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Monday, January 31, 2011

Chocolate pudding, tofu salad, beetroot salad

I made this chocolate pudding.  I liked the look of it at least partly because it's a vegan pudding that doesn't even mention it's vegan.  And I'm really into pudding, of the gloopy American definition, at the moment.  And it is really quick and easy.  And with chocolate and spices and sweetness, how can one go wrong?


3/4 cup sugar
1 pound silken tofu
8 ounces high-quality dark chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste

In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

Put all ingredients in a blender and blend until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins or glasses and chill for at least 30 minutes.

Yield: 4 to 6 servings (I made about 1/4 of the recipe and it went into 3 small ramekins, which would be enough for a sweet.  I have trouble using good chocolate for anything other than eating out of the packet...

Note: I found a subtle powdery edge from the spices that slightly detracted from the silky texture, so tried it another time with only the vanilla.  The texture was definitely better but the other tastes are nice too.  Seb definitely preferred the spicy one, and I think I could go either way depending on my mood.



Delia's silken tofu with chilli and spring onion


I have been making variations on this Delia recipe (from Vegetarian Collection) for years.  It's quick and easy and super tasty - the texture contrasts are really good, and the tofu absorbs so much exciting flavour.


~3/4 box silken tofu
about 6 spring onions
~3 tbsp chopped coriander
toasted sesame seeds
~3 tbsp sweet chilli sauce
~2 tbsp soy sauce
~2 tbsp groundnut or other light flavoured oil
~1 tbsp sesame oil

Put tofu in a fairly large, shallow serving dish and chop into ~2-3cm cubes.  Chop spring onions: cut off the white part into ~4cm lengths, then slice these lengthways to make long thin pieces.  Chop the rest of the spring onions in little cross sections as normal.  Sprinkle the cross section spring onion, the coriander and the toasted sesame seeds over the tofu.  Other green stuff can be good here too - steamed broccoli and/or sugarsnap peas, bean (or alfalfa, clover etc) sprouts, cooked edamame (especially broccoli).  Put sweet chilli sauce and soy sauce across the top.  Put the oils in a small saucepan and heat til almost steaming.  Add the lengthways cut spring onions and fry til they are quite well-browned and crispy.  Pour the oils and crispy spring onion bits over the top of the tofu dish and serve immediately.  Keeps for lunch the next day OK too, although it looks significantly less pretty once you mix it all together.  The soy / sesame / chilli / tofu combination is just so good.

Also made this marinated beetroot salad.
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