My daughter was clearly enamored with the pudding cups that some kids have brought in their packed lunches, so she was thrilled when I told her I would make some "real" pudding. I made a vegan chocolate pudding today in about 20 minutes.
Bittersweet Chocolate Pudding (about 12 small, rich servings)
3 c unsweetened soy or almond milk (I used a mixture of both)
1/4 c sugar (if your "milk" is sweetened, you might be able to omit this)
6 oz bittersweet chocolate, chopped into pieces (mine was 72%)
1/4 c arrowroot powder (or substitute cornstarch at the same measurement)
1 tsp vanilla extract
Simmer water in double boiler. In top, mix arrowroot, salt, and sugar; whisk in milk. Continue whisking until everything has dissolved. When it is warm, add the chocolate. Stir frequently until it thickens. Once it begins to thicken, it will continue at a rapid pace. Remove from heat and stir in vanilla. Pour into storage container and refrigerate.
I've been experimenting with sauces for Kung Pao Tofu, and this was my best to date:
Mix together -
1 T cornstarch
1 t vegetable broth powder
about 1 T minced fresh ginger
2 cloves garlic, minced
2 T ketchup
1 t crushed red pepper
2 T sherry
1 c water
Wrap a block of tofu in 2 dish towels in the early afternoon and refrigerate. When you're ready to bake the tofu, cube it and stir it around with 1 T soy sauce. Bake at 375 for about 30 minutes.
After getting the tofu into the oven, start the rice.
For the stir-fry -
I no longer use oil for my stir-fries, and I don't notice any difference at all. Heat 2 T water in the wok to boiling, and add the vegetables. I used a frozen blend of cauliflower and broccoli. Stir around for a few minutes to begin cooking (or thawing, as the case may be), and then add the sauce and cover. Reduce heat to medium-low and cook until veggies are nearly done. Add the tofu and 1/4 c. peanuts, and mix together. With 1 pound tofu and 1 pound vegetables, this makes about 4 servings.