Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Peanut Butter and Banana Grilled Sandwich [Vegan/Gluten Free]

by Chelsea @ Make Real Food on April 14, 2015, 2 comments

If you haven’t caught on, we’ve certainly had a few ups and downs in the past few months.  There are moments that I catch myself making this all way too hard.  Like.  I need to make dinner.  And dinner sounds so complicated at the moment.  The other night I said “what if we just had pb&j” and Nathan said “that sounds so easy…and perfect” < for some reason, I tend to over-complicate things, and especially more-so when I’m stressed.  So.  Let’s make something simple.  πŸ™‚ 

When you think about this recipe, think about grilled cheese.  But then, instead of cheese (< I KNOW), think of gooey warm peanut butter, and super sweet banana sandwiched between those toasty pieces of bread.  Yeah.  I’m hyping it up.  But really, it’s a grilled pb&banana.  And it is amazing. Peanut Butter and Banana Grilled Sandwich [Vegan/Gluten Free]Here are 3 pro-tips that I learned during my extensive HANGRY research of perfecting this sandwich. 

  1. If your bread is frozen (as mine was), thaw it before proceeding with sandwich making (I put mine in the toaster for long enough to thaw but not enough to toast)
  2. Cut the banana into really thin pieces.  This will make the sandwich stay together better than thick slices
  3. Smush it (< technical term) while it’s grilling < this makes it amazing (I am so certain that there are better ways to do this.  In fact, I DO NOT recommend this way.  Pretty much at high risk of burning your hand like this ;))Peanut Butter and Banana Grilled Sandwich [Vegan/Gluten Free]

This is your result: Peanut Butter and Banana Grilled Sandwich [Vegan/Gluten Free]#Yes #PB&BForever #InLove

Let’s make it…

Peanut Butter and Banana Grilled Sandwich [Vegan/Gluten Free]
Serves 1
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Ingredients
  1. Earth Balance or other butter substitute for grilling
  2. 2 slices of bread (I used gluten free)
  3. 1 ripe banana, sliced thinly
  4. Peanut Butter
Instructions
  1. Add butter substitute to a medium sized frying pan and put on medium heat
  2. While butter is melting, spread peanut butter on one side of each piece of bread
  3. Add the banana, layering tightly, to cover one piece of bread
  4. Add the piece of bread with banana on it to the frying pan, banana side up
  5. Add the other piece of bread with just peanut butter on top, peanut butter side down
  6. Smush it while it grills
  7. Once it is toasty brown, flip carefully and let the other side get toasty brown as well (adding more butter-substitute if necessary)
  8. Remove from pan. Cut in half. Eat warm :)
Notes
  1. If your bread is frozen, toast lightly just to thaw before beginning
  2. It has been recommended to add cinnamon and or maple syrup to this sandwich < must try.
Make Real Food http://makerealfood.com/

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Thinking Out Loud Thursday : 04/09/2015

by Chelsea @ Make Real Food on April 9, 2015, 3 comments

Each week Amanda [Running with Spoons] hosts Thinking Out Loud Thursday. A chance for us to do some brain-dump blogging. And to hang out with fun people.

thursdaysHey! Happy Thursday! πŸ™‚ Let’s get this party STARTED!

1 – My apologies for the super duper short post last week.  I totally blame this little guy: IMG_20150405_114919How can you not stare at that cute little face!  We spent most of last week cuddling this little baby.  πŸ™‚ For those of you who missed last week’s post, Will, my nephew, made his grand entrance on the 31st, and has completely stolen our hearts! 

2 – We are even teaching him how to take selfies.  #BecauseThatIsWhatAuntsDoIMG_20150405_124448I could for real snuggle him forever and ever.  Perhaps that’s the best thing about a nephew – I get tons of snuggles, and I get to give him back when he starts to cry πŸ˜‰ 

3 – Speaking of crying.  And a total 180 in topics, if you’d like to see me try not to cry, you can watch the video I posted last week here IMG_20150404_103659#ThisIsOurLife #ItIsNotSunshineAndRoses We’ve never been secretive about my husband’s illness.  It just wasn’t ever a real daily issue until recently.  When it became an issue we were in reactionary mode for so long, just trying to catch the pieces of our lives before they slammed into the ground.  We both realized in the past few weeks that we needed more support.  So we’ve been reaching out more.  Mental Illness is a disease just like cancer and diabetes.  If you can’t see it that way, I suggest you don’t follow the link above.  #JustSaying 

4 – Did I mention a few weeks ago that Indy [The Cat] is trying to learn how to sit in peoples laps?  Indy has NEVER been a lap cat.  But in the past few months he’s decided he wants to change his ways.  His only limitation is that he’s a huge cat.  And he doesn’t quite know how to curl up and get comfy in your lap.  IMG_20150401_112117He also seems to choose really inconvenient times to work on his new skill set.  “Oh, you’re sitting down to eat, let me join you in your lap”. “Oh, you’d like to do some work, lap time!” We don’t push him out of our laps (even though I know we could) because we’re trying to teach him that it is safe to jump up and sit with us.  

5 – This week, though, I think I’ve finally learned his real motives.  IMG_20150407_134243“Sitting in your lap means you pet me more.  Plus it inconveniences you.  So, I see it as a Win-Win” – Indy the Cat  #LifeWithCats 

6 – I’m trying to find a good hat for the spring.  I have a running hat, but I decided I wanted a second one, to wear at other times too.  This one came this week: IMG_20150406_144653I like it! However, I think I like it better for running, and my running one better for every day.  I’ve never been much of a hat person, but I think it’s going to happen more this year.  Thoughts on the hat? 

7 – Oh. My. Goodness. These. Socks. IMG_20150405_104503I decided to make a scrap pair of socks – with leftover ends of sock yarn from other socks that I’ve made.  At first I thought I was going to hate them.  But, the more stripes they got, the more I fell in love.  When I wear them I can’t stop staring at them! #SockKnittingAddict

Okay! I think that’s all my brain has this week.  I hope you all are doing well and I’ll see you next week!

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

What I Ate Wednesday : 04/08/2015

by Chelsea @ Make Real Food on April 8, 2015, 12 comments

FOOD! I felt like this was pretty much all I thought about on Monday.  #EatAllThings

Breakfast:IMG_20150406_071105Smoothie.  Pretty sure it was a PB&J one.  Kind of my staple smoothie as of late.  πŸ™‚ Also.  Scrap socks.  IN LOVE.  

Lunch: IMG_20150105_081702 IMG_20150105_081722Confession – reused picture, because when we got to lunch we were sat in a super dark corner that made for terrible photo taking πŸ™‚ Sweet potato fries < the best.  A casserole dish of sorts with beans, corn, veggies and vegan mayo, plus super spicy salsa πŸ™‚ < This place is my favorite to eat at, but it isn’t Nathan’s favorite.  Luckily! I have a new friend who likes to go there! πŸ™‚ 

Dinner: IMG_20150406_185320 IMG_20150406_202820After work I went on a long walk with my above mentioned lunch-eating-friend.  During the walk we talked about grilled peanut butter and banana sandwiches.  Which I uhm..NEEDED when we got home.  DUDE.  THIS WAS GOOD.  A few hours later I was still a bit hungry, so I grabbed a bowl of vegan mac and cheese that I’d made for my brothers birthday over the weekend.  Perfection.  

I hope you guys are having a great week! I feel like mine is just sailing right along! I’ll see you guys tomorrow for Thinking Out Loud Thursday! πŸ™‚ 

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Sweet Potato and Peanut Butter Soup in the Instant Pot [Vegan/Gluten Free]

by Chelsea @ Make Real Food on April 7, 2015, 2 comments

Uhm.  Did I post a soup with sweet potatoes in it last week, too?!  Sorry about that πŸ™‚ I do really love sweet potatoes – especially because they’re totally rocking this time of year – when you’re ready for tons of fresh veggies, but the weather just barely isn’t warm enough yet.  (Because, as I write this, it is snowing – but – by the time you read it, I really hope it isn’t!).  This recipe is originally not my own.  I was first introduced to it by my friend Emily, who made it for a friend-dinner-get-together.  I was certainly in love with it from bite one, and knew I’d be recreating it for the Instant Pot.  Emily first got the recipe from over at Eating Well.  I stuck pretty true-form to their recipe, but did make a few taste adjustments.  I also converted it to the Instant Pot < Because there is truly no better way to cook soup!  Sweet Potato and Peanut Butter soup in the Instant Pot - Vegan Gluten Free

My favorite thing about this soup is how rich, creamy and delicious it is.  With just a few (mostly staple items) you can create this soup – chuck full of flavor – and mega filling.  It’s excellent paired with a crusty (gluten free) bread, and even a light salad.  I love that it can transition seamlessly from dark winter days to bright springtime with ease.  I can even see enjoying this as a side item in the summer, and – of course – all the way back around into the fall.  Sweet Potato and Peanut Butter soup in the Instant Pot - Vegan Gluten Free

My second favorite thing about this soup has to be pureeing it at the end.  I love to watch the soft veggies whirl up into this beautiful creation.  < Plus, when I’m pureeing a soup, I don’t have to worry about getting every piece the perfect size.  Because the blender don’t care.  πŸ™‚ Sweet Potato and Peanut Butter soup in the Instant Pot - Vegan Gluten Free

Alright.  In true- Instant Pot-Fashion, I’ve made you a quick video showing you how to make this soup! 

 

 Ready?  Let’s go! 

Sweet Potato and Peanut Butter Soup (In the Instant Pot)
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Ingredients
  1. a bit of oil for sautΓ©ing, if desired
  2. 1 large onion, roughly chopped
  3. 3 cloves of garlic, chopped
  4. 3 large sweet potatoes, cut into 1 - 2 inch cubes
  5. 1 15 ounce can diced tomatoes, not drained
  6. 1 4 ounce can green chilis
  7. 1 14 ounce can of full fat coconut milk
  8. 1/4 teaspoon ground ginger
  9. 1/2 teaspoon allspice
  10. 1 tablespoon lime juice
  11. 2 cups vegetable broth
  12. 1/2 cup peanut butter
  13. black pepper to taste
  14. cilantro to taste (I like a lot)
Instructions
  1. Plug in the Instant Pot. Open it.
  2. Click the "Saute" button and let the instant pot warm up. Add oil, if desired
  3. Add the onion and garlic and let saute until softened, stirring frequently
  4. Click "Cancel" to stop the saute feature
  5. Add all of the other ingredients. Stir well.
  6. Close the lid. Turn the valve to "Sealed"
  7. Click "Manual" and reduce the time to 4 minutes
  8. Let the pressure naturally release once cooking is complete
  9. Remove the lid, stir well
  10. Puree the soup to your desired consistency, using caution, as it will be hot. I prefer to completely puree the soup - but you could do less to your taste
  11. Serve warm, with crusty (gluten free) bread, and a nice light salad
Notes
  1. If you'd prefer to cook this not in an Instant Pot, refer to the "Adapted from" link recipe!
  2. If you'd prefer to leave the soup chunky, cut your veggies in smaller, more uniform pieces
Adapted from Sweet Potato-Peanut Bisque from Eating Well
Make Real Food http://makerealfood.com/
If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)’s book, The New Fast Food. Click here to visit The Veggie Queen (Affiliate Link).

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Thinking Out Loud Thursday : 04/02/2015

by Chelsea @ Make Real Food on April 2, 2015, 6 comments

Each week Amanda [Running with Spoons] hosts Thinking Out Loud Thursday. A chance for us to do some brain-dump blogging. And to hang out with fun people.

thursdays

Hey! Hey! Hey! Something AMAZING happened on Tuesday! I became….Aunt Chelsea! IMG_20150331_220920

We are loving this little bugger more than anything! πŸ™‚ So, apologies for the short post today.  I’m going to go enjoy some baby snuggles! πŸ™‚ 

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

What I Ate Wednesday : 04/01/2015

by Chelsea @ Make Real Food on April 1, 2015, 6 comments

This week I’m starting to feel just a bit better.  Thank you for the love and hugs last week πŸ™‚ You guys are the bestest.  Let’s talk about FOOD! Here are Monday’s eats.  Monday was my last day working late hours.  Super happy to be back on a normal schedule! πŸ™‚

Breakfast:IMG_20150330_093523PB&J Smoothie.  Grey Shirt.  Grey socks.  It was a gross grey day!

Lunch:IMG_20150330_115701Sweet potato peanut butter soup! SO GOOD!  Recipe coming soon!

Lunch Part 2:IMG_20150330_134116 IMG_20150330_134659Around 3pm I had lunch-part-2 – Another bowl of soup < YES + OJ + some chips.  Random, but delicious. 

Dinner:2014052895184936

IMG_20150330_201128Japanese Vegetable Plate + Udi’s cupcakes.  < Those Cupcakes ARE SO GOOD! They “accidentally fell in my cart” πŸ™‚ at the store the other day.  SO GOOD.  

Alright folks! I hope you are all doing well! I will talk to you tomorrow for Thinking Out Loud Thursday! πŸ™‚ 

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Sweet Potato and Red Curry Soup in the Instant Pot

by Chelsea @ Make Real Food on March 31, 2015, 6 comments

Hey! Look! An Instant Pot Recipe! Bet you weren’t expecting that one πŸ˜‰ Alright.  Before I even get started on talking about this (deliciousness) I must give credit where credit is due! I first found this recipe a few years ago on Post Punk Kitchen.  The recipe is a beautiful Red Lentil Thai Chili < And you should totally go check it out.  I made the exact PPK version forever! In fact, when I first found the recipe, I bought some to work to share with my desk-mate (yeah, we literally shared a desk…er…a table!) Megan.  We both FELL IN LOVE with it, and I made it about a million times that winter.  

I actually had not made it yet this year, but I had a craving for it a few weeks back, and decided to change it up a bit and throw it in the Instant Pot.  The result is more of a soup than a chili, but it is certainly delightful.  < And the flavor.  Wow. 

Sweet Potato and Red Curry Soup in the Instant Pot Spicy.  Thai.  Tiny bites of sweet with the potatoes.  Everything cooked perfectly in the Instant Pot.  Yep.  Love it.  

Sweet Potato and Red Curry Soup in the Instant Pot And…because you guys seem to enjoy them, I popped in a video tutorial as well πŸ™‚ Enjoy!  

 

 

 Confession: Yep.  I used canned beans in this soup.  I know the Instant Pot will cook beans from dried beans just fine.  But…we had canned beans in the pantry, and we didn’t have dried beans.  Feel free to experiment with some soaked dried beans! I’d love to know how it turns out! πŸ™‚   

Here’s the recipe!  

Sweet Potato and Red Curry Soup in the Instant Pot
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Ingredients
  1. 1 large onion, diced
  2. 2 cloves of garlic, minced
  3. 2 tablespoons chili powder
  4. 1.5 pounds of sweet potatoes, diced (you could certainly add more of these if desired)
  5. 1 cup of dried brown lentils
  6. 1 teaspoon sea salt
  7. 4 cups of vegetable broth
  8. 2 15 ounce cans of kidney beans (cooked!) - drained and rinsed
  9. 2 tablespoons red curry paste
  10. 1 15 ounce can of coconut milk (I use full fat)
  11. 28 ounces of diced tomatoes, not drained
  12. 1/2 cup of cilantro - cut into small pieces
  13. 1 tablespoon lime juice
  14. 1 can green chilis
Instructions
  1. Click the "saute" button to heat the instant pot
  2. Add olive oil - if desired - for sautΓ©ing
  3. Once the Instant Pot is warm, add the onion and garlic and saute until they begin to soften
  4. Add the sweet potatoes, and stir them with the onions and garlic for just a bit
  5. Click "Cancel" to stop the sautΓ©ing feature
  6. Add all of the remaining ingredients to the instant pot
  7. Close the lid. Put the steam valve to "sealed"
  8. Click "Manual" and reduce the time to 10 minutes
  9. Once the cooking cycle is complete, let the pressure release naturally from the instant pot
  10. After the pressure has released, open the lid and stir well
  11. Serve warm
Notes
  1. Leftovers of this soup freeze very well! :) Just freeze in individual serving sizes!
Adapted from PPK Red Lentil Thai Chili
Make Real Food http://makerealfood.com/
 If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)’s book, The New Fast Food. Click here to visit The Veggie Queen (Affiliate Link).

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Thinking Out Loud Thursday : 3/26/2015

by Chelsea @ Make Real Food on March 26, 2015, 10 comments

Each week Amanda [Running with Spoons] hosts Thinking Out Loud Thursday. A chance for us to do some brain-dump blogging. And to hang out with fun people.

thursdays1 – Hey.  Yeah.  I disappeared last week.  No recipe.  No WIAW, no TOLT.  < No explanation.  Sorry about that.  Tuesday rolled around, and I didn’t have a recipe to post.  This super-weird work schedule has been totally throwing off my cooking-dinner-vibe.  Once I missed Tuesday’s post I sort of just threw everything to the wind and said “screw it” for the rest of the week.  Luckily, the world didn’t come tumbling down.  Shew.  

2 – The truth is, I haven’t been super duper cheery for the past few weeks.  I’m working on it.  But I’ve felt like I’m in a funk.  Perhaps post-winter blues?  I’m not sure.  There are a lot of things I can contribute to it, but nothing terrible.  Just life.  < Just life with a bit of a history of depression/anxiety.  It’ll be okay.  πŸ™‚ 

3 – It’ll especially be okay if we get to keep having warm weather, and I get to keep having run-days.  Sunday I went on a nice long(ish) run.  It was awesome to stretch my legs, and let my mind wander.  Sometimes my soul craves the dark places that my mind goes on a long run.  < Not depressive.  Just true.  IMG_20150322_125604

4 – BTW.  These. Socks.  IMG_20150315_130048They may just be my most favorites.  I love love love the color.  I am actually sporting them at this very moment.  They’re delightful!

5 – I also started another pair.  Which will be pair 5 of 2015, and pair 13 of my collection!  I decided it was high time to use up some leftover sock yarn, so I’m making scrap socks! They’re a bit crazy, but they’re growing on me!  I’m also noticing I tend towards the blue family of sock yarn colors! IMG_20150321_2120166 – I guess I should talk about the cat?  < Because that’s what I tend to talk about when I’m not sure what else to say about my life at the moment.  (For real, though, things are fine.  I’m just having a funk).  Indy has been enjoying more open-window time.  He’s decided to stretch out completely in the windowsill, which scared me to death at first, but Nathan assures me that he does it often.  He will lay here for hours.  IMG_20150312_153808

7 – Indy also decided this week to sit in my lap.  < This may sounds like normal cat behavior, but not for him.  He’s never been a lap cat.  We have had him for 2.5 years, and he’s only sat in my lap one other time.  Once.  < And that was only for about 30 seconds.  On Monday morning I sat down at the table to drink my smoothie, and he was whining at my feet.  I picked him up, and he started squirming, so I figured he’d want down.  Instead, he jumped into my lap.  Curled up.  And went to sleep.  He stayed there for about 35 minutes! I didn’t want to disturb him, so I (of course) let my legs go completely asleep so he’d be able to nap in peace.  I’m pretty sure I’d love having a lap cat.  < But we’ll see if I eat those words πŸ™‚ IMG_20150323_1738528 – Alright.  I’m going to go crawl back in to my hole now.  I promise I’m okay.  I’ll be myself again, soon.  πŸ™‚ 

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

What I Ate Wednesday : 3/25/2015

by Chelsea @ Make Real Food on March 25, 2015, 6 comments

Hey.  Yeah.  You can call me out on it.  I disappeared last week.  :/ Sorry.  Sort of.  More on that tomorrow!  First, today.  EATS!  These are from Monday! And from my last Monday working a super weird work schedule.  The different hours was a nice break, but I’m most certainly ready to go back! #IMissEvenings

Breakfast:IMG_20150323_094035SMOOTHIE! Did you expect anything less?  Soy milk, peanut butter, cherries, strawberries, kale and spinach.  < This is my basic go to.  You can also find it here πŸ™‚  I got all kinds of flack on Instagram for not having a straw in this picture.  Don’t worry, guys.  I used a straw.  Never drink without one πŸ˜‰

Lunch: IMG_20150323_133316I got into a PB&J rut this month.  This was partially due to having a large excess of Udi’s bread in the freezer < Thank you, Costco.  And sort of because of the weird work hours.  I have been eating breakfast later, not been as hungry for lunch, and pb&j has just sounded good.  I used to miss making sandwiches at work, because I’m weird and like my sandwiches on toast < yeah, I know.  And gluten free bread + a community toaster = pointless.  But, sandwiches for the win now!

Snack: IMG_20150323_152105This coconut almond kind bar is delicious! It reminds me of something that I just can’t place…I guess I need to eat more of them to find out πŸ˜‰

Dinner:IMG_20150323_191557Here is a true example of getting to the last bite of food and then saying OH YEAH! I WAS TAKING WIAW PICTURES!  My Mum and I went out for Mexican.  I got veggie fajitas – they were delightful! πŸ™‚ Here is the last bit of the perfectly caramelized onion – which is my favorite! 

I hope you are all doing well! I’ll see you tomorrow for Thinking Out Loud Thursday! πŸ™‚ 

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Easy Vegan Chocolate Pudding

by Chelsea @ Make Real Food on March 24, 2015, no comments

Sometimes…you just NEED chocolate pudding.  Like, rich, creamy, extra chocolate-y, chocolate pudding.  

Easy Vegan Chocolate Pudding

For me, the NEED arose in the middle of February.  I knew I had to remedy it with pantry staples, and since I was on a “EAT ALL OF THE TOFU” binge, I figured perhaps the tofu could come in handy.

You may be wondering right now why exactly we were on a “eat all the tofu” binge.  If you followed along this month you probably noticed it popping into everything – smoothies, (this pudding), I even blended a bit with salsa one day for a dip < it was surprisingly good.  Now the reason for this hasty consumption is very simple.  Costco. 

Over the summer we began eating Earth Balance mac and cheese with baked tofu and onions.  It was DELICIOUS.  At the time, tofu was really hard to find up here, so we’d usually stock up on the shelf stable stuff when we were near a whole foods.  < It travels better.  

On one trip, we spotted cases of tofu at Costco.  < YES.  And so we bought a case, and promptly ate it all that month.  When we returned to Costco, we decided to buy THREE cases.  

…And the we promptly decided that we didn’t want tofu and mac and cheese three times a week anymore.  

The tofu has been chilling out for a while, and is quickly reaching its expiration date.  I’ve powered through a whole case, but there is one left.  And I’m not sure if I’m going to make it. #FirstWorldProblems

Anywho.  The result of that haste, is this: 

Easy Vegan Chocolate Pudding

Sweet, delicious and rich pudding.  That you should go make right now.  And, if it wasn’t so weird, I’d mail you a block of tofu just for reading this post.  πŸ˜‰ < But that’s a little weird, right?!Easy Vegan Chocolate Pudding

Okay.  Enough talk.  Let’s make pudding.  

Easy Chocolate Vegan Pudding
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Ingredients
  1. 1 12 ounce package of tofu (we use Mori Nu shelf stable)
  2. 2 tablespoons cocoa powder (unsweetened!)
  3. 3 tablespoons maple syrup (or liquid sweetener of choice) (or to taste)
  4. 2 tablespoons peanut butter (optional) (but I LOVE peanut butter and chocolate)
  5. A dash of sea salt (optional)
  6. A dash of cinnamon (optional)
  7. 1/4 teaspoons vanilla extract
Instructions
  1. Add EVERYTHING to a blender or food processor
  2. Process until completely smooth
  3. Refrigerate until chilled
  4. Eat!
Notes
  1. I typically don't eat tofu after about 3 - 4 days of opening it. :)
Make Real Food http://makerealfood.com/

P.S. – 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

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