The vegan gluten-free protein-packed pudding in the accompanying photo is based on a recipe in one of at least one vegan’s favorite cookbooks, The Compassionate Cook or, “Please Don’t Eat the Animals!” A Vegetarian Cookbook, by PETA (People for the Ethical Treatment of Animals) and Ingrid Newkirk. The following recipe is an adaptation based on the way that silken tofu appears in most grocery stores today as opposed to the way that tofu appeared 20 years ago when The Compassionate Cook first appeared in bookstores.
For the recipe as modified, put the following ingredients into a blender or food processor: one carton of Mori-Nu firm silken tofu, 1/3 cup Florida Crystals organic vegan sugar or the equivalent of your favorite sweetener, such as stevia, and 1 teaspoon vanilla extract. If you want even more protein, as in the pudding in the accompanying photo, add one scoop of My Victory vegan and gluten-free protein boost available from Nu Skin Pharmanex (disclaimer: the author of this article is a Nu Skin distributor). Blend till smooth. Pour into a hefty bowl. Sprinkle with Let’s Do…Organic 100% organic vegan gluten-free unsweetened coconut. Top with Southern Grove dark chocolate cranberry blend trail mix available at Aldi’s.
Chill it for an hour or so, if you can wait that long to eat it. Enjoy, especially because the pudding as shown has a total of 40 grams of protein. All that protein and vegan and gluten-free, too, and even with the sugar, it has only 700 calories in the entire recipe, which could double as dinner tonight and lunch tomorrow, or simply dessert for 4 people.