Cream pudding using tofu

 Avoiding a recent disaster, I returned to tweak my longstanding recipe (instant pudding mix + extra firm silken tofu). It came out really good, without that tofu flavor assaulting you. It's noon and I've already eaten it as a filling in 2 pieces of pie.

The addition of flavored extract helps negate the tofu aftertaste that was bugging me. The addition of fat improves mouthfeel and makes it more dessert-like.

Formula

• 1 box instant pudding mix
• 2 tsp flavored extract
• 2 tbs melted butter or margarine
• 4 oz coconut milk
• 1 block of extra firm silken tofu

Drain the tofu. Put everything in a bowl and blend it together until it's totally smooth. That's it.

Yesterday I used vanilla pudding mix and coconut extract in this recipe. I toasted some coconut to sprinkle on top. It was definitely better the next day.

Vegan Pumpkin Quinoa Breakfast Porridge

I made this recipe today in my crock pot. I liked this one because it contained a higher proportion of pumpkin than most other recipes I've seen.

It's pretty good! I ended up using molasses as the sweetener, so much that it's overwhelming the flavor. Next time, I'd use a  little molasses combined with sugar or stevia.

I used rice milk, but you could use soymilk to make it beany! I stuck with the recommended coconut milk for serving. I wasn't sure how that would taste with pumpkin, but it works.

It's a keeper--easy to make while you're telecommuting, and healthy.