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A circular bread pudding on a blue plate

Vegan Bread Pudding

nutrition, recipes, , ,

Yoga Kitchen – Simple, healthy, and plant-based

Stop waste and give your old bread a second life

Here is a simple recipe for 100% plant-based bread pudding, without animal milk or eggs. Eggs are mainly used in baking because they add a certain structure or texture.
In plant-based cooking, we can solve this by using natural substitutes such as:

  • a “flaxseed egg”: two tablespoons of ground flaxseed soaked in three tablespoons of water for half an hour
  • a mashed banana
  • apple sauce

What ingredients do you need for a pudding about 18 cm in diameter?

  • 200 g stale bread
  • 50 g raisins, soaked in lukewarm water to rehydrate them, rinsed
  • 5 pitted medjoul or mazafati dates, chopped
  • 1 ripe banana (brown spots on the skin are a plus)
  • 2 tablespoons of ground flaxseed, pre-soaked in 3 tablespoons of water
  • 1 tablespoon of cinnamon
  • 2 teaspoons of baking powder
  • approx. 300 ml plant-based milk, such as soy milk

A pinch of salt is not necessary because bread already contains (more than enough) salt.

Preparation

It’s very easy.

Pre-soaking the bread, flaxseed, and raisins

  1. Break or cut the bread, including the crusts, into pieces.
  2. Place the pieces of bread in a sealable container and pour the plant-based milk over them. Mix well.
  3. Place in the refrigerator for a few hours or overnight to soften the stale bread.
  4. Pour the raisins into a small bowl and immerse them with water and leave to soak.
  5. Drain the raisins and rinse them.
  6. Mix the 2 tablespoons of ground flaxseed with three tablespoons of lukewarm water and leave to swell for half an hour.

Make and bake the pudding

  1. If you have a regular oven, preheat it to 180°C. If you have a convection oven, preheating is not necessary.
  2. Put all the ingredients except the raisins in a food processor with an S-shaped blade and blend until smooth.
  3. Then add the raisins and mix.
  4. Take a baking tin (round, approx. 18 cm, or square, 18 x 18 cm).
  5. Line the baking tin with baking paper or grease the sides and bottom with oil.
  6. Pour the batter into the tin and spread evenly.
  7. Place in the bottom of the oven and bake at 180°C for 35 to 40 minutes.
  8. After baking, remove from the oven, allow to cool slightly, then remove the pudding from the pan and place on a wire rack to cool further.

That’s it!
This delicious bread pudding will keep in the refrigerator for a few days, but I’m sure you’ll devour it in no time.
Congratulations: you’ve transformed your stale bread into a nutritious pudding that you can enjoy for breakfast.

About food waste

Food waste is a huge problem in our time. It is also one of the reasons why modern agriculture has such a high ecological footprint. After all, we don’t eat a large part of the food that is grown and produced, and it goes straight into the trash. For a long time, I thought that most food was wasted in supermarkets. This is because the shelves are always kept full and many products pass their expiration date.
This now appears to be incorrect. Statistically speaking, we waste most food at home, in our households. So, as consumers, we have a lot to answer for.
Previous generations were much more adept at finding solutions to ensure that nothing went to waste.
Bread pudding is an example of such a solution. Traditional bakers do it too: they turn unsold bread and pastries into something new. As a child, I always thought it was delicious and filling, a real treat.

Vegan bread pudding, per 100 g of product

The values are approximate and based on the use of whole wheat bread and soy milk.

Energy Carboh. Sugars Fat Sat. Fat Protein Fibre Salt
595,65 kJ/142,50 kcal 27,60 g 12,54 g 2,54 g 0,37 g 5,35 g 3,76 g 0,25 g

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Overnight oats woth fruit

Oats and chia

nutrition, recipes, ,

Yoga Kitchen – Simple, healthy, vegan

Now here’s a really healthy and complete breakfast for lazy people. One of its advantages is that all ingredients are raw. No need to heat or cook anything. Just mix some things together the evening before, and then cut some fruit in the morning. That’s all.

What you need for one serving:

  • ca 50 grs of rolled oats
  • one and a half tablespoon of chia seeds
  • ca 200 ml of plant based milk
  • fruit of your choice

Ready in no time:

  • Pour the rolled oats and the chia seeds in a bowl, or, even better, in a glass jar that you can close.
  • Pour the plant milk over the oats and mingle well. The oats will swell as they absorb the liquid, so make sure they are well submerged.
  • Close the jar or cover the bowl and put in the refrigerator to soak for the whole night.
  • In the morning you can stir again and add some extra plant milk if the mixture looks too dry.
  • Cut up the fruit of your choice to pieces and mix in. You can top with some nuts of your choice, preferably soaked.

There you are.
This breakfast does not contain any added sugar, has a velvety soft texture and a fairly neutral taste, which enhances the flavour of the chosen fruit.
It will give you a satisfied feeling that will last for hours.
Enjoy it!

Even more protein

Do you practice power training or an intense sporting activity? Then consider this:

  • Three tablespoons of chia.
  • Soy milk for higher protein intake.
  • a generous serving of soy yogurt on top.

You can choose whatever plant based drink, like soy milk or a nut-based milk.
Nut milk can be easily home made, in the quantities that suit you. Click here for the recipe.
Are rolled oats “raw” in the strict meaning of the word? Not really. Rolled oats are oat grains that have been squashed between the rollers of a machine, hence “rolled oats”. In the process, some heat is generated. Still, it can’t be compared to boiling.
Chia seeds, are the tiny, black and white seeds of the plant with the latin name Salvia hispanica. When you soak them in water they swell by forming a jelly like layer on their outside. That’s why people sometimes use them in vegan recipes as a substitute for eggs. They are immensely popular as “superfood”.
But what’s so “super” about them? Well, they contain a lot of plant protein of very good quality, and fairly easy to digest. Furthermore, they contain a lot of fibre, a lot of omega-3 fatty acids and minerals such as calcium, phosphor, magnesium en the micronutrient copper. And also vitamins, such as B1, B3 and a remarkable lot of vitamin E.

Product Energy Carbohydrates Fats Protein Fibre
Chia seeds, per 100 grs 1832 kJ 4,9 grs 31,4 grs 21,2 grs 33,7 grs

Breakfast or no breakfast?

With breakfast I mean your first meal of the day. One can discuss whether to take a breakfast early in the morning or later that day. A lot depends on your daily activities and schedule. I had a tendency to start eating almost right after getting out of bed in the morning, but nowadays I sometimes have my first meal at 10, or 11 am, or even later. It is important to regularly grant your intestines a rest, at least 8 hours or even better 16 hours a day. That way your body is able to correctly assimilate the food and eliminate the waste. A lot of problems with overeating and overweight find their cause in the questionable habit to stuff ourselves with food, almost non-stop from the morning till the evening. Advertising and marketing constantly try to seduce us to do so. To alleviate one’s hunger is something completely different than getting addicted to the feeling of a constantly filled stomach.

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