Oh hey, how are you? I’m okay except for the fact that my refrigerator died last night.
Yep, that’s right. A fridge full of homemade foods, expensive nut butters, and fresh produce went kaput just like that.
Here was the scene:
Alan: The refrigerator is making a weird noise and seems to be getting warmer.
Carrie: . Um, what? Don’t even say that. <Races to fridge to check temperature>. Holy $#%^, you’re right. <Freaks out, checks temperature again. Freaks out more. Cries.>
After my above described breakdown and even though it was after 9 p.m., my kind, kind neighbors answered their phone and let us come over in our pajamas and slippers with bags of our most precious items to store in their fridge, while everything else got dumped in the trash. It was such a sad event, yet partially redeemed by the kindness of strangers, I mean, my new best friends.
So, while I wait for the necessary parts to fix my refrigerator, I’m putting together foods that can be made mainly from my pantry, including this Chia Breakfast Pudding recipe that comes from Dr. Fuhrman’s new book, The End of Dieting (published with permission from HarperOne, an imprint of HarperCollinsPublishers).
Ideally, you would make this dish the night before and store it in the fridge overnight so the chia can do its thing, but if you don’t have time for that or, ahem, you don’t have access to a fridge, then you can assemble it and let it sit for a mere 10 minutes before eating. Yes!
Here are the ingredients – rolled oats and whole chia seeds:
Plus, non-dairy milk, blueberries, and raisins (I used currants instead):
The result is a delicious and healthy meal that can serve as a breakfast or snack:
I didn’t even use the banana that is called for (am I the only one who doesn’t care for the texture of sliced bananas?) and I found the pudding to be just sweet enough with the blueberries and currants:
Here’s the printable recipe:
- 1 cup unsweetened vanilla soy, hemp, or almond milk
- ¼ cup chia seeds
- ¼ cup rolled oats
- ½ vanilla bean, split lengthwise, or ½ teaspoon alcohol-free vanilla extract
- 2 tablespoons raisins
- ¼ cup blueberries
- ½ sliced banana
- In a bowl, mix together all ingredients except blueberries and banana. If using a vanilla bean, scrape pulp and seeds from the pod with a dull knife and add them to the mixture along with the pod. Let sit for 10 minutes. (For an on-the-run breakfast, make the night before and store in the refrigerator). Remove vanilla pod, stir in blueberries and banana. Add additional nondairy milk if desired to adjust consistency.
- Per Serving: calories 265; protein 13 g; carbohydrates 38g; total fat 9.4g; saturated fat 1.1 g; sodium 71 mg; fiber 11.6 g; beta-carotene 454 mcg; vitamin C 8 mg; calcium 179 mg; iron 4.1 mg; folate 53 mcg; magnesium 84 mg; zing 1.6 mg; selenium 9.5 mcg
If you’d like to enter to win a free copy of Dr. Fuhrman’s book, you can do so by following the link at the end of my recent book review of The End of Dieting. I’ve extended the giveaway by a few hours and I’ll be picking a winner at random this Thursday afternoon. So far, there are over 1,000 entries!!!
Until next time, I suggest you go give your fridge a big kiss for me and let us all be thankful for the miracle of modern appliances.
P.S. I have a Carrie on Vegan Amazon affiliate store where I list all of my favorite beauty items, kitchen devices, books, and other cool stuff. Check it out and don’t forget to download my app for iPhones and iPads, Vegan Delish, for over 165 whole food, plant-based recipes.