Vanilla Tofu Pudding

In this vegan dessert, the lightness of vanilla pairs well with milky silken tofu. Just as with "real" pudding, a delectable skin forms atop the pudding as it cools in the fridge. I enjoyed my treat with chopped dates, slivered almonds, and cinnamon; I found the combination rendered the pudding similar in taste to rice pudding (hmm, perhaps a vegan rice pudding will be up here soon...). However, you can have your way with the pudding: top it with carob chips, sprinkle it with cocoa powder, or eat it with fresh sliced strawberries.

Vegan "Chicken" Salad

Don't mock me!

When my boyfriend proclaimed that he had eaten delicious vegan chicken salad from an unknown prepared foods company that sells its products at a corner store in Sunnyside, Queens, I was inspired to put the block of firm tofu sitting in my fridge to use for such a dish. I made the vegan chicken salad pictured above using a recipe from a food and health blog that I trust: Eating Bird Food. The site's blogger, Brittany Mullins, based her recipe on Whole Foods' version of the salad. Both my boyfriend and I were very pleased with the results: the savory salad may not have the texture of chicken, but the tofu - often described as a blank slate in the food world - soaks up the flavors of the spices, lemon juice, and tamari (which can be substituted with soy sauce or Bragg's liquid aminos) and the sliced almonds add a nice crunch! In fact, this salad tastes even better the next day, as the tofu pieces are more flavorful when given the time to marinate.

Triple Berry Lemon Vegan Cake

For the 4th of July, I had my heart set on baking. As I try to eat healthy as a norm and confine my consumption of treats such as ice cream and baked goods to special occasions (birthdays, Christmas, etc.), I rarely bake. However, in spite of my commitment to "clean" eating, I actually love baking and all of the associations that come with the ritual as well as its yieldings, from the comfort of a simple vanilla-frosted plain cupcake to a trendy, pastel-hued French macaron. Baking can be fun and silly (think Funfetti mix) or elegant and refined (a classic creme brule). It can yield the most visually appealing of gastronomic creations -- smooth, spongy surfaces of cupcakes toped with a perfect tubed spiral of frosting -- or goods that were made with scant regard to aesthetics, but baked with plenty of love and the ideal combination of pleasure-inducing ingredients, such as mom's peanut-butter/chocolate-chipped cookies. 

I knew that my Independence Day treat had to contain the cliche patriotic berry medley of strawberries and blueberries, possibly blackberries or raspberries if I was feeling adventurous, and also not be extravagantly unhealthy (no cheesecake!), so I found a recipe that matched my criteria in this vegan Lemon Berry Cake (from the visual knockout of a blog, Fragrant Vanilla Cake.

This was the first time I baked with berries, let alone vegan, and I'd say it was a success. The cake was  very moist, probably due to the high concentration of fruit in the batter. While the recipe called for plenty of vanilla in addition to lemon juice, the latter overwhelmed the former. If I were more knowledgable with regard to baking, I'd tweak this recipe in the future so that the vanilla stands out more, probably by using less lemon juice. Otherwise, the cake was delicious and a hit with those with whom I shared it.

Cuisine Related Books I'm Set on Reading

http://newyork.grubstreet.com/2009/06/has_new_york_said_au_revoir_to.html

Shrimp, Spanish Tapas Style

Israeli Couscous with Roasted Eggplant & Cinnamon-Cumin Dressing

Vegan Banana Ice Cream

I haven't posted much in the past few months, not only because I was too busy to blog, but also because I was often too pressed for time to prepare interesting dishes! I will more than make up for it now that the semester is over.

Now for a few catch-up posts on dishes and food-related stuff since the last update.

Let's begin with bananas. Bananas are delicious, no? Well, in an effort to preserve quickly-browning bananas, I often slice them up and pack 'em into a plastic container, which I put in the freezer. People often freeze fruit to use for smoothies, but I'm not really into those. I find that, while delicious, smoothies like most liquid calories don't really keep me satiated. However, when frozen, these banana "chips" make for delectable nibbles. There is something about freezing this fruit that makes its sweetness extra-concentrated. 

Knowing how delicious frozen bananas are, I had always wanted to give vegan banana ice cream a go. Finally, about a week ago, I tried it, and it did not disappoint. Recipe after the jump!