Category: Vegan - Hebrew Earthmama
 
This pudding hits the spot fo real.
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2 cups of Milk (almond, hemp, soy, etc)
Chia Seeds 6 tablespoons
Cocoa powder 6 tablespoons
Peanut Butter (or almond butter) 4 tablespoons
sweetner ( i used local honey or agave) to taste
pinch of salt ( i used kelp powder)


Blend baby blend. The chia seeds will make it thick but, the peanut butter is to help it give it that creamy pudding consistency. Scrape the bottom because the chia seeds will not blend completely the first time. I used powdered kelp instead if salt for extra nutrition with a salty flavor, because I misplaced my bag of sea salt so, use what works. There was no fishy taste. I also used coconut milk but, there are so many milk options like hemp and almond that are very nutritious.  If peanut butter is not a good option,use almond butter or some other nut butter. The great thing with these pudding recipes is they are so quick and easy to make. They sure beat the store brand puddings in flavor and health.You can also play around with the ingredients to make sure you have the perfect pudding. There you have a super quick, yummy superfood pudding. Enjoy!

COMMENTARY:I was looking for a healthy vegan chocolate pudding recipe and stumbled across this one. It is off the chain fo real good. It has chocolate and peanut butter so if you love reeses this will hit the spot. Its super nutritious because of the chia seeds which is an amazing superfood I am now in love with. After I ate it, I felt so energized and very happy. I will be incorporating chia seeds into my life like all the time now.

 
Acorn Squash Soup
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Halve acorn squash, scrape out seeds
sprinkle w/ olive oil and S & P
halve side down on pan roast on 350 for 30mins or until soft and golden brown 
Cool, scrape out blend w/ vegetable stock
 simmer on medium and add S & P
 pinch nutmeg
 Add milk (i like un sweetened almond)  

Kale Chips   wash and cut or rip bite size pieces of kale
 sprinkle generously w/olive oil (you can use a ziplock bag to ensure eveness)
 sprinkle w/salt and pepper ( S & P) sprinkle
 vinegar
 Bake 400 2-3 mins each side till desired crispiness or softness

This is an amzing soup. It so easy and so affordable. Top w/ Pine Nuts for extra protein and nutrition. It's vegan and packed full of nutrients. Yummy!

Alternative Version
I didn't have stock or nutmeg so.....I mixed onion, garlic, thyme, water with acorn squash and blended. Then, I simmered with unsweetened almond milk and added cinnamon and some maple syrup. For extra protein for my husband, I added tofu. It was so yummy.

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VEGAN MEXICAN HOT CHOCOLATE MOOSE PIE

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Ingredients:

1 prepared 9-inch (vegan) chocolate cookie crumb crust, homemade or store bought

1 1/2 boxes (12.3 ounce) Silken Tofu
10 ounces chocolate (I found dark to be to bitter), heated in the microwave (mine chocolate bar melted in like 40s) until melted
1 cup powdered sugar
1/4 cup espresso, strong brewed coffee or chocolate soy milk
2 teaspoons vanilla extract

optional: 1 tsp chili powder

a pinch to taste cayenne pepper
Chocolate shavings or chips

DIRECTIONS

1. In a blender, add tofu and blend until smooth. Add espresso, blending again until smooth. Add melted chocolate, powdered sugar, and vanilla and blend until mixture is smooth and fluffy.

2. Spread chocolate mixture into pie shell and top with chocolate shavings. Refrigerate several hours or until firm enough to slice.





 
Cornbread

This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread. (Serves 8)
  • 1-1/2 cups soymilk
  • 1-1/2 tablespoons vinegar
  • 1 cup cornmeal
  • 1 cup unbleached all-purpose or whole wheat pastry flour
  • 2 tablespoons raw sugar or other sweetener
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons oil
Preheat oven to 425°F.

Combine soymilk and vinegar and let stand.

Mix dry ingredients in a large bowl. Add the soymilk mixture and the oil, and stir until just blended.

Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Serve hot.



Recipe from Food for Life, by Neal Barnard, M.D.

 
Starr's Cucumber and Avacado Snack
  • 1 cucumber, skinned and sliced. Cut slices in half.
  • 2 avacados, cut into squares.
  • 1/2 lime
  • salt to taste
  • pepper to taste
Mix your cucumber and avacados in a bowl. Squeeze lime over them, salt, pepper

 
Hummus Plate
  • hummus
  • Ore-Ide steak fries
  • cut veggies in pretty colors
  • sliced black olives
  • olive oil
  • ceyanne pepper
Heat up steak fries. Spread hummus on a plate. Drizzle with olive oil and sprinkle with ceyanne pepper. Arrange veggies around plate. Use fries and veggies to scoop up hummus.











 
Shepherd's Pie

  • 4 large russet potatoes, diced
  • 1/2 - 1 cup soymilk
  • 1/2 teaspoon salt
  • 1/2 cup water or vegetable stock
  • 2 onions, chopped
  • 1 large bell pepper, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1/2 pound (about 2 cups) mushrooms, sliced
  • 1 15-ounce can chopped tomatoes
  • 1 15-ounce can kidney beans, drained
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 2 tablespoons low-sodium soy sauce
    Dice the potatoes and steam them until tender. Mash, adding enough soy milk to make them smooth and spreadable. Add salt to taste. Set aside.

In a large pot, heat the water or stock and cook the onions for 3 minutes. Add the pepper, carrots, and celery and cook for 5 minutes over medium heat. Add the mushrooms, then cover the pan and cook an additional 7 minutes, stirring occasionally. Add the tomatoes, kidney beans, paprika, pepper, and soy sauce, then cover and cook 10 to 15 minutes.

Preheat the oven to 350° F.

Put the vegetables into a 9" x 13" baking dish and spread the mashed potatoes evenly over the top. Sprinkle with paprika. Bake for 25 minutes, until hot and bubbly.

 
"Cheesy" Potato Casserole

  • 4 large potatoes, thinly sliced
  • 1/2 cup (1 stick) margarine
  • 1/2 cup flour
  • 3 1/2 cups boiling water
  • 2 Tbsp. soy sauce
  • 1 1/2 tsp. garlic powder
  • 1/4 tsp. turmeric
  • Salt, to taste
  • 1/4 cup vegetable oil
  • 1 cup nutritional yeast flakes (available at health food stores)
  • 1 4 oz.-can diced green chilies, optional Paprika
Preheat the oven to 450°F.

Oil a large casserole dish and fill it with the sliced potatoes. Set aside.

In a medium saucepan, melt the margarine over low heat. Add the flour and whisk it continuously to form a roux. Add the boiling water, soy sauce, garlic powder, turmeric, and salt, whisking continuously for 1 to 2 minutes until the sauce is thick and bubbly. Add the oil and nutritional yeast and whip again until smooth. Stir in the green chilies, if desired.

Pour the sauce over the potatoes and stir thoroughly to coat. Sprinkle the top with paprika. Bake, covered, for 30 minutes, then bake, uncovered, for 30 minutes more, or until the potatoes are tender and the top is browned.

 
Pumpkin Cheesecake

  • 12 oz. firm silken tofu, pureed
  • 8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com)
  • 1 cup canned pumpkin
  • 1 cup granulated sugar
  • 3 Tbsp. flour
  • 1/2 tsp. ground ginger
  • 1/2 tsp. nutmeg
  • 1 1/2 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/4 tsp. baking soda
  • 1 prepared graham cracker crust
    Preheat the oven to 350°F. Puree all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake at 350°F for 50 minutes. Allow to cool for 30 minutes, then cover with plastic wrap or the top of the pie container.

 
Sweet Potato Pie

Serves 8
  • 3 large sweet potatoes
  • 3 tablespoons oil or non-dairy margarine
  • 1/2 cup hot soymilk
  • egg replacer equivalent to 2 eggs
  • 1/2 cup fructose
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon nutmeg
  • 1 unbaked vegan pie crust
Steam the sweet potatoes until tender, then peel and mash.

Preheat the oven to 350°F.

Place the oil in the hot soymilk, and add to the sweet potatoes. Beat until soft and creamy.

Add the beaten egg replacer, fructose, sea salt, vanilla, and nutmeg to the sweet potato mixture, and mix well.

Pour the filling into the crust, and bake for 30 minutes.

Recipe from Vegetarian Cooking for People with Allergies, by Raphael Rettner, D.C.