Tag Archives: So Delicious Unsweetened Coconut Milk

July 23, 2012 · 1:30 pm

SECRET INGREDIENT CHOCOLATE AMARETTO PUDDING

This recipe was created prior to learning about my oat allergy. While I loved how this recipe turned-out, my body did not. That being said, if your body does not have any issues with oats, this pudding is for you…it is healthy, lowfat, and free of processed sugar.

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Trying Wayfare’s puddings at this years Natural Products Expo West inspired this recipe. I like the idea of using whole grains to thicken pudding since they are essential to a healthy diet and also health-promoting. What’s better than that? This pudding is so healthy that I will let my kids eat it for breakfast… after all it is made out of oats. Hurray for healthy desserts!!!

If you are not a fan of almond extract…go ahead and leave it out. You will love the chocolaty results.

INGREDIENTS

1 cup gluten-free old fashioned oats

2 cups filtered water

1/2 cup So Delicious Creamer

1 cup So Delicious unsweetened coconut milk

1/2 cup cocoa powder

6 stevia packets

6 dates

1 tsp vanilla

2 tsp almond extract*

*Feel free to substitute other flavorings, i.e. mint, raspberry, orange…but start with 1/2 tsp and work your way up from there. I have not tried any others, so I am not sure how much of each to use.

Place the oatmeal and filtered water in a small saucepan and cook over medium heat. Once it reaches a boil, turn the heat down to low and allow the oats to simmer until thickened. Once the oats have thickened, turn off the heat and place the lid on the saucepan. Let the oats sit for 10 minutes.

Once the oats have thickened, place them in your high-speed blender (I use a Vitamix) with the remaining ingredients. Allow the mixture to blend for a full 3 minutes, stopping to scrape down the sides as needed (I know it’s a long time…trust me on this). Once the 3 minutes are up, CAREFULLY remove the lid since the pudding will be VERY HOT!!!

Pour the hot pudding into a glass tupperware and allow it to cool to room temperature before placing it in the fridge to set.

For a printable version of this recipe click HERE.

4 Comments

Filed under Breakfast, Dessert, Gluten Free, Grains, Kid Friendly, Pudding / Mousse, Recipes, Vegan, Vegetarian

Tagged as healthy chocolate pudding recipe, oat based pudding recipe, So Delicious Creamer, So Delicious Unsweetened Coconut Milk, vegan chocolate pudding recipe

December 29, 2011 · 2:30 pm

VEGAN NACHO CHEESE aka VEGAN QUESO

I have to apologize for the fact that the picture for this post is not up to par, but I had to put my pride aside and post this recipe anyway because it is SO GOOD!

What would New Years Day be without nachos??? The other day I had a craving for nachos and with the New Year coming-up I decided to figure this one out…How do you make a yummy vegan nacho cheese sauce? It turns out the answer is really easy.

My family had so much fun building their own nachos and I think everyone was happy that mama had a nacho craving!

INGREDIENTS

1 bag Daiya Cheddar Cheese

1 ½ cups So Delicious Unsweetened Coconut Milk

1/3 cup Trader Joe’s Serrano Salsa Fresca (so good!)

Warm all ingredients over medium to medium-low heat until completely melted and incorporated.

I really encourage using a good quality salsa as it will have a big impact on the final product. Trader Joe’s Serrano Salsa Fresca is seriously good.

This would also be really great in a vegan 7 layer dip.

What do you like to serve on New Years Day?

For a printable version of this recipe click here.

12 Comments

Filed under Appetizers, Cheese, Dip, Gluten Free, Holiday, Holidays, Kid Friendly, Quick, Recipes, Sauce / Spread / Jam / Yogurt, Vegan, Vegetarian

Tagged as Daiya Cheddar Cheese, Daiya cheese, So Delicious Unsweetened Coconut Milk, Trader Joe's, Trader Joe’s Serrano Salsa Fresca, vegan, vegan cheese, vegan nacho cheese, vegan queso, vegetarian

August 1, 2011 · 1:30 pm

BLUEBERRY PUDDING

I am a member of Dr. Fuhrman’s Member Center and as a member I receive daily recipes in the mail. Dr. Fuhrman practices Nutritional Medicine and is a great resource for any of you wishing to learn more about the connection between nutrition and health. I refer to his books as resources often.

A few weeks back I received a recipe for Berry “Yogurt” that looked so simple and refreshing (and mostly raw). Somehow it has taken me weeks to get around to making this treat…a treat that literally took two minutes to make from start to finish.

Blueberries have been outrageously good lately (I can’t seem to get enough!) which motivated me to make this berry pudding with blueberries exclusively. I decided that I wanted to go for more of a pudding than a yogurt and thus increased the flax meal to 4 Tbs. rather than 2Tbs. The results were great! Since my blueberries were sweet on their own, I did not add anything other than the dates. If you tend to have a big sweet tooth, you may want to keep some stevia on hand in case you want the pudding to be sweeter. I recommend blending it as written below and tasting it prior to adding any additional sweetener.

INGREDIENTS

2 cups blueberries, washed

¾ cups So Delicious Unsweetened Coconut Milk

4 Tbs. ground flax meal (I used Bob’s Red Mill)

4 Medjool dates, pitted

Place all ingredients in your Vitamix (or blender) and blend for approximately 1 minute.

Chill before serving.

For a printable version of this recipe click here.

8 Comments

Filed under Dessert, Fruit, Gluten Free, Kid Friendly, Pudding / Mousse, Quick, Raw, Recipes, Vegan, Vegetarian

Tagged as Bob's Red Mill ground flax meal, Dr. Fuhrman Member Center, Dr. Joel Fuhrman, Dr. Joel Fuhrman Books, Medjool Dates, So Delicious Unsweetened Coconut Milk, vegan, vegetarian

June 7, 2011 · 1:30 pm

EGGPLANT PARMESAN – Vegan & GFree

I saw the most beautiful eggplants at the market a while back and they inspired me to create a vegan gluten-free Eggplant Parmesan. When I was younger I was not a big fan of eggplant, but my love for them has developed full force. I really like the substantial nature (dare I say “meatiness”) of eggplants and their chameleon ability to take on the flavor of whatever you cook them with.

Eggplants are also nutrition powerhouses. Just one look at their deep purple color and you know that you are dealing with some major phytonutrients. Eggplant is loaded with fiber and is a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium, and Manganese. For more nutrition information about eggplants click here.

INGREDIENTS

½ recipe of gluten-free ITALIAN breadcrumbs

1 large eggplant

¼ cup Bob’s Red Mill Gluten-Free All-Purpose Flour

½ cup So Delicious Unsweetened Coconut Milk

olive oil

salt for sweating the eggplant

1 jar Gia Russa Tomato Basil Pasta Sauce

¾ cup Daiya Mozzarella

1/3-1/2 cup So Delicious UNSWEETENED Coconut Milk

1 Tbs. nutritional yeast

Turn the oven on to 400°

Slice the eggplant into ½” slices. Sweat the eggplant by salting them and placing them on a cooling rack (with a towel on the counter under the rack in order to soak-up liquid). Allow the eggplant to sweat for 10-15 minutes.

Rinse the eggplant and pat off the excess water. It is alright if the remain slightly damp.

Put the flour in a gallon bag. Drop the slices of eggplant into the bag one at a time and coat them with the flour.

Pour the milk into a small shallow bowl. Place another bowl next to the milk bowl and fill it with all but 1/3 cup of the breadcrumbs (which you will reserve to use as a topping). Dip the floured eggplant into the milk one at a time and then cover the dipped eggplant in breadcrumbs.

Coat a pan in olive oil and bring the heat to medium / medium- high. Gently place the prepared eggplant into the pan and cook 3-4 minutes per side until cooked through and browned.

While the eggplant is browning, place the Daiya, So Delicious UNSWEETENED Coconut Milk, and nutritional yeast into a small sauce pan and whisk over low heat. The sauce should melt down and become spreadable. Keep the sauce on warm until you are ready to use it, but stir it periodically to make sure it does not burn.

Pour 1/3 of the pasta sauce into a small casserole dish. Place a layer of the eggplant on top of the sauce and cover it with half of the cheese sauce. Pour another third of the pasta sauce on top and layer with the remaining eggplant. Pour the remaining cheese sauce on top and cover with the reserved breadcrumbs. The remaining pasta sauce will be used for serving.