Vegan Tofu Chocolate Pudding

Yes, you read that right…vegan chocolate pudding made with tofu. Once you add the agave nectar, you’ll forget you’re eating tofu. It’s a quick tasty treat perfect for anytime of the year.

If you have a half of a block leftover from another recipe, this is the perfect way to use the extra tofu.

Vegan Tofu Chocolate Pudding

1 block (12 oz) firm silken tofu
4 tablespoons cocoa powder
4 tablespoons agave nectar
2 teaspoons vanilla extract

1. Add all of the ingredients to a blender or food processor.

2. Blend until smooth. Scrape down the sides if necessary.

3. Enjoy

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A Vegan Thanksgiving Menu

Find out what delicious vegan fare I've prepared for my family this thanksgiving. Hint: Lots of comfort food and some sweet stuff too.

1. Perfect Tofu marinated with the Best Tofu Marinade Ever

2. Eat Atlanta's Vegan Mac and Cheese

3. Zesty Marinated Vegetable Salad

4. Candied Sweet Potatoes and Apples

5. 10 Minute Vegan (Seth Webster), Braised Fennel

6. Massaged Raw Kale Salad

7. Collard Greens

8. Applesauce Cake

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Tofu Scramble

Tofu scramble is a popular item on the breakfast menus of many vegans. Most people add all types of delicious veggies to their tofu scramble, but I don't. It just seems a bit strange to me since I never added vegetables to scrambled eggs when I ate them. I really only enjoyed egg and cheese omelets and didn't care for veggies in them.

Over the last few years, I've found 2 recipes for a tofu scramble that I can get behind with no veggies and lots of flavor: Vegan Dad's Wife's Tofu Scramble and Neal Barnard's recipe (which I can no longer find online).

Here's the combo:

Tofu Scramble

2 blocks of extra firm tofu, pressed and crumbled
2 teaspoons onion powder
2 teaspoon garlic powder
1 teaspoon turmeric
1/4 teaspoon pepper
1 teaspoon seasoning salt
2 teaspoons parsley
2 tablespoons nutritional yeast
1/8 teaspoon cayenne
2 tablespoons canola oil
2 tablespoons non-dairy milk
2 tablespoons dijon mustard

1. Combine all of the dry spices and the nutritional yeast and stir until the mixture is well combined.

2. Add the spices to the tofu and toss, making sure that the tofu is evenly coated.

3. Heat a skillet on medium heat and add the oil.

4. Add the tofu to the pan and saute until slightly brown.

5. While the tofu is cooking, combine the milk and the mustard.

6. Add the milk and mustard mixture to the tofu and stir to combine.Cook until the liquid has evaporated.

Serve!

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Vegan Po Boy Sandwich

I believe that Jen at the Rooster Cart uses oyster mushrooms for her Po Boy sandwich so I searched for recipes that might get me close to her creation.

Chow Vegan's Oyster Mushroom Po' Boy recipe looked the most promising and I adapted it based. This one took a few tries to get a result that I liked.

Other Elements Necessary

• Bread: I used French Bread

• Crunchy Vegetables with a Sauce: Jen uses a curry slaw, so I chose a curry slaw recipe from Saveur.

Baked Oyster Mushrooms

Source: Chow Vegan (adapted)

These mushrooms were extremely salty the first time I made them. I've adapted the recipe and may continue to do so as I experiment. I'll update this article as well.

8 ounces oyster mushrooms, cleaned and separated (slice the bigger mushrooms)
6 tablespoons water
3 tablespoon ground flax meal
1 1/2 cups panko breadcrumbs
2 teaspoons Old Bay Seasoning
1/4 teaspoon salt

1. Preheat the oven to 425 degrees.

2. Line a baking sheet with parchment paper.

3. Mix together the water and flax meal in a small bowl and let stand for a few minutes until the mixture becomes slimy and somewhat sticky.

4. In a separate plate or pan, combine the breadcrumbs, and seasoning.

5. Dip a mushroom piece into the flax seed wash and then into the breadcrumbs, covering well.

6. Place on the baking sheet in a single layer.

7. Bake for 10 minutes, flip over the mushrooms and bake another 5 minutes on the other side until crispy.

Curry Slaw

Source: Saveur (slightly adapted)

3 cups napa cabbage, thinly sliced 1 carrot, peeled, trimmed, and grated
1 jalapeño chile, stemmed, seeded, and diced
2 tsp. vegetable oil
1 tbsp. curry powder
1 tbsp. fresh lemon juice
1 tbsp. rice wine vinegar
2 tsp. dijon mustard
Salt and freshly ground black pepper
2 tbsp. extra-virgin olive oil

1. Combine cabbage, carrots, and the chiles in a large bowl, cover, and refrigerate.

2. Heat peanut oil in a small skillet over medium-low heat, add curry powder, remove from heat, and set aside to cool.

3. Add lemon juice, vinegar, mustard, salt, pepper, olive oil and reserved curry oil to a jar and shake well.

4. Add dressing to vegetables.

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VCWL008: Interview with Chef Sean Everett

Sean Everett, also known as The Vegan Epicure, is the lead chef at M. Bistro and Wine Bar in Richmond, VA. Last month, I had the honor of eating a 5-course vegan dinner prepared by Sean at M. Bistro. It was an amazing experience that left me wanting to return very shortly. His food is beautiful and delicious. You must check out his blog to see his creations.

This is the month of podcasting glitches and lessons for me. This podcast may appear disjointed. My memory card filled up at some point during the interview. When I realized it, I popped in a new one, but I missed quite a bit of an amazing conversation with Sean. I plan to record another interview with Sean in the near future to fill in the gaps. I think my new 32gig memory card can handle future lengthy interview!

Despite the glitches...in this episode you will learn...

• How Sean has come to a place of peace with preparing meat as a vegan

• About Sean's passion for perfection on a plate

• How to properly season your food

• One of the secrets of great food

• About Sean's attempt at making his own goat cheese during his vegetarian years and how it impacted him

Sean's Tip for Home Cooks

Taste your food and adjust your seasoning as needed. And always taste your food before serving it to guests. Taste taste taste :)

Follow Sean

Sean's Blog: The Beet Butcher

The Restaurant's Website: M. Bistro and Wine Bar (when you make your reservation--Tuesdays through Saturdays--let them know you'd like him to prepare a vegan dinner for you)

Email: theveganepicure@gmail.com

Facebook: The Vegan Epicure

YouTube: http://www.youtube.com/user/TheVeganEpicure

Mentioned in this Episode

Becoming Vegan, by Brenda Davis (affiliate link)

The Vegan Epicure's Beet ‘Bakon’

What you need:

1 Large Beet Smoked Salt (Applewood is a great fit for this.)
Salt Grinder/Mortar & Pestel
Canola/Olive Oil
Vegetable Peeler

1. Start by peeling the beet completely trying to only take off the skin and leaving the rest intact. This is done when the beet is raw and may take some practice to get used too. Not to mention that beets will stain things so keep this in mind.

2. Once the beet is peeled, leave the stem on to help with control, I start from the upper right side of the beet and begin to peel the beet diagonally from the top right to the lower left side of the beet. The objective is to get long bacon like strips, a key is to go slow and slightly rotate the beet with one hand and the peeler with the next.

3. Once you have your strips proceed with your desired cooking option.

4. Deep fry in canola oil at 350 degrees until beets begin to crisp or lightly olive oil bake at 350 until beets curl and begin to crisp. Note: Beets do not fully crisp until oil has drained, however when still moist with oil, this is the perfect time to season with fresh ground smoked salt.

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