Tag: vegan

Liquid Apple Pie Smoothie

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Bananas all too often make their way as the base of smoothies. Berries are a close second, along with mango. This version uses local apples as its base, then adds apple pie spices which makes breakfast taste like dessert (and you can’t taste the kale).

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Liquid Apple Pie Smoothie

1 medium sweet apple
1 large handful of chopped kale, just the leaves
6 to 10 fresh honey dates (see Notes)
1 heaping tablespoon (15 ml) roasted cashew butter
1/2 cup (120 ml) homemade unsweetened applesauce (see Notes)
1 teaspoon (5 ml) vanilla extract
3/4 teaspoon (3 ml) ground cinnamon
1/4 teaspoon (1 ml) ground ginger
1/4 teaspoon (1 ml) ground nutmeg
1/2 cup to 1 cup (120 ml to 240 ml) unsweetened plain or vanilla nondairy milk

Blend all ingredients together, adding nondairy milk to achieve desired consistency, until smooth. Serve cold.

Notes: You can add honey dates to the desired sweetness that you’d like. If you’re using sweetened applesauce or nondairy milk, you might want to omit them altogether.

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Chocolate Sweet Potato Pudding

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A super easy snack idea that can use up leftover sweet potatoes, this pudding is creamy, chocolaty, and good for you, too. Even better, it comes together in about 30 seconds, for instant snack satisfaction.

chocolate sweet potato pudding

Chocolate Sweet Potato Pudding

2 3/4 cup (660mL) mashed cooked sweet potatoes (about 3 medium), cold (see Note)
5 tablespoons (75mL) unsweetened cocoa powder
1/4 cup (60mL) pure maple syrup
2 teaspoons (10mL) vanilla extract
1/2 teaspoon (3mL) ground cinnamon
1/4 teaspoon (2mL) salt
3 to 4 tablespoons (45 to 60mL) unsweetened nondairy milk

Put the mashed sweet potatoes, cocoa powder, maple syrup, vanilla extract, cinnamon, and salt in a food processor. Process until smooth, adding the nondairy milk until a desired consistency is achieved. Though it can be served right away, it tastes even better refrigerated overnight.

Note: Baking the sweet potatoes in the oven rather than cooking them in the microwave adds extra sweetness and flavor. To bake, scrub the potatoes then wrap in aluminum foil. Poke with a sharp knife about 5 times. Bake at 425F for about 45 minutes, until tender. Refrigerate until cold, then remove the skin.

Baked Rice Pudding with Bananas, Raisins, and Toasted Almonds

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Originally written for a Hallowe’en article (in 2008…and titled “Creamed Maggot Pie with Bug Bits, Phlegm, and Fingernails), this sweet treat is as comforting as it is delicious. Unfortunately, I don’t have a photo on hand.

Baked Rice Pudding with Bananas, Raisins, and Toasted Almonds

2 tablespoons tapioca starch
2/3 cup nondairy milk
1/4 cup pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea or Himalayan salt
3 cups cooked, short-grain brown rice
1 cup banana chunks
1/2 cup raisins
1 tablespoon unrefined cane sugar
1/4 cup sliced almonds, toasted

Preheat oven to 400°F . Lightly oil a 9-inch pie dish and set aside.

Whisk together tapioca starch and 2 tablespoons of the nondairy milk until smooth. Whisk in the remaining nondairy milk and the maple syrup. Add the vanilla extract, cinnamon and salt. Mix well. Stir in rice, bananas, and raisins. Use a rubber spatula to scrape the mixture into prepared pie dish. Sprinkle with the sugar.

Bake for 17 to 20 minutes, until bubbly. Let cool about 30 minutes. Top with sliced almonds. Serve with extra nondairy milk, coconut milk iced cream, or pure maple syrup, if desired.