This is truly one of my favorite recipes. It is so easy to make and so delicious. And it's so nutritious you can have it for breakfast, a light dinner or even dessert. It has a great balance of protein, carbohydrates, healthy fats, and of course, fruit!
Also, making substitutions is quite easy. Instead of quinoa, you can use cooked steel cut oats, millet, amaranth, buckwheat (one of my favorites!), even cooked barley! For the cream, instead of silken tofu, you can easily substitute with a plain, plant-based yogurt of your choice, such as almond, coconut, or cashew yogurt. Or you can make the cream with 3/4 cup of cashews blended with about 3/4 cup of water (or more or less depending on what texture you want), plus the other ingredients indicated below. Either way, you'll have a delicious end product.
As far as the fruit, the possibilities are endless too. You can make this salad with winter fruit, summer fruit, or just about whatever you like. The toppings are optional but highly recomme...
This "dreamy" coconut tapioca pudding is my favorite dessert at my favorite restaurant: Dharma's Restaurant in Capitola, CA. Dharma's is a vegetarian restaurant with a lot of vegan dishes that are simply delicious. I'm pretty sure they wouldn't share their recipes even if I asked, so I decided to come up with my own version of their tapioca pudding based on the flavors I could detect. I think the result is pretty close!! My family agrees :)
For a very rich and creamy pudding you can use the "culinary" coconut milk (the canned variety), whereas the "pour-over-your-cereal" type will give you a lighter, lower-calorie version of this dessert. Either way the taste is fantastic.
I use Stevia as a sweetener because I'm pretty sure that is what Dharma's uses. If you use another type of natural sweetener, like maple syrup or agave, expect the color of the pudding to be somewhat darker. The taste will be good either way. However, make sure that if you do use Stevia, that you use the right amount,...
These completely gluten-free cookies are simply delicious. Even if you are not following a gluten-free diet, the fact that these cookies are made without any flour is also an advantage. Even whole grain flours are highly pulverized, which makes foods made with them higher in the glycemic index (that is, they get absorbed faster and therefore increase blood glucose faster).
The "surprise" ingredient in these cookies, as you will discover, are garbanzo beans, or chickpeas. Being high in fiber and resistant starch, like all legumes are, garbanzo beans are much better for suppressing hunger and helping to void blood glucose spikes.
The garbanzos are a surprisingly good substitute for flour in this recipe. The cookies come out soft and chewy, without the slightest hint that there are garbanzo beans in them. I use carob chips instead of chocolate chips in order to avoid the small amount of stimulants from the chocolate, but feel free to substitute with chocolate chips or raisins instead.