Mango Kesari Bath (Soy-free)

I don't know if you've heard - but I'm in one of the best vegan groups in the world called "Vegan Temptivists" where I was originally invited because of my Oatmilk Yogurt recipe (soooo long ago)! In it I've met so many amazing bloggers with the most TEMPTING food from all around the world and so we set up a gift exchange. Now, during that time I had just started working in a cafe (where I became head line cook, mind you ^.~) and got my first debit card! I had to buy something awesome for Somer of Vedged Out, and I knew that she was into healthy stuff so I decided to buy her some of that Sunwarrior protein powder I had been hearing about it and by chance I got Vanilla - the one that she wanted to try!

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I got the most amazing package from Susmitha of Veganosaurus, all the way from India! It took about a month to receive it and boy was it worth the wait. I started with the crunchy snacks and the cookies and found that the coconut ones were my favorite! I also looooooved those spicy banana chips and chickpea snacks. I probably ate everything, except for the adorable jewelry in the corner, within a week with the help of my mother. All that was left was the Mango Bar, Sesame Brittle, dried fruits and the Kesari Bath. Now, I've never had kesari bath a day in my life, and couldn't read the instructions other than the information of it being a dessert - Susmitha's favorite, if I remember correctly.

So, I decided to set it up for my "cheat day" breakfast, and instead of adding water and regular oil as suggested in the instructions, I put in about a cup or two of almond milk, 1/4 of the mango package, some of the dried papaya and a few bits of the sesame brittle and let it turn orange from the sweet fruit. Then I slowly poured in the kesari bath (which is made of semolina, and seems to be sort of like couscous!), thinking I would only use half of it for now. Well, apparently that wasn't enough for my taste so I dumped the whole package in and whisked it rigorously, folded in some coconut oil cubes from an ice tray and then sprinkling on more candied papaya.

On the side I had baked some un-sweetened puff pastry twists filled with cinnamon to counterbalance the sweet gooeyness of my kesari bath.

(Mango Kesari Bath Ingredients)

• 1 & 1/2-2 C. Cold Almond Milk
• 1 16 oz package of Kesari Bath
• 6 tbl Chopped Dried Mango
• 1 tbl Cold Coconut Oil
• 2 tbl. Minced Sesame Brittle
• Candied Papaya

(Directions)

Start your almond milk in a pot and add in the mango immediately, stirring once in a while so nothing sticks or burns, then whisk in one part sesame brittle and some of the candied papaya, however much you like. Once your milk has turned orange and the mango melts, slowly whisk in your kesari bath and allow it to thicken, only just before it is the "right" consistency for you but make sure that it is fully cooked and not too hard or grainy. Fold in your coconut oil and the rest of your brittle and top with candied papaya. Enjoy!

Fun fact:Mangos contain 100% of the daily required Vitamin C, 35% of Vitamin A and 12% of fiber!

Banana & Vanilla Lofthouse Cookies (Low-Fat, Soy-Free)

Isn't this just the cutest!? I especially love this new chocolate mold that I got from JList - there's a side with rabbits and hearts while the other is bears and stars. The way the milk ends up in the eyes at the bottom of the chocolate straw I've made is really out of this world. I've also use the mold to shape some cute bunny cookies that I've coated with sugar, and with the leftover dough I've made sugar-coated bunny ears and an adorable turtle! These were served with Chinese Hose Tea but still ended up looking quite white.

(B&V Lofthouse Cookies Ingredients)

• 2 cups of Cake Flour
• 1/4 tsp of Baking Powder
• 1 Dry packet of Vanilla Pudding
• 1 Semi-Ripe Banana
• 2 tbl Vegan Margarine
• 1/2 tsp Organic Banana Extract
• 1/4 Cup Almond Milk

(Directions)

• Preheat oven to 350 degrees.
• Sift together your flour and baking powder.
• Using an electric mixer mix the vanilla powder, margarine and banana, while pouring in the extract.
• Slowly add a small amount of almond milk about a tablespoon at a time, alternating with the flour mixture until no longer sticky but still slightly wet.
• Pack together by hand and wrap into a log. Refrigerate for about 1-2 hours, slice and either coat with sugar or leave as you like.
• Bake at 350 degrees for about 25 minutes or until lightly browned on the bottoms, then place into a cookie jar or container with a top and place them in while still hot.
• Repeat with the rest of the batch until the whole jar is cooled and frost the un-sugared cookies, sprinkles are best for the "lofthouse" effect.