Vegan Chocolate Pudding

1 cake of silken tofu (16 ounces)

3 Tbs confectioners sugar

8 ounces semi-sweet chocolate

6 Tbs water

3 Tbs unsweetened cocoa powder

1 tsp vanilla

In a stand mixer, whirl the tofu and sugar until smooth.

In a small pan over low heat, melt the chocolate together with the cocoa and water. Once chocolate is melted, make sure the mixture is smooth and take off the heat. 

Pour the chocolate into the tofu and mix in the stand mixer until pudding is really smooth- this can take up to 10 minutes. 

Spoon the pudding into 6 bowls or cups and put in the fridge for at least an hour. Serve cold with fruit and/or whipped cream.

From Moosewood Restaurant Cookbook

Ruth Reichl's Peach Cobbler

Peel 4 - 5 large peaches, and slice them directly into a glass or ceramic pie plate, being sure to capture the juice. Squeeze half a lemon over the fruit and toss in a quarter to a half cup of sugar and a tablespoon of cornstarch.

Mix a cup of flour with a teaspoon of baking powder, and a quarter teaspoon of baking soda and salt. Cut in half a stick of butter and very gently mix in a third to a half cup of buttermilk. The dough should be like damp biscuit dough. Plop the dough onto the fruit, shake a little sugar over the top and bake in a 400 degree oven for about half an hour.

Tim's b-day rice pudding cake

4.5 cups whole milk
1 cup arborio rice
pinch of salt
1 cup sugar

2 Tbs dry breadcrumbs
1/2 cup chopped blanched slivered almonds
1/4 cup chopped candied orange peel
2 tsp grated lemon peel
1/4 tsp almond extract
4 large eggs

Bring milk to boil in large saucepan. Stir in rice and salt and bring to boil. Reduce heat to low and simmer uncovered until most of milk is desolved and mixture is thick and creamy, stirring frequently, about 30 minutes. And 1/2 cup sigar and stir 2 minutes. Remove from heat and cool to lukewarm, about 30 minutes.

Preheat oven to 325 F. Butter 10 inch diameter springfoam pan with 2.5" tall sides. Dust pan with breadcrumbs. Mix almonds, candied orange peel, lemon peel and almond extract into rice mixture. Whisk egg yokes and remaining 1/2 cup sugar in medium bowl to blend. Stir into rice mixture. Cool completely.

Beat egg whites in large bowl until stiff peaks form. Fold whites into rice mixture in 2 additions. Transfer mixture to prepared pan. Bake until cake is golden and firm to touch, about 1 hour. Transfer to rack and cool completely in pan. It can be prepared 1 day ahead- cover and refrigerate, bring to room temperature before serving.

Run small knife around cake to loosen, release pan sides from cake and put it on a platter. Sift powdered sugar on top.

Yum!