Am I the only one that doesn’t “get” smoothie bowls?
I mean, I get that they are pretty, and instagram-worthy, but how do you even eat them? I like my smoothie in a to-go mug with a straw! Usually because I never actually have time to eat breakfast, so a smoothie is as good as it gets.
Chia pudding, on the other hand, I get just fine. Once you’ve basically mastered the chia-to-liquid ratio, it’s kind of amazing what you can do with it. It becomes this kind of blank canvas on which you can add any flavors, and it becomes a very simple, and tasty dish that you can eat for breakfast or dessert. Or you could just say you’re eating dessert for breakfast? Then everyone wins.
The other wonderful thing about chia is the amount of protein it packs. Just one ounce has nearly 5 grams of protein! That’s impressive. In addition, this particular recipe calls for yogurt, and the one I’m using in here is locally-produced, Olympic Greek Yogurt, which has 16 grams of protein per serving. That much protein is going to seriously set you up for the day.
Another great variation on this recipe would be to omit the cocoa powder, and use coconut milk. That would add to the “tropicalness” of the flavors.
Dessert for breakfast? Yes, please. It’s just a bonus that it’s so healthy.
Tropical Chocolate Chia Pudding
1/4 cup Vanilla-flavored Greek Yogurt
1/4 cup non-dairy milk
2 tbsp chia seeds
1 tbsp maple syrup
1 tbsp cocoa powder
garnish: banana slices & toasted coconut
Measure out the yogourt and non dairy milk into a small bowl or measuring cup. Add the chia, maple syrup, cocoa powder, and stir well to combine. Place in the fridge for a few hours or overnight.
Peel the mango and cut the flesh off of the pit. Place in a blender and puree until smooth.
To serve: spoon the pudding into a dish and top with mango puree. Or you could build layers; a layer of chocolate and a layer of mango, alternating.
Garnish with sliced bananas and toasted coconut flakes.
I did my first big Aquafabulous cooking demo last weekend at The Wellness Show. You can watch it if you like, here.
On another post, elsewhere on Facebook, a lively discussion came up about calling vegetarian or vegan items by their meat-counterpart names. For example, I call the dish “vegan pulled pork,” but the name is deceiving, because obviously, there’s no pork of any kind in it.
In the veg community, there is a lot of debate around whether or not we should eat “fake meat.” In my house, we eat fake meat. We have veggie burgers and Gardein “chicken” and it’s delicious. Part of the reason we do that is because my son eats meat, but I do not, so sources of fake meat are a nice bridge for both of us to enjoy.
You might ask the same question about these scrambled “eggs.” Why would someone who doesn’t eat eggs want to eat something that looks like eggs? It’s all about choices! I’m not judging. Y’all eat what you like.
Okay. After that philosophical debate, on to the recipe.
I recently found this cool recipe for chickpea tofu on One Green Planet. They recently asked me to become a contributor, and have been publishing some of my recipes there. Always a thrill.
Anyway, they published this recipe for chickpea tofu and I was intrigued. I’m not generally a big fan of tofu, but I like the idea of making it out of something other than soy, and also of making it myself. Turns out it’s really simple to make, and additionally, it makes a great scrambled egg sub, because it is the loveliest shade of yellow from the chickpea flour and the turmeric.
Vegan Scrambled “Eggs”
1 cup Chickpea flour or Besan
2 cups vegetable stock or 2 cups water plus 1 tsp vegetable bouillon
1/2 tsp turmeric
1/2 tsp garlic powder
pinch of salt
To make the chickpea tofu, place the vegetable stock or the water plus bouillon, as well as the spices in a medium saucepan and bring to a boil. Slowly, whisking all the time, add the chickpea flour (besan). Be sure to add slowly and whisk constantly, or else you will get lumps. Once you’ve whisked all the flour in, continue to whisk for another 3-5 minutes, until it becomes thick and gloopy. Scrape the mixture out of the pan and into a square baking dish that has been lined with a double layer of plastic wrap. Wrap the plastic wrap over the top of the chickpea tofu and then place it in the fridge overnight to set.
Heat a frying pan over medium heat and add a tablespoon or two of oil. Crumble the chickpea tofu into the frying pan, and cook until the “curds” start to get a little browned around the edges, and it resembles scrambled eggs. You could even add cooked vegetables or fresh herbs to the mix, as you see fit.
Serve with breakfasty sides, potatoes, toast, seitan sausage or vegan bacon.