CathyA
9-11-12, 10:21am
Sometimes I watch "The Jazzy Vegetarian" on TV. I thought it was a curious name, until I found out she was also a Jazz Singer.
I tried her recipe for Vegan Pots de Creme the other day and it was GREAT!
I didn't have dairy free dark chocolate, so used some 60% Ghirardelli dark chocolate bittersweet chips.
I was testing it out to see if it was good for a Christmas Day meal desert for my Vegan DD.
Its VERY rich and is much better with whipped cream. I used the real thing, but the Vegan whipped cream in a can would do for the Vegan.
Its sets up very stiff, (and very quickly) so I was even thinking of baking a pie crust and then pouring the chocolate mixture into it for a chocolate pie.
Here's the recipe:
Pots de Creme
Y=4-6 servings. (For us it was 4!)
3/4 vanilla nondairy milk (I used Almond Breeze)
12 ounces soft regular or silken tofu, drained and cubed (I used soft)
2 teaspoons brown sugar
1 cup vegan dark chocolate chips
Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.
Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth (about 1 minute).
Spoon the mixture into tiny desert bowls or espresso cups and refrigerate for 4-24 hours. Serve Chilled.
(I think it would look good in wine glasses too!)
****************
If you try it, tell me what you think.
I tried her recipe for Vegan Pots de Creme the other day and it was GREAT!
I didn't have dairy free dark chocolate, so used some 60% Ghirardelli dark chocolate bittersweet chips.
I was testing it out to see if it was good for a Christmas Day meal desert for my Vegan DD.
Its VERY rich and is much better with whipped cream. I used the real thing, but the Vegan whipped cream in a can would do for the Vegan.
Its sets up very stiff, (and very quickly) so I was even thinking of baking a pie crust and then pouring the chocolate mixture into it for a chocolate pie.
Here's the recipe:
Pots de Creme
Y=4-6 servings. (For us it was 4!)
3/4 vanilla nondairy milk (I used Almond Breeze)
12 ounces soft regular or silken tofu, drained and cubed (I used soft)
2 teaspoons brown sugar
1 cup vegan dark chocolate chips
Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.
Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth (about 1 minute).
Spoon the mixture into tiny desert bowls or espresso cups and refrigerate for 4-24 hours. Serve Chilled.
(I think it would look good in wine glasses too!)
****************
If you try it, tell me what you think.