Vegan Banana Pudding

Vegan Banana Pudding

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.

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Go to Salad

Go to Salad

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.

Sliced tomato.

Added roasted potato’s.

Added a lil crispy tofu scramble on top and a creamy avocado dressing.

Go to Smoothie

Go to Smoothie

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)

Almond milk

Water

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!

Tofu Scramble

Tofu Scramble

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.

Healthy Lunch on a Budget

Healthy Lunch on a Budget

I went to Sprouts on Saturday and decided to get something for healthy but budget friendly for lunch so I’m going to share the details.

I love zucchini noodles. I eat a lot of pasta so when I want pasta without the carbs I usually do frozen zucchini noodles or I buy the fresh ones I really should just buy a spiralizer and make my own. Since there was salt already added to these noodles I just added crushed red pepper and basil.

This is the first time I’ve had this pasta sauce and it’s so good. I like spicy food and I needed new pasta sauce because I had bought some regular marinara sauce from Publix a week ago didn’t check the label and there was milk in it. At some point I’d like to also make my own pasta sauces too.

I’ve bought the regular naan sprouts brand plenty of times but wanted to try the garlic and I’m glad I did it was really good it had a earthy flavor to it. I’m really in love with bread and have been trying to cut back on how much I eat but with a low calorie meal like this I knew I needed something to fill me so I wouldn’t be hungry in 30 minutes it’s all about balance.

I had saved my receipt so I could take a photo of it and upload it so y’all could see how affordable this meal was but of course my daughter likes to play with the pouch I keep all my receipts in and when I found it in her play kitchen open the sprouts receipt was nowhere to be found.

Everything I used in this lunch was the Sprouts brand.

Zucchini noodles $2.99

Garlic naan $1.99

Arrabbiata pasta sauce $2.29

Total: $7.27

And the noodles had a nice texture they look mushy but they weren’t they still had some bite and crunch to them. After I finished my bowel I wanted to eat it all over again and that’s how I know when I really like a meal.

Pulled Jackfruit

Pulled Jackfruit

I made pulled jackfruit for Christmas dinner and it was bomb. I have had jackfruit before at Bahama Breeze which if you don’t know it’s a seafood restaurant. I had jackfruit tacos and they were underwhelming to say the least. Under-seasoned, no texture, nothing. Plus the jackfruit had a weird sweet tasting aftertaste that I wasn’t a fan of. Huge miss. But I decided not to completely be done with jackfruit and so I got a can from Whole Foods and decided to make pulled jackfruit for my meal with greens, squash /zucchini and vegan cornbread.

I was going to do roasted rainbow carrots but I was at work while the grocery shopping happened and they were forgotten. But the pulled jackfruit was so good and I got it crispy and juicy.

1 can of jackfruit

Olive oil

Pepper

Pepper flakes

Salt

Garlic

Paprika

Brown sugar

Water

Barbecue sauce of choice

All in a pan shred the jackfruit with a fork and add all the ingredients. Let it simmer on medium and get the water to cook off then move the heat to low and smooth the jackfruit out in the pan so that some bits can get crispy. I like runny barbecue sauce so I already knew I was going to smother the jackfruit in this thin sauce. And eat it with pickles since I was eating cornbread I didn’t put it on a bun just had it as the “meat” of my plate.

So, even if you’ve tried something you thought was nasty try cooking it at home and see if you feel the same way. Most of the time it’s really not the food it’s how it’s cooked.

Thanks for coming to my ted talk lol

Vegan Loaded Potato Soup

I love soup. I’ve said already how I love fall well I was even eating soup this summer in 90 degree weather. I love comfort food if I’m eating it needs to be enjoyable it needs to bring me comfort. So, I told myself this fall instead of buying canned soup I would make my own from scratch so  I found a recipe online for loaded potato soup and just veganized it – I’m sure there are vegan loaded potato soup recipes out there but I didn’t want to just follow a vegan one but see if I could make the changes and still make a delicious soup. I honestly haven’t had potato soup since I stopped eating meat. I remember when I was vegetarian in high school I went to O’Charleys with some friends and ordered the loaded baked potato soup and asked for no bacon (it came with cheese too but I wasn’t vegan) and it came to the table …. with bacon. Yup, and I sent it back. That was the very last time I had this filling soup. Since then being vegan/vegetarian I don’t think is as hard now. As a soup person I don’t think soup is just an appetizer to the main course but that it is the main course and I don’t necessarily need a sandwich or bread with it either. Potato soup is definitely a filling soup. It’s creamy. It’s thick.

When thinking about doing this soup I wondered if I should just skip the bacon part. If I should just crisp up some maple tempeh or if I should do coconut or eggplant bacon and not use anything processed. I also knew I wanted a “cheese” and I wanted a creamy soup there are tons of plant based diary products out there now – I tend to always go to almond based ones but thought maybe I should try oat milk for this soup for a creamier thicker consistency. I thought about making my own cheese too but then realized this recipe was getting complicated. So, cause I didn’t want to spend hours in the kitchen and for the sake of this soup being toddler and mom time friendly I decided to make the cheese sauce from scratch but to just do the maple tempeh for a topping.

Here’s the recipe:

a bag of potatoes I used red potatoes roughly 6-8.

Roast them first I roasted them for 45 mins

Then cook onions (about 1/4 a cup) tempeh garlic and carrots in a skillet in some oil till tempeh is crispy onions are translucent, garlic is browned, carrots are soft.

Add this (tempeh, onion garlic,carrot) and the roasted potatoes to blinder with veggie stock and water I used about a cup of both

Keep some of your tempeh to top soup

Also add in coconut milk unsweetened in a can is better for that creamy thickness. Keep some of the coconut milk to swirl across top of soup (if ya want)

Blend until creamy (I also added nutritional yeast)

Top with whatever toppings you want. Sunflower seeds, hemp seeds, tempeh a green (I used the carrot tops as mine)

Btw I wanted this soup to last a couple days. So if you don’t like leftovers I suggest cutting the recipe in half.

Also I’m not one of those cooks (I’m not even a cook lol) who measures things out perfectly but I cook to taste. So I’m constantly tasting as I cook and adjusting so I would advise you to do the same.

Happy fall everyone! I’m looking forward to making and sharing more soups. 🍵