Vegan Sesame Pudding | 全素黑芝麻布甸

This is a dessert that suddenly appeared in my head when I laid in the bed last night.  I remembered there was a bag of ground sesame in the pantry, and I knew it would go perfectly for this rich and smooth goodie.  However, it was absolutely crazy to sneak into the kitchen to make this pudding at 2 am.  So, I waited until this morning.

It is a very simple recipe that I call "toss 'n stir".  Keep in mind that after you toss everything in a saucepan, you need to give the gluey mixture a good stir to make sure there is no lumps of ground sesame remains.  Enjoy!

Vegan Sesame Pudding

全素黑芝麻布甸   

Ingredients: (yield about 3-4 portions)

2.5 tablespoons Ground Black Sesame (find it in Asian market)

1 cup Almond Milk

2 gram Agar Agar Powder

3 tablespoons Brown Sugar

1/4 cup Almond Milk + 2 tablespoons Corn Starch

White Sesame for garnish (optional)

材料： (約四人份)

2.5 湯匙   黑芝麻粉 (在華人超市可買到)

1 杯   杏仁奶

2 克   瓊脂

3 湯匙   黑糖

1/4 杯   杏仁奶 + 2 湯匙   粟粉

白芝麻 (裝飾用)

DIRECTION:

Baked Polenta Fries + Vegan Mayonnaise | 香焗玉米糕條 ＋素食美乃滋

This vegan mayo is absolutely healthy and simple enough to make at home often.  The silken tofu does a good job to provide lots of protein while forming a substantial texture.  It is the mayo I don't worry about my son having so much of.  The polenta fries have a slightly chewy texture and are as good as the traditional fries.  If you are looking for the substitute for the yam fries, polenta fries will not disappoint you.

Baked Polenta Fries + Vegan Mayonnaise

香焗玉米糕條 ＋素食美乃滋  

Ingredients for Polenta Fries: (yield about 1 portion)

100 gram Polenta

1/2 teaspoon Paprika

2 tablespoon Olive Oil

Sea Salt

Ground Black Pepper

Ingredients for Mayonnaise: (yield about 2 cups)

250 gram Silken Tofu

3/4 cup Canola Oil

1/4 cup Olive Oil

2 tablespoons Fresh Lemon Juice

2 tablespoons Dijon Mustard

Sea Salt to taste

焗玉米糕條材料： (1人份)

100 克   玉米糕

1/2 茶匙   甜紅椒粉

2 湯匙   橄欖油

海鹽

黑胡椒碎

素食美乃滋材料: (約2杯)

250 克   滑豆腐

3/4 杯   芥花籽油

1/4 杯   初榨橄欖油

2 湯匙   鮮榨檸檬汁

2 湯匙   芥辣醬

少許   海鹽

DIRECTION:

Apple Coleslaw＋Vegan Coleslaw Dressing | 蘋果沙律＋全素沙律醬

This dressing is made of silken tofu.  The smooth tofu forms a creamy texture while giving a mild soy flavour to the salad.  I would say this dressing tastes far better than the non-vegan mayo or coleslaw dressing in the market.

Apple Coleslaw＋Vegan Coleslaw Dressing

蘋果沙律＋全素沙律醬  

Ingredients for Salad: (yield 4 servings)

2.5 cups Apples (I used Fuji here)

1/2 cup Carrot

1/3 cup Dried Cranberries and Raisins

1/3 cup Peacan, coarsely chopped

1 teaspoon Poppy Seeds

Tofu Dressing:

160 gram Silken Tofu

1/4 cup Canolia Oil

2 tablespoons Virgin Extract Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoons Agava Syrup

1/8 teaspoon Ground Black Pepper

1/8 teaspoon Sea Salt

沙律材料： (約四人份)

2.5 杯 蘋果 (我這兒用上富士蘋果)

1/2 杯  蘿蔔

1/3 杯  紅越莓乾和提子乾

1/3 杯  美洲薄殼胡桃

1 茶匙   罌粟籽

豆腐醬汁：

160 克   滑豆腐

1/4 杯   芥花籽油

2 湯匙   初榨橄欖油

1 湯匙   鮮檸檬汁

1 茶匙   第戒芥未醬

1 湯匙   龍舌蘭蜜

1/8 茶匙   黑胡椒碎

1/8 茶匙   海鹽

DIRECTION:

1. In a medium bowl, add all the ingredients for the dressing except canolia oil and olive oil.

2. Process the mixture with a hand blender until smooth.

3. Combine the two oils.  Add it into the tofu mixture in a small stream while belnding it.

4. Process it until the mixture is emulsified and becomes thickened.  Set the dressing aside.

5. Peel and core the apples.  Cut them into bite size.

6. Peel the carrot.  Cut it into matchstick size.

7.  In a large serving bowl, combine appples, carrots, cranberries, peacans, and poppy seeds.

8. Add the tofu dressing.

9. Genty stir until well combined.  Refrigerate it for at least 2 hours before serve.