It’s been 4 days since I left Portland and all of the amazing people at Vida Vegan Con. I’ve done my laundry and sorted through my e-mails and photos, but I have yet to tackle the paperwork I accumulated at the conference. I literally have a stack of business cards, notes, handouts, flyers and newsletters to pore through.
In the coming weeks, I’ll post tidbits of information that I picked up the conference, such as how important your voice is in creating a successful blog. We can all find information on the internet, but blogging is social media and it’s about people.
Speaking of people, I had the opportunity to meet some of my blogging and vegan idols this past weekend. One such hero is Jasmin Singer of Our Hen House.
Jasmin rocks, ’nuff said.
Another person I stalked was JL of JL Goes Vegan:
Not only does JL rock, but she is a rock star. I could not (and did not try to) keep up with this lady. Note: I wrote a guest post on JL’s Vegan 101 series: “The Health Benefits of Going Vegan.” You can see it here.
Additionally, I met several bloggers whose blogs I read regularly, but I failed to take pics. I also had the opportunity to express my undying devotion to Colleen Patrick-Goudreau. She was as beautiful and eloquent in person as she is on her podcasts.
Less important than meeting my fellow vegan bloggers, yet still a wonderful memory, was the food from the conference. Last night I re-created the Chia Seed Pudding served at breakfast both days. The original recipe is here and now I know why it tasted so great….sugar!!! 🙂
I decided to use dates to sweeten my soy milk when I made my own version.
You’ll start with chia seeds, they look like this:
You’ll need 2/3 of a cup that you mix with 2 cups of soy milk that have been blended with 10 large dates and a splash of vanilla extract:
Stir it up and let it sit for 10 minutes. It will start to look like this:
Give it another stir, wait 10 more minutes and you’re almost there:
When the chia seeds have absorbed most of the liquid, the pudding is done! I served mine with a sprinkle of dried coconut and some dried cranberries:
What should have been 4 servings was only 2 between my husband and me. It’s that delicious. The texture is soft with a teeny bit of crunch and the flavor is delicate and comforting. I am envisioning all kinds of variations on this recipe.
Basic Date-Sweetened Chia Pudding – Serves 4
2/3 cup chia seeds (found at a natural foods store or online)
2 cups unsweetened soy milk (or your choice of non-dairy milk)
10 large dates
1/2 teaspoon vanilla extract
dried coconut and cranberries for garnish (optional)
Combine soy milk, dates and vanilla in a high-speed blender and whirl until combined thoroughly. Mix together blended ingredients with chia seeds in a large bowl. Stir frequently over the course of 20-30 minutes. Alternatively, place mixture in the refrigerator and let it sit until liquid is absorbed.
Are you a fan of chia seeds? How do you use them?
Goodbye Portland and thanks for the memories!