OMG this was so good! Don’t worry about a tofu/soy taste – it’s just chocolately creamy goodness!
1 package firm/extra firm Silken tofu (not regular tofu)
1/4 cup of organic fair trade cocoa (or cacao/carob powder as preferred)
1/3 cup of real maple syrup or agave nectar (use less if desired)
1 tsp vanilla extract (optional I didn’t have any this time)
Blend in Vitamix with tamper until smooth. Start on low speed and crank up to full. It was cold enough for me to eat right away, but you could put it in the fridge to cool.
Down 30 lbs as of July 1, 2013. I discuss the results and show a graph here.
I usually make a batch of brown rice for my rice and beans but I had an inspiration to make some rice pudding. So I did some Googling and found this recipe by Dreena Burton. So below is my personal take on what I did for my pudding. As you know I like simple, quick recipes – well this one definitely is easy!
2 cups of cooked brown rice (I make batches and have lots leftover)
1 cup low fat organic soy milk (unsweetened if possible) – you can use almond or rice as well
1/2 tsp of cinnamon
1 tbsp brown sugar (optional depending on sweetness of your chosen milk or use a ripe banana)
*Many things can be done here – pinch of nutmeg, cacao, fruit like blueberries, etc.
Blend 1.5 cups of rice (left 1/2 cup for later) with other ingredients and blend in Vitamix on high for 20 seconds or until it looks like everything is blended. If really thick after blending add more milk. Pour mixture into a pot, add the remaining 1/2 cup of rice (for texture) and cook on medium heat until thick.
As you might know I wing a lot of things so feel free to try some other options, depending on your tastes and how sweet you like your pudding. Depending on the sweetness of your non-dairy milk you can also add a ripe banana, cacao, etc.
Two ideas to try are subbing my banana milk for the other milk, and also added cacao to make a banana chocolate pudding.
This pudding is amazing warm and tastes great cold as well, and can be for breakfast, snack or dessert.
I know it sounds crazy but these taste great and you can’t tell it’s got beans in it!
1 540 mL (19 fl oz) can no sodium added black beans, drain in strainer and rinse to get rid of foam
3-4 tbsp almond milk
2 flax eggs (2.5 tbsp ground flaxseed and 6 tbsp water)
3/4 cup cocoa powder (vegan)
1/3 cup organic coconut palm sugar (or whatever sugar you’d like to use)
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
Some chopped walnuts for topping (optional) – I didn’t add
Preheat oven to 350 degrees F.
Put all ingredients into Vitamix or if you have a food processor even better. I pre-mashed the beans in a bowl with a hand masher because the blender sometimes has a bit of trouble with drier thick mixtures.
Blend, adding more almond milk to make it a creamy texture, not too thick something akin to frosting. Add more non-dairy milk if too thick to pour.
Put mixture into a non-stick muffin pan. Optionally add some chopped walnuts on top.
Bake for about 20-25 minutes (or more depending on your oven) until a toothpick comes out clean and it starts to crack and separate from pan.
Let cool for at least half an hour before putting in a container and storing the fridge.
Eat one before putting in the fridge if you want some warm, brownie goodness. 🙂
Bonnie eats these banana muffins for breakfast instead of the usual cereal when I make them on occasion. But these are very low fat banana muffins (no oil, margarine, etc). The bananas, maple syrup and non-dairy milk give it the moistness. I used whole wheat flour and whole wheat pastry flour, instead of oat flour.
I use the recipe from Dreena Burton, but I used whole wheat flour instead of oat flour (along with the whole wheat pastry flour) and added a bit more milk to make it a bit thinner for the muffins. The muffins stick to the paper quite a bit but it avoids having to use any oil spray.
If you’re transitioning from meat and dairy, it can be hard not to give up ice cream. You might try some soy ice creams for a while but at some point you will want to cut back on the fat and eat more healthy versions. Well you’re in luck!
A frozen banana blends into a magical cream fatty tasting treat! There are so many variations.
2 Frozen Bananas (overnight)
1/2 cup of frozen or fresh strawberries (or more if you want more strawberry taste).
Let the fruit defrost a bit so they’re a little softer than frozen. If you can’t wait, you can add a little non-dairy milk but this tends to make a softer ice cream. Use more
Blend in Vitamix and enjoy!
Feel free to adjust the amounts for more people, larger quantity, more strawberry flavour, etc.