Category: Recipes I Have Tried

Dairyfree Chocolate Pudding

In high speed blender combine:

  • 1 C rolled oats
  • 1/4 C raw unsalted cashews (for fatfree use salt-free white beans instead)
  • 10 Medjool dates (pre-soaked & deseeded, save water) OR use comparable amount of soaked raisins instead of dates
  • Liquid from 2 cans of low or sodium-free garbanzo beans (save beans for salads)
  • 2 1/2 C water (include date/raisin pre-soak water)
  • 1 t vanilla extract
  • 4 T cacao (or cocoa) powder

Continue blending for 3 or 4 minutes, then pour into pan.

Cook on medium heat stirring constantly with wooden spoon, until desired viscosity is achieved.

Pour into glass containers & chill in refrigerator for 3+ hours.

Serve w/ fruit & whipped nut cream.

(May be used for cream pie. Crust recipe here.)

VERY VEGGIE BURGERS!

Raw!

Cooked!

Serve w/ tomato, lettuce, double grilled onion & mustard. Bread is optional – just use 2 patties to hold veggies!

Wet (Raw) Ingredients:

  • Celery – grate 2 stalks
  • Carrot – grate 1 large
  • Potato (white or sweet) – grate 1 medium
  • Onion – grate 1 small
  • Mushrooms – grate 1/2 C
  • (optional) EatSmart Super 7 chopped veggies (broccoli, green cabbage, kale, chicory) – grate 1/2 C
  • (optional) BBQ sauce (to taste)

Dry Ingredients:

  • Nutritional yeast 1/4 C
  • Almond flour 1/2 C
  • Cumin (ground) 1/4 t
  • Garlic (powder) 1/2 t
  • Chia seed (ground) 2 T
  • Cayenne pepper 1/4 t
  • Mrs. Dash original salt-free seasoning (to taste)
  • Mrs. Dash tomato, garlic, basil seasoning (to taste)

Bake 400 degrees on parchment paper for 25 minutes

Flip & bake another 15 minutes (or longer for moisture reduction)

Spritz each side w/ tiny amt of avocado oil

Eat or freeze in plastic wrap

Much healthier (and tastier) than commercial plant-based burgers. Just look at these fat contents!

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