Tuesday, December 30, 2008
Sunday, December 28, 2008
Tuesday, December 23, 2008
Thank you Vegan Chef for this recipe inspiration. I needed pudding in a pinch, and this worked great:
1/4 cup unbleached cane sugar - I used 1/4 cup of maples syrup. The doc says to cut down on refined sugar, to 4 tsp a day. Not going to happen, but I can at least make an effort
3 T. cocoa powder or carob powder - used dutch cocoa - this makes it extra rich, but it is processed with chemicals. Trade-off I guess.
3 T. cornstarch
2 t. vanilla
In a pan, place the soy milk, sugar, cocoa powder, and cornstarch, and whisk well to combine. Bring the mixture to a boil (no higher than medium), while stirring constantly, and cook an additional 1-2 minutes or until thickened. Remove from heat and stir in the vanilla. Transfer the pudding to a glass bowl, small individual glass bowls, or to small individual airtight containers. Allow the pudding to chill several hours before serving. Top pudding with chocolate shavings before serving.
No pictures, sorry. It was so good, it vanished.
Update 1/1/08 - When I made this today I used cashew milk (which is an excellent cream substitute) and honey for the maple syrup, and added cinnamon and chili powder to taste. I also increased the corn starch to 3 TBSP, which I updated the original recipe to reflect. This made it much thicker; more like real pudding.
Monday, December 22, 2008
I thought I'd throw this one out there for all those normal eaters. Someday, I hope to be able to recreate this using allergen free ingredients. Not happening anytime soon, though.
After removing from oven, place slices on a heavy duty cookie sheet with sides (in case sauce spills. You don't want to be scraping that off your oven). Cover with 2-3 tablespoons of tomato sauce each. Add toppings, then add cheese (This is just how I did it. You can do whatever you want).
So awesome! I miss these already.