yogurt

Directions:
1. Pulse cilantro, soy sauce, vinegar, and onion in a blender or food processor until smooth. Stop the motor and add yogurt and olive oil. Blend until creamy. Transfer to a lidded container, and refrigerate for at leat 1 hour. Recipe makes double the amount of sauce per serving.

2. Combine quinoa with 2 cups water in a small pot and bring to a boil. Lower hear, cover, and simmer for 15 minutes, until water is completely absorbed. Remove from heat and transfer to a medium bowl to cool.

3. When cool, add carrot, zucchini, scallion, garlic powder, salt, pasley, egg, and flour. Mix well. Using your hands, form a mixture into patties about 1/2-inch thick and 2 inches in diameter.

4. Heat oil in a large skillet over medium heat. Working in batches, law 5 to 6 quinoa cakes in the pan, and cook for about 3 to 4 minutes. When golden, turn over and cook until the second side is golden. (Chick by lifing up a side with a spatula.) Add additional oil as needed, and remove any brown bits that accumulate in the pan.

5. Remove cakes from pan and place on a plate lined with a clean, recucled brown paper bag. Serve hot, drizzled with Cilantro Yogurt Sauce.

1. Mix the yogurt and agave together in a dish.

2. Toss all remaining ingredients in a large bowl and gently blend in the yogurt. Let sit 10 minutes before serving to allow flavors to develop.

1. Heat milk and powdered milk (optional) over medium heat in a small saucepan to 180 degrees (use a candy thermometer), stirring frequently. Remove from heat, and let cool to 110 degrees (about an hour).

2. Gently stir yogurt culture into milk, and pour mixture into a clean glass jar. Cover.

3. Choose your incubation method:
• Use a commercial yogurt maker (such as the Salton 1-quart yogurt maker).
• Place jars in a hot water bath in the oven on its lowest setting (temperature should not exceed 110 degrees).
• Pour hot water into a cooler, and incubate the jars in there, changing the water every few hours if necessary.

4. Incubate yogurt at 110 degrees for four to 10 hours or until set. The longer you incubate, the more tart the yogurt will taste. The mixture needs to stay close to 110 degrees for the bacteria to do their job. Lower temperatures deactivate the cultures, and higher temperatures will kill them.

5. Stir in sweetener, honey, or fruit as desired. Refrigerate up to two weeks.
Quick tip: Homemade yogurt tends to be thinner than store-bought, but adding powdered milk to the mix will thicken it. Make sure the plain yogurt you buy to inoculate your homemade yogurt says “live and active cultures” on the label.

1. In a food processor, combine berries, lemon juice, soymilk, honey and salt; puree until smooth. Cover and refrigerate until chilled.
2. Transfer to an ice cream maker and process according to directions. Serve immediately as is, or blend 1/4 cup yogurt into each 1-cup serving of sorbet for a creamier flavor and texture.