Newsgroups: rec.food.veg
Subject: Re: VEGAN:  long haired gourmet goes nuts for NYE
From: stvnolan@oneb.almanac.bc.ca
Date: Sat, 02 Jan 93 01:13:49 PST
Organization: The Old Frog's Almanac, Nanaimo, B.C.
Summary: Vegan pudding recipe

la1002@albnyvms.bitnet (Clover M.) writes:

> Well, I wanted to report that my chocolate pudding made with soy milk
> never got eaten.  My fiance won't let me throw it out until I TASTE it,
> but I'm stilll too afraid to.
> And it never congealed, or pudded, or whatever the proper word is.
> So I have Jello brand chocolate SOUP in my refridgerator.  Maybe it'll
> grow fuzz and THEN he'll let me toss it? <hopeful look>
>  
> P.S. Yes! Please... Did I hear someone offer me a vegan pudding recipe??
 
Oh dear! :-)  Well, I try not to offend net.purists by posting copyrighted 
material, but this is a superb recipe and I thoroughly endorse the book, so:
 
This is from _Friendly Foods_ Gourmet Vegetarian Cuisine by Br. Ron 
Picarski.  ISBN 0-89815-377-8.  Please take a look for it!
 
MOCHA CUSTARD CREAM
-------------------
 
3   cups    almond milk (or coconut milk)
1   cup     cashew nuts
2   tbsp    carob powder
1/4 cup     grain coffee substitute
2-3 tbsp    agar flakes
1/2-3/4 cup brown rice syrup
2   tbsp    arrowroot, dissolved in 2 tbsp water
1   tbsp    vanilla extract
1/2 tsp     salt
1/2 cup     Sucanat
 
Blend 1 cup of almond milk with the cashews until creamy.  (You should feel 
very little grit when you rub the mixture between your fingers.)  Pour the 
mixture into a medium saucepan.  Use a little of the remaining almond milk 
to rinse out the blender; then pour this liquid into the saucepan and add 
the rest of the almond milk, the carob powder, coffee substitute, agar 
flakes, and brown rice syrup. [PERSONAL NOTE:  I find the recipe works much 
better when I reserve 1/2 cup of the almond milk, and simmer the agar flakes 
in it separately from the cashew/carob mixture.  Agar flakes are notoriously 
difficult to dissolve, and my saucepans aren't heavy enough to prevent 
scorching if I try to simmer the agar with the cashew mix.  If you do heat 
the agar separately, just stir it into the main saucepan when it's 
dissolved.]  Whisk the mixture to dissolve the carob powder and coffee 
substitute.  Simmer over a medium-low heat, stirring occasionally, for 7-10 
minutes or until the agar flakes dissolve.  Remove from heat and vigorously
stir in the dissolved arrowroot.  Bring to a simmer again and cook for 30 
seconds to 1 minute.  Remove from heat and stir in the vanilla, salt and 
Sucanat. [NOTE #2:  I omit the Sucanat and sometimes the rice syrup as well. 
 The nut milks are more than sweet enough for most people.]  Lightly oil 
five 1-cup molds or one large mold.  Pour the mixture into the molds and 
refrigerate until set (about 2 hours).  To serve, unmold the custards onto 
serving plates and garnish with strawberries and halved almonds.
 
This all sounds terribly involved, but it only takes about 20 minutes if you 
have the nut milks on hand.  It'll probably be closer to 40 minutes if you 
don't.  Hope this helps you out!  (Anything to avoid Jello! :-)  It's 
certainly not vegetarian..)
 
 -Steve.

           stvnolan@oneb.almanac.bc.ca (Steve Nolan)
     The Old Frog's Almanac  (Home of The Almanac UNIX Users Group)    
(604) 245-3205 (v32)    <Public Access UseNet>    (604) 245-4366 (2400x4)
        Vancouver Island, British Columbia    Waffle XENIX 1.64  
Newsgroups: rec.food.veg