For those of you who are American, it is Thanksgiving this weekend here in Canada. In some homes in Canada it is known as “turkey day.” As a vegetarian family this has been a strange holiday for us over the last few years. As I have never officially hosted a vegetarian thanksgiving in my home (she said rather sheepishly) we find ourselves catered to during this holiday.
During our more carnivore days I was known to do a really good pork tenderloin. And once I endeavored to bone and stuff a turkey –although this meal was served at my moms so maybe that does not count. Anyway – while I miss the praises I received for my BBQ ribs and the dismembered turkey – I prefer less violent meals even if my extended family does not appreciate them as much I would like. Come to think of it, it may have been the turkey incident that changed my life. Any whooo, I can still get raving compliments on my desserts. Nothing missing here. Most of my desserts are not vegan. I guess I don’t see the point, dessert is an occasional indulgence so my efforts to clean up my diet just don’t matter if I am going to indulge in sweet and potentially fattening too.
So, yeah, I am bringing dessert. I had 2 requests: Pumpkin Pudding and a Plum Almond Tart (recipe here).
For the pudding. This is a sweet and fluffy pudding. The recipe calls for whipped topping. I’m not proud of this addition, but it really does work best in this recipe. Whipped cream is just too heavy. I topped the pudding with candied pecans or candy corn (you know the orange and yellow triangle candies). I should also note, that after this sits for a bit (8 hours or overnight) it will get sweeter – so resist the temptation to add more sweetness. Silken tofu works best, it has a milder flavour – or less flavour. But a medium or soft tofu will work as well. Silken tofu is the stuff in the tiny white boxes – often not refrigerated. Drain in paper towels for about 10 minutes before starting.
Pumpkin Pie Pudding
- 6 ounces firm silken tofu
- 6 tablespoons fat-free sweetened condensed milk
- 1/4 cup maple syrup
- 2 tbps white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon grated whole nutmeg
- Dash of salt
- 1 (15-ounce) can pumpkin
- 1 cup frozen fat-free whipped topping, thawed
In a blender add tofu, condensed milk, sugar, vanilla and maple syrup. Blend until smooth. Add spices, salt and pumpkin and blend again. Pour into a bowl and stir in whipped topping. Cover and refrigerate for 8 hours over overnight. For serving top with more whipped topping, candied pecans or candy corn (for the kids).