Gluten Free & Vegan Chocolate Pudding

1 heaping tbsp. of whole flax seed, blend in coffee grinder until it becomes a fine meal

1/4 cup cold water
1/2 cup sugar
1/3 cup cocoa
2 tbsps. cornstarch
1/8 tsp. salt
2 cups chocolate almond milk 
2 tsp. vanilla
1/2 tsp. almond extract

TIP:  Ground flax seeds in a coffee grinder. I have one grinder for coffee and a separate one for seeds and spices.
Add 1/4 cup cold water to flax meal in a separate bowl and blend 2 -3 minutes until thickened and has the consistency of eggs.
TIP:  Each 1/4 cup of flax seed mixture will replace one egg in baking.
Blend sugar, cocoa, cornstarch and salt in 2-quart sauce pan. Combine chocolate almond milk and the ground flax mixture; gradually stir into sugar mixture. Cook over medium heat, sirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; add vanilla & almond extract. Pour into dessert dishes. Cool slightly and chill.
TIP:  I noticed that this pudding thickened like pudding after being in the refrigerator.

From Dippy Blonde Weekly Tips

Sweet and Sour Cucumbers & Dill

Ingredients

• 2 English cucumbers (1 1/2 pounds total) unpeeled, sliced thin
• 1 Tablespoon coarse Kosher salt
• 1/2 cup white vinegar
• 1/4 cup thinly chopped fresh dill
• 3 Tablespoons sugar
• 1/2 teaspoon fresh ground pepper

Directions

Place cucumber slices in colander.  Sprinkle with salt; toss to coat.

Let stand 15 minutes, stirring occasionally.

For Dressing

Stir vinegar, dill, sugar and pepper in a large bowl until the sugar dissolves. 

Blend

Drain cucumbers and pat dry.  Add cucumbers to the dressing and stir to blend.  Refrigerate from 15 minutes to 2 hours before serving.

Serves 6 - 8

Vegan Black Bean Soup

I love this recipe.  
Every week I make a fresh pot of soup that we eat for our lunches.  This is the soup for this week.  Judging by how much is left after today's lunch, we're sure it's not going to last the entire week.  If you give it a try, let us know what you think.

Ingredients:
1 Tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 Tablespoons chilli powder
1 Tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Directions:

1.    Heat oil in a large pot over medium-high heat.  Saute onion, celery, carrots and garlic for 5  minutes.  Season with chilli powder, cumin and black pepper;  cook for 1 minute.
2.   Stir in vegetable broth, 2 cans of beans and corn.  Bring to a boil.
3.   Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth.  Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.