Bowl food. It’s a hash tag. It’s a buffet for one. It’s a way of life.
Simple and nourishing, vegan bowls are where it’s at. Perfect for workday lunches, simple dinners, and even breakfast, these are meals so good you’ll soon forget plates even exist. In fact, dishware manufacturers are creating new lines of dinnerware–Bowls!
Inside Vegan Bowl Attack! you’ll find more than 100 one-dish, plant-based bowls to suit every time of day created by author and vegan blogger extraordinaire Jackie Sobon. These recipes are so good that everyone, not only vegans, are sure to enjoy them. Jackie’s recipes are for all who enjoy eating!! Some are hearty and some are snacky, but they all sound so good! Those of you who know me personally or just by my social media posts and photos know I don’t eat desserts only. I eat huge bowls of salads and soups, but I just couldn’t resist making Jackies’ Smores Pudding Bowl!
S’mores Pudding Bowl
Soy-free • nut-free
Want to capture the essence of the summer season and put it in a bowl? I have the solution! This s’mores pudding bowl utilizes the ever fascinating Aquafaba (the brine drained from a can of chickpeas), crushed grahams, and a rich avocado-based chocolate pudding.
Ingredients
For the chocolate pudding:
- 1 1/2 cups (345 g) mashed avocado
- ½ cup (40 g) unsweetened cocoa powder
- 1/3 cup (59 g) Medjool dates, pitted and soaked in warm water for 15 minutes
- 1 to 2 tablespoons (15 to 28 ml) date soaking water
- 3 tablespoons (45 ml) maple syrup
- ¼ teaspoon salt
For the marshmallow fluff:
- 1/3 cup (80 ml) Aquafaba (the liquid drained from a can of chickpeas)
- ½ cup (120 g) organic superfine cane sugar
- ½ teaspoon vanilla powder
For the assembly:
- ¼ cup (21 g) vegan graham crackers, crushed
- ¼ cup (44 g) soy-free, nut-free vegan mini chocolate chips
To make the chocolate pudding: Place all of the ingredients in a food processor and process with an s-blade until smooth. It may take a couple of minutes for the dates to break down. Add more date soaking water to the pudding if you think it is too thick. Refrigerate the pudding for 1 to 2 hours until chilled.
To make the marshmallow fluff: Put the Aquafina into the bowl of a stand mixer fitted with the whisk attachment and beat the liquid on medium speed until foamy. Raise the speed to high and beat until the mixture has expanded considerably and forms peaks, about 15 to 20 minutes. With the mixer running, add the superfine sugar 2 tablespoons (30 g) at a time and then add the vanilla powder. The fluff should form soft peaks.
To assemble: Divide the pudding among 4 small bowls and then place about 1/3 cup (32 g) of marshmallow fluff into each bowl. Using a kitchen torch, toast the top of the fluff lightly. (If you do not have a torch, you can omit this step.) Top the dessert with the crushed graham crackers and chocolate chips. Serve immediately.
Yield: 4 servings
Reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press.
I have a copy of Vegan Bowl Attack! for one lucky winner. Follow the instructions below to enter. U.S. and Canadian residents only, please. Contest ends at midnight on August 9th. Good luck!
Heather B. says
My favorite bowl meal? Oh dear, there are so many! My current favorite is a pad thai bowl with lots of fresh flavors for summer!
Michelle M says
Smoothie Bowls, I love them…..
Janet says
Looks like a great recipe. I love Aquafaba!
Janet says
Oops, I didn’t read the prompt. My favorite bowl meal is Mexican. I love rice, beans and salsa together.
Patty says
I love breakfast bowls. So many options for a great start to great days!
Rachel says
I enjoy a bowl with either brown rice or quinoa, with black beans or chickpeas, fresh vegetables and a spicy sauce like salsa or matbucha.
Susan says
Every meal I have lately is in a bowl! Cereal and fruit. Salad. Rice, beans, and veggies. Watermelon. I need some new bowls!
Julie says
My favorite bowl meal is brown rice or quinoa with roasted veggies and tahini/garlic/lemon sauce.
Shari says
A Mexican vegan bowl is my favorite!
Lydia Claire says
Taco Salad is my favorite and everyone can customize their own bowl. =)
Corrine says
It’s a toss up between Thai or Mexican. =)
Ashley K says
I love making black rice bowls with veggies, tofu, and tahini-lemon sauce. YUM!
Kathy says
That looks so good! Of course, you are the queen of vegan chocolate <3