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Sharing Recipe for a parve, vegan chocolate pudding that is delicious

a
AdinaA Jun 28, 2013 06:01 AM

http://www.nytimes.com/2009/05/20/din... An old Mark Bittman recipe. It really works, the magic is in the spicing.

  1. e
    EmpireState Jun 30, 2013 09:33 AM

    That sounds delicious. I am wondering if this would be suitable to make for guests; is the chili powder overwhelming or subtle?

    2 Replies
    1. re: EmpireState
      queenscook Jun 30, 2013 09:47 AM

      I haven't made this, but from my experience with using chili powder in breading for baked chicken cutlets, it doesn't provide much heat at all. Only once in about twelve years of making it did a guest ever mention that it was spicy . . . and knowing this person, I think she generally cooks very bland food. Now if there were cayenne and not chili powder, I'd say that would be a bigger issue. (I have put cayenne in chocolate sorbet, and while I'd happily eat it, I would not serve it to guests unaware of what's in it.)

      1. re: EmpireState
        a
        AdinaA Jun 30, 2013 07:41 PM

        The spicing is really very subtle. Just enough to add a little zest, and mask the tofu.

        I owuld serve it to guests, perhaps in something fancy,like wine stems. maybe with a platter of pretty sliced fruit orperhaps cookies.

      2. g
        GilaB Jun 28, 2013 08:18 AM

        Here's another vegan chocolate pudding that I've made with good results: http://www.epicurious.com/recipes/foo...

        Increase the corn starch by another tablespoon, and replace the butter with margarine, or skip it.

        1. d
          DeisCane Jun 28, 2013 07:39 AM

          Sounds great. We've been doing a lot of mousse lately but this is a nice departure while still in the same family, and still very summer-friendly.

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