vegancooking

I made reallly amazing delish incredible pudding tonight.

Here is the recipe:

BANANA COCONUT PUDDING

1 13.5-oz (400-ml) coconut milk, canned
2 tbsp sugar
1/2 tsp ground cardamom
1/4 tsp salt
2 large bananas, sliced

In a medium saucepan, bring coconut milk, sugar, cardamom, and salt to a boil. Reduce heat and add the bananas. Simmer for 12-15 minutes, stirring occasionally to avoid sticking. Mash bananas with back of fork or potato masher before portioning into bowls. Makes 2 large servings or 4 small servings.
Serve as is or topped with maple syrup and "milk."

Ok, so I left out the ground cardamom jus cause I couldn't find it at the grocery store but I don't think it made that big of difference. This pudding is the best thing I've tasted in a while. It is rather sweet however when I added soy milk, it toned down the sweetness. I still have yet to try it topped with maple syrup.

This pudding is devine and so easy to make. I recommend it to all.

For some reason, lately I've been cooking as if I have a dozen mouths to feed.

Tonight's feast for the masses is chicken & dumplings--and probably one of the cheapest dishes you could possibly make, given how cheap all of its ingredients are.



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Gipsy Kings - Cantos De Amor - Un Amor

from La Dolce Vegan

I was really hungry, it was 9:00, and I wanted to make something fast but filling. I made this the first time and put soy parmesian cheese on it, and it turned out to be expired :(. So, I made it again. This time, it's good :).

Gerry's Quick Broccoli and Hot Chili Pepper Pasta

dry pasta, enough for two people
1 large head of broccoli, finely chopped
1/4 tsp hot red pepper flakes
1/3 cup flax oil (or other oil of your choice [I used olive oil])

*I added a little sea salt

In a large pot of salted water, boil the pasta. While pasta is cooking, steam the broccoli until it turns bright green and can be poked easily with a fork. Set aside. Drain and return noodles to pot. Add the broccoli, red pepper flakes, and oil to the noodles and toss together well. Serve immediately. Makes 2 large or 4 small servings.

Does anyone have a recipe for smooth marinara sauce? The jar stuff is fine for a quick fix, but I'd prefer to make my own to avoid running into less desirable ingredients like corn syrup and sneaky "natural flavors". If it involves the use of fresh tomatoes, that's super, so long as puréeing them is a step in the recipe--we're not big on tomato chunks (or onion chunks, or bell pepper chunks) in our pasta 'round here.

Also, what do you recommend for ravioli filling? So far I've tried/come up with:

-mushrooms
-spinach
-sundried tomato
-artichoke
-roasted red bell pepper
-tofu ricotta (lasagna filling)
-any good veg mozzarella