#vegan pudding

TOFU PROTEIN🌱

TOFU Pudding🍮

Bought at Convenience store 『Family Mart』

O Plant Based / Ho Chi Minh City, Vietnam

Canjica

(Brazilian Hominy Pudding)

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500 grams of white hominy corn 5 cups water

3 cups oat milk 1 cup oat milk creamer 1 can (400 ml) full-fat coconut milk 1 can (350 ml) sweetened condensed coconut milk 1 cup coconut flakes (optional) 1/2 cup coconut sugar 1 tsp cinnamon 1 tsp pure vanilla extract 1/2 tsp cloves 1/4 tsp sea salt

1 cup crushed peanuts (optional)

Rinse the corn then place in pressure cooker. Add 5 cups of water. Set cooker to manual (high) and cook for 40 minutes.

When corn is done cooking, safely release pressure then remove the lid. 

Stir in the; oat milk, oat milk creamer, coconut milk, sweetened condensed coconut milk, coconut flakes, coconut sugar, cinnamon, vanilla extract, cloves, and sea salt. Cook on saute mode (with lid off) for about  another 30 minutes, stirring frequently. Turn heat off and stir in peanuts.

Allow to cool in cooker for about 15 minutes, stirring occasionally, before transferring to another container.

MUHALLEBI OR MAHALABIA: A MEDIEVAL PERSIAN DESSERT ★ A delicious dessert from the 10th century Persia, muhallebi or mahalabia, is a rice pudding from Persia, which is very popular in the middle east. Made with just three ingredients, it is an easy-to-make vegan dessert.

223kcal // $4.90 per bowl

🌱 Do you know how easy and simple it is to make a pumpkin dessert that will satisfy even the most discerning chocolate lover? So, today's culinary adventure is Chocolate Pumpkin Pudding! This vegan dessert shouldn't take long to make. Yes, yes, that's right - this is a totally vegan recipe. That is, there are no dairy and no eggs in it. And if you have frozen pumpkin puree (or canned puree) available, then making this chocolate dessert will not be difficult at all! 🌱

🍽 2 servings 🍽