Soy Yogurt in the Instant Pot

Nowadays whenever I make soy yogurt, I do it in the Instant Pot pressure cooker. It's super easy.  You take a glass bowl, fill it with soy milk, as little or much as you want, add yogurt starter, whisk to mix well, put the bowl in the Instant Pot.  Put on the lid and turn on the yogurt setting.  I up the time to 12 hours.  How long depends on your tastes and your yogurt starter.  I use this for yogurt starter.  Only 1/8 tsp is needed for 1 quart of soy milk.  I use Edensoy unsweetened for the soy milk.  Westsoy also works well, it's just not as thick as Edensoy.  The soy milk should be room temperature--no need to boil it first like you have to do with cow's milk (to sterilize it).  There are other brands of yogurt starter you can use, or you can use store-bought yogurt for starter.  Whatever you choose will affect the flavor of the yogurt, so experiment for yourself to see what you like best.  Some are more sour than others.  I tend to like a less sour taste.

roasted vegetables

This is as easy as chopping an onion, some broccoli, and cauliflower.

Ingredients:
an onion
Vegetables:  my favorites right now are broccoli and cauliflower, or asparagus (when in season).

Directions:  preheat the oven to 400 F, while chopping the vegetables.  Put them in a large glass baking dish.  Put them in the oven for 20 minutes.  stir.  Cook another 20 minutes.   Now you decide if you want to cook them longer.  This depends on your oven and your preferences.  Note that they will continue to cook as they cool.  But if you like them softer and sweeter, you can leave them in another 10-20 minutes, or turn off the oven without removing them and let them continue to cook as the oven slowly cools.  After a few experiments you'll know what you prefer.

Note on onions:  The vidalias are the most sweet, and the reds are least.   They will all sweeten up with roasting.

Note on not adding liquids.  Notice I didn't include oil or water.  The onions release water as it cooks.  It's possible if you didn't use onions, maybe you'd want 1 T of water.  But the veggies release liquid too.  Anyway, for this recipe, no added liquids are needed!

Feel free to add any seasonings or salt if you you'd like.  If I'm taking my veggies to a potluck, I'll usually add salt since most people are used to eating a lot of salt.  Otherwise, even though I do eat some salt in my diet, I don't find any desire to add salt to these when making for myself, as they are flavorful and sweet all on their own.

Here are my starting ingredients:

Pre-baking

All done:

My vacation

I just got back from a 9-day trip to the Smoky mountains.  It was my first vacation since I started Bright Line Eating 14 months ago.  I hadn't appreciated how much I've internalized BLE.  Dealing with food was so easy!  I just ate simple foods:  oatmeal, fruit & veggies for breakfast, beans, veggies & fruit for lunch and dinner, and some nuts with each meal.  I used easy veggies, like carrots and romaine lettuce, and fruit is always easy.  and measuring the food assures me I'm getting the right amount.  I got to focus on fun.  The highlight of the trip for me was my overnight backpacking trip.  I considered this a practice trip to make sure I had the right equipment and food for my longer trip I have planned in the fall.  And it worked beautifully.  Here are some pictures:

Just as I'm leaving, pretending to be confident (scared of the bears):

My bedroom:

My dining room:

Dinner (and breakfast):  I ordered a bunch of different dried veggies and beans from Harmony House.  You don't even need to cook this stuff.  I got a spill-proof pan and added the water before I started my hike and let it soak while hiking.  I was amazed at how good this tastes.  This will come in handy in other situations where I need to bring my own food.

The pulley system supplied by the park for hanging your packs to keep them away from the bears.  The bears were quite numerous.  I was glad not to see any!

 We did lots of other fun stuff, hiking and sight-seeing.  It was a great trip!