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 Cremeabout 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.