Cooking with Pudding

Written by: Pudding

Welcome to Cooking with Pudding, the only vegan cooking show that takes place in an online magazine!

Pudding’s Vegan Chocolate Pudding

No matter how many times I tell you all that I am not a snack food, I still get crazies assuming that I would be delicious. I am not delicious. But now we have a delicious alternative to claiming that I am a dessert!

• 1 brick firm silken tofu

• ½ cup cool water

• ½ cup cocoa

• ½ cup sugar

Cube the tofu and place in a food processor. Blend on high until smooth. Add water, cocoa, and sugar. Blend until all lumps of powder have disappeared. Refrigerate for 1 hour and enjoy!

Aunt Dean’s, Aunt Ann’s, or Possibly Aunt Nancy’s Lemonade

Every one of my father’s sisters claims credit for this recipe. Honestly, I can’t blame them—this is the best lemonade I’ve ever tasted. It’s a little more work than most lemonades, but it’s definitely worth it. Whichever aunt of mine came up with it: thanks!

• 1 ½ cups sugar

• 2 ½ cups water

• Juice of 6 medium-sized lemons

• Juice of 2 oranges (or ½ cup of already-squeezed juice, if you want to make it easy)

• 1 cup of fresh mint leaves

Boil sugar and water to form syrup. It should be fairly gooey. When it cools, add the lemon and orange juices. Pour liquid over mint leaves and let stand 1 hour. Strain the mixture into a large pitcher. Place in refrigerator overnight. Best served over crushed ice.