Tuesday’s Taste Tempters 9.21.10
Posted: Tuesday, September 21, 2010 8:01 pm
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at email@example.com.
Today’s recipes come from the book “Living Dairy-Free for Dummies,” by Suzanne Havala Hobbs, DrPH.
Chocolate pudding is a classic comfort food. Enjoy this one — dairy-free! Unsweetened cocoa powder gives this pudding a mild chocolate flavor. Pudding lovers may want to double this recipe.
2 tablespoons nondairy, trans-fat-free margarine
2 teaspoons vanilla
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
2 cups vanilla or plain soymilk (or your choice of nondairy milk)
Combine the sugar, cornstarch, cocoa and salt in a medium saucepan. Add the milk, stirring to dissolve the sugar mixture.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a full boil (about 10 minutes). Boil and stir for another minute. Remove from the heat.
Stir in the margarine and vanilla. Pour into a single serving bowl or individual serving cups. Chill for two hours before serving.
Tofu Sour Cream
In this recipe, tofu and lemon juice combine to make a dairy-free substitute for sour cream. Use this as the base in all your favorite dip recipes that call for sour cream, or add a dollop — plain or mixed with chopped chives — on a baked potato.
1 10.5-ounce package of silken tofu, any variety of firmness
3 tablespoons vegetable oil
3 tablespoons lemon juice
1 teaspoon clover honey (optional for taste)
Combine all the ingredients in a blender or food processor. Blend on high speed until smooth, about two to three minutes.
Transfer the mixture to a glass container, cover and chill at least two hours before serving. Keep in the refrigerator for five to seven days.
Tip: Store foods with acidic ingredients, such as lemon juice, in nonreactive containers like glass, plastic or stainless-steel bowls. Aluminum and copper bowls may react with acidic ingredients and cause an off flavor.
Published in The Messenger 9.21.10