Dairy

This no-nonsense decadent Dairy-free Chocolate Pudding is a big hit at my home. It’s made with Oat milk (non-dairy milk), bittersweet dark chocolate, and unsweetened cocoa powder. This 100% Vegan dessert recipe calls for little to no effort and can be consumed warm or cold! Its creamy, rich texture and just the right amount of sweetness makes it fairly healthy and over-indulging. This Dairy-free Chocolate Pudding will take you less than half an hour to whip up and is sinfully mouthwatering.

In my opinion, chocolate puddings are the sexiest desserts out there. It goes along so well for any occasion – birthdays, romantic dinners, a sleepover with a best friend, or a date with yourself.

My obsession with chocolates and desserts

I am a big sucker for sweets and desserts since time immemorial. I can’t give up a chance to stuff insane amounts of Barfis or Laddoos in my mouth. No shame! When it comes to desserts, there’s a large variety of desserts to choose from – cakes, puddings, soufflés, cupcakes, and what have you. It’s all fine and dandy until the moment you realize you are consuming high contents of dairy products and animal fats. But there was no way I was going to give up on sweets. Turning vegan made me explore more plant-based, healthy, and dairy-free options. So, here is a delicious chocolate dessert for you to try – assuming that you also are obsessed with chocolates (since you clicked on this recipe).

Dairy-free Chocolate Pudding Recipe

The recipe is insanely simple and the ingredients are easy to obtain too. The only preparation you might have to do is extract the oat milk. Once you have your plant-based milk, you are good to go.

The ‘How to dos’ and the ‘What to dos’

The first step is to obtain plant-based milk for our dairy-free pudding. Why oat milk, you ask? For starters, the creaminess of the Oat milk is known to give a wonderful velvety texture to the pudding. Alternatively, you can use soy milk or coconut milk, but be careful as these impart their own distinct flavor to the pudding or the texture may turn out dissimilar than expected. If you are buying your oat milk from the store, then I recommend buying unsweetened oat milk and adding sweetener as per your liking.

For the pudding base:

The next step is to combine granulated sugar, unsweetened cocoa powder, instant coffe granules, cornstarch, and salt in a saucepan. Slowly stir in the milk on low heat and keep stirring until smooth and combined. Before adding the dark chocolate, check the mixture for doneness. If it coats the back of the spoon or spatula, then the pudding base is ready. Bring the heat down and add finely chopped chocolate and drops of vanilla extract and take it off the heat. Stir vigorously until the pudding is thick and smooth. Be careful not to over-boil it or you will lose the pudding-like texture. And you’re done! Your pudding is ready to be served and demolished.

How to serve and store Dairy-free Chocolate pudding

You can choose to serve the pudding warm or cold. I’d suggest pouring them into bowls and popping them in the fridge for an hour or so. The pudding tends to thicken as it cools and the texture becomes a lot more creamier.

Easy to store:

The pudding can stay in the refrigerator for up to 3 days. Although, I do not recommend freezing. The pudding would be safe to eat if frozen and defrosted, but I do not recommend freezing. Once thawed, the texture of the pudding changes.

Also, if you want more dessert inspiration then feel free to check out my other recipes:

• Best Tahini Chocolate Chip Cookies

• Easy Vegan Kulfi (Indian Ice cream) Best Mango

• Cardamom Nice Cream – Healthy and Vegan

Dairy-free Chocolate Pudding made with Oat Milk

Ingredients1x2x3x

• ⅓ cup or 65 g granulated sugar
• ⅓ cup or 30 g unsweetened cocoa powder
• 2 tbsp cornstarch ⅛ tsp salt
• 1 tsp instant coffee granules optional
• ⅛ tsp salt
• 2 cups or 480 ml nondairy milk
• 85 -115 grams bittersweet dark chocolate finely chopped or chocolate chips
• 1 tsp vanilla extract

Instructions

• In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, instant coffee granules, cornstarch, and salt.
• Slowly stir in the milk and keep stirring until smooth and combined over low heat.
• Stir the mixture constantly over medium-low heat, scraping the bottom, sides, and corners of the pan.
• Continue until the pudding base thickens.
• Once it begins to slightly bubble, coat the back of the spoon or spatula to check for doneness. If it coats, then the pudding base is ready.
• If the pudding is coating the bottom of the pan too quickly, reduce the heat.
• Bring down the heat and add the chocolate. Stir vigorously until the pudding is very thick and smooth.
• Take it off the heat and mix in the vanilla drops.
• Serve warm, at room temperature, or chilled.

This Indian pumpkin recipe called Kaddu ki Sabzi is quick, easy and delicious. Made with pumpkin, whole spices and herbs, it is perfect accompanied with some Rotis or Indian flatbread. It’s a great way to use up your pumpkins and is easy to batch-prep. I ate this for 4 days straight and didn’t get bored at all. This recipe is a must-try for all you pumpkin lovers out there 😉

What is Kaddu?

Pumpkin in Hindi is Kaddu or Kaddoo. It is a variety of winter squash, only bigger and yellower in color. During pumpkin season, I want people to explore new recipes and not just stick with the usual pumpkin spiced lattes, pies or roasted in the oven. There is so much you can make out of this beautiful vegetable. My favorite way of eating kaddu is to make a sabzi (veggie preparation) out of this. Serve with a side of rice or Indian flatbread.

Although as a child I was hesitant to eat it but after realising its versatility and nutritious value – I believe in pumpkin dominance in 2022. Jokes apart, in other words if you love pumpkins then I think the recipe will become your household favorite in no time.

Inspiration to make Kaddu ki sabzi or pumpkin recipe?

Kaddu ki Sabzi roughly translates to pumpkin veggie preparation in Hindi. Firstly, this particular recipe is made the Amritsari way. Amritsar is a city in the northwestern Indian state of Punjab, known for Punjabi style sweet-spicy pumpkin recipes.

After trying different recipes, this version stuck with me. There is a burst of flavors here because of the fenugreek seeds base. The tangy sweetness comes from tomato puree and spices used. . It is pretty easy to make and the spicy flavour of Amritsari kaddu ki sabzi is the best kind to eat. I avoid an overdose of spices in the veggies as I believe that the vegetables should add their flavour to the dish. I like all my sabzis the same way – simple yet flavourful.

It’s batch-prep friendly

Honestly, I went a little overboard during a trip to the farmers market and bought a bunch of pumpkins because why not. This recipe is great for batch prepping and you can make it in bulk. It can stay in there fridge in an airtight container for up to 6 days or in the freezer for up to 4 months. Take it out and let it thaw overnight on the kitchen counter.

Kaddu/pumpkin is a superfood

Health benefits of pumpkin’s flesh, as well as the seeds makes it a superfood. It is good for the eyes as it is high in vitamin A, fibre and it keeps you full for quite some time. Many delicious recipes make use of pumpkins. All the more reason to make use of this veggie!

How to make Kaddu ki Sabzi – Amritsari pumpkin recipe (Tips and tricks)

Let’s prep the Pumpkin cubes

Winter squash or pumpkins often have thick skin. This makes this vegetable difficult to work with. Here’s a pro-tip: place the pumpkin on your counter and slice it in 4 parts. It’s easier to divide and conquer. Take one piece at a time and scrape away the skin using a peeler. Save the rest in a ziplock bag for future recipes.

If the pumpkin skin is too tough to work with , poke holes using a fork and place it in a microwave-safe dish. Microwave it on high for 3 minutes. Once cooled, it should be easy to peel the skin off using a peeler.

Get scrappy and save the seeds

Did you know that the pumpkin is actually a fruit not a vegetable and the seeds that it contains are highly nutritional. We end up throwing these seeds but we’re very efficient here at @beextravegant. I usually toast the seeds to use them as toppings for salads. fruits bowls. So, don’t throw away the seeds but save them to make some yummy plant-based milk. Don’t believe me? Check out how I made some melon plant milk using melon seeds. You can use the same method to make some yummy pumpkin seed milk.

You can also roast the pumpkin seeds in the oven at 150C/300F for about 15 minutes and you get toasted pumpkin seeds. Great addition to your granola bowls or for oatmeal toppings!

Whole spices and ground spices

Pumpkins are relatively sweeter than other vegetables. Although the sweetness is mild, it can get overpowering if the right spices are not added.

The magic lies in the combination of whole spices that should be added in the beginning. The toasted spices coat the pumpkin cubes in the flavour giving it a tangy twist to its sweetness. This taste is exactly what makes it so yummy and Amritsari style. However, Garam masala is added at the end to preserve its aroma ( Note: Garam Masala should always be added at the end as it is a splice blend made of pre-toasted spices. If cooked down, it will lose all it’s flavour and your dish would end up being bland ).

Time to make the pumpkin recipe

Once the whole spices are toasted and fragrant, we go on to add the tomato puree, remaining spices. Once the tomato puree ad the spices are cooked to doneness, we add the pumpkin cubes. Let it cook for about 20 minutes on medium to low flame. The check for doneness, do the fork test. Press a cube of pumpkin using a fork, if it smashes easily then you’re good to go. After that, garnish it with fresh coriander and dried kasuri methi for a natural tang.

Tadaaa! Your Amritsari style Kaddu ki sabzi is ready, Pair this recipe up with some rotis and enjoy. 🙂

Do try this recipe and let me know how you like it. If you really really like it, then don’t forget to tag me in your post on Instagram. I’d love to share your stories with everyone. Check out how I make this Kaddu ki sabzi on Instagram.

If you like this recipe, check out other savoury recipes from the blog:

• Easy One-Pot Daal
• Best Vegan Palak Paneer/Saag Paneer
• Easy Chana Masala(Vegan and Gluten-free)

Easy to make Kaddu ki Sabzi: Amritsari Pumpkin Recipe

Ingredients1x2x3x

• 1.5 kg Pumpkin
• 1 Tomato pureed
• 1.5 inch Fresh ginger grated
• 3-4 Green chili peppers sliced
• 1 tsp Salt
• 1/4 tsp Asafoetida Hing
• 1 tsp Cumin seeds
• 1/2 tsp Fennel seeds
• 1/2 tsp Fenugreek seeds
• 2 Bay leaves
• 3 Dried red chilies
• 1/2 tsp Turmeric
• 1 tsp Paprika
• 1/2 tsp Kala namak Black salt
• 1 tbsp Coriander powder
• 1 tsp Garam Masala
• Dried Fenugreek leaves Kasuri methi
• Amchur powder optional
• Fresh coriander chopped

Instructions

• Heat 1 tbsp olive oil in a pan while cutting up the pumpkin into cubes.
• Add whole spices – Cumin seeds, fenugreek seeds, green chillies, bay leaves, red chillies, fennel seeds and asafetida. Toast until fragrant.
• Add tomato puree, ginger and salt and cook until the oil separates from the “paste”.
• Add ground spices – turmeric, paprika, kala namak and coriander powder (except garam masala). Cook for about a minute.
• Add pumpkin cubes, saute well and cook on medium high flame until pumpkin starts losing water.
• Then cover and bring to medium-low and cook for about 20 minutes.
• Every 5 minutes, stir and mix pumpkins with the spicy paste until everything looks red-ish and homogenous.
• Once the pumpkin cubes are soft, add garam masala, crushed fenugreek leaves and amchur powder (if using).
• Cook on low for another 2-3 minutes.
• Top it off with freshly chopped coriander leaves.
• Serve with hot with roti, chapati, rice or naan.

This savoury TikTok Yoghurt Toast made Indian street food style is going to blow you mind! It comes together in 10 minutes and is a super quick! It tastes like having street food for breakfast, but super healthy!

This Yoghurt Toast (or initially custard toast?) has been trending on Tiktok for a long time. I didn’t give it much thought because its made with eggs and is sweet. But recently I dreamt about it being savoury and I love bringing my dreams to reality. I’m hoping I’m hoping I did the same for you. Where my savoury breakfast gang at?

This Yoghurt Toast is made with 3 simple ingredients : Vegan Greek yoghurt, Chickpea flour (with kala namak for eggy vibes) and spices.

It’s then added to bread (indented), topped with sliced jalapeños then baked in the oven (or air fried) .

Ingredients and Substitutes to make Savoury Yoghurt Toast

• Sliced bread , you can use any bread you have available: vegan white bread, whole wheat bread, sourdough, whole grain, etc. But remember: the softer the the better
• Chickpea flour (and kala namak) replaces the egg to make it vegan
• Vegan Greek yogurt (and lemon juice) I’ve used plain Soy Greek yogurt. You can use any type of plant based yoghurt!
• Spices and Spice blends I used ground cumin, red chilli powder and chaat masala. Chaat masala is a tangy spice blend commonly used in indian street food recipes. You should be able to easily find it in indian stores. Sub with Sumac or amchur (dried mango) powder
• Garnishes I topped it with jalapeños and chopped onions. I have listed a few ideas for toppings below

Suggestions for Toppings:

The toppings are endless and you can add your favorites or a mix of them too!

Here are some ideas:

• Onion tomato chutney
• Sev (indian crunchy snack)
• Chopped tomatoes
• Chopped cucumbers
• Toasted sesame seeds
• Coriander chutney
• Tamarind chutney
• Crushed Nachos
• Avocado
• Chopped nuts

How to make Savoury Yoghurt Toast?

Time needed: 7 minutes.

1. Preheat the ove n (or air fryer) to 180°C/350°F.
2. Make custard mixture In a small bowl, add the chickpea flour, kala namak/black salt (which imparts an eggy flavour), vegan greek yoghurt, lemon juice, ground cumin, red chilli powder and chaat masala. Whisk together to form a liquid yoghurt form.
3. Indent the bread : Using your fingers or the back of a spoon (forks tend to not work so well, in my opinion), press the centre of the bread indent and create a sort of well. Be careful not to cut through the bread! Add in the spicy yoghurt mixture into the indented area and top with the jalapeños, if using.
4. Time to cook : Preheat your oven to 180°C/350°F. Then place bread on a baking tray with a silicone baking sheet (or regular) and bake for about 8-12 minutes (depends on your oven). Check for doneness at the 8 minute mark.

How to make Yoghurt Toast in the Air fryer?

If you don’t have an oven, you can make it in the air fryer too (that’s how the recipe went viral initially)! It’s actually easier. Just air fry for 4_5 minutes until the centre seems set and the edges seem browned.

Tips and Tricks for Savoury Yoghurt Toast

• Try to use soft bread and not one of the those hard rye breads as it will be difficult to make indents in them.
• Make sure to whisk the yoghurt mixture well so that it resembles a thick melted ice cream texture. Make sure you de-clump the mixture. You don’t want raw chickpea flour bites! Yikes!
• Be careful while cooking time, as this toast boy is sensitive and can go from beautiful golden brown to burnt black in not time. You want to look for a centre that is well set and caramelised on the sides and edges.

More Breakfast Recipes:

• Mango Cardamom Nice-Cream
• Idli and Sambar

Vegan and Savoury Viral Yoghurt Toast

Ingredients1x2x3x

• 2 slices soft bread
• 1 tbsp chickpea flour
• 2 tbsp vegan greek yoghurt
• 1 tbsp lemon juice
• 1/2-1/4 tsp red chilli powder depending on spice resistance
• 1/4 tsp kala namak adjust to taste
• 1/4 tsp chaat masala
• 1/8 tsp turmeric powder optional, for the colour
• Toppings: Jalapeños, chopped onions, chopped coriander

Instructions

• Preheat the oven (or air fryer) to 180°C/350°F.
• Make the yoghurt mixture In a small bowl by adding chickpea flour, kala namak/black salt, vegan greek yoghurt, ground cumin, red chilli powder and chaat masala. Whisk together to form a liquid yoghurt mix.
• Indent the bread: Using your fingers or the back of a spoon, press the centre of the bread indent and create a sort of well. Be careful not to cut through the bread!
• Add in the spicy yoghurt mixture into the indented area and top with the jalapeños, if using.
• Then place bread on a baking tray with a silicone baking sheet (or regular) and bake for about 8-12 minutes (depends on your oven). Check for doneness at the 8 minute mark.
• Top with chopped onions and coriander (cilantro) and serve hot!

Dairy-free Chocolate Pudding made with Oat Milk

Ingredients1x2x3x

• ⅓ cup or 65 g granulated sugar
• ⅓ cup or 30 g unsweetened cocoa powder
• 2 tbsp cornstarch ⅛ tsp salt
• 1 tsp instant coffee granules optional
• ⅛ tsp salt
• 2 cups or 480 ml nondairy milk
• 85 -115 grams bittersweet dark chocolate finely chopped or chocolate chips
• 1 tsp vanilla extract

Instructions

• In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, instant coffee granules, cornstarch, and salt.
• Slowly stir in the milk and keep stirring until smooth and combined over low heat.
• Stir the mixture constantly over medium-low heat, scraping the bottom, sides, and corners of the pan.
• Continue until the pudding base thickens.
• Once it begins to slightly bubble, coat the back of the spoon or spatula to check for doneness. If it coats, then the pudding base is ready.
• If the pudding is coating the bottom of the pan too quickly, reduce the heat.
• Bring down the heat and add the chocolate. Stir vigorously until the pudding is very thick and smooth.
• Take it off the heat and mix in the vanilla drops.
• Serve warm, at room temperature, or chilled.