Join Date: Nov 2002
Location: Central Coast, California
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This is really easy - and yummy. Also, you can freeze bananas for smoothies - peel and slice them, then freeze. They'll keep for about 6 months.
Instant Banana Pudding
This luscious dessert takes just minutes to make.
2 tablespoons milk (dairy or non-dairy)
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
8 ounces firm or silken tofu, cut into chunks
2 medium bananas, sliced (about 1¾ cups)
1 1/2 tablespoons tahini
Pinch ground nutmeg
Place all ingredients in a food processor or blender, and puree until smooth. Chill. Top with chopped nuts if desired.
Yield: 4 servings
Note: Since there is not much liquid, it can be hard to get your puree going in a blender. Put the liquids in first, and cut the tofu and banana into small pieces. Don’t add additional liquid or pudding will be soupy.
Peanut Butter-Banana Pudding
Substitute peanut (or almond) butter for tahini.
Add 2 teaspoons carob powder and puree with other ingredients.
Cathe Olson, author The Vegetarian Mother's Cookbook, Simply Natural Baby Food, and LIck It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love.