Healthy & Decadent Vegan Chocolate Pudding

Another fun snack with the kiddos 🙂 It took a little bit to get the right texture. First I used just a silken tofu and it was more like A DELICIOUS chocolate milkshake (which we loved drinking!), but not the pudding we were looking for! By adding the firm tofu, it was pretty perfect and had that pudding/mousse consistency and chocolatey deliciousness!! Plus considering the ingredients I was super happy for us all to snack out on this! YUM!!

Healthy & Decadent V

Healthy & Decadent Vegan Chocolate Pudding

1 package silken tofu (the aseptic packaging kind)
1 package firm (or extra firm) tofu
4 heaping Tbsp raw cacao powder (adjust to taste)
6-7 Tbsp agave or maple syrup (Start with less and then adjust to the sweetness desired)
1/2 cup coconut milk
1/2 tsp pink himalayan sea salt

Super simple! Blend together and adjust to taste 🙂

Kale Caesar with Marinated Portobello Mushrooms – Kale Salad Challenge #5

I love all Kale Salads and this one was especially deelish. Not everyone is into sea vegetables, but this dressing manages to be chockfull of them without anyone being the wiser, super healthy goodness! They add such a great saltiness to this already super creamy dressing.

Kale Caesar with Marinated Portobello Mushrooms

Kale Caesar with Mar

2 heads of Kale

Chop up or tear pieces of Kale. Massage the dressing into the kale with your hands and top with mushrooms. Yum! Enjoy 🙂

Avocado Sea-sar Dressing (vegan, almost raw, gluten free, soy free)
Recipe from choosingraw.com
Yields over 1 cup

1 large Hass avocado
1 tsp vegan Worsterchire sauce
1/4 cup nutritional yeast
Juice of two large lemons
3 tbsp mellow white miso
1 small clove garlic
1 tsp spirulina
1 tbsp nori, kelp, or dulse flakes (or a mix of all three, which is what I used)
3/4 cup water (or more if needed)
*2 tbsp olive oil (optional)*

Blend all ingredients in a high speed blender till smooth. The olive oil is totally optional, but it lends a little added creaminess and richness to the dressing.

Marinated Portobello Mushrooms

3 1/2 cup portobello mushrooms, sliced
1/3 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/4 cup agave
2 tablespoons  Nama Shoyu or Tamari
2 tablespoons Herbamere
3 tablespoons herbs of choice – I used oregano and bail

Blend all ingredients except mushrooms for about 10 seconds. Place the marinade, along with mushrooms, in a large plastic container or zipped bag and seal well. Toss around until well coated. Refrigerate and let sit overnight, tossing to coat from time to time. Strain the mushrooms out prior to serving, but reserve the marinade to use as a salad dressing for another time.

Chocolate Peanut Butter Fudge

PB2 is a fun powdered peanut butter made out of roasted peanuts, salt, and sugar. It has 85% less fat calories than typical peanut butter so I thought it would be a fun product to experiment with.

I think that chocolate and peanut butter is pretty much the ultimate combination for dessert, so of course it was the best place to start with this product. This was a yummy fudge that wasn’t overkill on the powdered sugar, which I typically LOVE but shouldn’t eat all the time of course 🙂 Enjoy!

If you have tried PB2 – let me know what fun recipes you have come up with!

Chocolate Peanut Butter Fudge

3 tablespoons of peanut butter
2 heaping tablespoons of PB2
2 heaping tablespoons powdered sugar
4 heaping tablespoons cocoa powder
3 dates
1/4 cup agave
1/3 cup cocoa butter, chopped
2 heaping tablespoons almond flour (ground almonds)
pinch of salt

Place all ingredients in food processor and blend till smooth. Spoon and smooth into an 8×8 glass baking dish. place in fridge or freezer to set. Enjoy!

Super Simple and Fast Chia Pudding

I always love Chia and the kiddos adore it! Such a great breakfast or snack! I normally get a little fancier with the recipes (here are a few of them that I have made Chia Seed Pudding, Sweet Double Coconut Chia Pudding, Holiday Chia Pudding, and Banana Date Chia Pudding.) but this one is still super good and really fast and easy to make 🙂 Love that too!

Super Simple and Fast Chia Pudding
1 cup chia seeds
3 cups nut milk, coconut milk, or hemp milk
3 to 5 tablespoons agave nectar
1 teaspoon vanilla extract
1 /4 teaspoon cinnamon
Pinch of sea salt

Place the chia seeds, vegan milk, agave, vanilla, cinnamon and salt in a bowl and stir well with a fork, so there are no clumps and all the chia seeds are coated in milk. Let this sit at room temperature for 10 and stir again. Then cover and refrigerate. This pudding will keep well in the refrigerator for days.

Pecan Miso Soba

This makes a big bowl of noodles, so you could always half the recipe if you don’t want so much. But this is such a deelish recipe it might be good to have leftovers or just more people to feed! Such a simple sauce to whip up but with such a complex flavor. I am sure this sauce would be amazing sauteed up with some veggies or just drizzled over steamed veggies. Yum!

Pecan Miso Soba Recipe
Serves 4-6

12 ounces soba noodles
1 small bunch of asparagus, sliced thinly, 1/4-inch thick
1 1/2 cup pecans, toasted
1/2 cup extra virgin olive oil
3 medium clove garlic, peeled
6 tablespoons mellow white miso paste
6 tablespoons white wine vinegar
3 teaspoon agave
2 big pinches salt (or to taste)

  1. Boil a large pot of salted water. Cook the soba as directed.
  2. 30 seconds before the pasta is done, add the asparagus to the pot and then drain the noodles and asparagus together.
  3. Toss with about 1/2-whole recipe of the sauce – adding more to taste. I ended up using most of the dressing.

Pecan Miso Sauce

  1. Puree the pecans, olive oil, garlic, miso paste, vinegar, and agave together until smooth. Adding salt to taste.

Tofu and Veggie Stir-fry with Peanut Sauce

Stir-frys are the ultimate quick one-pot vegan meals. Typically it is a super balanced meal with proteins, veggies and a grain. Perfection! Quick, easy, Deelish!

Check out these other stir-frys for a quick meal. You can always get super creative and change it up easily for variations. Thai Vegan Tofu, Quick Seitan Stir-Fry, Super Fast Veggie Stir-frySpinach and Tofu with Peanut Sauce and Rice Noodle and Vegetable Stir-Fry.

Peanut Sauce is my typical go to sauce as we all love it! Check out these other variations on this super deelish sauce. Amazing Raw “Peanut” Sauce and Zucchini Noodles, Cold Sesame Noodles, Mixed Veggies with Peanut Sauce (slow cooker style), Raw Zucchini Noodles and ‘Peanut’ Sauce II, Lettuce Wraps with Almond Butter Sauce and Kelp Noodles & Veggies in Peanut Sauce.

Tofu and Veggie Stir-fry with Peanut Sauce


sauce
1/2 cup apple cider vinegar
1/2 cup tamari
3 tablespoons agave
2 tablespoons natural peanut butter

veggie stir-fry
3 teaspoons peanut oil or sesame oil
2 blocks extra firm tofu, drained, pressed & cubed
6 cloves garlic, minced
8 scallions, chopped, white and green parts separated
2 jalapenos, minced
2 red pepper, chopped
1 can water chestnuts, sliced
Dash of lime juice or lime wedges
Roasted Peanuts

Cooked Brown Rice

  1. Combine vinegar, tamari, agave and peanut butter and whisk until smooth.
  2. In a skillet or wok, add the oil and saute tofu, garlic, white part of scallions, jalapeno, and red pepper for 2-3 minutes. Add water chestnuts.
  3. Add the sauce and turn heat to low, stirring until combined.
  4. Serve over brown rice, garnished with green part of scallions, peanuts and either lime wedge or drizzled with lime juice.

Super Fast Emergency Almond Milk

With traditional almond milk, you soak the almonds overnight and then blend and strain the next day. (not hard but not instant) We were all out of almond milk and my kiddos have a new LOVE for Chia Pudding (Banana Date Chia Pudding) so I needed to fix some up Fast!! This was so delicious! We were so happy that there was extra for us as well 🙂

This really helped me out in a pinch but it is something you can make all the time and so much better than almond milk from a carton!!

IMAG1410

Super Fast Emergency Almond Milk

  • 1 cup of almond flour
  • 4 cups of water
  • small handful of dates (you could use agave or maple syrup as well)
  • teaspoon of vanilla
  • dash of salt

Blend & Enjoy!

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