This is from the book “How it all Vegan!” - one of my FAVORITE vegan cookbooks ever. It’s by Tanya Barnard and Sarah Kramer… and if you don’t own it, you really should just go buy it.

Here’s a recipe I made today – for “Sinful Chocolate Pudding”

SUPER SIMPLE and SUPER DELICIOUS.

1 cup soft tofu
1/4 cup oil (veg is good)
1/2 cup sweetener (raw sugar recommended)
4 tbsp cocoa powder
1/4 tsp salt
1 1/2 tsp Vanilla Extrace

Put it in a blender, Vita Mix, or Blendtec (or food processor)… and blend together until everythijn gis smooth and creamy. Chill well before serving… makes 2 (they said 2 to 4… but it’s 2… LOL)

ENJOY!

And… as I mentioned… if you don’t already own it, buy it now!

Thanks to PETA for this recipe… from Cooking with Peta.

Filling – from Cooking with PETA…

1/4 c key lime juice
2.5 c soy milk
1 c. sugar
5 tablespoons cornstarch
2 tsp lime zest

Whisk all the ingredients together in a saucepan… then turn on medium heat and slowly bring to a boil, stirring constantly until thick and creamy. Allow to cool slightly then pour into a 9 inch pie crust and chill until firm.

PopVegOnline notes…
Wow. This was easy. Was pretty amazed that A: it was so easy to do, and B: it tasted so great (and so much like the “original”.).

Note that when you’re baking vegan… or cooking vegan for that matter, taste should be the prime objective. There will be a desire to “compare” to something you ate / ordered / cooked before you were vegan… but the ingredients are all unique… and so is the outcome.

That said – this is an amazing, simple, great key lime pie. If you live in Florida and grow key limes in your yard… this should be something you keep close at hand.

Okay. So I know we need more DARK leafy greens. So I gave these a shot. I think I need to tweak it a bit… but this is an easy start. And, like all posts going forward, it’s vegan.

Veganomicon
Sauteed Collards

Servings/Yield

–
1 pound Collard Greens, Organic
4 Cloves Garlic, Minced
1 tablespoon olive oil, not evoo, but organic
½ cup vegetable stock, home made is best, but pkg is okay
Method

Super simple… but still retains a bit of the bitter taste. Might need to boil in salt like Shana says… THEN do this. But concerned that might reduce nutrients. Ahh, well. Here’s the steps.

PREHEAT large skillet over medium heat. Saute the garlic in the olive oil for about a minute… being careful not to burn it. Add the collards and sautee for about 2 minutes… then add the stock and cook for another 10 minutes, untill the collards are deep green in color.

If after 5 minutes, they haven’t shrunk (a lot)… then heat is too low.

Serve immediately!

FROM: Veganomicon… a book you need to own.