Skip to main content

Posts

Showing posts from April, 2019

Blueberry Nice Cream on Raspberry Chia Pudding

Blueberry Nice Cream on Raspberry Chia Pudding If you follow the recipes on Organic Granny (you can do that on this site itself, or by joining the group on Facebook called Organic Granny Veggie Recipes ) you will know that I have a longstanding relationship with chia seeds .  These high protein, high omega3 tiny seeds just happen to be the base for many of my dessert recipes-- either as a primary content or as a binder-- and some other recipes as well.  I sometimes make up something called Chia Gel-- basically, chia seeds gelled in water-- and keep it on hand in a mason jar in the fridge.  I often use the gel as a base for the puddings.  You can find out more about the chia gel and how to use it HERE .  Find more recipes at the base of this recipe post. RASPBERRY CHIA PUDDING INGREDIENTS: 2 Cups Organic Chia Gel (make ahead of time, up to 24 hours) 1/4 Cup Organic Raspberry Jam or Jelly (vegan is preferred - or blend and sweeten ripe fresh or frozen berries) 1 Cup Non-d

Recipe for Chickpea Tofu: By Ally

A dear long-time friend has passed along this recipe for Chickpea Tofu for anyone who is sensitive or allergic to Tofu (soy). INGREDIENTS: 1/2 cup "Raw" Chickpea Flour 1 1/2 cup Water Pinch of Turmeric METHOD: Dissolve 1/2 cup of Chickpea flour in 1/2 cup of the water.  Add a pinch of Turmeric powder for colour. Heat remaining cup of water over medium heat. Add in the Chickpea paste and whisk/stir, scraping sides down. When the mixture is boiling and thickened, pour into a pan and let it cool.   Cut into desired shapes after completely cool.  Ally also states that she often eats it with a Burmese Salad:   Fried Onions and Garlic along with Green Spring Onions, Tamarind Juice, chopped Cilantro and optional Chili pepper and Fish Sauce.