Vegan Tofu Berry Custard Food

VEGAN TOFU BERRY CUSTARD

Vegan Tofu Berry Custard image

It just doesn't get much easier than this delicious summer pudding or custard. It can be prepared in less than 10 minutes (and that includes getting the ingredients out of your fridge), and is absolutely delicious. I got this recipe from my friend Alison about 10 years ago, and my snout has paid homage to her fabulous berry custard trough countless times since. This refreshing chilled treat makes a fantastic, simple, last-minute dessert; great after school snack; or guilt free treat on a hot Summer's day. Either way it is Soy Berry Good! You could substitute any berries you like for this recipe. If you are allergic to soy - fresh young Thai coconut meat and coconut water works really well as a substitute.

Provided by The Blender Girl

Categories Dessert

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

12 ounces of organic firm silken tofu (1 packet/300gm)
12 ounces fresh raspberries, and blueberries in equal quantities
5 tablespoons agave nectar
1 teaspoon lemon juice (to taste)
5 tablespoons filtered water
1 pinch celtic sea salt

Steps:

Put berries in a saucepan with the water and sweetener, bring to the boil, and then lower the heat, and simmer until tender and a syrup forms. Cool.
Put everything in your blender with the berries, and puree until smooth and creamy.
Add in more lemon juice and sweetener to taste if desired.
Chill in the fridge, and serve topped with more fresh berries and vegan cream.

Nutrition Facts : Calories 97.2, Fat 2.9, SaturatedFat 0.4, Sodium 177.4, Carbohydrate 12.3, Fiber 5.6, Sugar 4.9, Protein 6.9

RUSSIAN BERRY CUSTARD (KISSEL)

Russian Berry Custard (Kissel) image

One of the oldest ritual foods known to the Slavs is Kissel, a fruit-gelatin-like custard. Today it is still a widely enjoyed home-style dessert. For a more sophisticated flavor, add a few tablespoons of grenadine to the cranberries, or if you are using strawberries or raspberries, a few tablespoons of your favorite berry liqueur. Serve the kissel topped with whipped cream.

Provided by Witch Doctor

Categories Gelatin

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

2 cups fresh cranberries, hulled and washed (or strawberries or raspberries)
5 cups water
6 tablespoons sugar (for cranberries, 3 to 4 for strawberries or raspberries)
1/4 cup potato starch

Steps:

Place the berries and 4 cups of the water in a medium size saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and cook until the cranberries pop open or the strawberries or raspberries get somewhat mushy, 10 to 15 minutes.
Allow to cool slightly, then with the back of a spoon, press the berries through a fine-mesh sieve set over a bowl. Be sure to extract as much juice as possible.
Return the sieved berries and liquid to the saucepan. Add the sugar and bring to a boil, stirring over medium heat. Reduce the heat to low and simmer until the sugar is completely dissolved, 2 to 3 minutes.
In a small bowl, dilute the potato starch with the remaining 1 cup water, stirring carefully until there are no lumps. Whisk the mixture into the simmering berry mixture and bring to a boil, stirring vigorously until the mixture thickens.
Remove from the heat and cool, stirring from time to time. Spoon into serving glasses or bowls and refrigerate.

Nutrition Facts : Calories 87.9, Fat 0.1, Sodium 10.4, Carbohydrate 22.2, Fiber 1.9, Sugar 14.2, Protein 0.6

VEGAN CHEESECAKE

Vegan Cheesecake image

This sweetened tofu recipe is baked in a graham cracker pie crust and served chilled. Try drizzling with a sweet berry sauce for extra color and flavor.

Provided by Susan

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 3h20m

Yield 6

Number Of Ingredients 6

Ingredients

1 (12 ounce) package soft tofu
½ cup soy milk
½ cup white sugar
1 tablespoon vanilla extract
¼ cup maple syrup
1 (9 inch) prepared graham cracker crust

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. Blend until smooth and pour into pie crust.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven and allow to cool; refrigerate until chilled.

Nutrition Facts : Calories 323 calories, Carbohydrate 50.8 g, Fat 11.2 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 2.2 g, Sodium 216 mg, Sugar 39.4 g

More about "vegan tofu berry custard food"

Vegan-friendly: made using plantbased ingredients and does not contain any animal derived ingredients such as dairy, eggs or honey. Nut-free: As the custard for this recipe is made using tofu instead of cashews or other nuts keeping it nut-free. If you are using vegan …
From addictedtodates.com

Vegan Tofu Berry Custard Food

VEGAN TOFU BERRY CUSTARD

RUSSIAN BERRY CUSTARD (KISSEL)

VEGAN CHEESECAKE

This sweetened tofu recipe is baked in a graham cracker pie crust and served chilled. Try drizzling with a sweet berry sauce for extra color and flavor.

More about "vegan tofu berry custard food"

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