Raw vegan chia seeds pudding-made 4 ways

I have had this big bag of chia seeds for a while now and I usually put them in my smoothies but that wasn’t enough to reduce the quantity much-which means low consumption of omega-3. As I was going through my recipes, this one caught my eye. A low calorie-very healthy brekky pudding 🙂 Yep, you read it right-A pudding for breakfast. I was so thrilled just reading through the ingredients. Got this from a pamphlet which had info about how good raw veganism is for you and this recipe was at the end.

Please note: If you are not into slimy texture puddings, this is not for ya. Make a small batch of this and check if you like it. I loved it, my house mate did not. He said the texture was not for him. Let me know if you try this. I have this major issue where I love whatever I cook and can eat without complaining. If you think this is not a good recipe, I will take this down 🙂

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Serves: 4

You need:

  • 3/4 cup chia seeds
  • 1 cup coconut milk
  • 2 cups almond milk

Mix them all together and cover it with a cling wrap and refrigerate from anywhere between 4 hours to 24 hours 🙂 I am going to call this ‘chia seed mixture’

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The original recipe says you add fruits and nuts to the chia seed mixture along with agave and just have it 🙂 I have improvised it to my taste. If you have any ideas, let me know. Will add them here too. 🙂

Pudding 1: Chocolate Almond Dates Chunky Chia Pudding

In a small mixing bowl, add 2 Tbsp cacao powder, 1 Tbsp almond meal, 3 medjool dates, a pinch sea salt and make a paste/pulse it in a food processor.  Add 3-5 Tbsp of chia seed mixture and mix until well combined. Transfer to a serving bowl/wine glass, refrigerate for an hour and serve with chocolate shavings and almond meal 🙂

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Pudding 2: Banana Peanut Butter Chia Pudding

In a small mixing bowl, add 1 ripen banana, mash it with a fork,  1-2 Tbsp peanut butter, 2 tsp stevia, a pinch sea salt, 2 pinches cinnamon and make a paste. Add 3-5 Tbsp of chia seed mixture and mix until well combined. Transfer to a serving bowl/wine glass, refrigerate for an hour and serve with banana slices/peanut butter 🙂

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Pudding 3: Pistachios Saffron Cardamom Chia Pudding-Raw vegan kheer

In a small mixing bowl, add 2 Tbsp pistachios, 1 cardamom seeds (use mortar and pestle to crush the seeds), few strands saffron (to take the extract out, put them on a small plate, add a Tbsp of water/milk and rub them with your index finger-this releases the flavor), 2 Tbsp stevia, a pinch sea salt  and make a paste. Add 3-5 Tbsp of chia seed mixture and mix until well combined. Transfer to a serving bowl/wine glass, refrigerate for an hour and serve with crushed pistachios  🙂

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Pudding 4: Coffee lovers’ Bitter Chia Pudding [NOT RAW VEGAN]

In a small mixing bowl, add  1 tsp of instant coffee powder, 1 tsp cocoa powder, vanilla bean paste, 1 Tbsp Stevia, a pinch salt and mix them all well. I added a tsp of unhulled tahini and it made this terribly bitter. You could heat this in a microwave for 10 seconds to ease the dissolving process. Add 3-5 Tbsp of chia seed mixture and mix until well combined. Transfer to a serving bowl/wine glass, refrigerate for an hour and serve with stevia  🙂

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My personal favorite is banana peanut butter followed by the chunky dates one. Which one is your favorite?

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Microwave Quick Cake [Vegan Gluten-free Mug Cake]

I teach IT at few universities in Sydney. One of the topics I teach is Video editing where kids work as a group. I had a group who made a mug cake video and they were international students from China. I kept bothering them so much that yesterday one of the girls gave me a vegan version of the cake 🙂 As you probably know by now, I am bad with measurements. I had a big and a smaller spoon. Assumed the bigger one to be a Tbsp and smaller one to be a tsp. With my measurements, this recipe was better than what I thought it would have turned out to be :P.

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Before I type the recipe here, there are two things which I need to let you guys know

1) There is something missing-If you make it and find out-Let me know-My friends reckon it tastes amazing-probably it is just me

2) I have no clue from where the recipe was taken-So let me if it is your’s. I will reference the recipe 🙂

Here it goes

Dry Ingredients

  • 3 Tbsp-Gluten-free flour/White flour
  • 3 Tbsp natural sweetener/raw sugar
  • 1/4 tsp gluten-free baking powder
  • A pinch salt
  • 2 Tbsp+ 1 to 2 tsp cocoa powder

Mix them really well in a mug/separate bowl

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Wet Ingredients

  • Few drops Vanilla essence
  • 1 Tbsp Olive oil [The ones that are not strong in flavor]-Very Important
  • 1 Tbsp Apple Sauce
  • 4 Tbsp+[more Almond Milk as needed]

To the dry ingredients, add the wet ingredients one after the other. Once you add everything to the mug, mix them all well. Keep adding almond milk as needed to get a normal cake batter. Microwave until it is cooked-It took 2 mins 20 seconds in my $10 microwave. Your could be quicker.

Let me know how it turns out 🙂 Good Luck

 

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Vegan Chocolate Pudding-only 6 ingredients

Raw vegan, Gluten-free, amazing, tasty, healthy, no sugar, list could go on, on and on 🙂

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This is the easiest pudding. Only 6 ingredients 🙂 -takes 5 mins to make. This was such a big hit today even with my non-vegan buddies. It is so light, fluffy pudding-the entire contents disappeared in seconds 😀 No one believed there was avocado in it. 🙂

This serves:2-3, but 1 chocoholic could finish it 😛

  • Dates-5-6/more depending on sweetness you like
  • Medium Banana-3
  • Medium Avocado-1
  • Cacao powder-2-3 Tbsp-depending on how chocolaty you like
  • Peanut butter-1/4 cup-add more if you like
  • Almond milk/Water-to ease the blending process

Yep, put them all in to a blender. Add almond milk as you need and process until fluffy. Yummy pudding. Easy-isn’t it? Try this and let me know how you like it 🙂 That tiny cup fills you 🙂

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Vegan Quinoa Flakes Kheer

After more than a year of going vegan, it was today- for the first time I craved kheer. Kheer is a traditional milk-based dessert served in 99% of Indian weddings. Yep, a very big deal. I made two types of Kheers today-One using rice flakes and the other one with quinoa flakes. Quinoa won by a big margin 🙂 I am usually bad with measurements and kheer is more of how you like it. It took 10-15 mins for me to do this amazing dish 🙂  No oil, No condensed milk crap.

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You need-Serves 1-2 people.

  • 1/4 cup cashews and 1/4 cup almonds soaked over night-blended with 1 cup water-That’s the cashew almond thick milk that you have.
  • Store bought organic almond milk-depends on how runny you want your kheer
  • Saffron-few strands (soaked in a tbsp of almond milk)
  • Seeds of 1 cardamom+10 pistachios+1 tsp organic raw sugar-in it goes into pestle and mortar
  • Quinoa/rice flakes -1/4 cup should do
  • Goji berries-1 tbsp
  • Organic raw sugar-depends on your taste buds-Atleast a couple of tbsp
  • Pinch of salt

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To do

  • Heat a saucepan, add the flakes and goji berries, reduce the flame to low-medium and dry fry until you get the roasted smell.
  • Add the thick milk and little almond milk  and let the mixture come to boil. From this point on you keep adding almond milk cos the flakes consume milk like crazy
  • Add sugar, cardamom pistachio blend, saffron[try rubbing them,more flavor], salt and mix them all well. Again you would see this thicken , add more almond milk, let it sit for few seconds and transfer to a serving glass.
  • For presentation sake, in the same pan in which you make kheer, add a bit of sugar, pistachios, goji berries and a tsp of water until sugar caramelizes on pistachios. This is for the glaze 🙂 Top them on the kheer glass with few saffron strands.

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