I’ve been craving banana pudding lately so I decided to make it the vegan way of course. I used a instant vanilla pudding mix, vanilla shortbread cookies, bananas (ofc) and dairy free whipped cream.
I made the pudding first. Following the directions on the back of the mix – using organic almond milk in place of the whole milk the recipe called for. For the pudding mix to not stick I stirred it the whole time it was on the heat, which was for probably a total of 5 minutes.
2 cups of almond milk
Omit the egg (or you could add a vegan egg sub)
I poured in the 2 cups of milk first then the powder while it was on medium heat. Stirring constantly then bringing the mixture to a boil and stirring again for 1 minute while boiling then taking it off the heat.
I poured the pudding into 2 ramekins and into 1 smaller mason jar.
I let them cool for 10 minutes on the counter then put them in the fridge for 90 minutes.
after the 90 minutes I poured all the pudding mix into a blender with vanilla wafers about 2 handfuls and 2 bananas and a little bit of milk.
blended it all together and poured them back into the containers and let them sit in the fridge for a little bit longer.
The banana pudding mix was actually way better than I expected and I’m already wishing I had bought more than 1 mix.
I went to Chicago last week for 5 1/2 days to see my parents and go to the vegandale festival that was on Saturday 6/22. Chicago has a decent amount of vegan friendly places and just strictly vegan spots as well. I tried to try a few places but being the only vegan in my family it was kinda hard to go to strictly vegan spots but I did go to 1 while was there.
The one vegan spot I was able to try was No Bones Beach Club. I ordered the nachos with jackfruit on the side (cause my mom didn’t want to try it), the buffalo cauliflower wings, fries with old bay seasoning, the fried avocado tacos, the crab cakes, and the amaze balls. The nachos were and the wings were so good. The cheese sauce on the nachos was bomb. My family wasn’t super open to trying things so my experience wasn’t the greatest but the food was good and the vibe of the restaurant was pretty chill. Also the apps are pretty high up there in price about $13 a piece so the check was around $72.
I did attend the the Vegandale festival which was so cool I’ve never been to a vegan festival before and I met some really interesting people there everyone was so friendly and accommodating. I tried a vegan Big Mac, vegan Chicago style hotdog, sausage and peppers w/ spicy mustard, this rainbow cake (which was so good I’m still daydreaming about it), nachos, cauli wings, veggie tempura, deep dish vegan pizza, and the fried chicken which I waited 3 hours for. Also the kombucha that GTS provided was free and I drank like 4 of them. There was this water refill cart/ truck thing where you could fill up water bottles for free which I had never seen before and it was honestly the best thing vegandale could’ve provided. I saw a lot more ethnic vegans than what is shown on social media and it was just a good time. My family did however go straight to portillos when the festival was over and for everyone that doesn’t know portillos is a meat fest place hotdogs, polishes, Italian beefs. But atleast they came out to the festival and stayed all day 12-7 with me.
Besides the rainbow cake the fried chicken and the sausage w/ peppers were my favorite things I had at the festival I wish I had tried way more food but I tried a decent amount and the festival was packed so lines were pretty long.
The vegan food scene in Chicago is way better than I thought it would be – with Chicago being the meat packing city capital in the US. And the next time I go I’d like to try even more vegan restaurants that Chicago has to offer.
It’s basically summer in Atlanta and it’s hot as hell. So, I’ve been eating really large salads lately for lunch and dinner trying to keep myself feeling light and also just getting more fresh greens into my diet. Every summer I say I’m going to eat more produce and less processed foods.
A trick that I’ve been seeing from vegan youtubers and that I’ve gotten from my friend (who is also vegan) that when eating salads to add something that’s cooked to it (or just something with a little more substance than just lettuce and other veggie or fruit toppings).
I’ve been trying this out doing curry roasted chickpeas on top of salads (will show in another post) and my favorite thing roasted potato’s.
Mix of romaine and red leaf lettuce.
Added roasted potato’s.
Added a lil crispy tofu scramble on top and a creamy avocado dressing.
Being a little healthier right now as I wanna be feeling myself for my birthday in a month. So, I’ve been doing smoothies for breakfast and this one lately has been my favorite.
3 frozen bananas
Handful of blueberries
Chia seeds (a little or a lot depending how I feel)
Blend it all up. And there ya go it’s super creamy and I was getting tired of just having plain banana smoothies. And blueberries are good for loosing weight. While bananas are starchy and keep me full for awhile.
hope you guys will try and enjoy this smoothie!
If you’re vegan you’ve heard of had and probably cooked you’re own tofu scramble. I’ve been sort of experimenting with tofu scrambles trying to perfect it myself at home. I know most scrambled have the yellow color to mimic eggs usually using turmeric or curry powder but I don’t always have those spices on hand (and tbh I don’t care about the yellow color as much as the taste). So, here’s the recipe for my go to tofu scramble.
1/2 a block of extra firm tofu
1/2 a cup of baby Bella mushrooms
1 cup of spinach
2 mini tomato’s
I added the tofu to the pan first crumbling it with my hand. Then added the chopped mushrooms. The tomato’s and a splash of almond milk (this was my first time doing this and honestly game changer I’d seen other people on YouTube put milk in their scrambles and was unsure about it but it makes the scramble really creamy and good). I let this cook for a good 5 minutes then seasoned everything with black pepper, pink Himalayan salt, garlic powder and crushed red pepper. I ate the scramble as a burrito wrap with kite hill plain cream cheese and guacamole.
It was the best tofu scramble I’ve ever made. Now if only I could get my toddler to eat it.
Quick post as I did a little lunch prep today for the next couple days I have to work. Since I’m being healthier, making healthier eating choices and habits I realized I needed to start peeping my meals. Especially for days that I have to work. So, I just prepped some noodles, roasted a pack of frozen stir fry veggies and made brown rice in a crockpot to swap out my grain/pasta with the veggies. And I’m going to make a spicy peanut sauce to go over everything.
Really simple really quick. But if I hadn’t done it I would’ve ended up either going upstairs (I work in a mall) and getting Chick-fil-A or opting not to eat at all.