Tropical Vegan Pudding

3 cups white rice very well cooked
1 Tbsp. cornstarch
1/2 sliced raw almonds
1 cup coconut milk
1/2 cup coconut flakes
4 Tbsp. of brown sugar or agave nectar
Pinch of salt
3/4 cup soy milk or any milk alternative of your choice
1 cup crushed pineapple

Note- You can also make this pudding using brown rice. Proceed the same way.

Put the rice in a pot with the coconut milk, the almonds and the cornstarch and cook, stirring for about 10 minutes, till the cornstarch it cooked.
Drop this mixture into a blender and add the rest of the ingredients. Process till smooth. Scoop into a container that can go into the refrigerator. Refrigerate till it sets.

Variations:

1- You can layer your pudding with crushed pineapple as you scoop it into the container where you will refrigerate it.
2- You can layer it and top it with toasted coconut flakes.
3- You can layer it with homemade or commercial vegan vanilla ice cream.

Enjoy!

Bible Universe

Sweet Fruity Pudding

Desserts can be wholesome and yummy at the same time. They can be simple and yet scrumptious. This pudding has all of those characteristics! And it is very easy to make too!

2 cups brown rice, cooked without salt nor oil. (Follow package instructions, but do not season. Make sure rice is soft.)
1 apple, peeled, seeded and cut in small chunks
1 cup crushed pineapple, drained
1 large banana, peeled and sliced
1/2 tsp. salt
1/2 cup brown sugar or to taste
1 cup tofu, drained and mashed
1 cup soy milk or more, if needed
1/2 cup raisins
1/4 cup sliced almonds (raw)

In a bowl, mix all the ingredients and drop the mixture into a greased bowl.
Bake at 350º F till top is golden brown (about 30 minutes).
Serve when cool.
You can add a dollop of cashew cream on top, if you like.

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Gone In A Hurry Bread Pudding

This one doesn't last for long at our home and it won't at yours either! It is easy to make and you can use up all your old bread, which is a bonus! I shared another bread pudding before but this recipe is slightly different and just as yummy!

1 whole wheat bread (could be leftover stale bread)
2 cups soy milk or a little more
3/4 cup brown sugar or more if so desired
1/2 tsp. salt
1/2 cup raisins
1/2 cup sliced almonds
1/4 cup pitted date pieces
10 or 12 prunes, pitted

In a bowl, shred the bread, pour the milk on it and let it soak through. If you need a bit more to thoroughly soak the bread, add it cautiously, you don't want it to be too runny. Add the rest of the ingredients, except the prunes, forming a dough that is not too loose. Taste for sugar. If you would like to, add more. Mix thoroughly.
Put mixture in a baking dish and bake at 350º F for 40 minutes. Meanwhile, prepare the syrup.
In a small saucepan, put the prunes, cover them with water and add 3 to 4 tablespoons of brown sugar and cook over a medium heat until you have a light syrup. When the bread pudding is done, pour the syrup on top while still in the baking dish and let it soak into the pudding.

Serves 4

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Death in the Kitchen

Delicious Plantain Desserts

Plantain Orangina

Ingredients:

2 medium ripe plantains (not too ripe, not the ones with black skins. Prefer the ones that are yellow and have only black stains, but are still firm)
1 can of coconut milk
1 cup shredded coconut
1 jar of orange jelly
1/2 tsp. grated orange rind
1 tsp. of powder of cinnamon
1/4 cup shredded coconut


Peel the plantains and slice them lengthwise. Place them in a baking dish and cover them with the coconut milk. Sprinkle the top grated orange peel and cinnamon. Cover that with the shredded coconut. Bake in a pre-heated oven at 350 degrees for approximately 30 minutes.


Nanateekee

Ingredients:

2 medium ripe plantains (not too ripe, not the ones with black skins. Prefer the ones that are yellow and have only black stains, but are still firm)
1 can of coconut milk
1 cup shredded coconut
1 jar of all-fruit jelly in one of the following: apricot or pineapple

Optional: 1/2 tsp. finely grated lemon peel

Grease a baking dish and pour a little bit of coconut milk on the bottom of it.

Peel the plantains, slice them lengthwise. Place slices of plantain to cover the bottom.
Spoon all-fruit apricot jam on top of the plantain. Cover with more plantain. If you want to use the grated lemon peel, add it now.
Douse with coconut milk. Sprinkle with the shredded coconut.
Bake at 350º F for 30 to 40 minutes, uncovered.

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From STRESS to JOY

Banana Ambrosia Baked Pudding

2 apples,peeled and cubed small
2 ripe bananas, mashed
1 cup brown rice, cooked without salt
1/2 cup Old Fashioned oats
1/2 tsp. salt
1/2 cup brown sugar
1/2 cup raisins
1 cup unsalted crackers pulverized
1 1/4 cup all purpose flour
2 cups soy milk or more if needed

Process rice and oats in blender with milk to turn them into a cream. Scrape into bowl. Add all the other ingredients, mixing well.
Turn into a soft sough, not too dense, but not runny either. If you need to, add a bit mroe soy milk but consistency of soft dough must be preserved!put in a greased baking dish. Bake 350º F until top is golden, about 45 minutes.


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Baked Fruity Pudding

The previous recipes of baked puddings have been very popular. So new delicious baked puddings will be shared. This one is absolutely delicious and goo for you too, for a change!
You can use it as a substitute for bread for breakfast, for a light dinner, or even as a wholesome dessert. Very easy recipe and it turns out wonderful!


2 apples, peeled and cubed small
1/2 cup pineapple, frozen in chunks
1/4 cup walnuts
1/4 cup almonds, sliced
1/2 cup raisins
1/2 cup brown sugar
Salt to taste (1/2 tsp. salt)
2 cups soy milk
2 cup unsalted crackers pulverized
1 1/2 cups all purpose flour
1/2 cup water (if needed)


Mix all ingredients in a bowl and turn into a bowl, if it is too thick, add a little bit of water (don't make it too runny!)
Put mixture into a greased baking dish. Bake at 350º F until top is golden, about 45 minutes.

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Baked Banana and Pineapple Pudding

This is an absolutely lush and delicious pudding and very easy to make!

4 ripe bananas (very ripe but still healthy)
1 cup pineapple (could be frozen or canned)
1 1/2 cups all-purpose flour
2 Tbsp. brown sugar
1/4 tsp. salt
2 tsp. vegetable or grapeseed oil
1/4 cup dark raisins
1/4 cup walnut pieces, chopped small
1/4 cup slivered almonds
1/4 block tofu (eyeball it)
1 cup water

Mash bananas in a bowl. Put tofu and pineapple with half of the water in a blender and process till smooth. Add to the bananas. Incorporate all the other ingredients and mix well. Grease up a baking dish (a loaf pan size) and fill it with this mixture. Bake at 350º F until golden brown.
Serve as is, with vegan cream cheese, with vegan vanilla ice cream, with raisin syrup,or with vegan fruit yogur. Yum!

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