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

Break or cut the bread, including the crusts, into pieces.
Place the pieces of bread in a sealable container and pour the plant-based milk over them. Mix well.
Place in the refrigerator for a few hours or overnight to soften the stale bread.
Pour the raisins into a small bowl and immerse them with water and leave to soak.
Drain the raisins and rinse them.
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

If you have a regular oven, preheat it to 180°C. If you have a convection oven, preheating is not necessary.
Put all the ingredients except the raisins in a food processor with an S-shaped blade and blend until smooth.
Then add the raisins and mix.
Take a baking tin (round, approx. 18 cm, or square, 18 x 18 cm).
Line the baking tin with baking paper or grease the sides and bottom with oil.
Pour the batter into the tin and spread evenly.
Place in the bottom of the oven and bake at 180°C for 35 to 40 minutes.
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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Yoga Kitchen – Simple, healthy, and plant-based

Light and healthy

These carrot balls have a very surprising composition. Usually, these kinds of sweet snacks make use of nuts. But here, no nuts at all! That makes these balls very light.
Moreover, they are completely raw and you are able to prepare them very quickly.

What ingredients do you need?

This will be it for about twenty to twenty-four pieces. All depends on how big you make them.

ca 80 grams of pitted fleshy, soft dates (Medjoul or Mazafati)
120 grams grated carrot
75 grams of sultanas, which you can pre-soak in warm water if necessary
A little sea salt
75 grams of oatmeal
two teaspoons of an allspice mixture
about 20 grams of grated coconut for the finishing touch

This is how to prepare them

First cut the dates into small pieces
Mix all the ingredients excepot for the grated coconut in a bowl and knead intensely until everything sticks together well
Roll balls of the mixture
Pour the grated coconut into a plate and roll each ball in it to coat the outside

And there you are. When I weighed out the 20 grams of coconut according to the original recipe, at first I didn’t believe that amount would be sufficient. But it was right as pie!
These balls store well in the fridge.

Is it preferable to eat raw or cooked food?

There are views on food that assume it is best to eat everything raw, and as little cooked as possible. And there are views to the contrary: that it is best to eat cooked food as much as possible, and avoid raw.
There is no doubt that cooked food is easier to digest than raw food. Raw food costs our intestinal system more energy to digest, leaving relatively less energy available to meet our energy needs. On the other hand, some nutritional value is lost in the cooking process. After all, many essential vitamins and interesting enzymes break down during cooking. In any case, all the more reason to prefer gentle, short cooking processes for vegetables that retain as much nutritional value as possible. Grains and legumes, on the other hand, should be cooked long enough. After all, you don’t eat them primarily for the vitamins, but for the energy, the proteins and minerals.
Personally, I believe the middle ground is golden. Healthy plant-based food can consist of both cooked and raw dishes. And depending on the seasons and your personal energy needs, you can vary the ratio between the two. In the colder winter months, it is best to eat a bit more cooked, and in the warmer period of the year, a bit more raw.

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Tag Archives: snack

Vegan Bread Pudding