It’s ‘Tofu Tuesday’ again and today I have a yummy recipe for you all. I blended this pudding together as an experiment after seeing lots of different tofu pudding recipes. I had a rumage through my pantry for ingredients and my ‘Chocolate Bananarama Pud’ was born!
Chocolate Bananarama Pud
300g Silken Tofu
1 ripe Banana
Tsp Raw Cacao powder (you can use coco or cool melted chocolate if you don’t have Raw Cacao)
Tsp Agave syrup
2 squares of Vegan Chocolate
1. Blend all ingredients (except the vegan chocolate) until smooth.
2. Pour equal amounts into two dishes.
3. Grate chocolate with a fine grater and sprinkle on top.
4. Refrigerate for a minimum of an hour.
I really want to experiment with toppings with this pudding! Fresh raspberries or strawberries with mint would be delicious!
I hope you enjoy my recipe, please feel free to comment below.
Well, today was a disaster! I decided to play with my milk bag and make milk out of something I had a lot of in my pantry. I came across a large bag of sunflower seeds, which I love on salads, so I decided to soak a small amount overnight. I followed my almond milk recipes and blended the seeds with water and strained. I took a sip, my eyes widened and I spat it out of my mouth. I can honestly say my taste buds have never reacted like that in my life! Luckily, I only made a small amount so I didn’t waste ingredients, which would’ve been expensive. I think next time I will add seeds in with nuts so the flavour is not overpowering.
Have you had any disasters in the kitchen? Pease feel free to comment below. Thank you for reading.
Hello all! I want to apologise for not posting anything yesterday. I had one of those days and I had to sort a few things out. I am back and ready to start posting again!
So, today is all about treats! I thought I would share my first attempt at making biscuits. I think I was inspired by ‘The Great British Bake off’ this week, I know Paul and Mary would have a few things to say about my odd little biscuits.
I bought some brown rice flour last week and I was really looking forward to experimenting with it. I have always been gluten and lactose free so I am used to baking without, but I have always used an all purposes flour mix.
I used a recipe from Sweet Alternative by Ariana Bundy, which was a gift from my mum a few years ago. I decided to make a plain biscuit, which is always a good way to test combinations and experiment with various flavours.
I followed the basic recipe and added some lemon rind to give my biscuit a citrus kick as they were a little bland. The recipe was extremely easy to follow, however, they had an odd aftertaste. I was the only one that noticed so maybe it’s just my palette. I’m going to carry on playing with flour combinations using this basic biscuit recipe, so I can find a recipe that I can enjoy with a cuppa.
Thanks for reading, please feel free to comment below. I will be back tomorrow! It’s Film Friday!
Since going Vegan I have fallen in love with Tofu scramble. I know in my previous post I said that I don’t drink soymilk because of the hormones it contains, however, I do allow myself tofu once a week and use soya butter when I do some baking, which is rare. I gave up soymilk because I was drinking it everyday and in my own opinion it wasn’t having a positive effect on my health. This is just a personal choice but I wanted to clear up any confusion before proceeding with VeganMoFo.
I am in love with Taifun tofu, especially the basil flavour, which is amazing hot or cold! I have been eating this every week since I discovered it and I haven’t run out of ways of serving it. One of my favourite brunch recipes is tofu scramble with dry fried mushrooms and tomatoes. I know not everyone reading this post will be able to get hold of this brand, so if you can’t find it perhaps you could marinate some pressed firm tofu in blended basil instead. I hope you enjoy this recipe and please feel free to comment below.
Basil Tofu Scramble
• 100g Tofu
• 2 medium mushrooms
• 5 chopped cherry tomatoes
1. Prepare vegetables and chop tofu into cubes
2. Put tofu cubes into a bowl. Using a fork, mash the tofu to resemble scramble eggs.
3. In a dry pan, fry the mushrooms for a few minutes and then add the tomatoes.
4. When the vegetables are almost cooked, push over to one side of the pan and wipe a little olive oil on the opposite side.
5. Add tofu and heat through and gradually mix with the vegetables.
6. Serve on a warm plate with sides of you choice. I personally like it on toast with salsa or even baked beans! Enjoy!
* My dietary changes are of my own choice. Please seek medical advice before making any drastic changes to you diet.
Today has been rather exciting in the Mosh Nosh household! Not only is it the first day of VeganMofo, but also it marks one month since becoming vegan! I am enormously thankful to the people around me who have been extremely considerate and to the staff in many of my favourite restaurants for being extremely helpful.
The past month has been brilliant! I thought being vegan and gluten free was going to be extremely difficult, but it has been a lot fun and I don’t feel like I have missed out on anything. I have eaten some amazing food and discovered great products over the last month that has made the transition easy.
I signed up for VeganMofo last week and I am extremely excited to take part in this amazing event! I have been busy brainstorming lots of different ideas and taking lots of photographs over the past week in preparation for Mofo. I have finally settled on my schedule that I can fit around my day-to-day- life, it may not look overly exciting, but I promise each post will be full of colourful photographs and hopefully interesting content.
Monday- nuts about milk
Wednesday– mosh nosh visits…
Saturday- cookbook challenge
Sunday- my pantry
I am really looking forward to sharing all my ideas with you and please feel free to leave a comment below. Thanks for reading!