Post Punk Kitchen Forum

I have 3 big containers of plain, unsweetened Wildwood soygurt getting close to their
expiration date. Any recipes for dressings or something I could use them up in before they go bad?

I've made the pound cake from Vcon using only soy yogurt in place of the yogurt + tofu combo. It's great!

I made these cupcakes and the recipe calls for 1/2 cup soy yogurt: http://www.madejustright.com/post/vegan ... l-cupcakes

I know that's not much yogurt, but the cupcakes were really yummy!

Curried potato salad? Just beat together the yoghurt, some curry powder, some coriander/cilantro, and a tablespoon or so of mango chutney. Then tip in some boiled potatoes. Really good with crispy fried onions on the top too!

tzatziki!

I usually throw some on my plate for any curry- or chilli-type dish, or use it to dress sliced cucumbers, on baked potatoes, in bread and basically any other baked good (you may need to water it down a little). You can also freeze it for use in baking later. Or just eat it with some berries and oats, or lime juice and sugar mixed in, make mango lassi, etc.

Have some with curry and then some lassi for dessert! If you're a smoothie fan, I bet you could freeze it in 1/2 cup-ish amounts and then put it straight into smoothies that way, too.

Smoothies and baking are how we use it up in our house. Also, yogurt can go past the date on the container. I've used it a week after and it's been fine but I'm also used to eating stuff past its prime. Smell it first and see what you're comfortable with.

Yeah, soyghurt just tends to go moldy when it spoils, at least in my experience, so you're probably fine as long as that hasn't happened. I've never seen that with an unopened container that was slightly past its date, just opened ones that were sitting around for too long.

Bump! I need to use up several large tubs of plain soy yogurt. I'm personally don't care for the taste of soy yogurt on its own (or sweetened, with toppings, like for breakfast) - it's too beany for me. So I'm looking for either savory or sweet applications that use a lot at once.

Isa's chocolate bundt cake is a good start.

ooh, the tandoori tofu from vegan eats world uses a lot and it's SO GOOD! As is the Naan from that book.

Here are a few things I make that call for it:
http://elizaveganpage.blogspot.com/2010/04/moosewood-inspired-macaroni-russian.html

http://elizaveganpage.blogspot.com/2010/04/swedish-meatless-balls-with-mushroom.html

http://elizaveganpage.blogspot.com/2010/04/swedish-meatless-balls-with-mushroom.html

And then you could also make an Indian feast with raita on the side!
Cucumber Mint Raita
Ingredients
~ 1 large English cucumber, peeled and coarsely grated
~ 2 cups plain soy yogurt
~ 1/3 cup chopped, fresh mint
~ 1 tsp. each: salt, ground cumin
~ 1/4 tsp. cayenne pepper
~ Fresh black pepper to taste

Directions
~ Wrap the grated cucumber in a few paper towels and squeeze dry.
~ Whisk the yogurt, mint, salt, cumin, and cayenne pepper together in a bowl.
~ Add the grated cucumber and mix thoroughly. Season raita to taste with extra salt and pepper if desired.
~ Cover and refrigerate 1-2 hours.

I vote for Desdemona's Swedish meatball recipe. It's the absolute best (and this coming from a Swede who's eaten thousands and thousands of meatballs with gravy in his days).

Oooh! That is high praise!

The Chocolate Yogurt Bundt calls for a good amount of yogurt http://www.theppk.com/2013/02/chocolate ... undt-cake/

The carrot cake recipe from VCTOTW.

I made the bundt cake! it was really good. I left out the chocolate chips. I just didn't want them in it.

Thank you very much; that is high praise!

Sorry to drag up an old thread, but where can I find this? I'm having a need for Swedish meatballs.

http://elizaveganpage.blogspot.se/2010/04/swedish-meatless-balls-with-mushroom.html

Yum, yum, yum.