My two girls practice vegetarianism. I created this straightforward vegan Hoppin’ John recipe for them. Depending on personal choice, it can serve as a basis for other components. This dish was provided to the Harvard College Dining Services and chosen as a vegetarian alternative for the dining facilities for students.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- ¼ cup raw cashews
- 1 ripe banana
- 1 cup ice cubes
- 3 ounces extra-firm tofu, pressed to remove water
- 2 Medjool dates, pitted
- 1 teaspoon mint extract
- 1 teaspoon soy milk, or more as needed
- ¼ cup vegan chocolate chips
Instructions
- Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
- Combine soaked cashews, banana, ice cubes, tofu, dates, mint extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
- Stir in chocolate chips and pour into a bowl to serve.
- Use any plant-based milk you like.