Keeping it Simple and Chocolate Mexican Pudding
I told a very big lie last week, and I am still feeling embarrassed about it. In the moment, I felt that I had to, ort of a primal instinct. Now, looking back, I realize how wrong it was for me to lie. Not only did I lie but I lied in front of a child who knew the truth. What a terrible message to send to a child that it is OK to fib. I have been calling my vegan diet a truth serum because it has been so difficult for me to lie about the smallest thing anymore but than I told this Herculean lie. What the hell? There is a silver lining though and I am going to forgive myself. That one lie got me thinking about all the lies we tell each other. Did you tell any lies today? Be honest. Did anyone ask you how you were and you said great when in reality you felt like crap? The truth is most of us lie to conceal our own feelings, to avoid embarrassment or just to deceive someone. We often tell a lot of white lies to spare someone else's feelings. Now we also have social media where we can present the best versions of our self and share our importance. That doesn't seem honest either. I think we only create problems by lying and honesty leads us to form real connections with people. Honesty is a gift that I am giving myself today. From this day forward, I am resolved to never lie again no matter what the cost. Wish me luck.
I wanted to remind everyone that even though I post a lot of time consuming recipes, it is also extremely easy to be vegan by keeping it simple.
Last night I sauteed some mushrooms, garlic, serrano peppers and basil and served it over some warmed up, cooked quinoa that I made over the weekend.
It took ten minutes and was delicious, nutritious and filling. If you keep some cooked quinoa, farro or rice on hand and veggies and tofu – you will always have a high-protein, quick dinner at your fingertips.
This chocolate Mexican pudding is also fast, easy and packed with protein and a mayan super food called cacao powder. Great to have in the fridge when you get a sweet tooth or need an energy boost. Hope you enjoy this chocolate Mexican pudding as much as I did. Vegan day 157 – wish me luck!
Chocolate Mexican Pudding
- 1 package of silken tofu
- ¾ cup Cacao Powder (add more to taste for a more chocolate taste)
- 1 teaspoon vanilla extract
- ¼ cup maple syrup (add more if you want it sweeter)
- ¼ cup Earth Balance Organic Soy Milk
- ½ tsp cinnamon
- ½ tsp chili powder
- Add all the ingredients to a blender and blend until the mixture is completely smooth and free of lumps.
- Portion out into 4 pudding cups and allow to chill for about an hour before serving. Top with soy whipped topping and a sprinkle of cinnamon.
Hi _ I enjoy your recipes, and want to put in a vote for oil- and fat- free vegan recipes. Believe it or not, there are overweight vegans, and we want to change our addictive patterns (fats being a big one, excuse the pun). Thanks ~
Ann – lets discuss using small amounts of oil and I eat mostly fat free – any help I can give you – let me know