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Without a doubt, the best part of publishing a personal post like my Why I Gave Up Running post is reading all of the amazing responses people share.
Seriously, thank you all so much.
I’ll try to make the blog a little more personal in the future, although it’s difficult because most of the personal stuff in my life involves other people. To respect the privacy of my real-world friends, I have a rule to not write about them or post their photos, which is why most of the pictures you see on this blog are of just me.
For today, you get another recipe… with chocolate. Hopefully you won’t mind. 😉
I’m honored to feature a recipe today from Tosca Reno, a New York Times best-selling author and one of the most well-respected and influential figures in the world of healthy food. This bread pudding recipe comes from her Eat Clean Diet Vegetarian Cookbook, which contains 150 meat-free recipes free of processed ingredients, refined sugars, and anything artificial (note to vegetarians: there is a chapter on fish).
The book, which comes with complete nutritional information for every recipe, is divided into ten chapters from breakfast to dessert. It also covers topics such as how to be a healthy vegetarian, eating vegetarian on a budget, and making fast-food and holiday recipes. Upon receiving the cookbook in the mail, I right away bookmarked at least fifteen things I wanted to make. With bananas, cinnamon, and chocolate chips, this healthy bread pudding was obviously on top of the list!
Chocolate Chip Banana Bread Pudding
(Adapted from Eat Clean Diet Vegetarian Cookbook, reprinted with permission)
- 2 1/2 cups (640ml) milk of choice
- 3 tbsp (45ml) arrowroot or cornstarch
- 1/4 cup (60ml) sucanat or sugar of choice
- 1/3 cup (80ml) pure maple syrup
- 1 tbsp pure vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 5 cups day-old bread, torn into 1-to-2-inch pieces, lightly packed
- 2 extra-ripe bananas, peeled and sliced
- 1/2 to 1 cup (120-240ml) chocolate chips
Preheat oven to 350F (177C). Grease a 1.5 to 2-quart ceramic dish and set aside. Thoroughly whisk together all but last three ingredients in a large bowl. Add remaining ingredients, and stir to combine, mashing the bananas a little and allowing the bread to absorb most of the liquid. Scrape into the prepared dish, and press down to smooth the top. Let sit 15 minutes so bread absorbs more liquid, then bake uncovered until lightly brown and firm (about 30 minutes). Serve warm. For questions about this recipe or substitutions, please feel free to ask this recipe’s creator, Tosca Reno!
View Bread Pudding Nutrition Facts
Quick Giveaway!
For the chance to win your own copy of Tosca Reno’s Eat Clean Diet Vegetarian Cookbook, simply leave a comment answering the following question: What is your favorite meatless meal?
Sweet potato and black beans burritos are my favorite!
That’s easy…….whatever is closest at hand when I’m hungry…although I do have a soft spot for my Greek Tomato Patties, my Chickpea Burgers with Tahini Sauce or for anything made with Okara.
my favorite meatless meal is chips and guac…lol not exactly a meal but I guess I am just craving it hardcore right now
I love a ton, but probably cauliflower soup is my current favorite!
It is so hard to chose my all time favourite meatless meal but it would probably any type of curry. I love spicy food!
chickpeas and veggies hamburger! I boil or stir fry all the ingredients, blend them, shape the result into manageable patties and (after covering them in breadcrumbs) put them in the oven and bake them for 10 minutes ca. :)! Easy to make and you can prepare them in advance, freeze them, and put one in the microwave that nights when you don’t feel like cooking. 🙂
Its such an awesome and simple recipe. My kids would definitely love this recipe. Thanks for sharing such a great recipe! 🙂
I could never pick just one favorite meal but I’m currently obsessed with butternut squash- roasted, in ravioli, soup, anything!
So what is my favorite meal? Because they’re all meatless 🙂 It’s very hard to choose one but I’ll say one of the many: pizza! Vegan of course.
I’m a vegetarian, so every meal is meat-free! But I do enjoy a good vegetable stir-fry with small bowl of brown rice or quinoa on the side.
Just about anything I have made from your website has been very satisfying and guilt-free because its good for me…but one on top of the list was the tamale pies. I made them in little tins and froze them so I could bring them to work for lunch.
Vegetarian Moussaka served with warm pita and a crunchy salad. Traditional moussaka is a Greek eggplant and meat lasagna with a thick cheesy bechamel sauce on top. I like my version with lots of grilled eggplant, zucchini, red peppers and a lentil/walnut mixture that replaces the meat.
I LOVE meatless clean-out-your-fridge salad bowls! I have one every day for lunch!
My favorite vegetarian comfort food is potato and sauerkraut perogies with sour cream and fried onions. Especially homemade ones!
I really love to use up my veggies in an easy stir fry with tofu. It’s never the same thing twice, but it’s always tasty!
My favorite meatless meal is pasta and bread with roasted veggies!