Healthy Vegan Chocolate Avocado Pudding!

Another quick recipe for you guys! This pudding is really versatile, you can add in coconut, peanut butter, banana and more and it will be equally as delicious and nutritious! You can even pump up the chocolate flavor by using melted vegan chocolate chips or cacao nibs! I really love quick and easy vegan treats and this is one of them and you can even reduce or double this recipe depending on how much pudding you need. I hope you like it!

- Alexis ♥

Healthy Chocolate Avocado Pudding

• 1 Very Ripe Plantain, black
• 1 Ripe Avocado
• ½ cup Cacao powder (use Vegan Cocoa Powder if you can’t find it)
• ¼ - ½ cup non-dairy milk (depends on how thick or thin you want it)
• ¼ cup agave nectar
• 1 Tablespoons Coconut Oil

Optional

• 1 Teaspoon Vanilla Extract
• ½ Teaspoon instant Coffee
• ½ Teaspoon Cinnamon
• ½ Teaspoon Sea Salt

Directions

Slice plantain into equal slices and boil until tender.

Place everything in a food processor and blend until smooth.

If you want a firmer texture, let it sit in the refrigerator until firm.

Enjoy!

Quick Vanilla Cinnamon Pudding!

This is a simple and easy alternative to the more complex vegan pudding recipes out there. I wanted a recipe that was simple and that most people would already have the ingredients. Also, this recipe is easily adaptable so just add in your favorite flavors and enjoy!

When I was in Costa Rica, my host family would always make a wide variety of fruit juices/smoothies that was served with every meal and I was craving them so much lately so, I decided to re-create my favorite one; guava! I searched all over NYC and randomly found some baby guava in Chinatown and I bought a pound and whipped up some guava juice! It's the simplest recipe, just take the guavas and cut off the top and bottom and process them in a food processor and you have a guava juice smoothie! I added a tablespoon or less of agave because I like the natural sweetness of the guava. There will be some pulp in this so if you hate pulp, I'd suggest straining it before drinking. Enjoy!

- Alexis ♥

Quick Cinnamon Vanilla pudding

• 1 ½ cup non-dairy milk (I used almond milk)
• ¼ -½ cup sugar (you can use agave or a sweetener of your choice)
• 1 tablespoon cornstarch
• ½ tablespoon vegan butter
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon salt

Directions

Mix together the cornstarch and the ½ cup of cornstarch and set aside.

In a medium sized pan, whisk together all of your other ingredients the remaining milk, sugar, cinnamon, cardamom and salt and heat on a medium-low flame until bubbles start to form around the edges but not boiling. When it reaches this stage, put the flame on low and add in the cornstarch mixture that you set aside earlier, whisking constantly as to not get chunks of cornstarch in the pudding.

After fully incorporating all of the ingredients, put the flame back on medium-low and whisk it every so often until it thickens then take it off heat and add in the vanilla and butter.

Cool it down and enjoy!

Baked Onion Rings!

I know this isn't a sweet recipe but more of those will be coming soon! It’s so much easier to add savory recipes because you can take things you eat on a daily basis but for sweets it’s not like you’re going to eat them all in one day! I’ll have tons of them coming up though and if there’s anything you’d like to request go right ahead. (:

- Alexis ♥

Oven Baked Onion Rings

• 1 – 2 large white onions, sliced thickly (this is important)
• 1 ½ cups Vegan breadcrumbs
• 1 cup Vegan Buttermilk (recipe below)
• ¾ cup flour (you can replace this with a gluten free flour)
• 2 tablespoons Italian seasoning
• 2 tablespoons flax seeds
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 ½ teaspoon salt
• 1 teaspoon paprika
• ½  teaspoon pepper

Directions

Pre-heat your oven to 425°F

For the buttermilk, mix ¾ cup of non-dairy milk with a tablespoon of lemon or lime juice or vinegar and let it sit until it becomes frothy (5-10 minutes).

Make sure to slice your onions thickly and set them aside.

After waiting for the buttermilk, mix that with the flour until well incorporated. Have the breadcrumbs and seasonings ready as well and set up a station on your counter of the flour, breadcrumbs and chopped onions.

Dunk the onions into the buttermilk and shake off any excess before putting in the breadcrumbs. Coat the onions well but don’t overdo it because you won’t be able to taste the onion afterwards if you do. 

When you’re done with all of your onions, bake them for 15-20 minutes or until golden brown on both sides.

To achieve a golden brown on both sides flip them halfway through the baking time.

Watch them closely, because they tend to brown quickly.

  

Vegan Vanilla Probiotic Yogurt!

Now I’m not claiming that this will have the same exact texture as yogurt but this is a quick and easy alternative to store bought vegan yogurt. The lemon juice gives it a bit of tanginess and the agave is sweet enough that it isn’t overwhelming. I personally don't like to buy too many pre-packaged store bought products because I'm not a fan of foods that have a million ingredients I can't even pronounce so this simple vanilla yogurt is a nice substitute for that.

Well, I won't go on too much in this post haha.

- Alexis (:

Vanilla Probiotic Yogurt

• 1 ¼  cup non-dairy milk
• 1 ½  tablespoon freshly squeezed  lemon juice
• 2-4 tablespoons agave or more to taste
• 2 tablespoons cornstarch
• 1 teaspoon vanilla
• 2 acidophilus probiotic capsule powders

Optional:

• ½ teaspoon cinnamon
• ½ teaspoon ground cardamom

Directions

Mix the cornstarch and ¼ cup of non-dairy milk in a small bowl and set aside.

In a medium sized pan, whisk together the rest of the milk, agave, lemon juice and optional ingredients (if using) and heat on a medium-low flame until bubbles start to form around the edges but not boiling. When it reaches this stage, put the flame on low and add in the cornstarch mixture that you set aside earlier, whisking constantly as to not get chunks of cornstarch in the yogurt.

After fully incorporating all of the ingredients, put the flame back on medium-low and whisk it every so often until it thickens and take it off heat and add in the vanilla.

Cool the yogurt mixture completely before adding the acidophilus powder and let sit at room temperature for 4 – 12 hours so the probiotics can culture. 

Lemon Italian Ice!

This quick dessert is so simple but I suggest freezing them in your preferred serving size so you don’t have to take out a big bowl every time! They’re definitely more like those little Italian ices you buy at your local supermarket and less of the ice cream texture tradition ones have but I enjoy the process of scraping down the dessert to taste the little icicles of sweetness! Italian ices are one of my favorite things and something I always stop and by when I see them in the city somewhere. The big plus about these is that they’re made with agave nectar rather than refined sugar so they’re healthy for you as well! I hope you enjoy them :)

So, if you’re ever in NYC and looking for a quick and easy place to get vegan food you should check out S’MAC near Union Square. It’s  a macaroni and cheese only eatery with a plethora of toppings and mix in’s ranging from roasted garlic to figs and served in the cast iron skillet they were cooked in! What’s great about it is that they offer gluten free and vegan version of their Mac n’ cheese as well!

Their vegan version is made with a coconut milk base and is as creamy and delicious as traditional Mac n’ cheese. If you’re a Mac n’ cheese connoisseur and live and breathe cheesy pasta goodness stop by S’MAC and build your own! I was so happy my friend introduced me to this place and even more surprised they had a vegan version available!

-  Alexis ♥ 

Lemon "Italian Ice"

• 1 cup Freshly Squeezed Lemon Juice or less depending on your tastes
• 1 cup water
• ¼ cup Agave Nectar
•  2 tablespoons non-dairy milk

Directions

Whisk together all ingredients until fully incorporated and transfer to an airtight container to freeze overnight.