Posts Tagged ‘vegan’

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BLUEBERRY LIME COCONUT CHIA PUDDING

Luscious, decadent, creamy, lite, zingy, cool…I could go on.

This chia pudding is just plain refreshing.  For breakfast, snack, dessert – yes, lets!

I recently started eating mostly vegan – trying for 90% on average.  (I was vegetarian before that, so if I decide to have something off the vegan plan, it’s usually a little dairy. The meat dishes on this blog are perfected for and tested on my husband!)

This is one of the staples of a vegan diet, it seems.  There are as many variations as you have imagination and once you have the basic ratio of liquid to chia seeds down, the sky’s the limit.  I’ve done this one with raspberries and lemon (thanks to Healthy Maven) and it’s TO. DIE. FOR.  Alas, the summer is two-thirds over and so went the raspberries, but the blues are in full swing.  We are taking advantage.

Because I’ve cut out dairy, my fat consumption has dwindled, also.  So I use the full fat canned coconut milk, most of the time.  The lite is fabulous, though, and I’ve given stats for both.

Chia seeds are very filling and have little to no flavor of their own, soooooo…we can work any magic we want and I plan on doing just that.  Stay tuned!

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Printable Recipe

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One 14 oz can coconut milk, liquid AND solid parts (regular or lite), room temp

4 1/2 tablespoons chia seeds

2-4 tablespoons Splenda Granular (or sweetener of choice)

1/2 teaspoon vanilla extract

Juice and zest of one lime

1 cup fresh blueberries

Pinch of salt

In a medium bowl combine the coconut milk, chia seeds, sweetener, vanilla, zest and juice, blueberries, and salt.  Mix well, and allow to sit for a few minutes.  Stir again to make sure the seeds are distributed evenly as they soak up the coconut milk.  Cover or spoon into individual dishes/glasses and chill for several hours or overnight.  Makes 4 servings.
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Lite canned coconut milk:
Per Serving: 193 Cal; 4 g Protein; 13 g Tot Fat; 15 g Carb; 6 g Fiber; 4 g Sugar; 101 mg Sodium
Regular canned coconut milk:
Per Serving: 315 Cal; 6 g Protein; 29 g Tot Fat; 14 g Carb; 6 g Fiber; 4 g Sugar; 15 mg Sodium
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BLUEBERRY COMPOTE

There’ll come a time in your life when you neeeeeeeeed  this gorgeousness.  

Blueberries, citrus, and a little vanilla…this is perfect as a sauce, jam, or when warmed, even a syrup.  Add to plain Greek yogurt, into ricotta,  a protein shake, over my Oatmeal cottage Cheese Pancakes, or rolled in my Crepes with a a little cream cheese schmear…spooned over a low-sugar cheesecake…you get the drift.

The recipe makes quite a bit, but freeze and keep for when that I-need-some-blueberry-sauce-now emergency strikes.  

What?

 It happens.

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5 cups fresh or frozen blueberries

1/2 cup Whey Low Granular (regular sugar, if you prefer)

1/2 cup Splenda Granular (OR use all Splenda or all WL)

Zest and juice of one large lemon OR medium orange

1/8 teaspoon salt

1 1/2 teaspoon vanilla extract

2 teaspoons cold butter

In a  large sauce pan – over medium heat – combine the berries, WL, Splenda, lemon, and salt.  Bring to a boil, stirring frequently.

Continue to boil for 20 minutes, or until reduced by about a third.  Add vanilla, and stir in the butter until melted. (The butter gives the sauce a beautiful glossy shine as well as another layer of flavor.  SO good!)

Remove from heat and let cool completely. Pour into 1/2 cup freezer containers and freeze.  Lasts in the fridge for a month or in freezer for one year.

Makes approx 3 cups sauce depending on how far it’s reduced, or about 48 servings, two-tablespoons each.

If you used all Splenda the calorie count and carbs would be even less.

Per Serving: Calories 12; Protein 0 g; Fat .3 g; NET Carb 4 g; (Fiber 0 g); Sugar 4; Sodium 7 mg

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CURRIED RED LENTIL SOUP

When you’re in the mood for something decadent tasting but not a heavy meal, this will do just fine.  Silky smooth and slightly spicy, with an exotic bent that is luxurious and comforting, this soup takes no time at all.  I used chicken broth, but using vegetable broth makes it completely vegan.

I love this one!!

Inspired by Cookie + Kate…thank you!

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Printable Recipe

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1 tablespoon olive oil

4 cloves garlic, minced

1/3 cup finely diced shallots (or sweet onion)

2 large carrots, shredded

1 cup dried red lentils – picked over

1/4 cup unsweetened dried cherries

1 (14 oz) can vegetable or chicken broth

3 cups water

1/2 cup lite coconut milk – unsweetened

2 teaspoons sweet curry powder – I use this one from Penzey’s

1/2 teaspoon salt (I added a little more once it was cooked…just my preference)

1/4 teaspoon dried cilantro

1/4 teaspoon sugar

1/8 powdered ginger

Dash freshly grated nutmeg

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In a large sauce pan, over medium heat, saute the garlic, shallots, and carrots in the olive oil for 5 minutes.  Add the lentils, cherries, chicken/vegetable broth, water, coconut milk, curry powder, salt, cilantro, sugar, ginger, and nutmeg.  Bring to a boil.  Reduce heat, cover, and simmer for about 20 minutes, or until lentils are very soft.  Allow to cool slightly.

In batches, add soup to blender and process until smooth.  Reheat gently over low.  Serve with a drizzle of coconut milk and garnish with cherries, if desired.  Makes approx. 6 (1 cup) servings.

Per Serving: 196 Cal; 10 g Protein; 5 g Tot Fat; 31 g Carb; 5 g Fiber; (26 NET Carb); 4 g Sugar; 520 mg Sodium

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