemons that I'd planned to use for the pie glaze.


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