Dairy Free Chocolate Tofu Pudding

This dairy free chocolate tofu pudding made with silken tofu is a delicious better-for-you treat!

This dairy free chocolate tofu pudding made with silken tofu is a delicious better-for-you treat!

Have I talked about how much I hate throwing out food? Because I really do.

I talk a lot about reducing food waste in my classes I teach because I think it’s such an easy way to save money! The average family throws out about $30 of food per week, which over the year adds up to over $1500. That’s like a Balenciaga purse! Or two Vitamixes! Or a week at an all-inclusive resort!!!

But as much as I hate wasting food, I’m not perfect either. This past week I discovered 3 mystery flours in my pantry and could not for the life of me figure out what they were! But I knew they’d been there for at least 3 years and probably weren’t the best quality anymore. So I threw them out. Note to self: start labelling your flours from now on.

During my pantry clean out I also discovered a package of silken tofu… that expired in January. Oops. But I gave it the ol’ sniff test and it smelled fine to me! So I decided to put it to use in a quick chocolate pudding (I have a thing for pudding lately, apparently). Have you guys ever tried tofu pudding before? It’s one of those recipes that mimics the real thing so closely you wouldn’t even know it has a sneaky ingredient in it – I even managed to fool John with it!

This dairy free chocolate tofu pudding made with silken tofu is a delicious better-for-you treat!

I find that using the right tofu is key though. First of all, you want to make sure you’re using a soft silken tofu, which has a higher water content to give it a more jello-like consistency (this is a great article to learn about the different types of tofu). Second, you want to try out some different brands to find one with the mildest flavour so that it’s more easily disguised in sweet recipes. I’ve only tried a few, but my favourite so far is Mori Nu, which is also shelf stable for easy storage.

This dairy free chocolate tofu pudding is easy to whip up with just a few additional ingredients – cocoa powder, banana to cut down on the added sugar, honey for sweetness (sub agave if vegan), almond butter to mellow out the tofu flavour, and just a bit of vanilla. Enjoy on its own or if you’re a toppings freak like me, dress it up with extra almond butter, coconut flakes, and cacao nibs!

This dairy free chocolate tofu pudding made with silken tofu is a delicious better-for-you treat!

Dairy Free Chocolate Tofu Pudding
 
Prep time
Total time
 
This chocolate pudding made with silken tofu is a delicious dairy free treat!
Author:
Yield: 4 servings
Ingredients
  • 12 oz soft silken tofu
  • ½ ripe banana
  • ¼ cup cocoa powder
  • 1-2 tbsp almond butter
  • 4 tsp honey (or agave for vegan option)
  • ½ tsp vanilla
Instructions
  1. Combine all ingredients in a food processor and blend until completely smooth.
Notes
For best results, make it advance and let sit in an air tight container in the fridge for 24 hours before serving.

Have you ever used tofu in dessert before? 

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Homemade Hummus with Canned Chickpeas

The best homemade hummus with canned chickpeas! SO easy to make with just 6 ingredients and ready to devour in under 10 minutes!

The best homemade hummus with canned chickpeas! SO easy to make with just 6 ingredients and ready to devour in under 10 minutes!

This is my first post as a 27 year old! As John likes to point out, I’m officially in my late 20s (aka. old). And I never fail to remind him that he’s 2 years older than me and always will be.

This past week has been full of birthday celebrations including dinner at Wildcraft with my parents and John, a night out at Radius in Hamilton with friends where I had the Bailey’s martini of my dreams, an amazing birthday present, and lunch with my extended family on a beautiful sunny afternoon in my parents’ backyard.

The tradition for celebrations with my family is that the birthday honouree gets to choose the menu and their choice of birthday cake. I’ve been having crazy cravings for Mediterranean food lately so I spent the morning in the kitchen with my mom whipping up tabbouleh, Greek salad, souvlaki, falafels, and of course hummus.

Heck, you could just give me a bowl of hummus with fresh pita for dipping, and I’d be happy with just that! Especially now that I’ve finally come up with a homemade hummus recipe I love after years and years of tweaking. Now, let me preface this by saying that if you want the best homemade hummus of your life, you’ve got to use dried chickpeas. But I’ll be the first to admit that I’m lazy and straight up don’t have the time to babysit a boiling pot of chickpeas for 1.5 hours. So enter canned beans. With a few tips, they can be a totally acceptable substitute to dried!

The best homemade hummus with canned chickpeas! SO easy to make with just 6 ingredients and ready to devour in under 10 minutes!

Tips for the best homemade hummus with canned chickpeas

  1. Combine the garlic with lemon juice first because this helps to soften the sharp flavour of the garlic.
  2. Blend the tahini with the garlic and lemon juice before adding chickpeas. I swear this helps make the hummus so much smoother!
  3. Another tip for smoother hummus is to actually boil your canned chickpeas (rinse and drain them first) in water for 10-30 minutes. This helps to soften them so that they blend up way easier.
  4. For the creamiest, smoothest hummus of your life, remove the skins on the chickpeas. I know, I know – it’s crazy tedious so I often skip this step, but when I invest the time to do it, it’s always worth it.
  5. Don’t use olive oil to thin out your hummus – I find this weighs it down. Instead I add about 3-4 tbsp of olive oil per 2 cups of cooked chickpeas and good old water to thin it out.

The best homemade hummus with canned chickpeas! SO easy to make with just 6 ingredients and ready to devour in under 10 minutes!

Homemade Hummus with Canned Chickpeas
 
Prep time
Total time
 
Author:
Yield: 2 cups
Ingredients
  • ⅓ cup lemon juice (from about 2 lemons)
  • 2 small cloves garlic
  • ¼ cup tahini
  • 19-oz can (about 2 cups) chickpeas, rinsed and drained*
  • 4 tbsp extra virgin olive oil
  • ¼ cup water, or more to thin
  • ½ tsp kosher salt
Instructions
  1. Combine the lemon juice and garlic in the bowl of your food processor and let sit for a few minutes.
  2. Add the tahini and process until the mixture is smooth.
  3. Add the chickpeas and run the food processor as you drizzle in the olive oil. Scrape down the sides of the food processor and then run it while adding the water until it reaches your desired consistency.
  4. Season to taste with salt.
Notes
*I like to use chickpeas canned with salt. Feel free to use a salt free version to cut down on sodium

 

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Mango Coconut Overnight Oats

These mango coconut overnight oats are a fast, healthy breakfast with tons of tropical flavour! Just add your toppings in the morning then take it on-the-go with you!

These mango coconut overnight oats are a fast, healthy breakfast with tons of tropical flavour! Just add your toppings in the morning then take it on-the-go with you!

Can I be honest about something?

I know I was all jokes about my broken wrist in my last post, but it’s kind of got me feeling in the dumps lately. Yeah, I know it’s a minor injury in the grand scheme of things, but it impacts so much of what I do. I’ve had to alter some of my classes at work when I can’t get extra help – and I’m sure those attending understand, but I feel like I’m not offering the same quality of classes they’re used to. I’ve also lost most of my motivation to go to the gym since I can’t do much there anyways. And also can we talk about what an eyesore my cast is? I don’t know what I was thinking when I decided to choose blue for the colour!

These mango coconut overnight oats are a fast, healthy breakfast with tons of tropical flavour! Just add your toppings in the morning then take it on-the-go with you!

I suppose I feel like a lot of things are just out of my control right now – and I’m sure you fellow control freaks can relate to how much I hate that feeling. But the funny thing is that the more I feel like I don’t have a grasp on my life, the more I lose motivation. Case in point: there’s been a load of laundry sitting in my dryer for a week, I haven’t cleaned the bathroom since who knows when, and I wasted an entire Saturday afternoon napping and taking a bath rather than doing either of these things.

But hey, even if my clean clothes are dwindling and my house is a pig sty, at least I’ve got a handle on breakfast (#priorities, right?). These mango coconut overnight oats are my and John’s latest obsession! Except sub banana for the mango for his bowl because he doesn’t like mango – what a crazy dude. But either way it’s a delicious and healthy breakfast packed with fibre, healthy fats, and protein. Make it ahead of time at night if you have busy mornings or whip it up in the a.m. and let it sit for at least 30 minutes in the fridge if you forgot to make it ahead of time. Then add your toppings (hint: there’s no such thing as too many toppings) and enjoy!

Mango Coconut Overnight Oats
 
Prep time
Total time
 
These mango coconut overnight oats are a fast, healthy breakfast with tons of tropical flavour! Just add your toppings in the morning then take it on-the-go with you!
Author:
Yield: 1 serving
Ingredients
  • ⅓ cup quick oats
  • ½ tbsp chia seeds
  • ⅓ cup coconut flavoured Greek yogurt
  • ½ cup milk
  • ½ cup cubed fresh mango
  • 1 tbsp natural almond butter
  • 2 tbsp flaked coconut
Instructions
  1. Combine the oats, chia seeds, Greek yogurt and milk in a container with a lid (or a mason jar, or just use a bowl and cover it with cling wrap).
  2. Cover and leave in the fridge overnight, or for at least 3 hours.
  3. In the morning top it with cubed mango, almond butter, flaked coconut, and any other toppings you'd like.

These mango coconut overnight oats are a fast, healthy breakfast with tons of tropical flavour! Just add your toppings in the morning then take it on-the-go with you!

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