Two Heads of Lettuce

Simple recipes for vegetarian potlucks. Would you like to join the Two Heads of Lettuce team? Contact twoheadsoflettuce at gmail dot com.

Monday, December 25, 2006

The bag, the block, and the can, a.k.a. vegan chocolate pudding

Submitted by reader Alix Davidson:

*********

Ingredients:
1 bag of chocolate chips
1 block (1lb) of extra firm tofu, washed and drained
1 can of coconut milk, works fine with the low fat
kind

optional extras: cinnamon, pinch of cayenne, fruit
chopped small, nuts, chocolate or coconut shavings,
pureed berries

Melt the chocolate chips in the coconut milk, on the
lowest setting your burner will go- let it take 5-10
minutes since burning the chocolate means you'll have
to start over and the melting chocolate creates a nice
smell.

When the chocolate- coconut mixture has cooled a bit,
crumble the tofu into a food processor and pour the
melted mixture over it and pulse until it's creamy.
It will stay a little grainy.

Pour into a pie plate with or without a crust,
individual glasses, over berries in a casserole
dish.... whatever you do, either refrigerate for 3+
hours or freeze for at least an hour to firm. If
frozen, prepare to battle it a bit when serving, but
it's oddly fancy when poured into a prebaked pie crust
and refrigerated.

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