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it's easy to start eating vegan: yummy plants 101
Rebecca has been a featured speaker at the NYC Vegetarian Food Festival, Vegetarian Summerfest, and Paris Vegan Day. She is now the author of a new book titled It’s Easy to Start Eating Vegan! YUMMY PLANTS 101. This book is jam packed with everything the newbie vegan needs to get started.
Rebecca demystifies the vegan diet with tips, charts, recipes, and explanations of all those weird grains you, as a new vegan, have never heard of. The book's plethora of valuable info is effectively presented and easy to digest. This is the nuts and bolts guide that I wish I had when I became vegan. Need to know exactly where you get your protein? It's in the book. Need some tips on how to stock a vegan pantry? Also in the book. Looking for some super tasty recipes that take less than an hour from start to finish? Guess what? Yup, in the book.
Rebecca's S'mores Pudding was calling out to me, so I tested it out. Made with frozen bananas (a good vegan always has a stash of frozen bananas), coco powder, and vegan marshmallows and grahams, it took about 5 minutes, and was tasty. I wanted mine a little sweeter so I added a touch of agave and a bit of vanilla, and I topped it with some slightly roasted Dandies.
A quick dessert that’s elegant for company.
Note: If you can’t find vegan marshmallows in your area, you can buy Sweet and Sara through her website or Dandies vegan marshmallows online through Amazon.
2 medium frozen bananas
3 tablespoons cocoa powder
4 tablespoons unsweetened non-dairy milk
1⁄2 cup mini vegan marshmallows
3 graham crackers
Sliced almonds for topping
Add frozen bananas to blender. Pulse and slowly add milk. Minimal processing is best. Add cocoa powder, graham crackers, and 1⁄2 cup of marshmallows. Continue to pulse until mixture has the desired consistency, chunky or smooth. Transfer mixture into serving dish and top with sliced almonds and mini-marshmallows. Chill for 1 hour before serving.