As the month goes on, I’m learning just how hard it is to go fully vegan (check out this post if you want to learn why I’m trying out veganism). Trust me, I am very aware that it’s only the second week of February – however, going from a limitless diet to a more restricted one has already proven difficult.
For me, the hardest part of maintaining a completely plant-based diet is the fact that I eat out quite often. Okay, I mean I could always use substitutes and make my meals vegan, but I get pretty bad food envy when the person I’m eating with can order whatever delicious menu item they’re craving. The worst is when someone else orders a creamy dessert and you’re sitting there, mentally drooling, while you try to make a quick decision as to whether a treat is worth breaking vegan for.
So, I decided to see if I could make a yummy vegan dessert at home, that I could always indulge in after eating a meal out!
When I was looking into incorporating more plant-based foods into my diet, my friend Nick (from Inspired by Nick – who is also my healthy-eats guru) suggested purchasing a couple of cookbooks. One of them was Angela Liddon’s Oh She Glows Cookbook and it definitely made making vegan recipes way more accessible.
Here are the Oh She Glows Cookbook‘s steps to making your own chia pudding:
- Combine 3 tablespoons of chia seeds with 1 cup of non-dairy milk, ½ a teaspoon of pure vanilla extract and 1 ½ to 3 teaspoons of maple syrup or agave nectar. Whisk that delicious mixture together.
- Cover and refrigerate over night. Tip: the mixture thickens better if you put it in a resealable jar!
- Serve with whatever fresh fruits you want. Also goes great with granola.
If you’re looking for some plant-based recipe inspiration, I definitely recommend checking out Angela Liddon’s cookbook or blog! And remember, if you’re trying to change up your food routines … Rome wasn’t built in a day.