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<![CDATA[Vegan Pudding Recipes]]> http://www.veganbaking.net/ <![CDATA[Vegan Pudding Recipes]]> http://www.veganbaking.net/images/stories/logo.png http://www.veganbaking.net/ http://www.veganbaking.net/recipes/custards-and-puddings/puddings/pumpkin-bourbon-bread-pudding <![CDATA[Vegan Pumpkin Bourbon Bread Pudding]]> http://www.veganbaking.net/recipes/custards-and-puddings/puddings/pumpkin-bourbon-bread-pudding Vegan Pumpkin Bourbon Bread PuddingBread pudding is probably the most comfortable comfort food. What other type of food has a moist pudding-like texture paired with a soft cake-like feel? Take some barley malt syrup, cinnamon, nutmeg, ginger and cloves. Now add some pumpkin and bourbon to the mix and you have this Vegan Pumpkin Bourbon Bread Pudding recipe to warm your soul. In one bite all your worries are forgotten for a few minutes. Preparing this bread pudding is really easy, provided you already have pumpkin purée. For the base, you can use any bread that is light in color and neutral in flavor.
{loadposition share}Vegan Pumpkin Bourbon Bread Pudding

Bread pudding is probably the most comfortable comfort food. What other type of food has a moist pudding-like texture paired with a soft cake-like feel? Take some barley malt syrup, cinnamon, nutmeg, ginger and cloves. Now add some pumpkin and bourbon to the mix and you have this Vegan Pumpkin Bourbon Bread Pudding recipe to warm your soul. In one bite all your worries are forgotten for a few minutes. Preparing this bread pudding is really easy, provided you already have pumpkin purée. For the base, you can use any bread that is light in color and neutral in flavor.

Find more Pumpkin recipes on Veganbaking.net

Vegan Pumpkin Bourbon Bread Pudding Recipe

½ cup non-dairy milk, warm
2 Tablespoons golden flax meal
½ teaspoon apple cider vinegar

1 cup pumpkin purée
½ cup + 2 Tablespoons non-dairy milk
½ cup sugar
2 Tablespoons barley malt syrup
1 teaspoon ground cinnamon
¾ teaspoon nutmeg
¾ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon cloves
3 Tablespoons bourbon (optional)

5 cups stale white artisan bread, 1 inch cubed*
½ cup + 2 Tablespoons Regular Vegan Butter or margarine, melted

1) Prepare the non-dairy milk mixture

Preheat oven to 350F (177C). In a small bowl, whisk together the ½ cup warm non-dairy milk, golden flax meal and apple cider vinegar. Let it sit for at least 5 minutes so the mixture thickens slightly.

2) Whisk together the flavor building ingredients

In a medium mixing bowl, whisk together the pumpkin purée, ½ cup + 2 Tablespoons non-dairy milk, sugar, barley malt syrup, cinnamon, nutmeg, salt, ginger, cloves and burbon if desired. Whisk in the non-dairy milk flax mixture from Step 1.

3) Prepare the bread cubes

In another medium mixing bowl, toss the bread cubes with the melted Vegan Butter so they're well coated.

4) Prepare the vegan bread pudding mixture and bake to perfection

Add the wet ingredients from Step 2 to the bowl containg the bread cubes and stir until just incorporated. Transfer this mixture to an 8 x 8 inch square baking dish and bake for 25 to 30 minutes.

*Don't have stale artisan bread at the moment? Preheat your oven to 350F (177C). Get a loaf of good quality near-white bread and slice 7 to 9 slices into cubes to make enough for 5 cups. Divide the bread cubes in half and place them on two cookie sheets. Bake them in the oven for 15 minutes so they dry out, then use them in the recipe.
This recipe makes one 8 x 8 inch baking dish of Vegan Pumpkin Bourbon Bread Pudding.

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Sat, 17 Oct 2009 05:00:00 -0400
http://www.veganbaking.net/recipes/custards-and-puddings/puddings/sweet-sticky-rice-pudding <![CDATA[Sweet Sticky Vegan Rice Pudding - Kao-Niew-Moon | Gluten-free]]> http://www.veganbaking.net/recipes/custards-and-puddings/puddings/sweet-sticky-rice-pudding Vegan Sweet Sticky Rice Pudding - Kao-Niew-MoonA Thai classic, this Sweet Sticky Vegan Rice Pudding (Kao-Niew-Moon) recipe is simple to make and wonderfully creamy due to its use of coconut milk, sugar and a touch of salt. Topping this gluten-free vegan pudding with sliced mango is highly recommended.
{loadposition share}Vegan Sweet Sticky Rice Pudding - Kao-Niew-Moon

A Thai classic, this Sweet Sticky Vegan Rice Pudding (Kao-Niew-Moon) recipe is simple to make and wonderfully creamy due to its use of coconut milk, sugar and a touch of salt. Topping this gluten-free vegan pudding with sliced mango is highly recommended.

Find more Gluten-free recipes on Veganbaking.net

Sweet Sticky Vegan Rice Pudding Recipe - Kao-Niew-Moon

1 can of full fat coconut milk (1 2/3 cups). Do not use 'lite' coconut milk.
1 1/3 cups water
1 cup sugar
1 tsp salt

1 cup white short grain white rice

1) Cook the rice with the ingredients

In a medium saucepan bring the coconut milk, water, sugar and salt to a boil, whisking occasionally. Add the rice and stir. Cover and reduce heat to medium low. You'll know that your temperature is correct if a little steam is visible coming from the lid. A lot of steam means your heat is too high. Cook for 1 hour to 1 hour, 15 minutes without lifting the lid. The steam that is trapped inside the saucepan is what allows the rice to cook properly. The rice should be soft and pudding-like.

2) Top the sweet sticky rice with ripe mango if available

Remove from heat. Enjoy hot with sliced mango if available. This can also be prepared in a rice cooker. Store in a covered container in the refrigerator.
This recipe makes about 2 ½ cups of Sweet Sticky Vegan Rice Pudding - Kao-Niew-Moon.

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Mon, 03 Mar 2008 06:19:08 -0500
http://www.veganbaking.net/recipes/custards-and-puddings/puddings/sweet-corn-tomatillo-pudding <![CDATA[Vegan Sweet Corn Tomatillo Pudding | Gluten-free]]> http://www.veganbaking.net/recipes/custards-and-puddings/puddings/sweet-corn-tomatillo-pudding Vegan Sweet Corn Tomatillo PuddingThis Vegan Sweet Corn Tomatillo Pudding recipe features savory buttery flavor enhancers such as non-dairy milk, brown rice syrup, corn kernels, lime juice, just the right ratio of corn flour to corn meal and chopped tomatillos for a welcoming spicy finish. The result is a gluten-free vegan bread pudding that elevates corn to newfound status in the bread pudding world. You'll never need to go to another corporate American Tex Mex restaurant again to get it. {loadposition share}Vegan Sweet Corn Tomatillo Pudding

This Vegan Sweet Corn Tomatillo Pudding recipe features savory buttery flavor enhancers such as non-dairy milk, brown rice syrup, corn kernels, lime juice, just the right ratio of corn flour to corn meal and chopped tomatillos for a welcoming spicy finish. The result is a gluten-free vegan bread pudding that elevates corn to newfound status in the bread pudding world. You'll never need to go to another corporate American Tex Mex restaurant again to get it.

Find more Gluten-free recipes on Veganbaking.net

Vegan Sweet Corn Tomatillo Pudding Recipe

2 cups corn kernels
½ cup non-dairy milk
½ cup sugar
3 Tablespoons Regular Vegan Butter or margarine
2 Tablespoons nutritional yeast flakes
2 Tablespoons brown rice syrup
2 teaspoons arrowroot powder or tapioca starch
1 ½ teaspoons salt
1 teaspoon lime juice

¾ cup corn flour
¾ cup cornmeal
½ teaspoon non-aluminum baking powder

1 cup corn kernels
½ cup diced tomatillo

1) Process the flavor building ingredients

Preheat your oven to 250F (121C). Lightly grease an 8 x 8 inch baking dish and set aside. If you are using frozen corn kernels, measure frozen before using, thaw under heat then drain excess water. In a food processor or blender, add 2 cups of the corn kernels, non-dairy milk, sugar, Vegan Butter, nutritional yeast flakes, brown rice syrup, arrowroot powder or tapioca starch, salt and lime juice. Process for about 2 minutes. Set aside.

2) Whisk together the dry ingredients

In another large mixing bowl, whisk together the corn flour, corn meal and baking powder. 

3) Mix the batter and add the corn kernels and tomatillos

Add the wet ingredients to the bowl containing the dry ingredients and mix until well incorporated. Stir in the remaining 1 cup of corn kernels and ½ cup of chopped tomatillos. 

4) Transfer to the baking dish and cover

Pour the mixture into a baking dish and cover tightly with aluminum foil. Poke several holes in the aluminum foil to allow steam to escape. 

5) Prepare a water bath and bake the pudding to perfection

Place the baking dish inside a larger baking dish such as a 9 x 13 inch size and fill it with water until the water level is 1 inch up the outside of the 8 x 8 inch baking dish. This is to ensure that the mixture stays moist and heats evenly. Bake for 1 ½ hours. Scoop out portions of the pudding and serve hot. 
This recipe makes one 8 x 8 inch baking dish of Vegan Sweet Corn Tomatillo Pudding.

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Mon, 03 Mar 2008 06:18:37 -0500