Dark Chocolate Chia Seed Pudding

 

I got this recipe from the PCOS Nutrition Center. It was meant to have coconut whipped cream, but the recipe called for a refrigerated can of coconut milk, which was obviously too liquid – use a can of coconut cream, or something like vegan whipped cream if you want. This makes two servings for breakfast, and fresh fruit would be a good addition!

2 cups unsweetened almond milk (or lactose-free milk)
½ cup plus 1 tsp chia seeds
2 Tbsp. grade B (or medium) maple syrup
2 Tbsp. unsweetened cocoa powder
1/8 tsp. sea salt
1 15-oz. can coconut cream (refrigerated 4+ hours)

To make this dark chocolate chia seed pudding, combine all ingredients except coconut cream in a medium sized bowl. Mix well.

Divide mixture evenly into 2 small bowls or mason jars. Cover and refrigerate for 4-6 hours. (Can stay refrigerated for up to 4 days).

While the pudding is setting, place a can of coconut cream in the fridge.

Once pudding is set, remove coconut cream. At this point, the cream should be solid. Scoop solid coconut cream out of can and place in a chilled mixing bowl. Beat coconut cream with a stand mixer or electric hand mixer for approximately 1 minute or until it turns creamy and forms stiff peaks. You may need to add a tablespoon of coconut liquid if solids are too dense.

Remove puddings from fridge and top each with whipped coconut cream.

Kale Slaw with Lemon-Tahini Dressing

 

This kale slaw with lemon-tahini dressing is from Real Simple, and it was really good. That dressing is fabulous! I confess that I did not massage it into the kale; tossing the salad with the dressing seemed sufficient, and I just dropped the toasted seeds into the latter. I served it with tofu carrot patties.

2 tsp. whole coriander seeds
1 tsp. whole cumin seeds
1/3 cup fresh lemon juice (from 2 or 3 lemons)
1/3 cup tahini
2 tsp. granulated sugar
2 tsp. kosher salt
½ tsp. freshly ground black pepper
1/8 tsp. smoked paprika
1 clove garlic, grated on a microplane zester (about ½ tsp.)
1 12-oz. bunch curly kale, stemmed and torn (about 10 cups)
4 cups thinly sliced red cabbage (from 1 head cabbage)
2 Tbsp. extra-virgin olive oil

Place coriander and cumin seeds in a zip-top plastic bag. Seal, leaving ½ inch unsealed. Using a meat mallet or rolling pin, coarsely crush seeds. (Alternatively, use a mortar and pestle.)

Whisk lemon juice, tahini, sugar, salt, pepper, smoked paprika, and garlic in a large bowl. Add kale and cabbage; toss to coat. With clean hands, rub tahini mixture into kale and cabbage.

Heat oil in a small skillet over medium-high. Add coriander and cumin; cook, stirring often, until sizzling, fragrant, and toasted, 30 seconds to 1 minute. Remove from heat and drizzle over slaw; toss gently to combine. Refrigerate, covered, for at least 30 minutes and up to 24 hours.

Galettes de tofu et de carottes

 

J’ai fait des galettes de tofu et de carottes en adaptant une recette de Coup de Pouce. Je ne trouvais pas de tofu fumé, alors j’ai utilisé un mélange de tofu haché fumé et de tofu ferme; j’ai doublé la recette (les quantités ci-dessous donnent 4 portions); et je ne les ai pas servis en hamburgers, mais plutôt en galettes avec une salade de chou frisé. J’ai bien aimé, je trouve que ça faisait changement, mais cet avis n’était pas partagé par les autres membres de ma famille, je crois.

8 carottes moyennes, épluchées, en rondelles de ½ po (1 cm)
2 cuillères à table d’huile d'olive
1 cuillère à thé de cumin moulu
1 cuillère à thé de poudre de cari
1 cuillère à thé de paprika fumé
½ cuillère à thé de flocons de piment fort
1 paquet (180 g) de tofu fumé, épongé et émietté
1/3 tasse de chapelure panko
2 cuillères à table de farine de pois chiches (ou farine ordinaire)
sel et poivre

Préchauffer le four à 325 °F. Tapisser une plaque de papier parchemin. Déposer les carottes, puis verser l’huile et les épices. Saler et poivrer, mélanger, puis recouvrir d’une feuille de papier d’aluminium. Cuire sur la grille supérieure du four 15 minutes, puis retirer la feuille d’aluminium et cuire 15 minutes de plus. Laisser tiédir environ 10 minutes.

Transférer les carottes dans le robot culinaire puis ajouter le tofu, la chapelure et la farine. Saler et poivrer. Pulser jusqu’à consistance assez homogène, mais en conservant de très petits morceaux. Former 4 galettes. Réfrigérer 15 minutes.

Régler le barbecue à puissance moyenne et huiler la grille. Cuire les galettes à découvert, de 3 à 4 minutes par côté. (J’ai fait cuire les galettes dans une poêle, tout simplement.)