Chai Spiced Pudding
Filled with warming spices and pea protein, this healthy indulgence manages to satisfy the sweet tooth when the craving hits. Using only 4 simple ingredients plus Lemon Lily’s Golden Milk Latte mix, this thick and creamy chai pudding comes together in only 10 minutes plus an hour of chilling. Finish it off with a dollop of coconut yogurt, a dusting of cinnamon and a smattering of chopped pistachios and you have yourself a guilt free dessert!
Makes 2 servings
1/3 cup sugar
3 tablespoons cornstarch
2 teaspoons of Golden Milk Latte
Pinch of salt
2 cups plant based milk
1. Whisk together dry ingredients in a saucepan then slowly pour in the milk, stirring the whole time to avoid clumps.
2. Over medium-low heat, whisk the pudding until it thickens.
3. Cook for an additional 2-3 minutes, stirring occasionally.
4. Remove the pudding from heat and let stand for 10 minutes before transferring to a serving dish or individual ramekins to chilli in the fridge for an hour or two until firm.
Filled with warming spices and pea protein, this healthy indulgence manages to satisfy the sweet tooth when the craving hits. Using only 4 simple ingredients plus Lemon Lily’s Golden Milk Latte mix, this thick and creamy chai pudding comes together in only 10 minutes plus an hour of chilling. Finish it off with a dollop of coconut yogurt, a dusting of cinnamon and a smattering of chopped pistachios and you have yourself a guilt free dessert!
Makes 2 servings
1/3 cup sugar
3 tablespoons cornstarch
2 teaspoons of Golden Milk Latte
Pinch of salt
2 cups plant based milk
1. Whisk together dry ingredients in a saucepan then slowly pour in the milk, stirring the whole time to avoid clumps.
2. Over medium-low heat, whisk the pudding until it thickens.
3. Cook for an additional 2-3 minutes, stirring occasionally.
4. Remove the pudding from heat and let stand for 10 minutes before transferring to a serving dish or individual ramekins to chilli in the fridge for an hour or two until firm.
Marshmallow Stuffed Chocolate Chip Cookies
This recipe is deceptively simple, requiring only a handful of ingredients easily found in most pantries. If you don't have marshmallows lying around, just omit them and make a batch of delicious chocolate chip cookies instead! The only ingredient that might pose a challenge is molasses but it's inexpensive, sold in most supermarkets and a carton will last you quite a while. I don't recommend you leave it out because it adds the most wonderful caramel flavour to your cookies.
Makes 10-12 cookies
1 cup of flour
1/2 cup of sugar (I use organic raw cane sugar to ensure it's vegan)
1/2 tsp baking soda
1/4 tsp salt
1/3 cup chocolate chips (most dark chocolate chips are vegan)
3 tbsp milk (I used oat milk)
3 tbsp oil (I used avocado oil)
1 tbsp maple syrup
1/4 tsp molasses
1/4 tsp vanilla extract
Vegan mini marshmallows (I used Dandies) or use full size marshmallows and cut them in half
1. Whisk together dry ingredients in a bowl.
2. Whisk together wet ingredients in a glass measuring cup and add to the bowl.
3. Stir everything together with a spatula until it forms a dough.
4. Scoop out 1-2 tablespoons of dough and roll into a ball. Gently flatten each ball of dough into a disc and put two mini marshmallows in the middle then re-roll so marshmallows are fully enclosed within the cookie dough.
5. Preheat oven to 325F.
6. Space out cookie dough balls evenly on a parchment lined cookie sheet and bake for 11-12 minutes until slightly golden and puffy.
7. Let them cool on the cookie sheet for at least 10 minutes before shifting them onto a cooling rack
This recipe is deceptively simple, requiring only a handful of ingredients easily found in most pantries. If you don't have marshmallows lying around, just omit them and make a batch of delicious chocolate chip cookies instead! The only ingredient that might pose a challenge is molasses but it's inexpensive, sold in most supermarkets and a carton will last you quite a while. I don't recommend you leave it out because it adds the most wonderful caramel flavour to your cookies.
Makes 10-12 cookies
1 cup of flour
1/2 cup of sugar (I use organic raw cane sugar to ensure it's vegan)
1/2 tsp baking soda
1/4 tsp salt
1/3 cup chocolate chips (most dark chocolate chips are vegan)
3 tbsp milk (I used oat milk)
3 tbsp oil (I used avocado oil)
1 tbsp maple syrup
1/4 tsp molasses
1/4 tsp vanilla extract
Vegan mini marshmallows (I used Dandies) or use full size marshmallows and cut them in half
1. Whisk together dry ingredients in a bowl.
2. Whisk together wet ingredients in a glass measuring cup and add to the bowl.
3. Stir everything together with a spatula until it forms a dough.
4. Scoop out 1-2 tablespoons of dough and roll into a ball. Gently flatten each ball of dough into a disc and put two mini marshmallows in the middle then re-roll so marshmallows are fully enclosed within the cookie dough.
5. Preheat oven to 325F.
6. Space out cookie dough balls evenly on a parchment lined cookie sheet and bake for 11-12 minutes until slightly golden and puffy.
7. Let them cool on the cookie sheet for at least 10 minutes before shifting them onto a cooling rack
Hojicha Oat Latte Bubble Tea
I love bubble tea. More specifically, I love the chewy tapioca pearls that reside in the bottom of a bubble tea. Pre-Covid 19, I used to carry around my own reusable cup and straw whenever I went to a bubble tea shop but unfortunately, disposable everything is the name of the game these days and it distresses me to no end. I feel like all the progress we've made in the last 20 years of reusing, reducing and recycling our consumption to keep garbage out of the landfills has completely been negated and thrown by the wayside in pursuit of our desire for convenience and sterility.
The pandemic era hasn't dampened my enthusiasm for bubble tea but I'm reticent to contribute to the plastic pollution in the landfills along with all the endless masks, gloves, hand sanitizer bottles, wipes and take out containers so I set out to find tapioca pearls to make my own. A quick Google search revealed that a Taiwanese grocery store, Kuo Hua, in Richmond carries tapioca pearls, along with a whole slew of bubble tea specialty ingredients. A 3kg bag of pearls cost me $10 and will probably last me until well into the new year.
Needless to say, making your own bubble tea is a tad more involved than walking into a shop and placing an order but there is a bit of satisfaction to be gleaned from knowing you're contributing to the solution and not the problem. Without further ado, let us start with the simple syrup!
Makes 1 serving
Simple syrup:
1 cup cane sugar
1 cup water
1. Bring 1 cup of water and 1 cup of cane sugar to a boil in a pot while stirring, until sugar dissolves.
2. Allow the syrup to cool and pour into a clean glass jar. Will keep in the fridge for a month.
Tapioca pearls:
2 cups of water
2 tbsp brown sugar
1/2 cup of tapioca pearls
1. Boil 2 cups of water along with 2 tablespoons of brown sugar in a pot.
2. Once water is boiling, add 1/2 cup of pearls and cook on medium high heat for 15 minutes, stirring occasionally.
3. Remove pot from heat, cover and let sit for ten minutes.
4. Drain then rinse with cold water. Pour pearls into a bowl and cover with a few tablespoons of simple syrup. Best consumed within the same day.
Hojicha oat latte:
1 heaping tsp Hojicha powder (I get mine from Whisk Matcha)
2 tbsp hot water
1.5 cups oat milk
1-2 tbsp simple syrup
4 tbsp cooked tapioca pearls
1. Dissolve 1 heaping tsp of Hojicha powder in 2 tbsp of hot water while whisking.
2. Add cold or hot oat milk
3. Stir in 1-2 tbsp of simple syrup. Adjust sweetness according to your taste
4. Add the cooked tapioca pearls and give everything a good stir.
5. Insert a glass/metal bubble tea straw and savour your first sip of the perfectly sweet, complexly flavoured roasted green tea notes of a Hojicha latte!
I love bubble tea. More specifically, I love the chewy tapioca pearls that reside in the bottom of a bubble tea. Pre-Covid 19, I used to carry around my own reusable cup and straw whenever I went to a bubble tea shop but unfortunately, disposable everything is the name of the game these days and it distresses me to no end. I feel like all the progress we've made in the last 20 years of reusing, reducing and recycling our consumption to keep garbage out of the landfills has completely been negated and thrown by the wayside in pursuit of our desire for convenience and sterility.
The pandemic era hasn't dampened my enthusiasm for bubble tea but I'm reticent to contribute to the plastic pollution in the landfills along with all the endless masks, gloves, hand sanitizer bottles, wipes and take out containers so I set out to find tapioca pearls to make my own. A quick Google search revealed that a Taiwanese grocery store, Kuo Hua, in Richmond carries tapioca pearls, along with a whole slew of bubble tea specialty ingredients. A 3kg bag of pearls cost me $10 and will probably last me until well into the new year.
Needless to say, making your own bubble tea is a tad more involved than walking into a shop and placing an order but there is a bit of satisfaction to be gleaned from knowing you're contributing to the solution and not the problem. Without further ado, let us start with the simple syrup!
Makes 1 serving
Simple syrup:
1 cup cane sugar
1 cup water
1. Bring 1 cup of water and 1 cup of cane sugar to a boil in a pot while stirring, until sugar dissolves.
2. Allow the syrup to cool and pour into a clean glass jar. Will keep in the fridge for a month.
Tapioca pearls:
2 cups of water
2 tbsp brown sugar
1/2 cup of tapioca pearls
1. Boil 2 cups of water along with 2 tablespoons of brown sugar in a pot.
2. Once water is boiling, add 1/2 cup of pearls and cook on medium high heat for 15 minutes, stirring occasionally.
3. Remove pot from heat, cover and let sit for ten minutes.
4. Drain then rinse with cold water. Pour pearls into a bowl and cover with a few tablespoons of simple syrup. Best consumed within the same day.
Hojicha oat latte:
1 heaping tsp Hojicha powder (I get mine from Whisk Matcha)
2 tbsp hot water
1.5 cups oat milk
1-2 tbsp simple syrup
4 tbsp cooked tapioca pearls
1. Dissolve 1 heaping tsp of Hojicha powder in 2 tbsp of hot water while whisking.
2. Add cold or hot oat milk
3. Stir in 1-2 tbsp of simple syrup. Adjust sweetness according to your taste
4. Add the cooked tapioca pearls and give everything a good stir.
5. Insert a glass/metal bubble tea straw and savour your first sip of the perfectly sweet, complexly flavoured roasted green tea notes of a Hojicha latte!