SOY PUDDING WITH BLUEBERRY SAUCE

SERVES 8 PORTIONS

FOR THE SOY PUDDING

4 tsp (9 g/0.3 oz) agar agar powder

3 1⁄3 cups (806 g/28.4 oz) soy milk

1⁄4 cup (75 g/2.6 oz) maple syrup

FOR THE BLUEBERRY SAUCE

1⁄3 cup (50 g/1.75 oz) dried blueberries

1 cup (236 g/8.3 oz) water

2 tbsp (30 g/1 oz) fresh lemon juice

2 tbsp (37 g/1.3 oz) maple syrup

NUTRITIONAL VALUES

Calories: 420kcal
Fat: 6.2g (0.7g S.Fat)
Carbs: 71.6g
Protein: 17.2g
Sugar: 21.9g
Sodium: 413mg

METHOD

MAKE THE PUDDING:
Whisk the agar agar powder into the soy milk in a small saucepan until completely dissolved. Place the pan over medium-high heat and bring to a boil after whisking in the maple syrup. Remove from the heat, divide the mixture among eight 4-ounce ramekins, and refrigerate for 30 minutes, or until set.

MAKE THE SAUCE:
Bring the dried blueberries, water, lemon juice, and maple syrup to a boil in a small saucepan over medium- high heat. Reduce the heat to low and simmer for 20 to 30 minutes, or until the mixture has the consistency of a thick sauce. Allow to cool slightly before serving.

TO SERVE:
The puddings can be served either in the ramekins with a little sauce on top, or unmoulded. Unmould each pudding by running a paring knife around the edge and inverting onto a plate. Pour some sauce over the pudding or onto the plate.

FROST AND GARNISH THE CAKE:
One of the cake layers should be placed on a cardboard cake round or serving plate. Frost the top of the cake with a layer of frosting, bringing it all the way to the edge. Top with the remaining cake layer and frost the top and sides with the remaining frosting. Toasted coconut should be patted around the sides of the cake. The cake should be served at room temperature. Store in the refrigerator, loosely covered, for up to a week.

RUM RAISIN RICE PUDDING

SERVES 10 PORTIONS

3⁄4 cup raisins

3 tbsp dark rum

1 cup uncooked Arborio or other medium-grain white rice

5 cups soy, almond, or rice milk

1⁄2 cup sugar

1⁄2 tsp salt

1⁄4 tsp ground cinnamon

1 tsp pure vanilla extract

NUTRITIONAL VALUES

Calories: 171kcal
Fat: 13.4g (6.2g S.Fat)
Carbs: 12.7g
Protein: 4g
Sugar: 4.8g
Sodium: 55mg

METHOD

Set aside raisins that have been soaked in rum in a small bowl.

Combine rice, non-dairy milk, sugar, salt, and cinnamon in a large pot. Bring to a boil over medium-high heat, then turn down to a low setting. Cook, uncovered, for 45 to 50 minutes, or until the sauce thickens. In a large mixing bowl, combine the vanilla, raisins, and rum. Allow to cool completely before wrapping in plastic wrap and chilling in the refrigerator for 8 hours or overnight.

STICKY TOFFEE PUDDING

SERVES 14 PUDDING CAKES

FOR THE GLAZE

1 cup canned coconut milk, mixed well before measuring

1 cup dark brown sugar

4 tbsp vegan margarine

1⁄4 tsp salt

FOR THE PUDDING CAKES

16 (about 8 ounces) (227g) Medjool dates, pitted

1 cup canned coconut milk, mixed well before measuring

2 cups all-purpose flour

1⁄2 tsp baking soda

1 tsp baking powder

1⁄2 tsp salt

1⁄2 tsp ground cinnamon

1 cup brown sugar

1⁄2 cup canola oil

2 tsp white or apple-cider vinegar

1 tbsp pure vanilla extract

NUTRITIONAL VALUES

Calories: 405kcal
Fat: 15.3g (4.8g S.Fat)
Carbs: 66.3g
Protein: 3.4g
Sugar: 43.9g
Sodium: 142mg

METHOD

To make the glaze:
Combine coconut milk, brown sugar, margarine, and salt in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Allow to cook for 5 minutes before removing from heat.

To make the cakes:
Preheat the oven to 180°C/350°F. Grease two 12-cup cupcake pans lightly. Fit a grid cooling rack on top of a large baking sheet to make it ready.

Bring dates to a slow boil in a small saucepan with enough water to cover. Allow the dates to gently boil for 10 minutes. Drain and combine with coconut milk in a food processor or blender. Set aside after processing until combined.

Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl. In a stand mixer bowl, combine the date mixture, brown sugar, oil, vinegar, and vanilla extract. Slowly add the flour mixture, mixing until just combined.

Fill the cupcake cups about two-thirds of the way up. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean with a few crumbs attached. Remove from oven and immediately, using a toothpick, tilt the cakes so that they sit at an angle in the cupcake pans. Pour 2 tablespoons glaze into each cupcake cup, then nudge the cakes back into the cups. Allow to soak for about 10 minutes before flipping onto the prepared cooling rack. Top each cake with an additional tbsp of glaze and serve right away.

S’MORES PUDDING BOWL

SERVES 4 PORTIONS/u>

FOR THE CHOCOLATE PUDDING

1 1/2 cups (345 g) mashed avocado

1/2 cup (40 g) unsweetened cocoa powder

1/3 cup (59 g) Medjool dates, pitted and soaked in warm water for 15 minutes

1 to 2 tbsp. (15 to 28 ml) date soaking water

3 tbsp. (45 ml) maple syrup

1/4 tsp. salt

FOR THE MARSHMALLOW FLUFF

1/3 cup (80 ml) aquafaba (the liquid drained from a can of chickpeas—see note)

1/2 cup (120 g) organic superfine cane sugar

1/2 tsp. vanilla powder

FOR THE ASSEMBLY

1/4 cup (21 g) vegan graham crackers, crushed

1/4 cup (44 g) soy-free, nut-free vegan mini chocolate chips

NUTRITIONAL VALUES

Calories: 273kcal
Fat: 2.9g (1.5g S.Fat)
Carbs: 62.8g
Protein: 3.3g
Sugar: 50.4g
Sodium: 1500mg

METHOD

TO MAKE THE CHOCOLATE PUDDING
In a food processor, combine all of the ingredients and process with an s-blade until smooth. It may take a few moments for the dates to separate. If you think the pudding is too thick, add more date soaking water. Refrigerate the pudding for 1 to 2 hours, or until it is completely chilled.

TO MAKE THE MARSHMALLOW FLUFF
In the bowl of a stand mixer fitted with the whisk attachment, beat the aquafaba on medium speed until foamy. Increase the speed to high and beat for 15 to 20 minutes, or until the mixture has expanded significantly and formed peaks.

While the mixer is running, gradually add the superfine sugar, 2 tbsp (30 g) at a time, followed by the vanilla powder. The fluff should be able to form soft peaks.

TO ASSEMBLE
Divide the pudding among four small bowls, then top with about 1/3 cup (32 g) marshmallow fluff in each. Toast the top of the fluff lightly with a kitchen torch. (If you don't have a torch, skip this step.) Crush the graham crackers and add the chocolate chips to the top of the dessert. Serve right away.

RECIPE NOTES

If you don't have access to organic superfine sugar, whirl regular organic cane sugar in a food processor.

This recipe will yield a lot of marshmallow fluff; use it in the Cookies 'n' Cream Dip or the Kiwi Pistachio Mousse with Praline Crumbles!

Vegan graham crackers can be difficult to find, but I've had success by reading the ingredient labels on children's graham crackers.