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The Speckled Jack-O-Lantern Pumpkin Pudding

What you need: 

   15 oz can pumpkin
   3/4-1 package silken tofu
   1 tablespoon pumpkin pie spice or equivalent
   1/4 cup sweetener (+or-)
   1 teaspoon vanilla
   1/2 teaspoon salt (opt.)
   mixed nuts or whipped topping equivalent for garnish

What you do: 

Place all ingredients in a large mixing bowl, in no particular order, and mix together with electric beaters.  If you'd rather, mix all ingredients in a blender.
The pudding will come out with a bit of a speckled appearance from the tofu and pumpkin, but I assure you this is very tasty.  I made it up about a half in hour ago, and if you can find where improvements need to be made, I'd love to hear them.  Since I had no whipped cream replacement readily on hand, I tossed some mixed nuts on top and it was very good.  I hope you enjoy it too !

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

Put a can of coconut milk that has been sitting in a warm place (for the 'cream' to rise to the top) in the refrigerator.  Leave it there for a day or so - or just keep some in the frig for emergencies.  When you want whipped topping, take the top off the can and carefully scoop off the cream.  Save the watery milk on the bottom for your next smoothie.  Whip the cream just as you would whip whipping cream before your vegan days.  Add sugar, vanilla and a pinch of salt to your tastes.  Keep it and everything very cold.  Perfect.

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How much powdered sugar do you use for a can of coconut milk? This sounds really yummy and I'd love to try it!

It's just to taste. You don't have to add any at all. It doesn't get all that firm really, but it's sooo yummy.

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All of those whipped creams are awful, IMHO. I much prefer whipped coconut milk. I just put everything in the freezer(blender, coconut milk), ad a little bit of powdered sugar(less than you'd think), and blend on the "whip" setting. It's fabulous.

How much powdered sugar do you use for a can of coconut milk? This sounds really yummy and I'd love to try it!

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All of those whipped creams are awful, IMHO. I much prefer whipped coconut milk. I just put everything in the freezer(blender, coconut milk), ad a little bit of powdered sugar(less than you'd think), and blend on the "whip" setting. It's fabulous.

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HipWhip is vegan, no trans-fats or hydrogenated oils, tasty, and at health food stores.

:)

Hip Whip has been discontinued, and I am sad. :-(

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HipWhip is vegan, no trans-fats or hydrogenated oils, tasty, and at health food stores.

:)

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i haven't been able to find a good whipped topping. can anyone point me in the direction of one? i don't like hip whip or that soy whip stuff. they both taste like plain tofu to me

In Canada, we have Cool-Whip, which is vegan.  Unfortunately, all the store brands up here have milk products.  I will never understand the sense in adding milk products to an edible oil product 8[.

Cool whip is not vegan. It has sodium caseinate in it which is a milk protein. Also, it is not Canadian...Nutriwhip is vegan, but full of trans fat (it might be Canadian, I just dunno, I live in Canada and I can find it easily). It doesn't taste like tofu, though.

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i haven't been able to find a good whipped topping. can anyone point me in the direction of one? i don't like hip whip or that soy whip stuff. they both taste like plain tofu to me

In Canada, we have Cool-Whip, which is vegan.  Unfortunately, all the store brands up here have milk products.  I will never understand the sense in adding milk products to an edible oil product 8[.

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oh thanks Ncase and Uhblondie,yer that does help,i thought it might be somthing like that,but wasnt sure.....i dont think iv seen canned pumpkin in the supermarket?mmmm i prob havnt looked tho :P

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i haven't been able to find a good whipped topping. can anyone point me in the direction of one? i don't like hip whip or that soy whip stuff. they both taste like plain tofu to me

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