Pumpkin Pie Chia Pudding Parfait

Pumpkin Pie Chia Pudding Parfait

www.ohsheglows.com

Ingredients

3/4-1 cup unsweetened almond milk

1 cup canned pumpkin, chilled if possible

2 tbsp chia seeds

2 tbsp GOOD tasting vanilla protein powder, optional

1/2 tsp cinnamon, or more to taste

1/4 tsp ground ginger

pinch of nutmeg

1-2 tbsp maple syrup, to taste

Directions

1. In a medium-sized bowl, whisk together all ingredients until combined and no clumpy bits remain.

1. Place bowl in the fridge for 1-2 hours or overnight, to thicken and chill.

1. Alternate Layers with granola and top with Rad whip

Rad Whip

From: http://www.isachandra.com/2011/04/rad-whip/

1/2 cup cashews, soaked in water for at least two hours and up to overnight

1/3 cup coconut milk

1 cup plain unsweetened almond milk, divided

3/4 teaspoon agar agar powder

3 tablespoons sugar

2 tablespoons coconut oil plus 2 teaspoons

1 teaspoon vanilla

Directions

1. Place a large metal bowl in the freezer to chill, you’ll be using it to blend up the Rad Whip so make sure it’s big enough.
2. Drain cashews and blend in a food processor or strong blender with coconut milk and 1/2 cup almond milk, until completely smooth. Rub it between your fingers to make sure there is no graininess left, this could take up to 5 minutes depending on your machine.
3. In a small sauce pan, heat the other 1/2 cup almond milk, agar, and sugar. Bring to a boil, and let simmer another 5 minutes, stirring occasionally. Add the coconut oil and stir to melt. It’s important to make sure this doesn’t set while on the stovetop, so be sure to have the blender mixture ready.
4. Stream the warm mixture into blender or food processor with the machine turned on. Blend for about a minute on high to incorporate lots of bubbles, then add the vanilla and pulse to mix.
5. Transfer to the chilled metal bowl. Place in the freezer for about 30 minutes just to get it very very cold, but not frozen. When you remove it, it should be cold all the way through, and feel firm and even a bit rubbery. Don’t worry! You did everything right…watch in amazement as it transforms.
6. Now take a hand mixer and beat like mad. It should start to soften and peaks should start to form, but it might take a minute or so. Once it’s smooth and fluffy, cover tightly with plastic wrap and place back in fridge to set again for at least 3 hours. Now use a hand blender one last time to get it even more fluffy.
7. The longer you let it set, the fluffier it will get, so if you let it set at least 8 hours or up to overnight that is optimal. Keep stored in a tightly sealed container for up to 5 days.

Maple flavor granola

Granola (1 ½ recipes)

12 cups of oats

¾ cup of oil

2 oz. maple flavor

2 oz. honey

1 oz. molasses

Directions

1. Combine liquid in 2 cup measuring cup and whisk until thoroughly combined.
2. Mix with oats.
3. Bake at 250F for 2-3 hours or place in dehydrator overnight.

Lite and Tender Cornbread

¾ cup cornmeal

¾ cup oat flour

½ t salt

2 t Baking Powder

½ cup coconut milk

¼ cup applesauce

2 T honey

2 T water (as needed)

Directions

1. Mix together in a mixing bowl: cornmeal, flour salt, and baking powder
2. Stir together the coconut milk, applesauce, and honey in measuring cup. Add water to make 1 cup of mixture
3. Combine wet and dry ingredients, stirring briskly until smooth. Pour into an 8” by 8” pan. Bake at 375F for 20-25 minutes.

Butternut Chili

1 medium sweet onions, diced

1 tbsp olive oil

1 red bell peppers, diced

2 cloves garlic, minced

1 small butternut squash, cubed

2 cups black beans (1 lg can), drained and rinsed

1 cup canned diced tomatoes

1 tbsp chili powder (or more to taste)

2 tsp cumin

2 tsp paprika

2 cups vegetable broth

Sea salt

Directions

1. Combine chopped onion and minced garlic. Sauté the onion for about 5 minutes or so. Reduce heat if necessary to avoid burning.
2. Add the chopped pepper and butternut squash. Cook for about 12-15 minutes.
3. Add in the drained and rinsed beans, diced tomatoes, chili powder, cumin, paprika, vegetable broth, and salt and stir well. Simmer on low-medium for another 5 minutes.

Vegan Lemon Chia Cookies

Recipe from “Veganricha.com”
Ingredients
Wet:
Zest of a lemon
2 tbsp lemon juice
2 tbsp non dairy yogurt or applesauce
2 tbsp chia seeds
3 tbsp semi solid coconut oil
1/3 cup sugar , unrefined raw or other
Dry:
1/4 cup almond flour or use more flour
1 cup flour (unbleached all purpose or white whole wheat flour)
1 tsp baking powder
1/8 tsp salt
sugar for rolling in

Directions
1. Add all the wet ingredients to a bowl and mix well until the sugar dissolves. Let it sit for a minute.
2. Add flours and baking powder and salt and mix in until it is a soft dough. Add a good pinch of
turmeric for color if you wish. If the dough is too sticky, add 1 tbsp more flour. If too dry, sprinkle in
a few drops of water or oil and mix in.
3. Smooth out the dough and Chill for 10-15 mins.
4. Preheat the oven to 350 degrees F.
5. Take small portions of the dough and roll into a ball.
6. Mix 1 tbsp sugar and a good pinch of salt in a small bowl.
7. Roll the ball in the sugar bowl, then press the ball to a flat cookie on a parchment lined baking sheet.
8. Bake for 10 to 11 mins.
9. Cool for 5 minutes and serve.
10. Store on the counter for up to 2 days.

Ultimate Greek Chopped Salad

Ultimate Greek Chopped Salad
Recipe from “Plant to Plate”
Ingredients for salad
1 large head romaine lettuce, chopped
1 cucumber, diced
2 tomatoes, diced
1⁄2 red bell pepper, diced
1⁄2 red onion, sixes
1⁄4 cup olives, sliced
4 oz tofu, crumbled

Ingredients for dressing
1⁄4 cup olive oil
3 Tbsp lemon juice
2 tsp garlic powder
1 1⁄2 tsp salt
2 tsp onion powder
1 tsp dried oregano
1⁄2 tsp dried basil

Directions
1. Whisk ingredients for dressing in a small bowl and set aside.
2. Put veggies in a large bowl and toss with salad dressing.
3. Top with crumbled tofu.