Chef Joeys Vegan Coconut Peach Smoothie Food

CHEF JOEY'S YOUNG COCONUT SMOOTHIE

Steps:

• Grind up the cacao nibs in a coffee mill until it resembles coco powder. Set aside.
• Clean the berries and set aside.
• With a hammer and pointed screw driver make three holes in the top of the two young coconuts. Drain the milk out into a large measuring cup through a sieve.
• Cut the two young coconuts in half. My hubby uses his table saw and it works very nicely for this.
• Rinse the coconut insides to remove any of the outer shell that might have coated the coconut flesh.
• Scrape out all the flesh, get every bit as it's so delicious.
• Put the flesh and the coconut milk into a blender and process until well combined.
• Put the coconut mixture through the sieve again to remove the little pieces of shell. Put the coconut mixture into a container and set aside.
• Clean out the blender cup and lid and put the coconut milk/flesh mixture back into it. Add the one cup coconut milk or non-dairy milk, the banana, the ground cacao, vanilla, cinnamon and berries.
• Process until smooth and creamy.
• Drink ASAP!
• Bon Appetit!

CHEF JOEY'S VEGAN BREAD PUDDING

Steps:

• Preheat your oven to 350'F.
• Put the margarine in a bowl big enough to accommodate 2 cups of milk.
• Put the sugar, cinnamon and salt into another bowl and mix well.
• Put the milk in a saucepan and heat until just before the boiling point.
• Pour the heated milk into the bowl with the margarine in it. Mix until the margarine is completely melted.
• In a 9x13" oven safe dish add the bread and raisins.
• Mix the egg replacer with water. I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water. Stir to incorporate.
• Gradually add the egg replacer to the milk mixture.
• Add in the cinnamon, sugar and salt mixture into the milk mixture. Mix this well.
• Pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.
• Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
• Pour the hot water into the outer dish being careful not to get any in the pudding dish.
• Bake for 40-45 minutes.
• The custard should be creamy. Remember you didn't use eggs here so it won't be set exactly the same. As it cools it will firm up a bit.
• Serve either warm or cold, plain or with your favourite sauce.
• Bon Appetit.