Archive for the ‘tofu chocolate pudding’ Category
My sister, Felicia, loves to cook and sent this recipe for “Chocolate Almond Midnight” my way.
She calls it the “ultimate chocolate tofu dessert.”
It’s from The Millennium Cookbook which is available here. She said her mother-in-law, Lynn, makes the dessert all the time.
From my sister’s note:
A few tips: No crust needed, or use a pre-baked crust of your choice if you don’t like cashews. You can use sugar instead of sucanat. No need for maple praline or even raspberry sauce if those seem over-the-top. And don’t eat too much – it is really delicious but really rich.
In San Francisco, the Millennium restaurant is located at 580 Geary St.
Ingredients and steps, as written by my sister, are after the jump.
Tofu is making its way into a variety of dishes these days - including pesto.
I just saw this tofu pesto recipe and thought I’d pass it along.
It comes from The Washington Post, which included a photograph. But it looks like the original instructions are from Charles Mattocks’ book, Eat Cheap but Eat Well.
Recently in an article, Mark Bittman introduced a recipe for using tofu in Mexican chocolate pudding.
Many of you might have seen Mark Bittman’s recent story in The New York Times about using tofu in a Mexican chocolate pudding.
I thought I’d link to the story and recipe. There are times when the words ”tofu blog of record” must be taken seriously.
Look for the instructional video, which is embedded in the online story.
* UPDATE: I just watched the high-quality video. Yes, the pudding looks delicious.