We are in the final days of this month-long dessert marathon and I can’t believe I’ve made it this far. Can you? It has been one highly eventful and seriously fun ride, and though I found myself occasionally wishing I had a brood of kids to palm these desserts off to, not to mention helping with the immense amount of dishes and all that cutting, peeling, blending and stirring, M and I made it through without too much pain. Of course there is the exercise bootcamp which I will have to now enroll myself in from Thursday onwards, but for now, let’s have some Chocolate and Green Tea pudding, shall we?
I woke up this morning wanting to make a simple chocolate dessert so that I wouldn’t frazzle my nerves yet again over curdling cream or burnt caramel. Snooping around the immense database that is the Google Food Blog Search, I realized that I have yet to try any recipes from Heidi Swanson’s well-loved website, 101 Cookbooks. It’s a site I’m fairly familiar with, always calmed by its clean, simple design which carries through in her photographs for each post, setting the tone for the fresh and healthy recipes to come. Like this pudding. It’s so easy to put together, you’d be hard-pressed to say no, even if you only have 30 minutes on your hands before moving on to the next big item on your to-do list.
Taken from the pages of the Teany book, after the Manhattan café opened by Moby and Kelly Tisdale, this pudding is a vegan delight which draws its sweetness from the chocolate soy milk and structure from a blend of soft and silken tofu. Yes, you read that right, there is tofu in this dessert and it’s just as luscious and creamy as the cream and egg yolk versions, but with far less calories. Isn’t that such a treat?
Before this year, I had my own reservations about meeting any form of tofu in desserts other than in a bowl of sweet beancurd. Although I love tofu and would gladly finish up a whole pack when stir-fried or steamed as part of a bigger meal, to have it in a dessert is another game altogether. Fortunately, I have an adventurous friend in the kitchen who started experimenting with black bean brownies and incorporating tofu in her mousse. For a while, desserts at her place were a game of ‘Mystery Ingredients’ accompanied by the requisite frowns and intense concentration as we strove to make an educated guess, which were always wrong. But the desserts made up for it and there weren’t many left after each meal, despite their unconventional ingredients.
After this pudding, I’m beginning to warm up to the idea of vegan (and hopefully, waistline) friendly recipes. This Chocolate and Green Tea pudding is a great base to experiment with other flavors, and perhaps I might add in a little rum next time, or include a few drops of espresso. But the next time you find 30 minutes on your hands, do hop over to 101 cookbooks and give this pudding recipe a whirl. After you’ve fallen in love with it, go on to prepare a batch of black bean brownies and start a series of ‘Mystery Ingredient’ dinners with your friends. You’ll be surprised at the results.