Vegan Lanbeh

Vegan Labneh Recipe

Video Labneh : (1) Instagram

Video Yogurt: (2) Instagram

Ingredients:

1. 2 cups of unsweetened coconut yogurt (or any plant-based yogurt)
2. 1/2 teaspoon salt
3. Cheesecloth or a clean kitchen towel
4. A strainer

Instructions:

1. Preparation: Place the cheesecloth over the strainer and set it over a bowl.
2. Mix: In a bowl, combine the unsweetened coconut yogurt and salt. Stir well.
3. Strain: Pour the yogurt mixture into the cheesecloth. Gather the corners and tie them to secure the yogurt inside.
4. Refrigerate: Place the strainer with the wrapped yogurt in the refrigerator. Let it drain for 24 to 48 hours for a thicker consistency.
5. Serve: Once drained, transfer the labneh to a bowl, drizzle with olive oil, and enjoy!

Nutritional Value (per 2 tablespoons of Labneh)

(Note: Nutritional values vary based on the yogurt used and specific brands.)

Vegan Yogurt Recipe

Ingredients:

1. 2 tablespoons of vegan yogurt starter (store-bought or probiotic capsules)
2. 4 cups of plant-based milk (like almond, oat, or soy)
3. 1 tablespoon of sweetener (optional)

Instructions:

1. Heat Milk: In a saucepan, heat the plant-based milk until it’s warm (not boiling).
2. Combine Starter: Stir in the vegan yogurt starter until fully mixed.
3. Incubate: Pour the mixture into a clean container, cover it, and keep it in a warm place for 6-12 hours.
4. Refrigerate: Once thickened, refrigerate the yogurt to cool completely before consuming.

Nutritional Value (per 1 cup of Vegan Yogurt)

Thecha Recipe

Instructions:

1. Roast: Dry roast the sesame seeds and cumin seeds in a pan until fragrant (if using).
2. Grind: In a mortar and pestle or a food processor, combine the green chilies, garlic, roasted sesame seeds, cumin, and salt. Grind to a coarse paste.
3. Serve: Garnish with fresh coriander leaves if desired. Enjoy with chapati or as a condiment with rice.

Gunpowder (Podi) Recipe

Instructions:

1. Roast: In a pan, heat a little oil and roast the urad dal, chana dal, dried red chilies, and cumin seeds until golden brown. Remove from heat and let cool.
2. Grind: Once cooled, transfer the roasted mixture to a blender. Add salt and asafoetida (if using) and grind to a coarse powder.
3. Store: Transfer to an airtight container. Serve with rice and ghee or as a side with dosa or idlis.

Both thecha and gunpowder are vibrant condiments that add heat and flavor to dishes in Indian cuisine!

Taste Profile

Labneh:

1. Texture: Creamy and spreadable.
2. Flavor: Tangy, rich, and slightly salty, similar to soft cream cheese. The flavor can intensify the longer it drains, making it a versatile base for both sweet and savory dishes.

Vegan Yogurt:

1. Texture: Creamy and smooth, yet can vary depending on the base used (e.g., coconut yogurt is thicker than almond yogurt).
2. Flavor: Typically tangy and slightly sweet, depending on the flavorings added. The taste can range from mild to pronounced, often depending on how long it's fermented.

Both vegan labneh and yogurt provide a unique, dairy-free alternative that's nutritious, versatile, and delicious!