Monday, January 19, 2009

I found an interesting-looking recipe for chocolate pudding that incorporated peanut butter (on this old page, but you have to scroll down to find it), which sounded about right. I was out of peanut butter, though, so I went for cashew butter instead. Turned out tasty, so I thought I'd share the recipe. After all, it's been ages since I've posted about food, and I figure some of you might appreciate having another easy snack recipe on hand. Let me know what you think!

Silky chocolate pudding

• 12 oz. silken tofu (I used a 1 lb. package and saved 4 oz to blend into a smoothie in the morning)


• 1/3 cup + 2 tablespoons unsweetened cocoa powder


• 1/3 cup + 2 tablespoons pure maple syrup


• 2 tsp. pure vanilla extract


• 2 tbsp. natural cashew butter

Instructions

• Dump everything together in a food processor or blender and blend until smooth


• Pour into individual serving dishes, if desired (or one big bowl just for you!)


• Chill for about a half an hour or so in the fridge, if you can wait that long


• Eat!

Oh, and below is the bonus food pr0n, a Chickpea Casserole I made last week from page 96 of Isa Chandra Moskowitz's Vegan With A Vengeance: