Vegan Orange Poppyseed Pudding

Tapioca pearls and poppy seeds combine to create a unique and delightful mouthfeel. Orange zest adds flavor and complexity to this vegan pudding that is free of refined sugars.

Prep time: 15m | Serves 4

Ingredients:

1/2 cup tapioca pearls (regular, not quick-cooking variety)
3-1/2 c. almond milk, divided
1/2 c. maple syrup
Zest of two oranges (about 2 t.)
1-1/2 t. poppy seeds
1/2 t. almond extract
1/4 t. salt

Place tapioca pearls in a small bowl with 1-1/2 cups of almond milk, and let them soak for 3-4 hours minimum (or overnight).

Place soaked tapioca pearls and any excess soaking liquid in a medium saucepan, along with the remaining 2 c. of almond milk. Bring the mixture to a boil over medium heat, then stir in the maple syrup and orange zest. Wait for the mixture to return to a boil, then turn heat to low, and stir continuously for 8 minutes. Stir in poppy seeds, almond extract and salt and cook for another 3 minutes while stirring.

Divide warm pudding between four ramekins or small bowls, then refrigerate at least an hour before serving. Garnish with quartered orange slices, if desired.

Warm Autumn Fruit Compote

A simple but nourishing dessert on its own, as well as a great topping for oatmeals or other hot cereals.

Prep time: 5m | Cook time: 15m | Total time: 20m | Serves 6

Ingredients:

2 large green apples, peeled and diced into 3/4” pieces
2 pears, peeled and diced into 3/4” pieces
1/3 c. dried prunes
1/8 c. golden raisins
Half a vanilla bean pod

Place all ingredients in a saucepan, and add 1/2 c. of water. Bring water to a boil over medium-high heat, then reduce heat to a gentle simmer, cover the pot, and let fruit cook 15-20 minutes, until soft but not mushy. Serve as a dessert, or use as a topping for oatmeal or other warm breakfast cereals.

Easy Peach Cobbler

A peach cobbler that is simple to prepare, and contains no gluten or added sugars.

Prep time: 15m | Cook time: 35m | Total time: 50m | Serves 8

Ingredients:

3-1/2 lbs ripe peaches, washed, halved and sliced
1/2 lb pitted dates
2 c. quick oats
1/2 c. quinoa flakes (or use an additional 1/2 c. of quick oats)
1/4 c. unsalted butter or vegan butter spread (e.g., Earth Balance), melted
Pinch of salt

Pre-heat oven to 375 degrees. Lightly oil a 9x13” baking dish. Arrange peach slices in even layers in pan.

Add dates to a food processor with S-blade, and pulse a few times to begin to break up dates. Add oats and quinoa flakes and continuing pulsing until dates are uniformly crumbly and incorporated. Transfer date mixture to a medium-sized mixing bowl, and add melted butter and salt. Stir well, then place date-oat mixture on top of the peaches, using a rubber spatula to smooth the topping evenly.

Bake cobbler 35-45 minutes, until topping is golden brown. Let cool at least 15 minutes before serving.

Chocolate Avocado Frosting

A delicious non-dairy frosting that whips up in seconds in a blender. Makes a great vegan pudding too!

Prep time: 5m | Total time: 5m

Ingredients:

1 medium sized ripe avocado
3 dates, pitted, soaked and drained (reserve soaking liquid)
1 T. date soaking water
2 T. maple syrup
1/8 t. vanilla extract
3 T. raw cacao powder

Combine all ingredients in a high-powered blender. Use a tamper if available, or else scrape down the sides often until frosting is smooth and creamy. (Add a small amount of date soaking water if needed to assist processing.)

Taste and if you’d like a sweeter frosting, you can add a pinch more maple syrup. I recommend refrigerating for 2-3 hours minimum so it gets somewhat firm before being spread or piped onto prepared cake.