Posts Tagged ‘vegan’

Tofu Good to be True

February 22, 2014

I love desserts and snacks (who doesn’t?). Unfortunately, they are a perfect example of “too much of a good thing”. I’m always on the lookout for a healthy and tasty option which I can gorge on without doing much damage to my health. Of course, everything is best in moderation, and all rules are made to be followed, right? Well… one can dream.

tofu pudding

chocolate tofu pudding in a jar. everything’s better in a jar, right?

A runner friend who is interested in alternative diets, raw food, and vegan ultra athletes, recommended some recipes from Scott Jurek. I have had limited success with my friend’s previous recommendations but am always willing to try new things. Especially when the new thing is chocolate pudding with ingredients that are already in my pantry! An added bonus: this healthy dessert actually tastes good!

Chocolate Pudding

adapted from Eat and Run by Scott Jurek

  • 16oz tofu
  • 3 T cocoa powder
  • 3 T maple syrup
  1. Blend all ingredients until smooth.
  2. Chill for about 30 minutes.

Notes and Variations

It’s easy to get a bit crazy with the ingredients, particularly including only raw options. The original recipe adds chia seeds and suggests cacao nibs instead of cocoa powder. It also uses agave nectar which I don’t keep on hand but can be substituted with maple syrup, honey, or any other liquid sweetener you like. These additions probably add nutrition value which is more important for active ultra runners than it is for an office worker who sits at a desk most of the day.

The recipe also specifies using silken tofu, which I conveniently forgot the second time I made it. The pudding texture was extremely dense, almost like a concrete custard made at popular chain restaurants. Lucky me! I made a healthy version of a popular dessert for a fraction of the cost! If the mixture gets too thick for your liking, just add some water or liquid of your choice (almond milk, soy milk, lemon juice?).


Stuff this!

December 4, 2010

crimini mushrooms

crimini mushrooms
photo courtesy of To-Jo Mushrooms

For the First Friday Holiday Walk, I wanted to make something undeniably delicious, but not sweet. Holidays = sweets. Everyone knows that and everyone follows that rule. I like to think of myself as a rule breaker. So I decided on savory. I’ve done pastry cups and squares way too much, but finger food is the way to go for a gallery event. What options are left? Mushrooms!

Stuffed mushrooms are delicious and savory finger food, so they were the perfect idea for the event. The problem? Time and experience. I never made stuffed mushrooms before and this being the holiday season, time was tight. Following the guidelines of preparation and planning, I glanced at Joy of Cooking Thursday night and went to the Fair Food Farmstand Friday at 5pm. First Friday is officially 6-9pm. I am proud to report that the mushrooms were served to “Mmmms” and “Ooooohs” at 6:30 sharp!

The following recipe is a combination of what I found at the market and what was in my fridge. It is entirely vegan and – in my opinion, but apparently no one else’s – tastes only decent. I cooked for the crowd, but if it were only for me, I would have pancetta, bacon, crab meat, shrimp, and beef or chicken stock in there. I understand the frustrations of being a vegetarian/vegan at parties, so I resisted my meaty urges, to much appreciation, except my own.

Stuffed Mushrooms

inspired by a recipe from Joy of Cooking


  • 24 cremini mushrooms
  • ½ c bread crumbs
  • 3 shallots
  • ¼ c celery
  • 1 T worcestshire sauce
  • ½ c vegetable stock
  • ¼ c parsley
  • 3 T olive oil
  1. Wash and carefully remove the stems from the mushrooms.
  2. Chop separately the mushroom stems, shallots, celery, and parsley.
  3. Heat olive oil over a medium heat.
  4. Add shallots and cook until soft.
  5. Add celery and cook until tender.
  6. Add mushroom stems and worcestshire sauce. Cook until the liquid is absorbed and released again.
  7. Remove from the heat and add bread crumbs and parsley.
  8. Add stock to the mixture until it clumps together.
  9. Brush the top of the mushrooms with olive oil, fill with the mixture, and place on a baking sheet.
  10. Broil for about 3 mintues, until the mushrooms and topping turn brown.