CathyA
10-24-13, 5:49pm
I posted this recipe on another post by Tussiemussies, but I thought I should share it with everyone. Since my DD is Vegan, I've had to try different recipes. This is one of my favorites.....even when she isn't home.
Since tofu is in 14 oz containers, I adjust the recipe so that I can use the whole block.
I got this from the program "The Jazzy Vegetarian". I really like her stuff.
What I do instead of serving it in cups is to buy a pre-made Vegan graham cracker crust (they mostly are) and pour this into it. I usually make it the day before serving because it firms up better the next day. We put whipped cream on top (Soyatoo for DD), and I sprinkle it with toasted almonds. It is so good that I make it all the time for DH and myself. I don't use Vegan chocolate chips for us, but everything else is Vegan. Its one of my favorites!
You can use silken or soft Tofu. The silken makes a softer, creamier pie, but I sort of like the firmness of using the soft tofu. Just be sure to express alot of the water out of the tofu first. You can cover it in several layers of paper towels (or a towel) and press down on it.
I also process the chocolate chips before adding the tofu to the processor. It helps to make a creamier pie.
Let me know if you have any questions.
_________________________________________
Pots de Crème
Makes 4 to 6 servings
This delicate, rich dessert is based on a recipe my grandma often made. When I was a child it was my favorite dessert, but it was packed with eggs and heavy cream. Here’s a fail-safe vegan version that faithfully reproduces the taste of Grandma’s specialty. Served in tiny espresso cups, it provides an elegant ending to any fancy meal. Plus, you can make it the day before serving if you wish—always a bonus when entertaining.
3⁄4 cup vanilla nondairy milk
12 ounces soft regular or silken tofu, drained and cubed
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.
Spoon the mixture into tiny dessert bowls or espresso cups and refrigerate for 4 to 24 hours. Serve chilled.
RECIPE: EPISODE #108
Since tofu is in 14 oz containers, I adjust the recipe so that I can use the whole block.
I got this from the program "The Jazzy Vegetarian". I really like her stuff.
What I do instead of serving it in cups is to buy a pre-made Vegan graham cracker crust (they mostly are) and pour this into it. I usually make it the day before serving because it firms up better the next day. We put whipped cream on top (Soyatoo for DD), and I sprinkle it with toasted almonds. It is so good that I make it all the time for DH and myself. I don't use Vegan chocolate chips for us, but everything else is Vegan. Its one of my favorites!
You can use silken or soft Tofu. The silken makes a softer, creamier pie, but I sort of like the firmness of using the soft tofu. Just be sure to express alot of the water out of the tofu first. You can cover it in several layers of paper towels (or a towel) and press down on it.
I also process the chocolate chips before adding the tofu to the processor. It helps to make a creamier pie.
Let me know if you have any questions.
_________________________________________
Pots de Crème
Makes 4 to 6 servings
This delicate, rich dessert is based on a recipe my grandma often made. When I was a child it was my favorite dessert, but it was packed with eggs and heavy cream. Here’s a fail-safe vegan version that faithfully reproduces the taste of Grandma’s specialty. Served in tiny espresso cups, it provides an elegant ending to any fancy meal. Plus, you can make it the day before serving if you wish—always a bonus when entertaining.
3⁄4 cup vanilla nondairy milk
12 ounces soft regular or silken tofu, drained and cubed
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.
Spoon the mixture into tiny dessert bowls or espresso cups and refrigerate for 4 to 24 hours. Serve chilled.
RECIPE: EPISODE #108