Month: July 2026

Avocado makes this recipe high fat, 11.5g fat per serving. Try this instead:

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Our sweet potato choco pudding recipe only has 1.5g fat per serving!

Ingredients

• 🍠 2 cups cooked sweet potato (about 2 medium), cooled
• 🍫 ¼ cup unsweetened cocoa powder
• 🍌 1 ripe banana
• 🍁 1–3 tbsp pure maple syrup (optional, to taste)
• 🌿 1 tsp vanilla extract
• 🥛 ¼–½ cup unsweetened almond milk, adding more as needed for a smooth, creamy consistency
• 🧂 Tiny pinch of salt (optional)

Directions

1. Add the cooked sweet potato, banana, cocoa powder, vanilla, maple syrup (if using), and ¼ cup almond milk to a Vitamix or food processor.
2. Blend until completely smooth and creamy. Add additional almond milk, a tablespoon at a time, until the pudding reaches your desired consistency.
3. Refrigerate for at least 1 hour to allow it to thicken.
4. Serve chilled. Top with fresh strawberries, raspberries, blueberries, or a light dusting of cocoa powder if desired.

Makes: 4 servings

Approximate nutrition (per serving):

• Calories: 100–120
• Fat: ~1–2 g
• Fiber: ~4–5 g
• Protein: ~2–3 g

If you’re following a very low-fat plan like Caldwell Esselstyn’s, just note that almond milk contains a little more fat than oat or skim-style soy milk. Using an unsweetened almond milk with 30 calories or less per cup keeps the fat very low while still making the pudding smooth and creamy.

Here’s a side-by-side comparison assuming **both recipes make 4 servings**.

### Where the fat comes from

**🥑 Avocado pudding**

* 2 avocados: ~42 g
* Cocoa powder: ~4 g
* **Total: ~46 g**

**🍠 Sweet potato pudding**

* Sweet potatoes: ~0.5 g
* Banana: ~0.4 g
* Cocoa powder: ~4 g
* ½ cup 30-calorie almond milk: ~1.25 g (or about 0.6 g if you only use ¼ cup)
* **Total: ~4–6 g**

### Bottom line

The sweet potato version has about **90% less fat** than the avocado version.

* **Avocado pudding:** ~11.5 g fat per serving
* **Sweet potato pudding:** ~1–1.5 g fat per serving

If your goal is to follow a very low-fat whole-food, plant-based approach like Caldwell Esselstyn recommends, the sweet potato version is much more aligned with that style of eating while still providing a rich, chocolatey dessert.

BURGER INGREDIENTS:
2 boxes (8oz each) mushrooms
1 large onion
4 cloves of garlic
2 tbsp soy sauce
1 can kidney beans
1 cup oats
1/2 cup parsley
1/4 cup nutritional yeast
2 tbsp flaxmeal (or chickpea flour, or oat flour)
1 tbsp apple cider vinegar
1 tbsp white miso
1 tbsp cumin powder
1 tbsp smoked paprika
1 tbsp liquid smoke (optional)
Salt to taste
2 cups cooked millet (or quinoa, or brown rice)

LETTUCE BUN INGREDIENTS:
Head of iceberg lettuce
Tomato
Onion
Pickles
Burger spread

(Food processor required)

Ingredients
3 cups frozen strawberries
2 frozen ripe bananas, sliced before freezing
¼-½ cup unsweetened soy milk (or oat milk, almond milk, or another plant milk)
1 teaspoon vanilla extract (optional)
1 tablespoon ground flaxseed (optional, for extra creaminess and omega-3s)

Instructions
Add frozen banana slices and pulse until crumbly.
Add frozen strawberries and pulse again.
Add 2–4 tablespoons of plant milk as needed.
Process until smooth and creamy, scraping the sides occasionally.
Eat immediately or freeze briefly to firm up.i

Here’s a version tailored to our Low-SOS cooking style. It captures the flavor of Olive Garden’s Zuppa Toscana without the oil, dairy, or processed vegan sausage. Traditional Zuppa Toscana uses potatoes, kale, and sausage, but the “sausage” flavor comes mostly from fennel, garlic, paprika, and red pepper. (Veggie Society)

Ingredients

• 1 medium onion, diced
• 5 cloves garlic, minced
• 2 tsp fennel seeds, lightly crushed
• 1 tsp smoked paprika
• ½ tsp Italian seasoning
• ¼–½ tsp red pepper flakes (optional)
• 4 cups low-sodium vegetable broth
• 2 cups water
• 4 medium Yukon Gold potatoes, diced
• 1 block extra-firm tofu (the frozen-then-thawed method we’ve been using to store our tofu, but you may use FRESH tofu), squeezed dry and crumbled
• 4 cups chopped kale
• ½ cup raw cashews or ½ cup cooked white beans (for an oil-free creamy broth)
• ½ cup unsweetened soy milk (optional, for extra creaminess… read THIS first)
• 2 tbsp nutritional yeast
• Fresh black pepper

Directions

1. Prepare the tofu.
   • Defrost your previously frozen tofu.
   • Squeeze out as much water as possible.
   • Crumble into bite-sized pieces.
2. Create the “sausage” flavor.
   • Water-sauté the onion until soft.
   • Add garlic, fennel, paprika, Italian seasoning, and pepper flakes.
   • Stir for about 1 minute until fragrant.
3. Season the tofu.
   • Add the crumbled tofu.
   • Cook 5–7 minutes, stirring occasionally, until lightly browned.
   • The fennel and smoked paprika give it a convincing Italian sausage flavor. (Veggie Society)
4. Simmer.
   • Add broth, water, and potatoes.
   • Simmer about 15 minutes until potatoes are tender.
5. Make it creamy.
   • Blend the cashews with 1 cup of the hot broth until silky smooth.
     • (Or blend the white beans with broth for an even lower-fat option.)
   • Stir back into the soup.
6. Finish.
   • Add kale.
   • Simmer another 5 minutes.
   • Stir in nutritional yeast and soy milk if using.
   • Season with black pepper.

Optional “Chicken-Flavored” Boost

Since we like rich savory flavors, adding 1–2 teaspoons of no-chicken bouillon (preferably a reduced-sodium version) gives a restaurant-style taste, though it does increase sodium somewhat. (ZardyPlants)

Serve with

• Toasted whole-grain sourdough
• Fresh cracked pepper
• A sprinkle of nutritional yeast instead of vegan Parmesan

This soup actually tastes even better the next day, and it freezes very well. The frozen-and-thawed tofu holds its texture beautifully in leftovers.