
This Chocolate Chia Seed Pudding is a healthy, easy, delicious, gluten-free, and vegan dessert or breakfast.
Credit: myrealdish.com
Ingredients
Directions
This Chocolate Chia Seed Pudding is a healthy, easy, delicious, gluten-free, and vegan dessert or breakfast.
Credit: myrealdish.com
Ingredients
Directions
Although I’ve substituted cane sugar out of my diet as much as possible in my baking, I still have been using traditional powdered sugar (until today). I love coconut cream whipped with powdered sugar. I’ve given up dairy, but I won’t give up whipped cream!
I used my Vitamix to make xyilitol Powdered Sugar, and it worked! I’m going to use it to make Chocolate Wafer Cookies & Ice Box Cake and Banana Chocolate Boston Cream Cake (Vegan and Gluten Free) too.
What is xylitol? It’s sugar derived from a birch tree. I’ve talked about its benefits in this post about Vegan Broccoli Carrot Slaw With Cranberry Dressing. It’s ideal for low carb & sugar controlled diets. I bought the XyloBurst Brand at swansonvitamins.com.
Ingredients:
FYI – Xylitol is very sweet, you don’t have to use as much as regular powdered sugar to get the sweetness you desire; you will need to play around with it while baking.
Directions:
Source: Google is a powerful thing – I followed this recipe from the Whole New Mom, and didn’t re-invent the wheel.
It is difficult to make a vegan pudding that doesn’t taste weird. After an unfortunate incident with a Hershey’s pudding mix, it is not gluten-free – look out for a label that says modified food starch, I went to the Enjoy Life website in order to find an allergy friendly recipe to make. They have awesome recipes! I made it my own, by changing it slightly. This is my go-to recipe when I want a pudding or mousse, or use my Easy Chocolate Crumb Crust recipe to make a chocolate pie or even a chocolate lasagna.
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Directions:
I’m on a cauliflower kick. Last night, I made Baked Cauliflower and Cauliflower Pizza. Well, I had this idea for a cabbage dish tonight, but my husband picked up an extra cauliflower instead of cabbage at the store; I had to change my plans. I wanted to make a Shepard’s pie, but I only had three potatoes. I did have cauliflower. Here’s how creations are born – lack of ingredients!
I’ve never tried mashed cauliflower before, but I hear everyone talking about it. The simple baked cauliflower is so delicious, so I figured that it would be as equally delicious mashed. And, I was right. It does have a hummus-ish taste. I’m obsessed! Now, whether or not it’s good on my Shepard’s Pie is another question. I shall report back.
Ingredients
Directions:
I tried Daiya cheese when I first found out that I had a dairy sensitivity, but it has a very strong flavor that I didn’t like. I was sad that I would never have a tasty mac n’ cheese or a lasagna again. I had never heard of cashew cheese, until I went to this brick stove vegetarian pizza place in St. Louis called Pizzoli’s; the pizza was amazing, and you would have never known that the cheese was vegan! It tricked my husband, and my kids said it was their favorite pizza.
Then, I started thinking about making my own cashew cheese. I saw Sunwarrior post a DIY cashew mozzarella cheese on Facebook, but I adapted it by adding Redmond Real Salt, and garlic; I wanted a little more flavor.
Let’s talk salt for a minute. People think that salt is bad for them and it is! “Regular table salts have been heat processed and stripped of their natural trace minerals.” However, I specifically use Redmond Real Salt, because it is unrefined and full of 60+ natural minerals. You can read about it on their website: http://www.realsalt.com. Our bodies need these minerals, and it’s especially beneficial for people like me with thyroid issues to take a 1/2 – 1 teaspoon in warm water a day. Ditch your table salt and buy Real Salt! Back to cheese…
Here are the things that I learned while making this cheese: