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!
Tasty, 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.
From Vegan Soul Kitchen. This creamy celeriac (celery root) sauce is my favorite ever.