This vegan dessert recipe is a keeper
I’m not vegan or vegetarian. But I like trying out vegan recipes from time to time. Over the holidays I finally made a vegan Mexican Pudding that was posted online a year or two, maybe three, ago by Mark Bittman, perhaps my fave food writer.
This Mexican pudding is easy to make. I made it twice, for a potluck and a New Year’s Eve party. It received rave reviews each time.
I used extra firm Silken Tofu and reduced the sugar a bit the second time but not enough. I think a half cup might be enough. You can add the cinnamon and chili powder to taste. Both times I wouldn’t have minded more chili powder in my Mexican Pudding.
Anyway, with thanks and props to Mark Bittman, here’s the recipe.
It’s a keeper!:
3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste
Chocolate shavings (optional).
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 except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.
Yield: 4 to 6 servings.