HOW TO MAKE CHIA PUDDING
Make chia seed pudding for a healthy breakfast or snack right at your fingertips. Bonus — it’s super easy to make!
Chia seeds are nutritionally dense seeds that will thicken any liquid you add them to. Mix them up with cashew milk, coconut or almond milk and you’ve got an almost instant pudding with a tapioca-like texture and gently sweet flavor. Its great to have for breakfast, as a snack or dessert. You can use either black or white chia seeds here, or a mix. Before serving, feel free to thin out the pudding with a little extra plant milk to taste since it will continue to thicken as it sets.
Overnight Chia Seed Pudding
breakfast, snack, dessert
- 60 g chia seeds
- 500 ml cashew milk
- 1 Tbsp agave syrup
- 1 Tbsp maca root powder optional
- 1 Tbsp raw cacao powder optional
- fresh mango for topping
- freshly grated vanilla bean for topping
- In a bowl combine chia seeds, cashew milk, agave syrup and maca powder. Whisk to corporate. Cover bowl and keep in the fridge overnight.
- Now add about 2 Tablesppoons of soaked chia seeds and combine with cacao powder.
- In a jar add the plane chia seeds and layer with the chocolate chia pudding. Top up with puréed mango or fruit of your choice. I have decorated it with desiccated coconut and grated vanilla bean. Enjoy!
Store the chia pudding in a glass jar for up to 1 week in the fridge.
For more breakfast goodness check out my homemade vegan coconut yogurt recipe for a change. Classics just never get boring.
Spaetzle recipe the vegan way
Have you tried spaetzle before? No? Then prepare yourself for an amazing treat. This easy homemade spaetzle recipe is the only one you’ll ever need and is a great alternative to rice, noodles, or potatoes. It can be made in advance, which makes preparing a meal for the whole family less stressful.
Spaetzle is the German version of Mac & Cheese! It was originally made with home-made German egg noodles and Emmental cheese. This plant-based version doesn’t need an egg (instead I use my secret ingredient kala namak salt) and you can use vegan emmetal cheese made with cashew milk! Head to this page if you are curious to learn how to make vegan cheese from scratch! You’ll be surprised at how easy it is to make vegan cheese while maintaining its authenticity. This Bavarian dish is special enough for an Oktoberfest party but so easy that you can make it every day.
Vegan Spaetzle Recipe
- 210 g spelt flour
- 40 g chickpea flour
- 240 g water
For the cheese spaetzle
- 1 Tbsp vegan butter or oil
- 1 medium size onion sliced
- 250 g spaetzle
- 30 g dried tomatoes soaked in water overnight
- 150 g plant-based milk I used coconut milk
- 80 g vegan emmental cheese grated
- 50 g vegan chashewrella cheese
- 1 tsp kala namak salt optional, you can also use sea salt
- Place the flour in a bowl and add the water. Use a wooden spoon to stir the batter until smooth. The batter should be wet, so it can drip through. Set aside for 30min.
- In a large pot pour about 2l water and bring to a boil. Turn down the heat to simmer.
- Place your spaetzle maker on top of the pot and pour about half of the batter into the sliding box. Slide it carefully and slowly from side to side so that the spaetzle will drop into the simmering water. Repeat with the remaining batter.
- After one or two minutes the dumplings will float to the top and you can transfer them to a colander.
To make the cheese spaetzle
- In a pan add the butter and onion and cook until translucent.
- Add the dried tomatoes and spaetzle and toss to combine. Season with kala namak salt.
- Add the milk and drizzle your favorite cheese on top of the spaetzle. I used vegan emmental and cashewrella cheese. Cook and toss to combine until melted.
- Garnish with fresh herbs.
I think the cheese spaetzle is even tastier after a little cooling off since the cheese gets more tasty and stretchy.
Since I grew up in Germany, I have beautiful memories of eating marzipan in many different forms. Now that I live in Asia, marzipan is not a typical dessert, especially not combined with a donut. This is a short story about the inspiration for this recipe. This Marzipan Donut recipe has brought back all my childhood memories of eating marzipan. I hope it will bring some beautiful memories to you too.
It is chewy and a real marzipan divine experience. All ingredients are raw and vegan, meaning everything is still intact and contains living enzymes and vitamins. This may be the healthiest and quite satisfying version of marzipan donut there is.
With this recipe, you only need a food processor, no molds or dehydrator necessary. Pretty straightforward as I like to keep it.
In addition to my marzipan donut recipe, I have created this Chocolate Donut version. I like to have a variety of flavors and you can never go wrong with chocolate!
I am using coconut syrup for this marzipan donut recipe as it is easily available here in Thailand. It might not be easy to find where you are. Use what you have. Instead, you can use maple syrup, agave, or another sweetener.
This marzipan donut recipe is pretty straightforward. I usually make a combination of chocolate and marzipan donuts and keep them in the freezer for a minimum of 1 month if it is not already devoured earlier! The longer it sits in the fridge, the better it tastes.
And don’t forget, the taste and quality of your food are influenced by your energy too. That means if you have loving thoughts and joy while creating, it will be more beneficial for you and your family. It is called food vibration. We cant see it but, we can certainly feel and taste it.
Easy No Bake Vegan Banoffee Pie Recipe with Chocolate Sauce
This vegan no bake Banoffee Pie is such an insanely delicious pie that you won’t be able to get enough of! This dessert is originally from England and made with a caramel toffee filling topped with bananas and whipped cream. I have created a veganized version that also doesnt require any baking using a ready made gooey and creamy vegan chocolate and caramel sauce from Nature’s Charm. This makes it super easy, quick and a much healthier version without any animals products or refined sugar!
Easy No Bake Vegan Banoffee Pie Recipe with Chocolate
- 200 g pitted dates
- 100 g pecan nuts (roasted)
- 100 g cashew nuts
- 1 cup Nature’s Charm vegan chocolate fudge sauce
- 1/2 cup Nature’s Charm vegan salted caramel sauce
- 3 medium size ripe bananas
- 2 Tbsp fresh lime juice
- 1 Tbsp lime zest
- 800 ml Nature’s Charm coconut whipped cream (place in the fridge overnight)
- 1 tsp vanilla syrup
- 1 tsp coffee syrup
- 1 Tbsp cacao powder
- Place dates, pecan and cashew nuts in a food processor and process. It will first be crumbly and then gradually will become doughy and start to stick together as the nuts release their oils. Process until it reaches this sticky dough stage. Transfer to a pie dish and press down firmly, working it up along the sides to create the crust.
- Over the pie crust spread out the chocolate sauce and smooth it out. Place in the freezer for 30min to set.
- After the chocolate sauce has set you can now spread the caramel layer on top of the chocolate layer. Place in the freezer for another 30min.
- Cut the bananas in diagonal cut and whisk together with lime juice and zest. Pour bananas gently over the caramel layer.
- Remove the chilled whipped cream can from the fridge, being careful not to shake it. Open it and you’ll see the cream has risen to the top, leaving the watery part behind. Scoop out only the cream. Place in a whipping machine or use a hand blender to whip your cream into a dense and thick consistency. Start at slow speed and then gradually increase speed until the cream reaches it’s stiff peak. Add vanilla, maple syrup and coffee syrup and whip it ones again for few seconds just to cooporate it together. Spread the whipped cream on top of the bananas and sprinkle with some cacao powder.Place in the fridge for minimum one hour. For best result keep in the fridge overnight.