Vegan Sweet Potato Pudding Food

BAKED VEGAN SWEET POTATO PUDDING

Steps:

• If your sweet potatoes are not cooked, do that first. You can either microwave them for about 10 minutes or bake them at 375 degrees for about an hour. When they are cooked, slice them open and scoop out the flesh.
• Preheat the oven to 350 degrees.
• In a small bowl, combine the flax seed meal and water, and set aside.
• Combine the sweet potato, maple syrup, cinnamon, salt, ginger, and cloves in a food processor and process until completely smooth.
• Transfer the sweet potato mixture to a medium sauce pan and heat over medium high heat. When it starts to bubble a bit, give it a good stir. Allow it to cook for another 2-4 minutes, stirring frequently. Reduce the heat just a little and slowly whisk in the milk. Remove from heat and whisk in the flaxseed meal (which should be gelled by now) and whisk until it is well-combined.
• Divide the mixture between 6 small ramekins (about 1/2 cup per ramekin) that are placed on a baking sheet. Bake for 40 minutes. Remove from oven and allow to cool at room temperature for 1-2 hours, and then chill until ready to serve. Or, eat them warm. They're really good that way, too. Enjoy!

VEGAN JAMAICAN SWEET POTATO PUDDING

Steps:

• Preheat oven 375 degrees F. Grease a 9-inch round baking pan. Set aside.
• Peel sweet potatoes and roughly chop. Grate using the grater or a food processor in batches. (If using a food processor or blender, add some coconut milk to help process)
• Transfer grated sweet potatoes to a large bowl, add coconut milk, coconut palm sugar, spices and salt.
• Stir in flour to form a mostly smooth batter.
• Pour batter into cake pan and bake for 45 minutes.
• Combine all topping ingredients in a small bowl and pour evenly on the top of the pudding.
• Return pudding to oven and bake for another 45 minutes or until top is golden brown.
• Delicious served alone or with coconut whipped cream.
• Please double the flour if using regular American sweet potato variety.

VEGAN SWEET POTATO PUDDING

Steps:

• Add all ingredients to a food processor and process on low for 15 seconds until all ingredients have been combined. Stop, scrape down the sides and then process on low for another 10 seconds.
• Place in an airtight container and refrigerate until ready to serve or separate into individual serving bowls and either refrigerate until ready to serve or serve immediately.
• Serve plain or topped with coconut whipped cream and a sprinkle of ground cinnamon.

HEALTHY SWEET POTATO PUDDING (VEGAN)

Steps:

• Bake sweet potatoes whole at 350 F for 90 minutes, until very soft. Allow to cool and then peel.
• Add peeled sweet potatoes to food processor. After cooking and peeling, you should have about 2 pounds (or 5-6 cups packed cups) of cooked sweet potato.
• Add remaining ingredients to food processor. Process until very smooth. Taste and adjust seasonings (salt, maple syrup), as needed.
• Serve chilled.

VEGAN SWEET POTATO-RICE PUDDING

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
• At the same time, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Remove sweet potatoes from the oven and remove skin when cool enough to handle.
• Place sweet potato flesh and cooked rice in a food processor. Add soy milk, maple syrup, cinnamon, nutmeg, and vanilla; process until smooth. Serve hot, warm, or chilled.