{"id":6171,"date":"2020-09-07T15:21:37","date_gmt":"2020-09-07T18:21:37","guid":{"rendered":"https:\/\/holavegan.com\/?p=6171"},"modified":"2026-04-12T18:21:31","modified_gmt":"2026-04-12T21:21:31","slug":"budin-de-yogur","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/budin-de-yogur\/","title":{"rendered":"BUD\u00cdN DE YOGUR"},"content":{"rendered":"

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Ya he contado en otras oportunidades que mi amor por la cocina naci\u00f3 cuando me fui a vivir sola. M\u00e1s que amor, empez\u00f3 siendo una necesidad! Es que cuando \u00e9ramos chicas, en casa siempre comimos casero y muy RICO!<\/span><\/p>\n

Tras abandonar el nido, he aprendido a hacer las recetas que extra\u00f1aba. No faltaba oportunidad para llamar a padre pidi\u00e9ndole me explicara paso a paso cosas tan simples como un puchero<\/a> o un tuco<\/a>!<\/span><\/p>\n

Pero mi primer libro de cocina lo adquir\u00ed m\u00e1s adelante, cuando nos fuimos a vivir juntos con marido. El me lo regal\u00f3, seguramente d\u00e1ndome un mensaje oculto y para que cambie el men\u00fa semanal. Todav\u00eda lo tengo. Se titula “Cualquiera puede cocinar” de Jimena Monteverde.\u00a0<\/span><\/p>\n

Obviamente, es un libro con recetas especistas -porque no era vegana en ese entonces- pero tiene recetas simples y varias vegetarianas. Recorriendo sus p\u00e1ginas encontr\u00e9 un bud\u00edn de yogur, que en esa \u00e9poca hice muchas veces y realmente es delicioso!<\/span><\/p>\n

As\u00ed que puse manos a la obra y lo veganic\u00e9. El resultado est\u00e1 a la vista. Es un bud\u00edn h\u00famedo pero esponjoso. Suave, con un dejo \u00e1cido y s\u00faper s\u00faper EXQUISITO!<\/span><\/p>\n

\"\"<\/a><\/p>\n

Yo lo hice con el yogur que ense\u00f1amos en nuestro taller de l\u00e1cteos vegetales<\/a>. Pero pod\u00e9s hacerlo con un pote comprado. En este caso us\u00e9 de vainilla, pero si quisieras usar de otro sabor se puede perfectamente. Tambi\u00e9n se le puede agregar alguna fruta como ar\u00e1ndanos o manzanas y me imagino que con frutos secos debe quedar incre\u00edble. Pero eso se los dejo a ustedes!<\/span><\/p>\n

\"\"<\/a><\/p>\n

MI REFLEXI\u00d3N<\/h5>\n

Cuando eleg\u00ed transitar el camino del veganismo hubo muchos libros de los que me deshice. Hoy, tras haber tenido el privilegio y el honor de, junto con mis hermanas crear dos libros de cocina Comida t\u00edpica Argentina Vegana<\/a> y Comida internacional vegana<\/a>\u00a0entiendo todo el esfuerzo, amor y el trabajo que hay detr\u00e1s. Los libros son un gran tesoro y muchos nos conectan con momentos lindos que forman parte de nuestra vida y de quienes somos. M\u00e1s all\u00e1 de haber cambiado, evolucionado y haber comprendido que la alimentaci\u00f3n LIBRE DE CRUELDAD es el camino, podemos darle uso y modificar su esencia. Porque nada se pierde, todo se transforma!<\/span><\/p>\n

Abrazo y que salga rico!<\/span><\/p>\n\n

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BUD\u00cdN DE YOGUR<\/h2>\n \n <\/div>\n \n
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Ingredients<\/h3>
  • 2<\/span> tazas de <\/span> harina leudante<\/span><\/li>
  • 1\/2<\/span> cup of <\/span> az\u00facar<\/span><\/li>
  • 1\/4<\/span> cup of <\/span> aquafaba<\/span><\/li>
  • 1<\/span> frasco o pote de<\/span> yogur de vainilla<\/span><\/li>
  • la ralladura de 1 lim\u00f3n<\/span><\/li>
  • 1\/3<\/span> cup of <\/span> aceite neutro<\/span><\/li>
  • 1<\/span> cucharadita de<\/span> vanilla extract<\/span> opcional<\/span><\/li><\/ul><\/div>

    Para el glaseado<\/h4>
    • 1<\/span> cup of <\/span> az\u00facar impalpable<\/span><\/li>
    • C\/N<\/span> de<\/span> jugo de lim\u00f3n<\/span> o naranja<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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      Instructions<\/h3>
      • En un bol colocar los ingredientes secos.<\/span><\/div><\/li>
      • En otro recipiente mezclar los l\u00edquidos y luego incorporarlos al bol de los secos.<\/span><\/div><\/li>
      • Integrar bien y volcar en un molde se silicona o un molde de bud\u00edn aceitado y enharinado.<\/span><\/div><\/li>
      • Cocinar en horno precalentado a una temperatura moderada.<\/span><\/div><\/li><\/ul><\/div>

        Para el glaseado<\/h4>
        • En un recipiente colocar el az\u00facar e ir echando las gotas de lim\u00f3n, muy de a poco hasta lograr la consistencia deseada.<\/span><\/div><\/li>
        • Volcar la preparaci\u00f3n en el bud\u00edn ya desmoldado y fr\u00edo.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n <\/div>\n \n \n \n
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          <\/g><\/svg><\/span> Plato: <\/span>Sweets and desserts<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>\n\n




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