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 (Amazon, B&N) yet, head over to Tuesday's post HERE. Good luck!
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
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.
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