Monday, April 22, 2019
TWO CREAMY CAPPUCCINO PUDDINGS AND MY SAD TALE
It's been ages since I blogged-- 2 months, actually. I have been battling with nerve pain from a case of shingles for about 4 months now. I haven't mentioned it because it's not exactly a pleasant subject. It's not that I can't function, but it does affect my productivity and energy level. I hope to be back experimenting and writing before too long.
Until then, here I offer you two easy and delicious puddings that I developed for my old Vegan Feast newsletter. Either one will make a pleasant ending to a meal, or even a tasty afternoon pick-me-up.
Printable version of both recipes
BRYANNA'S CHAI CAPPUCCINO PUDDING
Pour the mixture into 4 small pudding dishes, small glass coffee mugs, or cappuccino cups. Cover and chill for at least 4 hours.
Before serving, smooth 2 tablespoons of the whipped topping over the top of each serving of pudding. Sprinkle each with a little grated dark chocolate, cinnamon, or cocoa powder. Serve cold.
BRYANNA'S CHAI CAPPUCCINO PUDDING
Serves 4
This spicy and unusual pudding would make a nice light dessert to
follow a rich Indian meal, or any meal, really.
1/2 cup creamy
nondairy milk
1/2 cup extra-firm silken tofu (can be Lite [reduced fat] variety)
1 cup strong chai tea (unsweetened)
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 tsp vanilla
1 pinch salt
Your favorite vegan whipped topping
Garnish: cinnamon sugar and cinnamon sticks for garnish
Whip the creamy nondairy milk and tofu together to make a smooth
cream, using a hand immersion blender, or blender. Add the chai,
sugar, cornstarch, and salt.
Scrape the mixture into a microwavable 1 1/2 quart bowl or pitcher
and microwave at full power for 1 minute. Whisk and cook 1 more
minute, or until thickened and translucent. Whisk in the vanilla.
Alternatively, you can cook the pudding, stirring constantly,
in a small heavy saucepan over medium-high heat until thickened and
translucent.
Pour the mixture into 4 small pudding dishes, tea cups,
or cappuccino cups. Cover and chill for at least 4 hours.
Before serving, smooth 2 tablespoons of the whipped topping over the
top of each serving of pudding. Sprinkle each with a little cinnamon
sugar and insert a small cinnamon stick into each dish. Serve cold.
Nutrition Facts (using Lite [reduced fat] extra-firm silken tofu)
Nutrition (per serving): 214.1 calories; 21% calories from
fat; 5.5g total fat; 0.0mg cholesterol; 150.6mg sodium; 225.1mg
potassium; 37.1g carbohydrates; 1.4g fiber; 28.9g sugar; 5.7g
protein.
**********
BRYANNA'S CREAMY CAPPUCCINO
PUDDING
Serves 4
This is good enough for company-- a perfect light dessert after an
Italian meal.
1/2 cup nondairy milk
1/2 cup extra-firm silken tofu (can be Lite [reduced fat] variety)
1 cup strong espresso coffee (unsweetened)
(The espresso should preferably be freshly-made, but it can be made from a good Italian instant espresso powder, such as Ferrara, Medaglio D'Oro, Café Bustelo or King Arthur.)
(The espresso should preferably be freshly-made, but it can be made from a good Italian instant espresso powder, such as Ferrara, Medaglio D'Oro, Café Bustelo or King Arthur.)
1/3 cup unbleached sugar
2 tablespoons cornstarch
1 pinch salt
1 tsp vanilla
OPTIONAL: 1 tablespoon liqueur (such as Amaretto, or any that
you prefer)
Your favorite vegan whipped topping
Garnish: grated dark chocolate, or cinnamon, or cocoa powder for garnish
Whip the soymilk and tofu together to make a smooth cream, using a
hand immersion blender, or blender. Add the coffee, sugar,
cornstarch, and salt.
Scrape the mixture into a microwavable 1 1/2 quart bowl or pitcher
and microwave at full power for 1 minute. Whisk and cook 1 more
minute, or until thickened and translucent. Whisk in the vanilla,
and optional liqueur, if using.
Alternatively, you can cook the pudding, stirring constantly, in a
small heavy saucepan over medium-high heat until thickened and
translucent.
Pour the mixture into 4 small pudding dishes, small glass coffee mugs, or cappuccino cups. Cover and chill for at least 4 hours.
Before serving, smooth 2 tablespoons of the whipped topping over the top of each serving of pudding. Sprinkle each with a little grated dark chocolate, cinnamon, or cocoa powder. Serve cold.
Nutrition Facts (using Lite [reduced fat] extra-firm silken tofu)
Nutrition (per serving): 178.1 calories; 26% calories from fat; 5.7g
total fat; 0.0mg cholesterol; 155.8mg sodium; 261.4mg potassium;
26.9g carbohydrates; 1.4g fiber; 19.0g sugar; 5.8g protein.
Enjoy!
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