Banana Pudding

I'm not a huge fan of pudding, but this little vittle turned out pretty darn good. I think my bananas were a little too ripe, as the pudding had more of a runny consistency than I would have liked. I think having ripe but not brown bananas will improve the results.

1/2 c. Sucanat
1/2 c. hot water
4 bananas
1 package extra firm silken tofu, drained
1 T. vanilla extract

Combine hot water and Sucanat in a small saucepan. Bring to a boil over medium heat, stirring constantly, and cook until sugar is completely dissolved (this won't take long). Let cool for about 10 minutes.

In a food processor, combine bananas, tofu, vanilla, and sugar mixture. Process for 1 to 2 minutes or until completely smooth. Transfer to a bowl with a tight-fitting lid. Refrigerate at least 30 minutes before serving.

Makes about six servings.

Note: If using non-stick cookware for the Sucanat-water mixture, use a light hand when first stirring sugar into water. Sucanat is coarser than granulated sugar, and if not careful, you could scratch your cookware.

Note, Part 2: This is a very sweet dessert and the Sucanat brings a bold molasses-type flavor. If you like a less sweet pudding, simply reduce the amount of Sucanat to 1/4 cup.

Breakfast Split

Okay, so I totally stole this from The Biggest Loser Family Cookbook with just two tiny twists, so I really can't call it my own. It's just too good not to include, though. A banana split - for breakfast? Doesn't that go against everything pure and wholesome? Well, not if you stick to the good stuff. The boys are on a 5-day streak with this dish for breakfast.

Disclaimer: The chocolate syrup definitely isn't vegan, so you can either leave it out, make your own (I'm going to work on that this weekend) or substitute strawberry syrup or agave nectar if you feel strongly about a completely vegan dish.

1 banana, sliced in half lengthwise
1/4 c. vanilla flavored soy yogurt
1 large or 2 small strawberries, stems removed and diced
1 T. granola or other crunchy vegan cereal
Drizzle sugar-free chocolate syrup

Place sliced banana on a plate or in a bowl. Place yogurt in the center of the banana. Top with strawberries and sprinkle granola. Drizzle chocolate syrup.

To make strawberry sauce (instead of chocolate sauce), blend 3-4 large strawberries with 1-2 T. agave nectar until smooth. Store leftovers covered in the refrigerator for 4-5 days.

Note: Some people have an allergy to soy or choose to avoid soy for a number of reasons. If this is the case, there are other non-dairy yogurts you can use, including rice yogurt and yogurt made from coconut milk. These tend to be more expensive, but they're a wonderful alternative to soy.