I've been away, I have! But I'm back now! I have INTERNET. It's pretty magical this internet thing, and while my new apartment is not yet shaping up quite like I would like (because I still have boxes EVERYWHERE), having internet is a start. So there will be more posts coming this week. And as I ask for forgiveness I offer you this silky recipe for TOFU chocolate pudding. So it's sort of healthy, you know? And it's vegan. And lactose free. And chocolately. And fast. So I figure I've got everyone covered in this apology, no? Good. And starting tomorrow I will try and be back on the regular smile finding mission.
Recipe via Mark Bittman's Column The Minimalist
Time: 10 minutes, plus 30 minutes’ chilling
3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste
Chocolate shavings (optional).
1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.