Yummy Vegan Chia Nog Pudding

I am extending the Christmas season a tad so that we can enjoy some more of that nog flavour that we were just getting into!

This chia not pudding recipe is:

vegan (no eggs, no dairy). I am a vegan who considers raw honey as just nectar passed through a bee... some call us bee-gans. Sub for the honey in the recipe with maple syrup or 4 dates.
gluten-free (no gluten proteins)
full of chia protein, which is the form that chia carbs take!
full of chia's pretty balanced omega fatty acids (good for the brain)
very tasty in that recognizable noggy way
sweet, but not cloyingly sweet like the commercial nog
can be eaten all year long or just saved up as a Christmas tradition

INGREDIENTS FOR CHIA NOG PUDDING

14 oz/414 ml full-fat coconut milk
2 tablespoons raw honey or maple syrup or 4 soft pitted dates
1 teaspoon ground cinnamon
1/2-1 teaspoon ground nutmeg
2 teaspoons vanilla extract
6 tablespoons chia seed (or 10 tablespoons chia gel*)

(Makes 2 large puddings or 3-4 smaller servings)

METHOD:

If using chia gel, about an hour in advance, stir about 2 cups of water into 1/2 cup of chia seeds in a mason jar. Stir well to keep seeds from sticking and then put into the fridge.
If using four dates to sweeten, combine the following in a blender: coconut milk, dates, vanilla, spices. Process until well-mixed.
If using raw honey or maple syrup, combine the coconut milk, sweetener, vanilla and spices and stir in a heavy-bottom saucepan over low heat to bring all elements together. (Do the same with the blender mix using dates). When heated (but not boiling), remove from the heat and stir in the chia seed or chia seed gel until smooth throughout, and spoon into a serving bowl or individual cups. Refrigerate for about 2 hours for a perfect blend of ingredients and the best nog experience of the season!
Eat when set! Use your favourite Christmas garnishes-- picture shows a garnish of dried cranberries. Puffy coconut whip would be a dream. Raisins would go well with the nutmeg-cinnamon spiciness.

Click below for some delicious Chia Seed Breakfast recipes:

You will feel satisfied and virtuous when you breakfast on these healthy, but yummy, chia seed recipes. (Find the Chia seed-Banana-Saskatoon-Berry muffin recipe at the bottom of the article)

Enjoy some chia seed recipes at

your breakfast table!

Comments

Colcannon (Irish Mashed Potatoes) and 3 Ethnic Take-Offs

Colcannon is a lovely Irish traditional mix of boiled cabbage or kale along with a root vegetable, usually mashed potatoes, but sometimes turnip, or carrots. Leaks and/or onions, and garlic, are pretty popular additions. Chopped green onions, chives and/or parsley are often used as a stirred-in garnish. You will also find 3 other Colcannon-type recipes-- take-offs of cultural classics with potatoes and greens from Mexico, Zambian and Ukrainian are sure to delight you as well when you want to try something a little different. These are all delicious, healthy comfort foods! I am vegan, so all of the recipes are vegan colcannon-- no dairy butter or milk involved. The following are ingredients in the colcannon I made (Missing from the picture are water, garlic, pepper, oil, and fine sea salt): Lovely Colcannon: potatoes, cabbage, leaks, green onions, and parsley INGREDIENTS (2-4 servings) 3 T. (30 mg) Olive Oil (or water, or coconut oil) 1/2 Cabbage , shredded ...

Pan-Fry Carrots (Roast Carrot Sticks)

Pan-roasted carrots (with some potato fries mixed in) Our younger son--at one time in the life he styled as "Nomad Farmer"-- lived and grew organic vegetables, fruit and berries on an off-grid community farm in the interior of BC. We stopped in to see him the one time and came away with a load of over-wintered carrots, still as carrot-y flavoured and plump as on the day they were dug from the ground, thanks to the hill-side root crop storage cellar. Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips. They are also a great base for a roast carrot soup. When you roast veggies, you get extra delicious flavour. You will also find two wonderful recipes for Holiday carrot side dishes-- Maple-glazed roasted carrots with a recipe for a lemony vegan sauce (made with cashews) and Lemon-Herb roasted carrots made with a Pecan Relish recipe, PAN-FRY CARROTS (Roast Carrot Sticks) <more properly ...

Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

If you have only ever eaten Cream of Tomato soup from a can, this will be a tasty coup for you! Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! * . This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them. Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup ! INGREDIENTS: 2 T. Olive Oil or Vegetable Broth 1/2 Onion , minced 3 cloves Garlic 1 tsp. Marjoram 1 tsp. Thyme 1/2 ts...

Organic Granny

Search This Blog