Bread Pudding

Lately I have had a big sweet tooth. I was going through my pantry and refrigerator tonight looking for a quick fix.  I decided to try and throw together a bread pudding. I used to make a lot of them but I was so used to using half a dozen eggs in the old days and now I needed to concoct a vegan version. All I have to say is that it was the bomb!  My non vegan hubby didn't know it was vegan and when I let him finish my bread pudding, he simply said it was "Amazing, a true party in his mouth."  Then I told him it was Vegan.  He smiled really big!

Bread Pudding~

5 slices bread cut into squares, the less fresh, the better
1/4 c. coconut cream (from the top of canned coconut milk is best)
1/3 c. powdered sugar plus a little bit more to sprinkle the tops
1 tsp corn starch
1 tsp vanilla
5.3 ounce container of Banana, Mango or Coconut Tofu Dessert (I have pictured Coconut but I actually used Banana this time)

Mix all ingredients really well in a blender or mixer.

 

Cut bread into chunks.

 

Mix the bread into the mixture gently coating it.

 

Pour into lightly greased dishes. Bake @350 degrees for 25 minutes. Once done, broil the top for about 3 minutes more until nicely browned on top.

 

Sprinkle with powered sugar and enjoy!

 

 

Here is another one I made using coconut tofu dessert, blackberries and fresh ginger.

 

Vegan Sour Cream Vanilla Donuts

 

 

 

Christmas was really special this year.  It was a blessed time with great announcements.  Two of my biggest thrills were the announcement that I am going to be a first time grandma and second, that my son was moving back home after being gone a year.  After that, the year had ended completely and utterly perfect.   A few of my favorite gifts were, of course, kitchen appliances, with one being this wonderful donut maker from my nephew. I couldn't wait to bake up a storm with it.  So far, I've tried making two types of donuts.  The pumpkin donut with cinnamon spice was good, but needed some work.  However the Sour Cream Vanilla donuts were oh so tasty.  I had to leave the kitchen before I ate them all myself. (Yes, I really liked them!)

Here is the recipe.

INGREDIENTS~

1 1/3 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup coconut, rice or soy milk

1/4 cup silk vanilla creamer

1/4 cup vegetable oil

1/4 cup vegan gourmet sour cream

1 tsp ener-g egg powder

1 1/2 teaspoon vanilla

TOPPING~

1/2 cup powdered sugar

Mix all ingredients and cook in a donut maker for 5 minutes.  Once cooled, sprinkle or roll in powdered sugar.

*note~ for perfectly measured donuts, I use a small cookie dough scoop.  Easy peasy!

 

Orange Basil Pasta

 

I recently saw a recipe for an Orange Marmalade pasta.  Unique, was what I was thinking. I decide to take a little challenge, mix it up and make a fresh and healthy version of this recipe. I have to say that this was so delicious and fresh that I could have eaten two plus bowls of it.  But, if you eat it slowly, with a full glass of water, it is so fulfilling and delicious, one bowl will fill you up. 

 Orange Basil Pasta~
1/2 yam or sweet potato diced into small pieces
juice from 2 oranges and zest from 1 orange
1 cup vegetable broth
1 tbsp chickenish seasoning
3 tbsp fresh or dried basil
1 stick vegan butter
1 1/2 tbsp coconut milk
1 tbsp cornstarch
1/2 bag of pasta or two cups of Spaghetti squash for a low carb options
vegan Parmesan

Directions~
Start boiling water for your pasta.  In another pot, start melting vegan butter.  Add the yams to the butter and start cooking until slightly tender. Start your pasta cooking and when done, drain and rinse.  Add a little of the butter that the yams are cooking in into the pasta to keep it from sticking and set aside.  Remove the yams from the butter and set aside in a dish.  To the butter, add the orange juice, vegetable broth, chickenish and coconut milk.  Cook for a few minutes.  Add a tsp of the cooked broth to a small bowl and mix the cornstarch into it until smooth.  Add it to the pot, stir in and cook for about 3 minutes until it starts to thicken.   Add zest, basil and yams to the pasta and ladle on some of the broth mixture until coated.  You should have enough broth left over for another day.  Add fresh Parmesan on top and enjoy.

 

 

 

 

 

 

Bon appetit!