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Pumpkin Spice Hot Chocolate
by fatfreevegan
I served this with a dollop of frothy soymilk on top.
Ingredients
- 2 1/2 cups non-dairy milk
- 1/2 cup canned pumpkin
- 2 tablespoons cocoa powder
- 3/4 – 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- stevia or other sweetener to taste
Instructions
- Combine all ingredients except sweetener in blender. Blend at medium speed until smooth. Check sweetness and add sweetener to taste; blend once more.
- Pour into a saucepan or microwaveable container and heat, stirring at regular intervals, until steaming. Pour into two mugs and serve.
Notes
You can easily take this from a beverage to a dessert by making it into pudding. Add 2 1/2 tablespoons of cornstarch to the mixture in the blender and blend well. Heat on the stove or in the microwave, stirring constantly (or once every minute in the microwave), until it boils and thickens. Pour into 4 dessert bowls and refrigerate until set.
Preparation time: 5 minute(s) | Cooking time: 5 minute(s)
Number of servings (yield): 2
Nutrition (per serving, using soymilk): 163 calories, 25 calories from fat, 2.9g total fat, 0mg cholesterol, 261.6mg sodium, 408.7mg potassium, 30.3g carbohydrates, 6.1g fiber, 12.9g sugar, 6.8g protein, 4.8 points.
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Deviled Avocado. Spicy Curry Sauce. Cado-Crunch Salad.
BY
vegan, makes 4 avocado halves
2 avocados, scooped (rinse skin well before using)
1/2 lemon - squeeze over top scooped avocados to prevent browning
additional hemp seeds
Avocado Crunch Salad:
4 scooped avocado centers (about 1 1/2 cups mashed avocado)
1 small apple, diced (about 1/2 cup)
1/4 cup sweet onion, chopped
1 Tbsp organic raisins or chopped dates
1-2 Tbsp raw hemp seeds
3 Tbsp fresh lemon juice
1/8 tsp fine black pepper
note: you can get creative with this salad by adding in more veggies, beans, nuts and other seeds … creativity encouraged.
Bold Spicy Sweet Curry Sauce:
1 Tbsp maple syrup (grade B)
1 Tbsp tahini
1 tsp hot curry powder (or muchi curry)
2 tsp lemon juice
a few dashes cayenne for extra heat
**add a bit less maple syrup if you do not like your sauce too sweet.
Directions:
1. Rinse your avocados well under cold water. Dry.
2. Slice avocados into halves, remove pits.
3. Scoop avocado flesh. Add to small bowl and drench leftover avocado bowls in lemon juice.
4. Add all the crunch salad ingredients to your small bowl and start mashing and folding the salad until a thick avocado salad forms. Set aside.
5. Whip together your curry sauce in a small bowl. Place in the fridge a few minutes to firm up a bit for best drizzling.
6. Add avocado crunch salad to scooped avocado shells. Pile it high.
7. Drizzle curry sauce over top. Add hemp seeds over top and some more fine black pepper. Optional: drizzle of EVOO for extra richness.
Serve! Note: These actually store in the fridge pretty well for up to a day. Just cover well and drench outside of stuffed avocados in lemon juice to prevent browning.
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