Choosing what dish to bring to a potluck is tricky, especially when it’s a new community. So last week, when I narrowed down my choices to three for the Tot Shabbat vegetarian potluck (no nuts, please), I held a lunchtime poll topic on Facebook for my community’s input. (Rich is not the only pollster in this house.)
The choices were thus: Vegan chocolate pudding, mushroom and farro salad, and brie and a nice baguette from one of the great bread bakeries in town. The clear winner was the chocolate pudding. You don’t win friends with salad.
This recipe is a good reminder that just because something is vegan does not automatically make it healthy. Case in point: my Cousin Mark eating a bag of salt and vinegar potato chips dipped in horseradish hummus for lunch. Sure, this pudding is made with silken tofu, so it has protein going for it. But it also calls for a ton of sugar.
A recent Facebook “memory” popped up in which I shared something I’d overheard Rich say to Lilli: “Finish up your dinner, because Mommy is cutting up some fruit for dessert. But that’s not real dessert. Real dessert is cake and cookies. Fruit is what Jewish people call dessert when they have a meat meal.”
But now, you can have this chocolate pudding, and it’s way simpler than cutting up a pineapple.
1 pound silken tofu
¼ cup unsweetened cocoa powder
¾ cup sugar
1 tablespoon vanilla extract
In a blender, combine tofu, cocoa, sugar, vanilla, and salt. Process until completely smooth, scraping down sides with flexible spatula as needed.
Pour into a small bowl and refrigerate 1 to 2 hours before serving.