Saturday, 7 March 2009
Every vegan knows
...a tofu chocolate pudding recipe, but that's no reason not to post yet another one! We think this one tastes really good, especially when rolled up in a veganized Staffordshire oatcake!
This is typical vegan behaviour--tofu is meant to be stir-fried or used in soups, right? And Staffordshire oatcakes traditionally are wrapped around bacon or sausage and egg with loads of grated cheese. But so what! Vegans make everything our own--can't be ruled! We don't care, whatever it is we're gonna change it to suit ourselves, so take this recipe and do the same with it.
Personally, I think a box of silken tofu blended with a banana can be the basis of many a yummy thing. Smoothies, puddings, even cake batters. Go nuts!
My Super Quick and Yummy Head-Whangingly Rich Chocolate Tofu Pudding Stuff
1 box of mori-nu silken tofu
1 ripe banana
1/2 tsp vanilla extract
75g dark chocolate (72%)
1-2 tsp cocoa powder
agave nectar to taste
maybe a pinch of salt
Using a stick blender, combine the tofu and banana until it is totally smooth. Meanwhile, melt the chocolate in the microwave. Blend the chocolate into the tofu mixture. Take a bit of the tofu mixture into the little bowl you melted the chocolate in (because why mess up another bowl?) and stir in the cocoa a little at a time to make a paste. (This gets rid of the lumps). Add the vanilla. Add several squeezes of agave nectar. When that's all blended and smooth, add it to the tofu mixture and blend the whole thing some more. Taste it and adjust sweetness by adding more agave nectar until it's yummy. Spoon into 4 individual serving containers with lids (I like little plastic ones) and put it into the back of the fridge to thoroughly chill. It does set up very well.
You can substitute maple syrup. Almond extract might be nice instead of vanilla. Play around with it!
And now a better-late-than-never shout out for VEGANOMICON's WORLD FAMOUS CHICKPEA CUTLETS. I just made these for the very first time tonight. Having checked out Veganomicon several times from the library and reading recipes over and over (yet never making them), I finally decided to buy my own copy, and this is the first recipe I tried from the book. This recipe is absolutely all over the web, as predicted by Isa in the book. I nabbed the photo from a blog called Vegan Dad, because I can never be asked to take photos of my dinner--I'm too excited about eating it to remember to photograph it. Anyway, we had ours with smashed potatoes, steamed curly cabbage and gravy. The cutlets were very, very easy to make and we both inhaled them. Super cheap, too, much cheaper than the frozen vegan schnitzels we sometimes buy from Holland & Barrett. So click on the link above, copy the recipe out, check out Google Images for photos of people's chickpea cutlet attempts, and then try it out yourself. They really are yum!