Simple almond chia pudding

September 27, 2015 at 11:55 pm (Alma's faves, B plus (3 stars, like a lot), breakfast, Mom’s recipes, Monthly menu plan, Pudding) ()

When we visited my Mom in June, she made a simple chia pudding with almond milk, which I really liked. It’s also vegan and raw. I liked it so much that when I got home I bought some chia seeds. But then of course I never got around to using them. When my mom came to visit in August, she discovered the unopened package, and made homemade almond milk and then used it to make me some more of her chia pudding. It was delicious. But making the almond milk was a pain, because my almonds didn’t peel easily. So for a second batch she tried making a version with hemp milk instead of almond milk. It was also good, but the hemp milk adds a pretty sharp grassy note. Alma ate both versions, but seemed to prefer the one with almond milk. Once my mom left I didn’t have the energy to make almond milk, so I bought some at the store and made another batch of chia almond milk pudding. Alma really liked it.

Almond chia pudding

Alma really likes plain almond chia pudding. I’m using a slight variant of my Mom’s recipe (with a bit more chia seeds). In a 2 cup glass jar mix together:

  • 1.5 cups almond milk
  • 1/4 cup chia seeds
  • 3/4 tsp. date syrup
  • 3/8 tsp. almond extract

Stir well so the chia seeds don’t clump up. Let sit for at least an hour, so the chia seeds have time to hydrate. Refrigerate if you’re not eating it immediately.

This is not really enough chia pudding for all of us to have for breakfast. If I serve this for breakfast (usually with berries), then Alma can eat at least 2/3 of it all by herself! I might also try making something else to go with it — gyro tempeh or scrambled tofu perhaps?

Still, I think next time I’m going to try using a larger jar and making a bit more:

  • 2 cups almond milk
  • 1/3 cup chia seeds
  • 1 tsp. date syrup
  • 1/2 tsp. almond extract

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How to improve your salads — add parsley

September 26, 2015 at 8:32 pm (Cooking tips, Fall recipes, Salads, Spring recipes, Winter recipes)

When my mom was here a few weeks ago she made an excellent parsley salad. It was made from parsley leaves (lots!), grated carrots, red onions, and a simple lemon dressing. Then she added roasted pepitas, which are optional. Delicious. I’ve never been a big fan of taboulleh, so I didn’t realize how tasty a simple parsley salad could be.

My mom had more parsley leftover after making two parsley salads, and so just threw it into a regular green salad. Sooo good. I really miss having a variety of green leafy vegetables available, and so adding parsley to salads is a great way to get more dark green vegetables into my diet. Plus it’s cheap and delicious. I highly recommend it.

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Green bean, kohlrabi, and celery stirfry

September 13, 2015 at 9:41 pm (B plus (3 stars, like a lot), Derek's faves, East and SE Asia, My brain, One pot wonders, Quick weeknight recipe, Tofu, Vegetable dishes)

Tonight was a “use what’s in the fridge and be quick about it” dinner. I threw together this stirfry and Derek liked it so much that he asked me to write up what I did. I didn’t measure or time anything, so below is just a best guess. Read the rest of this entry »

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Celeriac and lentils with hazelnuts and mint

September 12, 2015 at 1:53 pm (B plus (3 stars, like a lot), Beans, Fall recipes, Ottolenghi, Root vegetables, Salads, Winter recipes)

This is another recipe from Ottolenghi’s Plenty cookbook. My mom picked it to make last week, as she had never tried celeriac before. I’ve mostly eaten celeriac pureed in soups or raw in salads, so I was also excited to try this recipe—the celery root is boiled but not pureed.

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Two C^4 Ottolenghi recipes with chickpeas, chard, caraway, and cilantro

September 12, 2015 at 10:04 am (B plus (3 stars, like a lot), Beans and greens, Dark leafy greens, Fall recipes, Monthly menu plan, Ottolenghi, Spring recipes) ()

I got Yotam Ottolenghi’s Plenty cookbook from Derek’s father a few weeks ago, and Derek looked through it and chose a recipe for a swiss chard, chickpea and tamarind stew. The stew is seasoned with caraway seeds, cilantro, and yogurt among other things. But then when I went to make it I looked it up in the index and found a different recipe— also a chickpea and chard sauté, which is seasoned with caraway seeds, cilantro, and yogurt, among other things. We stuck with the tamarind stew, but then made the sauté a few days later.

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