Tuesday, 30 June 2015

Tofu Chocolate Pudding

     Chocolate heaven. As much as I love greens, and boy have I been getting a lot of them lately with my CSA from Rye's HomeGrown, it's always nice to escape the jungle that is my fridge with a smooth and decadent chocolate delight. I initially created this recipe for a food demo for one of my nutrition classes, aimed at getting vegetarian children to eat more protein, considering the nut-free policy of most elementary schools these days. And based on the reviews I received, you'll love this pudding and so will your children (or anyone else's children). Because tofu is so dull it takes on whatever flavours you add it to, in this case it just tastes like chocolate, which makes me very happy. 

     I've tried a couple different ways of making tofu chocolate pudding. Making it with just cocoa powder isn't quite decadent enough, not enough fat. I found that when I used just chocolate chips, it was a bit too fatty. Or perhaps I just felt guilty using that much chocolate chips. Either way, I find that using a combination of chocolate chips and dutch cocoa powder is just perfect. 

     This recipe is rather simple compared to dairy based chocolate puddings, the hardest thing you'll have to do is melt some chocolate, which can either be done with in a double boiler, or if you are lazy like I often am, you can even do it in the microwave. 

Time: 15min (+1h)
Serves: 4-6


  • 1 package silken or soft tofu, drained
  • 2/3 cup (120g) semi-sweet chocolate chips or quality dark chocolate
  • ¼ cup (30g) cocoa powder, unsweetened
  • ¼ cup maple syrup
  • ¼ cup water
  • 1 Tbsp soy milk


  1. In a double boiler or a large glass bowl over a pot of boiling water, melt chocolate with cocoa powder, maple syrup, water, and soy milk, stirring regularly.
  2. Meanwhile blend silken or soft tofu in blender until smooth, alternatively this can also be done with an immersion blender.
  3. When the tofu is smooth and the chocolate mixture is melted, add the chocolate to the tofu in the blender, and blend on low to combine.
  4. Transfer to a storage container or serving bowls, and refrigerate for at least one hour before serving.
  5. Serve with fresh raspberries and coconut or shaved chocolate.
Try serving it with raspberries and fresh shaved coconut, it's a delicious combination!

Tuesday, 2 June 2015

Marinated Eggplant

     Night school might be kicking my butt but at least I have eggplant! Not a consolation prize you say? Well you probably haven't tried marinated eggplant yet then. A couple of days ago, we bought a massive eggplant, approximately the size of my head. It was huge. I was leaning towards making baba ghanoush, but Ryan convinced me to try marinated eggplant. The beginning of the processes are similar, for both recipes you have to roast the eggplant. But once the eggplant is out of the oven, you stick it in a bath of herbs, olive oil and acids, wait a day or so and then you have mouth watering marinated eggplant to do with what you please. 

     Marinated eggplant works well as an antipasto along side an array of olives, grilled veggies, artichoke hearts and what ever else your little heart desires. I also love the addition of marinated eggplant on top of a simple margarita pizza. Because the eggplant is so soft after it's marinated, it works really well on pizzas, as well as on garlic toast or in a sandwich. 


  • 2 large Italian eggplants or about 6 Japanese eggplants
  • 1/4 tsp coarse sea salt
  • Red chili flakes, to taste 
  • 4 large cloves of garlic
  • a handful of fresh cilantro (large stems removed, washed)
  • 3 Tbsp red wine vinegar
  • 1 cup olive oil, or as needed


  1. Preheat the oven to 450°F/230°C
  2. Wash and trim eggplant. Slice eggplant into quarters lengthwise (halves if using Japanese eggplants), then cut into half inch slabs lengthwise
  3. Finely slice or mince garlic and roughly chop cilantro
  4. Oil a baking sheet with olive oil and lay out eggplant. Sprinkle with coarse sea salt. 
  5. Roast eggplant in 450°F oven for 30-40 minutes, until eggplant is lightly browned and dry looking
  6. Let eggplant cool to room temperature
  7. Layer half the eggplant in a 8" round glass or ceramic dish without overlapping
  8. Sprinkle with half the garlic, red pepper flakes and cilantro and drizzle with vinegar
  9. Layer in the rest of the eggplant and sprinkle with the remainder of the garlic, red pepper flakes and cilantro
  10. Drizzle with olive oil until almost covered
  11. Cover the dish and refrigerate for at least 12 hours
  12. Let come to room temperature before serving