Vegan Recipes and Plant Based Cooking

Instant pudding mix is a quick and easy way to make a yummy dessert without much effort. However, it's no secret that almond milk does not work with instant pudding mix. You'll wind up with pudding soup.  Some people have solved this problem by using less almond milk than the package directions indicate. While this may work, you kinda get cheated out of your full amount of pudding.  Another solution, that I have found to the instant pudding plant milk conundrum is to use tofu.  I've found that half tofu and half almond milk works very well.  The package normally calls for 2 cups milk. Instead use 1 cup almond milk and 1/2 a package drained firm or extra firm tofu.  Just use a food processor to buzz everything up.  I also use sugar free instant pudding mix, but that is just personal choice.  You could use silken tofu, if you can find it. That would probably work nicely with a lesser amount of  almond milk. However, I haven't tried it, so I can't say for sure.  Depend

If you like miracle whip or tangy mayo, this is a pretty neat vegan alternative. It also has a bit of tartar sauce influence. But instead of pickles or capers, it uses a little vinegar and a handful of chilis.  It's mostly creamy, but has a little bit of an acid bite and a fair amount of kick from the peppers.  It's also very garlic forward. I find that when you combine sautéed garlic with tofu you wind up with a really pleasing aioli or remoulade type flavor.    Ingredients 1/2 block extra firm tofu, dried overnight 10 cloves garlic 1 jalapeno, finely minced 1 serrano, finely minced 2 tsps canola oil 1/2 cup water 1 tbl white vinegar 2 tbls salt 2 tsps Aleppo pepper flakes 1 tsp black pepper Instructions This is a pretty simple recipe. There's very little actual cooking involved.  Sauté the garlic, pepper flakes, black pepper and salt in the oil for 5 minutes.  Add the water and simmer for 3 more minutes.  Break up the tofu and add it to a blender. Pour the hot garlic mixt

 An abundance of veggies can sometimes be the inspiration for a new recipe. As it was in this case. Lots of chilis and tomatoes are transformed into a thick gravy like sauce that will please any heat loving vegan.  Ingredients 3 tomatoes 5 jalapenos 3 cloves garlic 1 serrano 1 tbl spicy mustard 1/2 cup water 1 tbl canola oil 2 tbls salt 2 tsps black pepper Instructions Sauté the chiles and garlic in the oil with the salt and black pepper until they have a little bit of browning.  Add the water and cook down until the chiles are tender.  Puree everything in a blender until smooth.