Toi here, and welcome to another episode of Knauthentic.

Topic of the day: Weekdays vs Special Occasions

If you’re tuning in from Substack, be sure to check out today’s poll.

1. There are some foods I don’t consider for daily consumption because I like the idea of having them exclusively for special occasions. I think it makes the occasion more special, and it keeps me from getting bored with something I like. For instance, I really like baked beans, but real baked beans made from scratch take time and effort. It’s not something I even consider or miss during daily consumption because I’m content to wait for the next special occasion to have them, such as celebratory cook out.

2. There are times though, that it’s tough waiting for the next special occasion to have something I always seem to be craving. That’s why I started making quick and healthier versions of some of my favorite treats to get me by. When the time permits and the family is gathering, vanilla pudding from scratch is the perfect parfait filling for the vital piece to Southern Banana Pudding. Still, I know that overindulging may cause to me to get bored after a while and have to deal with health issues. So, a quicker healthier version of pudding, which is in no way meant to be a replacement, is the better option. I address my sweet tooth and still look forward to the real deal later on.

3. Sometimes creating quick versions of more complex recipes has draw backs. For instance, sometimes you use problematic ingredients to cut corners. In my pudding recipe, I use tofu knowing that I’m not sensitive to it. However, I have loved ones who are. For them, I’d have to make it the more traditional way, which of course tastes better, but also takes more time. You just have to weigh the pros and cons to see which recipe to try.

Now, it’s time to talk about how I make a Quick Pudding.

Be sure to visit my Knauthentic YouTube channel if you want to see the short.

A printable version of this recipe is also available.

Step-by-step instructions

1. For banana pudding, start with 2 very ripe bananas, added to a food processor.

2. Add half a container of silken tofu.

3. Add two teaspoons of vanilla extract and a pinch of salt; it’s a must.

4. Optionally, add 2 tablespoons of an additional sweetener. I’m currently testing Allulose.

5. Blend well, scraping down the sides as needed. Store in jars and refrigerate at least an hour before consuming.

6. Repeat step 2-5, adding a ¼ cup of carob powder. *Note, if using coco powder, more sweetener may be needed as carob is naturally sweet but coco is not. This is for your 2nd flavor.

Question: Do you prefer pudding or Jello? I’d love to know. I’m a pudding girl, but I do sometimes crave Jello in the summer. Guess I’ll testing a recipe for that soon.

If you, or someone you know, has a health or food journey story or recipe you think others might benefit from, please check my Be Featured links on social media, and share your story in the way that suits you best.

If you’d like to pick my brain about how to create you-specific Knauthentic recipes, consider signing up for a Knauthentic Consultation today.

Until next time, stay safe, eat well, and be blessed. See you next month.

Credits

Knauthentic Season 1, Episode 31.

Starring Toi Thomas.

Featuring no one else at this time.

Topics discussed: Weekdays vs Special Occasions, Pudding vs Jello, Testing Allulose

Produced by Toi Thomas in association with The ToiBox of Words and Lit Carnivale.

Directed by Toinette “Toi” Thomas.

Thanks again to the Knauthentic community on Substack, YouTube, and wherever you can hear this podcast. This is all for you!

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit toithomas.substack.com