9.10.2015

veganmofo - blue + blueberry parfait

Day 10 #vgnmf15 is probably the most difficult in the sense that the prompt is "something blue." If we consider this at face value in the sense of food - it is an impossible task as there are no blue foods occurring in nature.  Even "blueberries" named as "blue" are, in fact, purple. Blue potatoes: purple, too. Unless you use food coloring, I'm afraid we are left with just these close-enough-to-blue ingredients or photoshop.





I went with Blueberry Parfait, using a quick compote and homemade soy yogurt. This is not an overtly sweet concoction, so depending in how sweet your granola is, you might wish to add some extra sweetness to the actual parfait.

I mainly went with this to, again, encourage you to make homemade soy yogurt. And if you have an Instant Pot (one with the yogurt function), there is just simply no excuse not to make soy yogurt (unless you don't eat soy, that is.)

If you don't have the Instant Pot, I have a tutorial for you right HERE. It really is easy and I make a batch at least twice a month. The starter (your saved yogurt from the previous batch) is freezable so there should never be a reason that you don't have a starter.

If you need a very first starter, you can get it HERE at Amazon. Once you make it, you can (and should) store 1/4 cup of the fresh yogurt for your subsequent batch.

Let me know if anyone needs a run down of how to make yogurt in an Instant Pot. It's much easier than making it without one, but a little run-down might help.

If you haven't entered the contest to win Vegan Bowls (AmazonB&N) yet, head over to Tuesday's post HERE. Good luck!












Blueberry Parfait
Serves 4 

Compote:
2 cups frozen blueberries, slightly thawed
Zest of 1 orange (optional)
1 tablespoon sugar or maple syrup
1/4 cup water

4 (1/2 to 2/3 cups) yogurt
1 cup granola
Fresh blueberries

1. Combine the frozen blueberries, zest, sugar and water in a medium pot. Bring to boil, reduce to simmer and cook until the sauce is lightly thickened. It will thicken more as it cools. Cool thoroughly before using.
2. Layer the compote in the bottom of 4 glasses. Add 1 portion of yogurt to each glass and top with 1/4 cup of granola and some fresh berries. Serve immediately.


 © 2015 Copyright Zsu Dever. All rights reserved.

8 comments:

  1. These look really pretty! I took something similar to work for a snack yesterday, though didn't add granola - will definitely try that next time.

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    1. Thank you, LVB. That is waaayyyy too nice of you to say, given how gorgeous your cheesecakes are!

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  2. This looks really good. I love blueberries.

    I actually made a parfait too, but for the rise and shine theme.

    I started making my own yogurt a couple of months ago, but I've never frozen the starter... do you recommend freezing the starter right away or to wait a few days so that the starter doesn't stay in the freezer for too long? And how long do you leave it there?

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    1. You can freeze the starter for months. The only criteria regarding when to put it in the freezer is before it goes bad. Typically, my yogurt will last about 4 to 5 days. I just remove 1/4 cup of the yogurt from the fresh batch before I drain the yogurt to remove a lot of the whey. You can always email me, if you like. My contact info is on the right of the blog.

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  3. That is the most gorgeous looking parfait I have ever seen. And I can't believe you make your own homemade yogurt - that's simply amazing Zsu! I was also thinking that blueberries aren't really blue, but I went with them too. I thought of blue potatoes, but they turn grey-ish after cooking :/ Not very appealing.
    Beautiful parfaits =)

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    1. Thank you, Kimmy. You should TRULY make your own yogurt. SO easy!!

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  4. These photos are beautiful for this (and all of your) posts! Delicious! Wish I lived closer to you...I'd visit often and probably outwear my welcome! haha

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    1. I doubt you could ever do that; your enthusiasm is too much fun!!

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