Before getting to the recipe, I want to say thank you for the enthusiastic response I got for my Help Me Choose My E-book Cover post. That was really cool. Here’s how the voting sussed out (tally from Facebook, emails, and blog comments):
Cover A: 22 votes
Cover B: 12 votes
Cover C: 22 votes
So, it was a tie between A and C. Which meant someone (me) had to be the tie-breaker. I went with what my gut said. Cover A looked a little bit too much like a textbook to me, so I decided to go with C. But some of you had some very constructive criticisms about C and I took those to heart and ended up making some changes to that design (color!). Also, at the eleventh hour (and at my dad’s excellent suggestion) I added a subtitle to make the primer feel more personal and approachable which meant tweaking the design just a tad. You’ll have to wait until the e-book is published to see what I did. Tease! Again, thank you all so much for taking the time to share your thoughts!
So – – today I’m thrilled to be sharing my Ginger Green Matcha “Panna Cotta” with The Sweet Life, (as of 2015 called My Darling Vegan) a beautifully-photographed, mouthwatering blog where you need to spend some solid ogling and drooling time. The recipe is crazy easy and contains no sugar, no oil, and no gluten.
Ginger Green Matcha “Panna Cotta”
- Prep Time: 10
- Total Time: 540
- Yield: 4 1x
A dairy-free, sugar-free smooth and creamy dessert with the power of matcha and ginger. So simple to make!
- 1 cup raw cashews pieces, soaked for a few hours & drained
- 1 large frozen banana* OR ~6-ounces firm silken tofu
- 1 cup toasted coconut milk (or plain if you can’t find toasted)
- 1 Tbsp. toasted rice green matcha powder (I used Republic of Tea’s U-Matcha Roasted Rice; you could also use plain green matcha or ginger matcha)
- 1 tbsp. fresh grated ginger
- 1/4 tsp. ground ginger
- 1 tsp. vanilla extract
- 1/2 tsp. liquid stevia (or to taste; you can use your sweetener of preference, of course)
- Whipped coconut cream, optional
- Put all ingredients in a high-speed blender and process until very smooth.
- Pour into for small ramekins or cups and chill for 6-8 hours.
- Serve with generous dollops of whipped coconut cream.
- If you use a banana, the pudding will darken over time.
- Califia Farms makes a delicious toasted coconut milk.
- Serving Size: 4
- Calories: 362
- Sugar: 7
- Sodium: 13
- Fat: 25
- Saturated Fat: 11
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 31
- Protein: 7
- Cholesterol: 1
Glad you went with C! Going to check out your guest post, looks scrumptious!
That looks so easy but absolutely delicious (and it uses tea – hurrah!).
And this would be wonderful WITH a cup of tea, of course!
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