Tag Archives: dairy free

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, well drained
  • 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? 

12 Comments

Filed under recipe

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

 

13 Comments

Filed under recipe

Tropical Mango Coconut Energy Balls

These tropical mango coconut energy balls are a fast, healthy snack bursting with tropical flavour! They are also dairy free, egg free, peanut free, and refined sugar free.

These tropical mango coconut energy balls are a fast, healthy snack bursting with tropical flavour! Just 6 ingredients required and easily made vegan and gluten free!

Life has a funny way of handing you what you need.

Earlier this week I had a little accident. While I was brushing the snow off my car (yes, SNOW – in April!!), I slipped and broke my wrist. And the first thing I thought when I realized I’d hurt it was: “This is so inconvenient!” Followed of course by a string of relentless cursing at the pain.

And inconvenient, is it ever. I had my whole week planned out before it happened: my social plans, my workouts, our meals… And at first I stubbornly tried to stick to them. An hour after I got out of the hospital I went out to lunch with my friend as planned (mind you I was still feeling A+ from the hospital pain meds at that point). Then I was determined to still make the dinner on our menu plan for that night: apricot citrus quinoa salad with BBQ pork chops and roasted carrots. I surprisingly did it, although it took me about 2x as long as usual! I even planned on going to work the next day as usual. But then the meds wore off and the pain set in… along with a sleepless night. So with sigh I gave in to the circumstances and took a sick day.

These tropical mango coconut energy balls are a fast, healthy snack bursting with tropical flavour! Just 6 ingredients required and easily made vegan and gluten free!

As for my other plans for dinners this week, workouts, blog posts… I’m starting to accept that those may need to be put on hold too. And that’s okay. Or at least I’m trying to believe that. I’ve always been a planner – it’s like a security blanket for me – but sometimes we just need to give in and be flexible. I’ve always wished I could be a more go-with-the-flow kind of person and, well, maybe here’s my chance.

But I’ll still always be prepared with some handy snacks!

The day before my slip, I made these tropical mango coconut energy balls and luckily photographed them while I still had 2 working hands! With only 6 ingredients, they whip up quickly in a food processor (or by hand) to make a healthy grab-and-go snack that’s easily made gluten free or vegan – and best of all, only takes one hand to eat!

These tropical mango coconut energy balls are a fast, healthy snack bursting with tropical flavour! Just 6 ingredients required and easily made vegan and gluten free!

Tropical Mango Coconut Energy Balls
 
Prep time
Total time
 
These tropical mango coconut energy balls are a fast, healthy snack bursting with tropical flavour!
Author:
Yield: 12-15 balls
Ingredients
  • ½ cup dried mango, chopped into small pieces
  • ½ cup unsweetened shredded coconut
  • ¾ cup quick oats
  • 2 tbsp ground flaxseed
  • ¼ cup natural almond butter
  • ¼ cup honey
  • Pinch of salt
Instructions
  1. Combine all ingredients in a food processor and process until it is well mixed but still chunky.
  2. Use wet hands to roll into about 12-15 balls.
  3. Store in an air tight container in the fridge for up to 2 weeks.
Notes
Use certified gluten free oats to make the balls gluten free. Use agave instead of honey to make them vegan.

Are you a planner? Have you ever broken any bones?

Looking for more energy ball recipes? You might like…

Blueberry vanilla energy balls

Blueberry vanilla energy balls: a quick snack full of protein and healthy fats! Vegan, gluten free, and peanut free.

Orange cranberry energy balls

Orange cranberry energy balls

20 Comments

Filed under recipe