Cranberry Tea

by Arlene Wannemacher

Ingredients

• 20 tea bags Red Zinger Tea Bags
• 1 small bag of red organic pitted cherries
• 1 cup cracked oats
• 1 package (pound) fresh cranberries
• 1 cup fresh blueberries
• 1 can frozen apple juice concentrate

Process

• boil 4 cups of water, remove heat and steep the tea bags
• cook oats in almond or soy mild and add maple syrup
• dehydrate the cranberries
• steep dried cranberries in the apple juice (thawed, of course)
• blend all ingredients together.

Fruit Smoothy

Submitted by Kathy Evans

1 cup blueberries (frozen is fine)

2 kiwis, peeled

1 banana

1 apple (with peels)

1 1/2 cup frozen (or fresh) strawberries

1/3 cup lemon juice

3/4 cup vanilla yogurt (We use the brand "WholeSoy & Co." We've found it's the only soy yogurt we like.)

Blend well in blender. (We do not use water or ice - but some of the fruit is frozen so this ends nice and cold.)

Homemade Plain Soy Yogurt

From "Artisan Vegan Cheese" by Miyoko Schinner

1 qt. plain soy milk
2/3 cup raw cashews, soaked 3 hours and drained
3 Tbsp plain non-dairy yogurt (preferably homemade, from your last batch)

Directions:
In a blender, whiz the cashews and 1 cup of the milk until smooth and creamy. Put mixture in a medium-sized heavy saucepan and whisk in the remaining milk. Cook over low heat until mixture is 110 degrees – no more!
Whisk in the yogurt, mixing completely. Pour into glass jar(s) – [1 qt. + 1 pt. canning jars work] and store in a dark warm place 4-8 hours, until set. (A gas oven with a pilot light is perfect.) Once set, refrigerate.

Strawberry Yogurt

Submitted by Stacie Buccina

2 cups fresh or frozen strawberries, partially thawed
2 3/4 cups soy milk (I prefer Plain Silk)
1/4 cup evaporated cane juice
5 Tbsp cornstarch
1/4 tsp sea salt
1/4 cup lemon juice

Blend strawberries, 1 1/2 cups of soy milk, evaporated cane juice, cornstarch, sea salt, and lemon juice in a blender or food processor until smooth. Pour into a medium saucepan. Stir in the remaining 1 1/4 cups soy milk. (Alternatively, you can thaw and mash the strawberries and add the remaining ingredients. Whisk with a wire whisk until blended.) Bring to a full rolling boil, stirring constantly. A full rolling boil does not stop when stirred. At this point, the pudding will not look thick enough, but it will thicken as it cools. Remove from heat and cool slightly. Pour into a container and chill overnight. Yogurt should be thick after it is chilled.