My very first post on this blog was for vegan chocolate pudding. Now, you must understand that I was just starting to cook Jack friendly and though I had a lot of heart, I didn't have many tricks up my sleeve. I thought that that pudding was good because I had set the standard for allergy friendly food very low, assuming as most do that it all was going to taste a little off, be unsatisfying, or require me to stop shaving my armpits and start growing my own veggies to enjoy it.
It's been nearly a year since that first post, and boy have things changed! My standards for allergy free foods now are just as high if not higher than they are for foods with the 'right' ingredients. I love to see the shock and surprise on people's faces when they realize that Jack's food is actually... food!
So here is my new chocolate pudding recipe. I will add the picture later, I just don't want to forget this recipe!
Chocolate Pudding
1 cup raw cashews
1 cup coconut milk
1 heaping Tbl unsweetened cocoa powder
1 Tbl chocolate syrup, such as Hershey's Genuine Syrup (optional!)
1 heaping Tbl sugar
1 tsp vanilla extract
Place all ingredients in a blender and blend until smooth, about 3 minutes in a regular blender or 45+ seconds in a high power blender like Blendtec or Vitamix. Place into an air tight container and refrigerate for 30 minutes to set. Enjoy!
Showing posts with label pudding. Show all posts
Showing posts with label pudding. Show all posts
Wednesday, October 10, 2012
Friday, December 9, 2011
Vegan Chocolate Pudding or The Way Into Jack's Heart
Jack loves anything chocolate... chocolate soy milk, chocolate chip cookies, chocolate ice cream. We usually buy this pre packaged chocolate soy pudding called ZenSoy. Jack likes it, but I think the soy taste is a little overwhelming and frankly, it's pricey for what it is.
Anyway, since we struggle to get enough calories into Jack everyday, something with a little more substance is always appreciated. Enter avocado pudding! *Puke* it sounds super gross, right?? Well it isn't! I stumbled on a recipe for chocolate pudding made with avocados and after a little trial and error, I have made my own recipe that seems to really delight the wee ones and tastes pretty good.
1 very ripe avocado
2 ripe bananas
1 tsp vanilla extract
3 Tbs cocoa powder
1/4-1/2 cup vanilla soy milk (or water, milk/substitute of choice)
Powdered sugar to taste
Place peeled and pitted avocado, peeled bananas, vanilla, and cocoa in either your blender, food processor, or like me, a big bowl (I used a hand mixer for this, less cleanup.) While mixing on low speed, slowly add soy milk until it is the desired pudding-y consistency. Taste test! If it needs sweetening, add powdered sugar a tablespoon at a time.
This is also yummy frozen and served like chocolate ice cream!
I have yet to try this, but in the latest issue of Cook's Illustrated, they had a recipe for coconut-milk whipped cream that might be good on top:
10 oz can of coconut milk (you'll only use the 'cream')
1 1/2 tsp sugar
1/2 tsp vanilla
pinch of salt
Chill mixing bowl and beaters in freezer for at least 20 mins. Using a spoon, skim the top layer of cream from the can of coconut milk (about 3/4 cup) and place in chilled bowl with other ingredients. Beat on low speed until small bubbles form, about 30 seconds. Then increase speed and beat until cream thickens and light peaks form, about 2 mins. Serve immediately or cover and refrigerate for up to 4 hours.
Anyway, since we struggle to get enough calories into Jack everyday, something with a little more substance is always appreciated. Enter avocado pudding! *Puke* it sounds super gross, right?? Well it isn't! I stumbled on a recipe for chocolate pudding made with avocados and after a little trial and error, I have made my own recipe that seems to really delight the wee ones and tastes pretty good.
1 very ripe avocado
2 ripe bananas
1 tsp vanilla extract
3 Tbs cocoa powder
1/4-1/2 cup vanilla soy milk (or water, milk/substitute of choice)
Powdered sugar to taste
Place peeled and pitted avocado, peeled bananas, vanilla, and cocoa in either your blender, food processor, or like me, a big bowl (I used a hand mixer for this, less cleanup.) While mixing on low speed, slowly add soy milk until it is the desired pudding-y consistency. Taste test! If it needs sweetening, add powdered sugar a tablespoon at a time.
This is also yummy frozen and served like chocolate ice cream!
I have yet to try this, but in the latest issue of Cook's Illustrated, they had a recipe for coconut-milk whipped cream that might be good on top:
10 oz can of coconut milk (you'll only use the 'cream')
1 1/2 tsp sugar
1/2 tsp vanilla
pinch of salt
Chill mixing bowl and beaters in freezer for at least 20 mins. Using a spoon, skim the top layer of cream from the can of coconut milk (about 3/4 cup) and place in chilled bowl with other ingredients. Beat on low speed until small bubbles form, about 30 seconds. Then increase speed and beat until cream thickens and light peaks form, about 2 mins. Serve immediately or cover and refrigerate for up to 4 hours.
Subscribe to:
Posts (Atom)