*******Caution: this recipe under construction. I made it over the weekend following my directions and it did not turn out right. It will be repaired as soon as possible. I apologize for the inconvenience. Might I suggest coconut tapioca instead? ********
I've been sick all weekend. Now it looks like Desmond is coming down with it too. And it's been raining, which normally I love, but when you're feeling predisposed towards melancholy, only compounds things. Thank goodness there's been pudding.
The Recipe
1/4 c. Earth Balance
2/3 c. brown sugar
1 1/2 c. unsweetened soy milk
1 T. soy creamer
2 T. corn starch
2 T. extra-firm silken tofu
1 t. vanilla
In a saucepan over medium heat, melt margarine and brown sugar, stirring constantly. Let cool slightly while you whir the soy milk, creamer, cornstarch, and tofu in a blender until smooth. Stir the milk mixture into the marge mixture a little at a time. Return to heat and stir constantly until the mixture begins to bubble. Continue to stir over the heat for about a minute, until the mixture has thickened to just about pudding consistency (it will still firm up a bit in the fridge). Stir in vanilla. Pour into individual cups or bowls and chill for at least 2 hours. If you don't like a pudding skin on the top, then put a little round of parchment on the surface of each.
Serves 4. Unless you're me, in which case it's really best not to think about how much margarine you just consumed. But if you do get to thinking about how much margarine you just ate, then, by all means, make chocolate pudding to balance things out. It does not require nearly so much margarine because most of the fat just comes from the chocolate itself. I'm sure that will make you feel much better.
Have a great week. I hope there's some pudding in it.
