This chocolate-orange pudding recipe from Vegan Soul Kitchen, page 190 is rich, decadent, and a must-try for chocolate lovers. We served this with cashew whipped cream and vegan vanilla sandwich cookies. To make cashew whipped cream: soak 1 cup of whole, raw cashews in 1/2 cup of water overnight. In the morning, add 3 tablespoons of agave nectar and 1 teaspoon of vanilla and blend everything in an upright blender until thick and creamy. Easy peasy!
Tag Archives: Vegan Soul Kitchen
Vegan Soul Food
4 CommentsTasty, tasty, tasty! From the Vegan Soul Kitchen cookbook: rosemary roasted tofu cubes, baked BBQ black-eyed peas, citrus collards with raisins redux, and quinoa quinoa cornbread.
Roasted Turnip & Shallots w/Turnip Greens Soup, w/Grilled Asparagus w/Rosemary Salt & Creamy Celeriac Sauce
Leave a commentFrom Vegan Soul Kitchen. This creamy celeriac (celery root) sauce is my favorite ever.
BBQ Tempeh Sandwich on Shallot & Roasted Garlic Focaccia w/Carrot-Cayenne Coleslaw
Leave a commentFrom Vegan Soul Kitchen. Focaccia from The Artful Vegan. What a pairing!