Thursday, May 31, 2018

Blueberry Pudding


Going for a simple recipe with minimal ingredients. I did something nearly identical for Raspberry Yogurt but that was more yogurt than pudding because it was on the sour side and I blended it for a long while to get more air into the mix.

2 small Bananas
1 small Avocado
1/3 pkg frozen Blueberries (roughly 3 oz)

Blend the bananas and avocado together until creamy. Blend in the blueberries.

And that’s it. Takes very little time to throw together.

Thursday, May 24, 2018

Coconut Brownies


Pre-heat oven to 325 degrees

Stir together in a medium to large bowl:

3 ½ cups Coconut shreds
½ cup Almond flour
8 tbl Chocolate powder
2 cups Applesauce
1 pkg Mini-Chocolate chips (can probably use any chocolate chips)

I stirred the dry ingredients together first, then added the applesauce. The chocolate chips went in last. It’ll be somewhat loose, but make sure it’s stirred up completely. Have to get the applesauce spread as uniformly as possible.

I used a 2 L (2.2 qt) rectangular pyrex dish. I think a 2 qt dish is fine too.

Lightly coat the dish with olive oil (or whatever oil you wish)

Scrape the mixture into the baking dish and tamp it down firmly, making it as uniform as possible.


Bake for about 75 minutes until the edges start to get dark. Turn off the oven and allow it to sit inside while the oven cools down for another 20 minutes or so.

Sunday, May 20, 2018

Green Cashew Cream Sauce


We’re out of zucchini and I wanted a pasta sauce, plus I needed breakfast smoothies for this week. 

First I made an unsweetened cashew oat milk.

1 cup raw, unsalted Cashews
1 cup gluten-free Rolled Oats
6 cups water

Blend this on high in a Vita-Mix liquid container for 3 minutes to cook the oats. This can be done on the stovetop. Check the links here for vegan milk to find the stovetop directions link. That might mean making the oat milk first and then adding the cashews in the next step below.

I poured the milk into another container and then started on the cashew cream sauce in the Vita-Mix.

2 cups unsweetened Cashew/Oat Milk (see above)
1/2 pkg frozen Spinach (~8 oz)
3 peeled Carrots

Blend this on high until smooth. Add in -

1/2 medium Yellow Onion
4 cloves Garlic
2 tbl Apple Cider Vinegar
1/2 tsp Salt
1/2 tsp Pepper

Blend this on high until smooth. Add in -

1 cup Nutritional Yeast

Blend on medium or whatever it takes to get the mixture spinning. If you want a creamier texture, add more cashews.

The rest of the milk became smoothies by adding the other 1/2 pkg of spinach and a bunch of different fruits.

Friday, May 18, 2018

Flourless Cookies


I wanted something that was a cross between a cookie and a candy bar. The results are amazing, especially given how easy these are to make.

Equipment needed: Bowl, Spoon, Cookie Scoop (optional), 1 cup Measuring Cup, 1 tbl Measuring Spoon, Cookie Sheet, Turner (optional), Oven

4 cups unsweetened, unsulfured Coconut shreds
3 cups Applesauce
8 tbl Chocolate powder or Cinnamon
1 pkg Mini-Chocolate Chips

Preheat oven to 300 degrees F

Use the measuring cup for the dry ingredient (coconut shreds) first so it can be easily reused for the applesauce.

Stir everything together in the bowl.

A cookie scoop is helpful as you can squish the “dough” inside it and snap it out onto the cookie sheet. If you don’t use a cookie scoop, the stirring spoon will work. I’ve done the cookies two different ways. One is to keep them as the sort of ball shape that comes out of the cookie scoop. The other is to carefully flatten that ball into a more traditional cookie shape. The first is much less time consuming and the cookie turns out crispy on the outside and soft in the center. The second yields a more uniformly crispy cookie.


Bake for 1 hour. For the ball shape, you can let it bake the full hour without disturbing it or you can get a turner under each one to unstick it from the sheet at about the 40 minute mark. For the more traditional cookie shape, I suggest flipping them at the 40-45 minute mark.

Saturday, May 5, 2018

Walnut Cream Sauce - Italian Style


Playing with a different pasta sauce and came up with this today:

3 carrots - peeled
1 zucchini - peeled optional
1 cup walnuts
1/8 cup ACV
1/2 cup coconut milk - the unsweetened pseudo-milk kind
1 tbl each: chopped garlic, oregano
1/2 tbl each: salt, pepper, basil, thyme

Blend everything together in food processor or Vita-Mix (requires tamper)

This was a bit of a pain to get it to blend as carrots are not as smooth as zucchini for blending purposes. The pepper really hangs on afterwards, so I might cut back on that next time. It’s heavy on salt too, but that’s how I like it.

The coconut milk was more about trying to get it to blend. This ingredient could probably be water without noticeably changing the flavor.

Reminds me of the carrot ravioli I used to get at The Newsroom. Still liking the taste so maybe I’ll go with it as is. Decisions, decisions.