Posts tagged ‘pudding’
Oh. My. Gosh. So this morning after my bikram yoga class I decided to make a smoothie as usual, but was bored of my normal flavors. So what did I do? Hopped over to my girl CCK’s blog to test out of of her milkshake flavors. The choice was easy… mint chocolate chip ice cream was allllways my fav growing up (even if I did have to eat lactaid pills before I could eat it). These days though I’ve shunned dairy altogether due to allergies and well just not liking the whole process behind how it’s produced. This smoothie brought me right back to my childhood though! I made a few small adjustments off the original recipe based on what I had on hand. I also wanted more of a pudding consistency so I could eat it with a spoon, so I added in a healthy dose of xantham gum and some psyllium husk. Here it is pre-blending:
And then post blending!
I love, love love this! And it’s even a little sinful bc I was out of cacao nibs so I added some Rice Dream dairy free chocolate chips 😀 So sinfully delicious (ok, it’s actually not sinful at all) it could almost be dessert! Here’s my tweaked recipe:
Mint Chocolate Chip Pudding (since it’s probs too thick for a straw)
- 1/2 banana
- 1 c. unsweetened coconut milk
- tiny dash salt
- tiny dash stevia powder
- handful of baby spinach
- 1-2 tbsp dairy-free chocolate chips
- 1/2 tsp xantham gum
- 2 tsp psyllium husk powder
- 2 ice cubes
- 2-3 drops peppermint extract
- 1-2 drops coconut extract (I LOVE coconut)
By the way guys – in light of the recent Tsunami in Japan, I wanted to pass along a link to Americares. I really love this organization because they donate almost 100% of their profits to their causes, keeping operating costs under 2% so that you know your money is going to where it’s needed and not someone sitting behind a big desk. I sincerely urge you all to think about donating here: DONATE, please!
Tonight the butternut squash that’s been hanging out on my counter was calling out to me, so I decided to make some butternut squash fries. Haven’t had then in sooo long and man have I missed them!! They tasted just as I remembered them…
Alongside my fries I made a tofurky sausage along with some saurkraut. I have always loved sausage… I used to get this same meal back when I ate meat, except I can’t say I miss it bc the part I loved most was the ‘kraut. I have a soft spot for the sour crunchiness of it all… definitely have a sour and not sweet tooth!
Coffee Pudding – love it! I used the normal agar agar base a la CCK.
- 1.5 cups coconut milk (unsweetened)
- 3 tsp. agar flakes (mine were actually labeled kanten flakes – same thing though)
- 1 tsp instant coffee granules
- 1/4 tsp nutmeg
- pinch salt
- 1 drop almond extract
- 10-15 drops vanilla stevia (NuNaturals)
- water to thin (as needed)
Mix together the coconut milk and agar flakes in a pot and let it sit on the stove until absorbed (without the stove on) for about 10-15 minutes. Then bring the mixture to a boil and simmer for about 5 minutes. Turn off the heat and stir in the nutmeg, coffee, salt, almond extract and stevia. Then let the mixture cool a little and put in the fridge to set for a few hours before blending. I made it this afternoon and let it sit in the fridge for a few hours and then blended with my hand blender (adding a splash of water to thin). It was perfect – tasted just like a strong cup of coffee!!
Today I went to my second Physique 57 class tonight and promptly had my butt handed to me. I thought I was in shape, but good lord the chicas in that class must have muscles of steel… I couldn’t stop my thighs from shaking halfway through most of the exercises! Totally worth it though 😀 If you live in NYC or LA, you should definitely try it out!
How did I refuel after a hard workout? With roasted Butternut Squash and another amazing Veganomicon creation!
Escarole and white beans anyone?? It was all I could do to not eat this straight out of the pan… I tweaked the recipe just a tad because I happened to have some freshly roasted garlic on my hands.
- 1 head escarole (I chopped mine up a bit)
- 1 tsp or so of EVOO
- 6 cloves garlic, minced (mine was roasted garlic)
- 1/4 tsp red pepper flakes (or more!)
- 1/3 c. capers
- salt to taste
- 1 c. cooked white beans (I used butter beans)
I looove butter beans and caper so this was right up my alley! The escarole gets soft, yet not mushy and the capers add such an awesome briney flava to it all. Definitely will be making this again. I feel like this would be awesome used as a bruschetta-type topping if you chop up the escarole into smaller pieces too… hmm maybe my leftovers have that in their future.
I topped off the night with some delectable cocoa pudding using CCK’s agar pudding recipe. 1 tbsp agar flakes, 1 1/3 c. almond milk, almond extract, a dash stevia and a tbsp cocoa powder? Easy peasy and pure heaven!!
Night night chickadees – hopefully I won’t wake up too sore tomorrow! 😉
As promised here’s some pics of what I’ve been blending into oblivion with my Vita Mix 🙂 It runs the gamut from savory to sweet, and includes a whole array of colors! What would I do without my buddy Vinny? Yup, I named my Vita Mix Vinny, something I tend to do quite often with inanimate objects actually. My laptop is actually named Truman because macs have built-in cameras and it makes me feel like I’m on the Truman Show when I turn it on. Any-who…First on the menu: Pureed Parsnips! Steamed & peeled parsnips, 1/2 a vanilla bean – scraped out, a few splashes of homemade Brown Rice Milk and some Earth Balance light. Next up a split bowl of Pumpkin Pudding (soy-free unlike my other Pumpkin Pudding) & Strawberry Pudding! I used Katie’s recipe for agar pudding shown here in my post on Cocoa Pudding. Basically I just omitted the cocoa powder and added a bunch of frozen strawberries to one batch and pumpkin puree to another batch and pureed it all before allowing each one to set in the fridge. Simple!
Vegan Banana-Cocoa Mousse anyone??? Another CCV recipe modified slightly: 1/3 package morinu silken firm tofu, 1/2 tsp agave nectar, about 1-2 tbsp banana slices, 2 tsp cocoa powder (or more to taste) and 1-2 tsp nut milk to thin things out a touch.
…and last, but not least Broccoli Soup!!! I added some silken tofu to this towards the end of blending for extra creaminess. Thanks for all the yummers food Vinny! Hmmm maybe he could be my Valentine… I’ll let him and the fiancé duke it out later 😉 Have a good afternoon chickadees! I’m going to go relax and read for a bit until the boy gets off work. I had a work trip yesterday at a casino, which was fun, but I’m worn out now! I’m not so much of a gambler, but dinner was excellent and it was sorta like a paid vacation complete with a king size bed and a mini-fridge full of yummy nuts & fruits.
I got back from my run this morning and had the most amazing present waiting for me in the oven. Slow roasted butternut squash filled with warm chopped apples & cinnamon. It was actually perfect timing… before I left I set the oven at 300 and placed these babies in the oven and by the time I was back and showered they were perfect. Just look at those babies…
- 1/2 butternut squash (lower half, seeds removed)
- 1 macintosh apple
- 1/4 tsp cinnamon
- pinch cloves
- pinch nutmeg
- 2 tsp agave nectar
- 2 tbsp water
Cut the round, bottom section of a butternut squash in half. Remove the seeds (reserve the seeds for roasting later!) and set in a rimmed baking dish. Chop the apple and divide between each squash half, pouring it into the cavity. Sprinkle in spices and stir to combine and then drizzle on 1 tsp agave nectar per 1/2. Pour in 1 tbsp (or more to each half to ensure that the apples stay moistened. Tent with a piece of aluminum foil on top to prevent drying out if you’re going to cook it for a while like I did. You could cook this at about 375 for 45-60 min, depending on the size of your squash, but I kept mine at 300 and then went for my run. When I came back I removed the foil to dry up the excess water and then got in the shower. By the time I came out it was roasted and delicious!!
This was seriously such an amazing breakfast… or brunch, whatever you want to call it. On my long run days I tend to just eat at a steady pace all day. Just one of the many perks of training for a marathon 😉 Although I have to be totally honest – over 10 miles in 11 degree weather is maybe not the most relaxing activity in the world.
I had some homemade pudding to top of my meal… soo good! I’m glad I finally bought agar agar. Agar + almond milk = love. I made two versions of the pudding, one with cocoa powder and another with vanilla extract and enjoyed them nestled in a wine glass. It’s so simple too! I just followed CCV’s agar pudding recipe…
- 1 1/3 c. almond milk
- 2 tsp agar flakes
- pinch salt
- 2 heaping tsp cocoa powder
- 1 tsp agave nectar
Just bring the mixture slowly to a boil in a small saucepan, stirring to make sure the agar flakes dissolve, and then simmer about 5-7 more minutes until thickened. Let set in the fridge for a little while and then blend and enjoy! For the vanilla version I simply omitted the cocoa powder and added vanilla extract.
This was Curried Squash & Red Lentil Soup from Gourmet magazine and I have to say it was pretty amazing… I only partially pureed this, leaving some nice chunks for texture. Here’s the recipe along with my modifications:
Yield: Makes 4 to 6 (main course) servings
Active Time: 25 min
Total Time: 1 1/4 hr
2 tablespoons vegetable oil
1 1/2 – 2 lbs butternut squash, peeled and cut into 1/2-inch pieces (I used a combo of hubbard squash, butternut squash and yams)
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 teaspoon cayenne pepper (I like it hot!)
2 tablespoons minced peeled ginger
2 tablespoons curry powder
1 cup red lentils
2 quarts water
1 teaspoon fresh lemon juice, or to taste
- Heat oil in a large heavy pot over medium heat, then cook squash, yams, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
- Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
- Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper. Puree about half of the mixture with a hand blender or separately in a food processor.
I basically just used the recipe from CCV and it was lovely. Thanks girlie! It’s just boiled about 3 cups cauliflower (drained), a tsp of Better-Than-Bullion Organic Veggie Soup Base, 1 clove garlic (boiled along with the cauliflower), 1 tsp Dijon mustard and salt & pepper to taste. Throw everything in the food processor and voila! I added a touch of water to create a creamier texture, but it’s up to you how soupy you want things.
And now the Pièce de résistance… Pumpkin Pudding!!! I made this vegan-style with silken tofu in place of cream and it was ridiculously good! To be honest it was a touch sweeter than I hoped because I accidently bought pumpkin pie filling instead of plain canned pumpkin, but I opened it before realizing my mistake so I can’t just put it to waste…
It’s basically just a cup or so of soft, silken tofu and 1/3 cup of pumpkin purée. Since it was already spiced and sweetened I didn’t add anything, but in the future I’ll definitely be using plain pumpkin and my own spices and a touch of honey or agave nectar. Oh yeah, I also made this deliciousness… Vegan Sausage & Peppers!
I used a whole green bell pepper and one small red onion sliced into strips, minced 1 large clove of garlic and sautéed them for a bit. Then I added a few dashes of pizza seasoning, herbs de Provence, red pepper flakes, a tablespoon of tomato paste and some water to create a sort of a sauce. I threw in some diced Seitan Sauasage a well as some kidney beans for some extra protein… delish!