Dr. B's Chocolate Pudding

 (Almost) Too-Good-To-Be-True Chocolate Pudding

4 Servings

INGREDIENTS 

1 (12.3 oz) lite firm silken tofu, drained (such as Nori Mu brand)

1⁄4 cup pure maple syrup

2 Tbsp + 1 tsp cacao powder

1 Tbsp brewed strong black coffee

1 Tbsp coconut sugar

1 tsp vanilla extract

1/8 tsp salt

Fresh pomegranate arils and

In the bowl of a food processor fitted with an “S” blade, add silken tofu, maple syrup, coffee, coconut sugar, vanilla extract and salt. Process until completely smooth, stopping to scrape down the sides if necessary. Transfer mixture to a covered container and refrigerate for at least 1 hour.

Serve chilled, with pomegranate arils and fresh raspberries.

ADD PLANT POINTS

Add sliced strawberries, blackberries and/or sliced

bananas when serving.

Pesto (Liz LaCava & Meghan Fay)

2 3/4 cups fresh basil

2 Tablespoons pie nuts

1 teaspoon lemon juice

2 large garlic cloves

3 Tablespoons olive oil

2 Tablespoons grated Parmesan or Romano cheese

 

Mince pine nuts and garlic in food processor - add basil, cheese and lemon until finely chopped. Slowly add the olive oil

Makes 1 cup

 

I don't always use the pine nuts it tastes great either way. If I freeze the pesto I put it in small containers then drizzle some olive oil on top to keep it from turning dark.

From Meghan Fay: 

2 cups fresh basil
1/4 cup pine nuts
1/2 cup grated parmigiano-reggiano cheese
1 garlic clove, finely chopped
2 teaspoons fresh lemon juice
3/4 cup extra-virgin olive oil

In a food processor or blender, pulse the basil leaves until finely chopped. Add the pine nuts, cheese, garlic and lemon juice. Turn the machine back on and add 3/4 cup of olive oil in a slow, steady stream. Season the pesto with salt and pepper. Cover with plastic wrap and refrigerate.

 

Autumn Kale Salad from Fiber Fueled Cookbook

 

Autumn Kale Salad  7 Plant Points  Low Histamine  Pg. 151 - The Fiber Fueled Cookbook Ingredients ・4 cups cubed butternut squash ・2 teaspoons olive oil or Low-Histamine Biome Broth ・½ teaspoon salt, plus more to taste ・Pinch ground pink peppercorn ・½ teaspoon ground cumin ・½ teaspoon sweet paprika ・½ teaspoon garlic powder ・¼ cup pomegranate juice ・2 garlic cloves, minced ・¼ teaspoon mustard powder ・¼ cup tahini ・4 teaspoons apple cider vinegar ・8 cups Tuscan or lacinato kale, stems removed and sliced into thin ribbons ・¼ cup pepitas ・2 Honeycrisp (or other sweet) apples, diced ・1/3 cup pomegranate seeds

Steps Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place the squash on the baking sheet and toss with the olive oil, salt, pink pepper, cumin, paprika, and garlic powder. Toss well. Cover with an upside-down baking tray or lightly tent with foil and roast for 20 to 25 minutes, until the squash is tender. Remove the cover the last 5 minutes of cooking to lightly caramelize the squash. While the squash is roasting, make the dressing. Whisk together the pomegranate juice, garlic, mustard powder, tahini, and vinegar. Season to taste, adding in salt and pink pepper as desired. Place the kale in a large bowl and drizzle 1 to 2 teaspoons of the dressing, then use your hands to massage it into the kale for a few minutes. This helps to tenderize the kale. Add in the cooked squash, pepitas, apple, and pomegranate seeds. Toss to combine, then divide onto serving plates. Drizzle with the remaining dressing.

Roasted Tomato and Cannellini Bean Pasta

for a plant based diet

By Heather McDougall   |   Posted on January 9, 2014

This recipe is so easy to put together and can easily be doubled. I serve this with sautéed kale. I like this dish with a lot of garlic, but you can adjust this as you wish.

Roasted Tomato and Cannellini Bean PastaServes 4 to 6

Ingredients: 

• ½ pound whole wheat or brown rice penne pasta
• 2 tablespoons low-sodium vegetable stock or water
• 6 – 8 cloves garlic, chopped
• 1 13.4-ounce box cannellini beans, rinsed and drained
• 1 15.5-ounce can fire roasted tomatoes
• salt and pepper to taste
• crushed red pepper flakes to taste

Instructions:

In a large pot, cook pasta in boiling water until al dente. Set aside.

In a medium pot, sauté garlic in vegetable stock or water over medium heat for 2-3 minutes. Stir in beans and tomatoes and simmer on low for about 20 minutes. Season to taste with salt, pepper and crushed red pepper flakes. Stir in pasta and serve