Pudding Archives - Forks Over Knives

Sweet Potato Chocolate Pudding with Pecan Crumble

Molly Patrick — Mon, 20 Sep 2021 17:17:11 +0000

Tender cooked sweet potatoes form the base of this luscious autumnal pudding. Rich cocoa powder, caramel-like dates, and a dash of salty tahini transform it into a creamy treat that’s perfect for a Thanksgiving feast. The crunchy crumb topping is scented with the fall flavors of nutmeg and cinnamon, adding an extra cozy flourish to this good-for-you dessert.

From cleanfooddirtygirl.com

Yield: Makes 2 cups

1 large sweet potato, unpeeled, chopped into 1-inch cubes (4 cups)
4 whole dates, pitted
¼ cup unsweetened, unflavored plant-based milk
¼ cup unsweetened cocoa powder
2 tablespoon pure maple syrup
1 teaspoon tahini
Sea salt, to taste
¼ cup raw pecans, walnuts, or almonds
¼ cup coarsely chopped dates
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Instructions

In a medium saucepan combine sweet potato, whole dates, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until sweet potato is tender. Drain sweet potato and dates in a colander; cool 5 minutes.
Transfer sweet potato and dates to a food processor. Add the next five ingredients (through salt). Process until very smooth and creamy. Transfer to a bowl; cover and chill at least 1 hour.
For crumble topping, in a clean food processor combine the remaining ingredients. Process until small crumbly texture. Sprinkle over chilled pudding.

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Indian Brown Rice Pudding (Kheer)

Darshana Thacker Wendel — Wed, 03 Mar 2021 18:20:58 +0000

Kheer is Indian pudding made by boiling milk with a starch such as rice, tapioca, or corn. This whole-food, plant-based recipe uses plant-based milk instead of dairy milk and brown rice instead of white. The result is an aromatic sweet pudding that is as healthful as it is heavenly.

Yield: Makes 3 cups

3 cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
1 cup dry brown rice
¼ cup chopped dates
¼ cup pure cane sugar or pure maple syrup
2 pinches saffron
1 tablespoon raisins
1 tablespoon slivered or sliced almonds, toasted
1 tablespoon roasted pistachios, chopped
1 teaspoon ground cardamom
Garnishes: few strands saffron, slivered or sliced toasted almonds, chopped roasted pistachios

Instructions

In a large saucepan combine milk, rice, dates, sugar, and 1 cup water. Bring to boiling; reduce heat to low. Simmer, uncovered, about 45 minutes or until rice is completely cooked, stirring frequently. (The liquid should not be completely cooked off.)
Meanwhile, in a small bowl combine saffron and 3 to 4 Tbsp. hot water. Let stand 10 to 15 minutes.
Add saffron with soaking liquid, raisins, almonds, pistachios, cardamom, and ½ cup water to cooked rice. Cook 10 to 20 minutes more or until rice is creamy, stirring occasionally. Top servings with desired garnishes.

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Southern-Style Banana Pudding Parfaits

Mary Margaret Chappell — Tue, 16 Feb 2021 18:56:13 +0000

This creamy treat is made by layering an easy stove-top vanilla pudding with sliced bananas and crunchy vanilla-laced oats. To avoid clingy banana strings, peel bananas from the bottom up. (Pinch the black tip to get started.)

Note that the cashews should be soaked overnight for creamiest results. To soak cashews, place them in a bowl with enough hot water to cover.

Yield: Makes 4 parfaits

¼ cup cornstarch
2 cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
4 tablespoons + 2 teaspoons pure maple syrup
⅛ teaspoon ground nutmeg
⅛ teaspoon sea salt
1¾ teaspoons pure vanilla extract
¾ cup rolled oats
¼ teaspoon ground cinnamon
½ cup raw cashews, soaked overnight
3 large or 4 small bananas, sliced into ¼-inch-thick rounds

Instructions

For pudding, place cornstarch in a medium saucepan. Gradually whisk in milk until smooth. Whisk in 3 tablespoons of the maple syrup, the nutmeg, and salt. Bring just to boiling over medium, whisking constantly. Cook and whisk 2 to 3 minutes more or until mixture is thickened and no foam remains on the surface. Stir in 1 teaspoon of the vanilla. Transfer to a bowl to cool.
While pudding cools, preheat oven to 350°F. Line a small baking sheet with parchment paper. In a small bowl stir together oats, 1 tablespoon of the maple syrup, ½ teaspoon of the vanilla, and the cinnamon. Spread mixture in a ½-inch-thick layer on the prepared baking sheet. Bake 15 to 18 minutes or until oats are golden brown, stirring once.
For cashew cream topping, drain cashews. In a blender combine cashews and the remaining 2 teaspoons maple syrup and ¼ teaspoon vanilla. Add ¼ cup water. Cover and blend until smooth and creamy. Place in an airtight container; chill.
To assemble parfaits, spoon 2 Tbsp. pudding in each of four parfait glasses. Top with one-third of the banana slices and one-third of the oat mixture. Repeat with another layer of pudding, one-third of the banana slices. and one-third of the oat mixture. Layer with the remaining banana slices and pudding. Cover and chill parfaits 1 to 8 hours.
Just before serving, if desired, top with additional banana slices and the remaining oat mixture. Top each with 1 tablespoon cashew cream and additional cinnamon.

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Jeweled Avocado-Chocolate Pudding

Shelli McConnell — Tue, 08 Dec 2020 18:43:45 +0000

Avocado goes incognito in this luscious, creamy vegan pudding that takes all of five minutes to whip up. Pomegranate seeds are the crown jewels topping the rich chocolate dessert. For ease, look for cups of pomegranate arils (seeds) in the produce section of the supermarket. Garnish with orange segments for an added burst of color.

Yield: Makes 6 puddings

2 ripe avocados, halved, seeded, and peeled
2 ripe bananas
¾ to 1 cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
½ cup unsweetened cocoa powder
6 Medjool dates, pitted and chopped (3 oz.)
1 teaspoon pure vanilla extract
½ teaspoon orange zest, plus more for garnish
½ cup pomegranate seeds
Orange segments or sliced kumquats (optional)

Instructions

In a blender or food processor combine the first seven ingredients (through orange zest). Cover and blend until smooth, adding more milk if needed to reach desired consistency. Spoon into six 4-oz. canning jars or serving dishes. Cover and chill at least 4 hours.
To serve, top with pomegranate seeds. If desired, garnish with additional orange zest and/or orange segments or sliced kumquats.

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Creamy Blueberry Parfaits with Millet

Chef AJ — Mon, 18 May 2020 17:22:39 +0000

Millet has a subtle nutty flavor that plays well with sweet ingredients. When cooked, it takes on a fluffy texture that is great for puddings. For a festive presentation, try serving these elegant blueberry parfaits in long-stem wine glasses or martini glasses.

Multicooker directions: To make the pudding in an electric multicooker, combine 3 cups of the milk, 6 Tbsp. of the Date Paste, the cinnamon, cardamom, and 1 cup water in a 6-qt. Instant Pot multicooker. Bring to boiling on Sauté setting. Add millet. Lock lid in place; set pressure valve to Sealing. Set cooker to cook 10 minutes on high pressure. Let stand to release pressure naturally. Open lid carefully. Stir in the remaining ½ cup milk and the vanilla. Cool, covered, until pudding thickens. Continue as directed with Step 2.

Yield: Makes 8 parfaits

3½ cups unsweetened, unflavored plant-based milk
8 tablespoons Date Paste, divided
¾ to 1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¾ cup dry millet
2 teaspoons pure vanilla extract
1 cup + 2 tablespoons unsweetened pomegranate juice
2 tablespoons cornstarch
3 cups fresh or frozen blueberries

Instructions

For pudding, in a large saucepan combine 3 cups of the milk, 6 Tbsp. of the Date Paste, the cinnamon, cardamom, and 1 cup water. Bring to boiling, whisking to dissolve Date Paste. Stir in millet. Reduce heat. Cover and simmer 20 minutes, stirring occasionally. Remove from heat. Stir in the remaining ½ cup milk and the vanilla. Cover and let cool in pan. (Millet will thicken as it cools.)
For topping, in a small bowl whisk together 2 Tbsp. of the pomegranate juice and the cornstarch. In a medium saucepan combine the remaining 1 cup pomegranate juice and the remaining 2 Tbsp. Date Paste. Bring to boiling, whisking to dissolve Date Paste. Whisk in cornstarch mixture. Cook about 1 minute or until mixture thickens, whisking constantly. Remove from heat. Fold in blueberries; cool.
To assemble parfaits, spoon ¼ cup pudding into each of eight small glasses. Top with 1 heaping tablespoon blueberry topping. Repeat layers. Chill at least 4 hours or until set.

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Summer Pudding with Fresh Berries and Lavender Cashew Cream

Darshana Thacker Wendel — Thu, 06 Jun 2019 17:40:58 +0000

Wow your friends with this visually stunning vegan summer pudding, which offers a whole-food, plant-based take on a beloved British dessert. Toasted bread soaks up a succulent sauce of cooked berries, and an easy homemade lavender cashew cream tops it all off.

For more recipes to satisfy your sweet tooth, check out 5 Scrumptious Plant-Based Desserts.

Yield: Makes one 9-inch pudding

1 loaf whole grain bread, crusts removed ( 24-oz. loaf)
3 tablespoons maple syrup
2 tablespoons lemon juice
1½ teaspoons arrowroot powder
4 cups strawberries, cut into ½-inch pieces
2 cups raspberries
2 cups blueberries
½ cup raw cashews
½ teaspoon dried lavender
½ teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F. Place bread slices on a baking sheet. Bake 15 to 20 minutes or until lightly toasted.
In a large saucepan combine 2 tablespoons of the maple syrup, 1 tablespoon of the lemon juice, and the arrowroot; gradually stir in 1½ cups water. Bring to boiling. Add berries; cook 5 minutes or until berries are softened and liquid is thickened, stirring occasionally. Strain mixture, reserving berries and liquid.
To assemble pudding, dip a bread slice into berry liquid, turning to coat, and place in a 9-inch silicone or nonstick fluted tube pan. Continue soaking the bread and placing in the pan until bottom and sides are lined completely. Fill with berries. Soak the remaining bread slices and place on pudding until the top is covered completely; press down gently. Cover and chill at least 8 hours or overnight.
For the cashew cream, in a small bowl combine cashews and ¼ cup hot water. Let stand 20 minutes.
In a blender or food processor combine cashews with liquid, lavender, vanilla, and the remaining 1 tablespoon maple syrup and 1 tablespoon lemon juice. Cover and blend or process until smooth and creamy, adding 1 tablespoon water, if needed. Transfer to a bowl and chill.
To serve, invert tube pan onto a platter and gently tap to release pudding. Serve with cashew cream

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Peanut Butter-Chocolate Marble Pudding

Darshana Thacker Wendel — Tue, 12 Feb 2019 19:37:02 +0000

A rich swirl of dark chocolate adds intensity to this cool vegan peanut butter pudding. Fiber-rich date paste and a dollop of pure maple syrup add just the right level of sweetness. New to date paste? Use our simple and delicious Date Paste recipe (note that it requires overnight soaking). Homemade date paste lasts for about a month in the refrigerator and can be used in desserts, sauces, and even Sloppy Joes.

Yield: Makes 10 puddings

4 cups unsweetened plant milk, such as almond, soy, or rice
1½ tsp. agar powder or 1 tablespoon agar flakes
⅓ cup brown rice flour
1 cup Date Paste
3 tablespoons peanut butter
6 teaspoons pure vanilla extract, divided
1 tsp. ground cinnamon
3 tablespoons unsweetened cocoa powder
3 tablespoons pure maple syrup
10 raspberries or strawberries (optional)

Instructions

In a large saucepan combine milk and agar powder. Bring to boiling; reduce heat. Simmer 10 minutes, whisking frequently.
Gradually whisk in rice flour. Whisk in date paste, peanut butter, 4 teaspoons of the vanilla, and the cinnamon. Cook 5 to 7 minutes or until mixture is thickened, stirring frequently. Using an immersion blender, blend until creamy. (Or transfer mixture to a blender; cover and blend until creamy.)
Place ten 8-oz. ramekins on a rimmed tray. Pour ⅓ cup of the peanut butter mixture into each ramekin. Stir cocoa powder, maple syrup, and the remaining 2 teaspoons vanilla into the remaining peanut butter mixture. Pour 2 tablespoons of the chocolate mixture into each ramekin; swirl slightly with a toothpick or chopstick to marble.
Chill at least 4 hours before serving. If desired, top servings with berries.

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Chia Pudding with Strawberries

Darshana Thacker Wendel — Thu, 22 Mar 2018 18:25:12 +0000

Just a little bit of maple syrup, vanilla, and cinnamon make this simple chia pudding recipe totally delicious. Sliced fresh strawberries add bright color and flavor, but just about any fresh fruit would work well with this dessert.

Yield: Makes 4 cups

1 cup unsweetened almond milk
¼ cup chia seeds
2 tablespoons pure maple syrup
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
1 cup strawberries, sliced into ½-inch pieces

Instructions

In a blender or food processor combine the almond milk, chia seeds, maple syrup, cinnamon, and vanilla. Cover and blend or process 1 minute. Transfer mixture to a bowl. Cover and chill at least 1 hour.
To serve, stir chilled pudding, and serve topped with strawberries.

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Pumpkin Spice Chia Pudding

Green Evi — Mon, 02 Oct 2017 23:41:23 +0000

To celebrate the arrival of pumpkin spice season, we’re sharing this exclusive Pumpkin Spice Chia Pudding recipe from the Forks Meal Planner. Enjoy this vegan pudding as a guilt-free dessert or a sweet breakfast treat. To sample more exclusive plant-based recipes, sign up for a free trial of our meal-planning service, which includes customizable weekly menus, shopping lists, and weekend-prep strategies.

TRY A FREE MEAL PLAN, ON US!

Yield: Serves 4

¼ cup chia seeds
2 cups almond milk or plant-based milk of your choice
2 cups pumpkin purée
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch chili powder
Ground black pepper
2 teaspoons vanilla extract
2 tablespoons maple syrup (optional)
Coconut flakes for garnish (optional)

Instructions

Mix the chia seeds and almond milk in a jar or bowl, and let the mixture set for 5 minutes. Whisk or stir the mixture vigorously to evenly disperse the chia seeds. Cover the jar, and transfer to the refrigerator to chill for at least 4 hours, or overnight.
In a small bowl, whisk together the cinnamon, ginger, nutmeg, cloves, chili powder, and black pepper.
Remove the chia pudding from the refrigerator, and stir in the pumpkin purée, dry spice mixture, vanilla extract, and maple syrup (if using). Serve garnished with coconut flakes.

https://www.youtube.com/watch?v=qcPEgyY8OjI

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Brown Rice Breakfast Pudding

Del Sroufe — Thu, 19 Jan 2017 19:37:06 +0000

My mom used to serve a version of this for breakfast—cooked with milk, sugar, and a hint of cinnamon. It is still one of my favorite breakfasts, although now I make a more wholesome version with almond milk and chopped dates.

Recipe from Forks Over Knives – The Cookbook.

Yield: Makes 4 servings

3 cups cooked brown rice
2 cups unsweetened almond milk
1 cinnamon stick
⅛ to ¼ teaspoon ground cloves, to taste
1 cup dates, pitted and chopped
1 tart apple (such as Granny Smith), cored and chopped
¼ cup raisins
Salt to taste
¼ cup slivered almonds, toasted

Instructions

Combine the rice, almond milk, cinnamon stick, cloves, and dates in a medium saucepan and cook, stirring occasionally, over medium-low heat for 12 minutes, or until the mixture thickens.
Remove the cinnamon stick. Add the apple, raisins, and salt and mix.
Serve garnished with the toasted almonds.

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