Healthy Recipes for a Vegan Pregnancy : Desserts (part 4) - Quinoa Tapioca Pudding, Pumpkin Maple Pie, Classic Chocolate Chip Cookies

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10. Quinoa “Tapioca” Pudding

Instead of tapioca pudding or baked rice pudding, try this whole-grain version made with quinoa. Healthy enough to eat for breakfast, but sweet enough for dessert, too.

SERVES 4

1 cup quinoa

2 cups water

2 cups fortified soymilk or soy creamer

2 tablespoons maple syrup or brown rice syrup

1 teaspoon cornstarch

2 bananas, sliced thin

12 teaspoon vanilla

13 cup raisins

Dash cinnamon or nutmeg (optional)

Folic Acid:

Vitamin B12:

Protein:

Iron:

Zinc:

Calcium:

Vitamin D:

1. In a medium saucepan over medium heat, simmer quinoa in water, covered, stirring frequently, for 10–15 minutes, until done and water is absorbed.

2. Reduce heat to medium-low. Stir in soymilk, maple syrup, cornstarch, and bananas; combine well.

3. Heat, stirring constantly, for 6–8 minutes, until bananas are soft and pudding has thickened.

4. Stir in vanilla and raisins while still hot; sprinkle with a dash of cinnamon, to taste.

Per Serving

Calories: 325 | Fat: 5g | Sodium: 67mg | Fiber: 5g | Protein: 11g

 

11. Pumpkin Maple Pie

For Thanksgiving or any time, this pie supplies plenty of vitamin A from the pumpkin.

SERVES 8

1 (16-ounce) can pumpkin purée

12 cup maple syrup

1 (12-ounce) block silken tofu

14 cup sugar

112 teaspoons cinnamon

12 teaspoon ginger powder

12 teaspoon nutmeg

14 teaspoon ground cloves (optional)

12 teaspoon salt

1 vegan prepared pie crust

Folic Acid: only present in very small amounts

Vitamin B12: NA

Protein:

Iron:

Zinc:

Calcium:

Vitamin D: NA

1. Preheat oven to 400°F.

2. In a blender or food processor, process the pumpkin, maple syrup, and tofu until smooth and creamy.

3. Add sugar and spices; pour into pie crust.

4. Bake for 1 hour, or until done. Allow to cool before slicing and serving, as pie will set and firm as it cools.

Per Serving

Calories: 266 | Fat: 9g | Sodium: 381mg | Fiber: 2g | Protein: 3g

 

12. Classic Chocolate Chip Cookies

Just like mom used to make, only with a little applesauce to cut down on the fat a bit.

YIELDS ABOUT 2 DOZEN COOKIES

23 cup vegan margarine

23 cup granulated sugar

23 cup brown sugar

13 cup applesauce

112 teaspoons vanilla

Egg replacer for 2 eggs

212 cups flour

1 teaspoon baking soda

12 teaspoon baking powder

1 teaspoon salt

23 cup quick-cooking oats

112 cups vegan chocolate chips

Folic Acid:

Vitamin B12: NA

Protein:

Iron:

Zinc:

Calcium:

Vitamin D: NA

1. Preheat oven to 375°F.

2. In a large mixing bowl, cream together the margarine and granulated sugar; mix in brown sugar, applesauce, vanilla, and egg replacer.

3. In a separate bowl, combine the flour, baking soda, baking powder, and salt; combine with the wet ingredients. Mix well.

4. Stir in oats and chocolate chips just until combined.

5. Drop by generous spoonfuls onto a baking sheet; bake for 10–12 minutes.

Per Cookie

Calories: 161 | Fat: 7g | Sodium: 232mg | Fiber: 1g | Protein: 2g

 
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