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Vegan pudding?

Vegetarian

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36 replies to this topic

#31 M. Lucia

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Posted 28 July 2005 - 11:34 AM

To the above question, yes use vegan chocolate and make sure whatever you use for the crust is vegan as well.

There is a little shop near me in nyc that does all sorts of vegan desserts (Jubb's Longevity) including pudding. The stuff is pretty good, but I think it is just a whole bunch of different variations on tofu. They are also kooky and it's really expensve.

Also, I don't know if you've seen the new dessert tofu in grocery stores? They have it with the other tofu products and it comes in fruit flavors like mango. I would just buy that if one of my guests were vegan.

coconut milk is good also, maybe a coconut creme pie, coconut ice cream, parfait, etc.

#32 Darcie B

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Posted 28 July 2005 - 12:01 PM

I realize this is too late, but I have a vegan chocolate pudding recipe close to the one posted earlier but different enough to include, should anyone find the need for a vegan dessert.

Chocolate Cardamom Pudding
1 cup coconut milk
3 green cardamom pods
1 box silken tofu (1 lb.)
8 oz. dark chocolate

Bring coconut milk to a simmer; add cardamom pods and remove from heat. Let steep 20 minutes, then remove pods. Meanwhile, melt chocolate via whatever method you prefer. Spin tofu in food processor until smooth, add melted chocolate and coconut milk. Chill until set.

This is really good even for non-vegans.
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#33 ivan

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Posted 28 July 2005 - 12:45 PM

If you embark down the vegan road, you denounce the bulk of human culinary practices. Why, then, look upon the evil ways of the unenlightened with nostalgia? Food analogs are an abomination, not just in a culinary sense, but also because they belie a vegan's commitment.

Some foods are vegan just the way they are. A chocolate cake is not. For it to be vegan, the chocolate cake must be mutated into a grotesque simulacrum. It is an insult to the platonic ideal of a chocolate cake, to the cook producing this abomination, and to the person eating it.

Why do vegans need to own their own perverted versions of desserts enjoyed by the unenlightened, when they can simply eat a peach?

Edited by ivan, 28 July 2005 - 12:46 PM.

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#34 battleofthebulge

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Posted 28 July 2005 - 03:03 PM

OK, it didn't take 30 mins to cook- it took 90 mins and I had to add some more coconut milk. But mmmmmm was VERY good! Very filling. I served it with pistachio kulfi icecream (bought not made!) for the non-vegans.
The cardamom goes really well with the coconut milk and I think if I'd added nuts (almonds?) as suggested, that would have been even better.

Thanks again everyone.
Happy cooking and sharing

Sarah
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#35 LindyCat

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Posted 01 August 2005 - 08:50 AM

Ivan. Because we all grow up with chocolate cake. Because everyone still loves buttered toast. Because food is so much more than nutrition, or even flavor; it is also culturally significant. When someone decides to turn their back on animal exploitation or when someone decides that their new religion prohibits animal products or when someone discovers they have an allergy to some animal ingredients, they don't suddenly stop wanting chocolate cake. Vegans and other abstainers mostly don't want to remove themselves entirely from society; they just want to remove the animal from their diet. At it's best, a choice to limit ingredients can produce a more varied cuisine, the same way that rules and limits and any other structure often help an artist create something better than if they start from the void. But there isn't any reason to give up chocolate cake.

For most people's palates, margarine and other substitutions in desserts with a strong flavor like chocolate aren't even noticeable. Egullet is probably a bit beyond there, but I nevertheless haven't met anyone who has turned down my vegan chocolate cake with a mocha glaze.

American pudding can be made vegan using soymilk. Preparing it over the stove via a warm milk and cornstarch method produces something basically identical except the soy flavor. After years of abstaining from dairy, I do have to point out that milk and dairy are not neutral flavors, either, but simply seem that way in our dairy-heavy culture. I can taste milk in things immediately, and I think it tastes strange and overwhelming. It's just a matter of what you are accustomed to.

I love coconut milk pudding, too, and I'm glad your coconut rice pudding turned out well, Sarah! You can also make it with Thai black rice for a traditional Thai dessert. The rice itself has a quite distinctive and unusual flavor, and it colors the pudding a sort of purple color. My dinner guests love it.

#36 rooftop1000

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Posted 01 August 2005 - 02:48 PM

To the above question, yes use vegan chocolate and make sure whatever you use for the crust is vegan as well.

There is a little shop near me in nyc that does all sorts of vegan desserts (Jubb's Longevity) including pudding. The stuff is pretty good, but I think it is just a whole bunch of different variations on tofu. They are also kooky and it's really expensve.

Also, I don't know if you've seen the new dessert tofu in grocery stores? They have it with the other tofu products and it comes in fruit flavors like mango. I would just buy that if one of my guests were vegan.

coconut milk is good also, maybe a coconut creme pie, coconut ice cream, parfait, etc.

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I tasted the Tofu pudding at the food show at the Javits center...somewhere between slippery and gelatinous It was quite tasty though.

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#37 markovitch

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Posted 01 August 2005 - 03:15 PM

vegan gelatin= <a href="http://www.bulkfoods..._agar.htm">agar agar.</a> powerful stuff, it is.

Amy Pearce, a friend of a friend, was the pastry chef at Millenium in San Francisco. her rockin' desserts are <a href="http://www.amazon.co...28409-9642235"> here</a>

An aside, I am surprised that wine and beer do not have to comply with EU's strict labelling laws.

Edited by markovitch, 01 August 2005 - 03:16 PM.

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