396465 Sun Apr 29 07:35:00 -0700 2007 11 31 Home Cooking 0 2524763 Went to a friend's house last night (the vegan friends). I ended up bringing my bean salad (http://theoccasionalcook.blogspot.com/2007/04/southwestern-bean-salad-recipe-revisit.html). It was much loved! But I originally thought I was going to make a tofu dessert and bought 2 packages of silken tofu. I'm waiting on my friend's recipe. She made a yummy peanut butter pie with a vegan oreo crust. It was awesome. What are your good silken tofu dessert recipes? If you have a calorie/nutriion thing that goes with it, I'd love to know that too (especially calories, fat, protein - I don't care about the others). Please share! Sun Apr 29 07:35:00 -0700 2007 63311 puppymomma 1 2524848 You can whip together a silky chocolate tofu pie in a snap. My friend makes this all the time for parties and it is always the first dessert to disappear. For a silky, rich chocolate pie, melt 1 1/2 cups of chocolate chips. Meanwhile, soften two 280 gram packs of room-temperature kinugoshi tofu in a blender, then fold in the melted chocolate chips and mix until combined. Pour the mixture into a pre-made pie crust and let it set in the refrigerator until firm. It is hard to believe it was made with tofu, and it is confounding to think a food can be so yummy and still good for you. or, for more ideas on what to do with tofu: http://www.hub-uk.com/interesting/tofu.htm Sun Apr 29 08:23:50 -0700 2007 2524763 11720 Yukari 2 2526086 I have a very similar recipe--equal parts by weight of silken tofu and melted dark chocolate (I don't use chocolate chips because many commercial brands contain hidden dairy products, and I like to keep it vegan for friends and family) in the same fashion as described above. For variations, I add a few tablespoons of peanut butter, or a few drops of peppermint extract, or a shot of liquor (frangelico, amaretto, curacao, etc). In a graham cracker crust (made with vegan margerine) it is delicious. Sun Apr 29 17:39:42 -0700 2007 2524848 16301 Non Cognomina 3 2526584 Alton Brown also has a fabulous chocolate tofu pie recipe - http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14312,00.html?rsrc=search Sun Apr 29 21:43:06 -0700 2007 2526086 64454 kcchan 2 2527131 I've made this many times and it's shockingly delicious. You can serve it in a fancy dish - as a mousse or pudding - with a dollop of either whipped cream (if you're not trying to be vegan) or some non-dairy whipped topping. And some berries - raspberries or strawberries are good. Mon Apr 30 07:51:04 -0700 2007 2524848 12383 Nyleve 1 2526546 That basic recipe for chocolate pie is also a great starter for chocolate "milk"shakes. Start with a blender, add some soy ice cream - your choice of flavor - or even soy or rice milk, a banana, and just a smidgen of raspberry vinegar. Sun Apr 29 21:18:17 -0700 2007 2524763 64003 bulavinaka 2 2526805 Has anyone ever tried a shake with the tofu instead of the ice cream? I guess it would be like a smoothie. Maybe I should experiment with it today while I'm home. Meryl http://theoccasionalcook.blogspot.com/ Mon Apr 30 04:59:26 -0700 2007 2526546 63311 puppymomma 1 2526640 I've had great success with vegan cheesecake using silken tofu and agar agar. I used to make them so often for an old boyfriend that I could just eyeballed everything, but I'll try to remember what I came up with: * Pulse 1/2 bag Midel lemon snaps with a couple tablespoons Earth Balance * Press mix into bottom o f springform pan and bake 5 minutes @ 350 * Blend 1 mori-nu firm pack with vanilla, sugar, and salt to taste (stingy with the sugar and liberal with the salt approximates a cream-cheese taste - I think I used Better Than Cream Cheese a couple times, but not necessary nor always considered vegan) *bring 1/2 cup apple juice to boil and add 3 tbl agar agar stir at simmer until fully dissolved * pour 1/2 of agar/juice mix into blender, blend, and pour immediately into springform * blend remaining mixture with 1 cup berries (I liked frozen organic raspberries for a tart intense flavor) * pour berries into springform on top of tofu layer and use a fork to "marbelize" * let cool several hours until set This began as an experiment, obviously open to tweaking...Flavoring the tofu with extracts, ginger snap or grapham cracker crusts, etc. But if you master the agar agar, it holds beautifully when removed from the springform, slices elegantly, and tastes incredible. Sun Apr 29 22:30:53 -0700 2007 2524763 84619 amenidad 1 2527677 If you're not looking to disguise the tofu, I really like the soft tofu served with a sweet ginger syrup (not really syrupy, though, a bit thinned out) that you can get at dim sum restaurants. You can serve it warm or cold, although I actually like it at room temperature. Here's a better description: http://www.ellenskitchen.com/clearlight/tofu/tahu1.html Oh, and here's a picture I found on someone's webpage, although I've never had it with the tapioca balls. http://my_sarisari_store.typepad.com/my_sarisari_store/2007/04/taho_taho_is_be.html Mon Apr 30 10:22:32 -0700 2007 2524763 10604 jacinthe 2 2527687 I've heard of making banana bread with silken tofu. I don't have a recipe handy but I'm sure you could search and find one. Mon Apr 30 10:26:32 -0700 2007 2527677 52306 upstate girl 2 2527751 That picture looks really good! I might have to try that in addition to some of the other things people have posted. That Good Eats pie has tons of great reviews. Lots of awesome suggestions. Thanks to all. I see quite a bit of silken tofu in my future. Meryl http://theoccasionalcook.blogspot.com Mon Apr 30 10:40:32 -0700 2007 2527677 63311 puppymomma 3 2552052 I made the AB moo-less chocolate pie and it was excellent! I used a chocolate crust. It gets better after a couple days in the fridge after it's had some time to set-up a bit. Tue May 08 11:44:20 -0700 2007 2527751 52306 upstate girl