Healthy Chocolate Pudding

This shit is easy, healthy and super yum.  I have been wanting to experiment more with silken tofu and this recipe was a total success. Silken tofu is packaged tofu that is much creamier and less flavorful than regular tofu.  The idea for this recipe came to me one night as I was ravaging through the cupboards like a dope fiend looking for something chocolaty and sweet.  I stopped and thought about it for a second and it came to me and here it is in all it's glory.  You could probably double or triple the recipe and fill a pie crust up with it.  Yes! Chocolate pie!  Sorry to get so excited, I love pie:)

Healthy Chocolate Pudding

1 package silken tofu
1 1/2 tablespoon chocolate powder
2 tablespoons maple syrup
1 tablespoon melted raw coconut oil
pinch of salt

Place all ingredients in a blender until well mixed and place in the refridgerator for a couple of hours until it sets.

Butternut Squash Coconut and Ginger Soup

So as you may have noticed I have not been blogging much and there are a few reasons for this.  One, is I was working on an application for grad school... Yup, my ghetto ass is trying to go to grad school.  Also, to keep it real my cooking attempts have been straight flops lately... but not this one...

Soup on a rainy day?... duh!  This shit is the ultimate comfort soup.  It's carby and creamy with just a touch of spice.  This soup is also hecka easy to make, except for peeling and dicing the butternut squash.  I hate doing that shit!  I am the kind of person that passes the pre-chopped veggie section of the produce with disgust, like, how fucking hard is it to cut some zuchinni and bell pepper.  But after hacking away at the huge butternut squash for an hour tonight I might rethink my butternut purchase next time.  Anyways, once you get the butternut squash chopped its a breeze.  

Butternut Squash Coconut and Ginger Soup

1 tablespoon olive oil

1 onion chopped

1 large shallot minced

2 teaspoons fresh ginger or 1 teaspoon powder

1 teaspoon cayenne pepper

1 medium sized butternut squash peeled, seeded and diced

6 cups veggie stock

1 can coconut milk

salt and pepper

1.  Heat large stock pan to medium heat.  Add olive oil and onion and saute for 5-6 minutes until onion begin to become translucent.  Add the shallot and cook for a minute.  Then add the ginger and cayenne and cook for 30 seconds or so while continuously stirring.  

2.  Add the butternut squash, veggie stock and coconut milk to the onion mixture and bring to a boil then lower to a simmer for 30 minutes.  Once butternut squash is tender and cooked through blend with a hand blender.  Taste and adjust spices to your liking and it is ready to go.

Blueberry Banana Pancakes!

Fried cake for breakfast!  Yes!  Tasty with no nutritional content is exactly what I need this morning.  Of course I added some fruit so I could lie to myself about how healthy my breakfast was today.  Pancakes are the perfect cure for overdosing on Bud Light.  I adapted this recipe from a super easy recipe on vegweb called the Best Tasting Pancakes Ever! Vegan or Otherwise...  And I will attest to that... maybe besides McDonalds... sorry but I gots to keep it real.  I don't know how the fuck Micky D's does it but from what I remember those delicate little puppies are scrumptious.  Anyways the recipe is bomb and with my adaptations a little healthier and maybe even a little more delish.

Disclaimer:  I do not endorse the consumption of any food prepared at a fast food restaurant... especially McDonalds!

Blueberry Banana Pancakes

1 teaspoon vanilla
1/4 cup applesauce or other egg replacement
1 cup almond milk or other milk replacement
2 tablespoons coconut oil or oil of your preference
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons turbinado sugar or sweetener of your preference
blueberry
sliced banana

1.  Mix the wet ingredients and the dry ingredients separately.

2.  Begin heating pan on medium heat.  While pan is heating add the wet ingredients to the dry ingredients and mix.  If too thick add milk alternative.

3.  Grease pan with oil of your liking and drop about 1/4 cup of batter on the heated pan.  Cook until it begins to bubble on the top and add the blueberry and banana to the uncooked side of the pancake and let cook for another minute or two until the fruit is set a little ande quickly and carefully flip.  If you have not made pancakes this way before it may take some practice but even if they don't flip perfectly they will still taste good.  Cook pancake until golden brown on each side and repeat until all batter is used.

Finish with toppings of your liking and dig in.  This recipe makes about 5-6 4 inch pancakes.

ENJOY!!