I was craving chocolate, so this happened…
Chocolate Chia Pudding (serves 3-4)
- 2 cups unsweetened non-dairy milk (I used almond milk)
- 2 teaspoons vanilla extract
- 4 teaspoons cocoa powder
- sweetener of choice, to taste (I used 3 packets of stevia)
- 6 tablespoons chia seeds
Place the milk, vanilla, and cocoa into the blender and add sweetener to taste (about 2 servings worth). Blend until cocoa is completely incorporated.
Pour milk mixture into a bowl and add the chia seeds. Stir well, making sure that all the seeds are moistened. Leave out on the counter and stir periodically (about every 15 minutes or so), breaking up any clusters that form. Allow it to stand until the pudding has thickened and all liquid has been absorbed, at least an hour.
Refrigerate. Just before serving, stir in fruit. Serve topped with additional fruit.
Nutrition (per serving): 123 calories, 52 calories from fat, 6.2g total fat, 0mg cholesterol, 17.9mg sodium, 243.3mg potassium, 12.2g carbohydrates, 8.8g fiber, 2g sugar, 7g protein, 3.8 points.
oo close up!
Oh no! Easter is over! No more Reeses peanut butter eggs!!! Have no fear! These eggs are SO good, (maybe even better than the original) and are vegan, yay! If you love peanut butter and chocolate like I do, seriously try these.
Copycat Peanut Butter Eggs (Makes 6-9 eggs)
- 1/4 cup pb (or any nut butter)
- dash salt (I also use salted pb)
- 1/4 cup powdered sugar or Sugar-Free Powdered Sugar
- 2 tbsp. cocoa powder
- 2 tbsp. virgin coconut oil (see below, for substitution notes)
- Liquid stevia to taste, or 2 tbsp. agave or pure maple syrup
- 2 more tbsp. of the sugar/sf sugar, if needed
- (Note: this recipe calls for the above 4 ingredients for the chocolate layer, you could also take the easy way out (like me) and melt some vegan chocolate chips)
Mix the first three ingredients together in a bowl until it becomes a crumbly dough. (Note: if your nut butter is from the fridge, let it sit awhile—or microwave a few seconds—so it’s easier to mix. Also, I put the dough into a plastic bag to shape into a ball with less mess.) Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey. Taste the dough and add a little more salt if desired. Form dough into flat little ovals (or egg shapes, but real Reeses eggs are flat). Freeze the dough for an hour or so, until it’s hard.
Meanwhile, mix the cocoa and coconut oil (melt the oil if it’s not already melted) in a shallow dish. Add the agave/maple or stevia drops. If you use the stevia option, also add a scant 2 tbsp. water or extra oil. Mix until it looks like chocolate sauce, and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover in chocolate. That’s what CCK did, I melted vegan chocolate chips by mirco waving them for 20 seconds and stirring and doing this 3-4 times until completely melted. If you do more, you burn the chocolate 😦 . Immediately return covered egg to the freezer and let harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!
Per Egg:Calories: 55 Fat: 4 g Carbs: 4 g Cholesterol: 0 mg Fiber: .5 g Protein: 2 g Sugar: 0 g (based off the assumption sugar-free powdered sugar is used)
This post is long overdue, but I’ve semi-recently attended a raw vegan cooking class with my parents. Basically it was truly delicious and if you’re in the Bay Area of California, I recommend her class whole heartedly! (sorry for the terrible quality, taken on my mom’s iphone!)
Here are some pictures of what we made 🙂
Lasagna – This was SO yummy. It includes an olive tapenade and a hemp pesto with a lot of dehydrated vegetables, a lot of rich flavors and with even more time in the fridge or sitting, the flavors would be even better.
Minestrone – This was interesting. It was thicker than a typical minestrone but does truly capture the tomato feel needed for a good minestrone. The chopped vegetables were softened by dehydration, could have used more dehydration but we were crunched for time!
Creamy dressing salad – I didn’t think this was even possible to be vegan, but I was proved wrong! This was also super good, I plan to make for myself and post the recipe then.
Tiramisu – This was by far my favorite part of the entire class. It was that good. I will make these one day, and post the recipe then. It was literally amazing and I feel as if I could eat this all day, every day. SO GOOD! Plus since I hate coffee, I left out the expresso so it wasn’t really a tiramisu for me but it was sooo good.
Filed under dessert, raw, vegan
Since my friend has decided to become vegan, we’re depending more and more on Chocolate Covered Katie’s recipes. As we were cooking our way through, we came across these little balls of joy, seriously, you have to try these!
Raw Cookie Dough (makes about 5-6 balls)
- 80g pitted dates (scant 2/3 cup)
- handful of chocolate chips
- 30g cashews (1/4 cup) (Or another nut. Try almonds!)
- 1/4 tsp pure vanilla extract
- tiny pinch of salt (can be omitted)
Blend the dates, cashews, salt, and vanilla. (CCK likes SunMaid dates, I used some from Trader Joes) You can either blend the chocolate with the other ingredients or chop it separately, then mix the pieces into the dough. Make bars, balls, or shapes of whatever size you feel.
Filed under dessert, raw, vegan
After receiving this recipe a few days ago via email from my love, Chocolate Covered Katie, I knew I had to make them! I gave up baked goods (desserty type) for lent (don’t have to be catholic to follow it religiously 😉 ) so I knew brownies, which I love, with mint, which I adore, that are raw, was a match made in heaven. Anyway, I rolled them into little balls instead of brownie-ing them since I was traveling with a few. By the way, there isn’t really a way to take a picture of them without them looking like poop. Sorry. BUT THEY TASTE SO GOOD!
Mint Chocolate Raw Brownies (makes 17-18 balls)
- 1/3 cup walnuts
- 1 and 1/3 cups pitted dates (230 grams)
- 1 tsp vanilla extract
- 5 tablespoons cocoa powder
- A few drops pure peppermint extract (depending on how minty you want them. Start with less; you can always add more.)
- 1/3 cup vegan chocolate chips or cacao nibs
- a tiny dash of salt
Combine all ingredients, using a food processor. Form into brownies or balls or bars or whatever you feel!
Original Recipe (the main difference is I put less walnuts)
If there’s one thing I’m known for making, it’s my banana bread. People request it, I make it, people love it. Although it’s not my personal recipe, it comes from an old cookbook my mom has, to others I seem to make it the best ;). This bread is SO good, everybody should try it!
Banana Bread (serves about 12)
- 1 cup sugar
- 3 bananas, mashed
- 4 Tbsp butter (1/2 stick) melted and cooled
- 1 egg
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 cups all-purpose flour
Preheat oven to 325 F. Grease a bread pan in whichever way you please, I prefer canola oil. Combine the bananas, butter, sugar and egg. Here, the recipe says to combine the other ingredients in another bowl however I prefer to add the rest in the same bowl. I put the salt and baking soda in first to incorporate completely, then add the flour. Once mixed, pour into a bread pan and put in the oven for 55-60 minutes.
If you feel the need to make it lower calorie, feel free to use 1/2 cup of ideal sweetener instead or use whole wheat flour. However, sometimes the “real thing” is sooo worth the extra calories, just consider moderation!
P.S. the whole reason I made this particular loaf was for my best friend’s “week of sweets” I’ve decided to treat her to this week since her birthday is Thursday. She LOVES this bread, and was so pumped when I gave it to her 🙂
Filed under dessert, snack
My mom recently read the book/watched the “Forks Over Knives” movie and has decided to incorporate their lifestyle recommendations in our lives. If you don’t know what that is, it’s basically saying that a plant-based diet is best, and avoid most/all animal products. Annnyway, in honor of trying out some of the recipes in this book and national pancake day (didn’t want to go to IHop for obvious reasons), we tried out the super yummy recipes for dinner. You can taste that they’re “healthier” but still extremely yummy.
Spelt Blueberry Pancakes (servings depend on how many pancakes you choose to indulge)
- 2 cups spelt flour
- 2 cups oat flour
- 2 tablespoons baking powder
- 4 tablespoons ground flaxseed meal
- 1⁄2 teaspoon salt
- 31⁄2 cups low-fat soy milk
- 4 tablespoons applesauce
- 2 tablespoons honey or agave nectar
- 1 tablespoon vanilla extract
- 2 cups blueberries
Whisk the flours, baking powder, flaxseed meal, and salt together in a large bowl. Combine the wet ingredients in another bowl. Form a well in the center of the dry ingredients and add the wet ingredients. Stir the batter just until the dry ingredients are thoroughly moistened; it will seem very thin, but it will thicken.
Let the batter rest for 15 minutes (spelt flour takes a little longer to absorb liquids). If you can’t wait, your pancakes won’t be as crisp. After the batter has rested, fold in the blueberries (or place them in while cooking for a better distribution).
Heat a dry skillet until a drop of water “dances” on its surface. Spraying the skillet once should allow for three batches of pancakes. Ladle a large scoop of batter into the pan. Several pancakes can be cooked at once if you’re using a large skillet. Cook until the batter begins to bubble and the bottom of the pancake is golden. Flip and cook on the other side until both sides are golden.
I love mine with low sugar strawberry jelly! My mom’s is up-top, with syrup and powdered sugar. My low cal toppings = justifiably eating too many 😉