Apple and Cinnamon Breakfast “Risotto” with Oat Bran and Almonds

Ingredients

4 large Gala, Pink Lady, or Empire apples
1 teaspoon unrefined coconut oil
1 teaspoon ground cinnamon
2 cups unsweetened vanilla almond milk
1/4 cup oat bran
2 packets monk fruit extract
10 almonds, toasted and chopped

Method

  1. Wash the apples and cut them into very small dice, or chop them into small pieces, about 1/4-inch dice.
  2. Melt the coconut oil in a large nonstick skillet over medium-high heat. Add the apples and cinnamon and cook until softened, 2 to 3 minutes.
  3. Remove the apples from the heat. Add the almond milk and stir in the oat bran and monk fruit extract.
  4. Place the mixture back on medium heat and bring to a simmer, stirring. Cook until the mixture is thick and creamy, about 1 minute.
  5. Divide the mixture equally among four small bowls and sprinkle each evenly with toasted almonds.

Makes 4 servings.

Source: The Negative Calorie Diet

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Chocolate Avocado Pudding

Ingredients

2 large ripe avocados, halved, pitted, flesh scooped out (about 2 cups avocados)
6 tbsp unsweetened cocoa powder
5 tbsp pure maple syrup
1/4 to 1/3 cup milk (almond or coconut)
pinch fine sea salt

Method

  1. Place all ingredients into the bowl of a food processor and whirl until perfectly smooth. You might need to add a bit more milk if pudding is too thick.
  2. Taste and add more maple syrup, if desired. Pudding is ready to eat immediately, but it tastes much better when very cold. Chilling for at least 2 hours really makes a difference.
  3. May be stored for up to 24 hours in refrigerator.

Makes 4 servings.

Source: Yum & Yummer

Vegan Brioche

Ingredients

Sponge Mixture

60 ml tepid soy milk
2 tbsp plain white flour
1 tbsp instant dried yeast

Dough

160 g plain flour
32 g soy flour or gram flour
2-4 tbsp soy milk
32 g golden caster sugar
1/4 tsp salt
6 tbsp vegan margarine

Method

  1. Whisk together the ingredients for the sponge mixture and leave for a few minutes until the mixture starts to bubble slightly, now to add the dough ingredients.
  2. Sift in the plain flour and soy flour and add the soy milk, caster sugar and salt. Stir together until well combined then stir in the vegan margarine, 2 tablespoons at a time, until well incorporated and you have a nice wet dough.
  3. Knead only for about 2 minutes in the bowl to ensure everything is combined well. Cover the bowl with cling film and leave in the fridge to rise very slowly for about 8-20 hours (I left mine overnight).
  4. After the dough has been sitting in the fridge for about 8 hours or more, remove from the fridge, punch down and roll into a ball and separate the dough into 8 even pieces.
  5. Roll each piece into a ball and place evenly apart on the base of an 8″ round cake pan. Cover the cake pan with a tea towel leave to prove for 1-1/2 hours in a warm place before baking.
  6. Brush with soy milk and bake in the oven at 180ºC/350ºF for 20-25 minutes until the bread turns a glossy dark golden brown on top.

Makes 8 buns.

Source: Vegan Food and Living magazine

Vegan Dessert of Rice Pudding

Ingredients

generous 1/2 cup raisins
5 tbsp dry sherry
1/2 cup short grain rice
3 or 4 strips of pared lemon rind
1 cup rice milk
2 cups soy milk
1 cinnamon stick, about 3in in length, plus 3 more, to decorate
1/2 cup agave syrup
pinch of salt
1 tsp ground almonds
1 tbsp soya margarine
toasted flaked (sliced) almonds, to decorate
chilled orange segments, to serve

Method

  1. Put the raisins and dry sherry in a small pan. Heat gently until warm, then set the pan aside, which will allow the raisins to swell.
  2. Mix the rice, lemon rind and rice milk in a heavy pan and bring the mixture gently to the boil. Lower the heat, cover the pan and simmer for approximately 20 minutes.
  3. Remove the lemon rind pieces from the pan with a slotted spoon and discard.
  4. Add the soy milk and the cinnamon stick to the pan, then stir until the rice has absorbed the milk.
  5. Stir in the syrup and salt. Add the ground almonds and soya margarine. Stir until blended.
  6. Drain the raisins and stir into the rice mixture. Cook for 2-3 minutes until heated through.
  7. Serve in individual bowls, topped with the toasted flaked almonds and orange segments, and decorate with a cinnamon stick.

Makes 4 servings.

Source: Vegan Cooking

Easy and Healthy Dessert with Cocoa and Soy Milk

Ingredients

3 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons baking cocoa
1/8 teaspoon salt
2 cups chocolate soy milk
1 teaspoon vanilla extract

Method

  1. In a small heavy saucepan, mix cornstarch, sugar, cocoa and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Cook and stir 2 minutes longer.
  2. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
  3. Transfer to dessert dishes. Refrigerate, covered, 30 minutes or until cold.

Makes 4 servings.

Source: Taste of Home