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.

CHIA & CASHEW PUDDING WITH APRICOT PURÉE

SERVES 1 PORTION

FOR THE PUDDING

1 tbsp. cocoa powder

4 pitted dates

1 tbsp. cashew nut butter

1 tsp. agave syrup

Finely grated zest of 1 small unwaxed orange

3 tbsp. chia seeds

FOR THE PURÉE

5 1/2 oz. (150 g) apricots

1 tsp. maple syrup

1 heaped tsp. acai berry powder (from a health food store, optional)

NUTRITIONAL VALUES

Calories: 436kcal
Fat: 10.7g (2g S.Fat)
Carbs: 88g
Protein: 9.1g
Sugar: 58.8g
Sodium: 14mg

METHOD

To make the pudding, combine all the ingredients except the chia seeds in a food processor and puree until smooth cashew cream is achieved. Stir in the chia seeds and 1 cup (250ml) water. Transfer the mixture to a screw-top jar or other sealable container and place in the fridge for at least 20 minutes to allow the chia seeds to swell.

Meanwhile, cut the apricots in half lengthwise and scoop out the pits. In a food processor, finely purée the apricots with the maple syrup. If using, stir in the acai berry powder right away, or sprinkle it over the purée later as a garnish.

If you did not stir it into the purée in the previous step, top the chia cashew dessert with the apricot purée and garnish with acai berry powder (if using). Place the containers in the refrigerator until ready to eat or transport.