April 2, 2011

Chocolate Tofu Pudding ~ Vegan

I finally got a decent blender for the food I want to prepare.  The blender has really become my main cooking tool.  I bought a Blendtec. It came with a pretty nice cookbook too.  I've tried quite a few recipes already.  This pudding is of the first I tried.  I made really good creamy chocolate pudding in like 90 seconds.  The pudding was as warm as if I simmered it on the stove top. It also made the cashew coconut creme the way I like it, creamy not grainy.  This blender made it with a smooth creamy texture in just a couple minutes.   Before this, I ground my cashews and nuts in the food processor then transferred them to the blender, stopping and scraping them down for quite awhile.  I am pretty impressed with it already.  It took me a long time to break down and buy one.  I've bought whole cars cheaper than this blender.  Of course, I probably would drive cars most people wouldn't. A fancy new car has never been one of my top priorities. But, if I put together all the cheap blenders and food processors I've killed because of the use I put them through, I've probably spent more.

Chocolate Tofu Pudding
 10.5 oz soft tofu
¼ cup non dairy milk, plain or vanilla
5 TB vegan margarine, melted
2 squares semisweet chocolate, broken
½ cup agave, maple syrup, or sucanot
1 tsp vanilla

I put this on the soup cycle twice.  It took about 90 seconds.  If you don't have a blender like this, I would blend it all up in the blender anyway and then simmer on the stovetop a few minutes until it was bubbly and getting thick.  Chill for at least 1 hour.  Top with cashew coconut creme.

Cashew Coconut Creme
about a 1/3 cup raw cashews (soaked in water for an hour or more)
1/3 cup confectioner's sugar
the creme from a can of coconut milk
the seeds from one vanilla bean blended until smooth and creamy.

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