Dairy Hollow House Kohlrabi Pudding Recipes

DAIRY FREE CHOCOLATE PUDDING

Dairy Free Chocolate Pudding image

This is a simple, smooth and creamy vegan chocolate pudding. I like to use ground chocolate as a substitute for the cocoa.

Provided by Kathleen Amos-Robel

Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes

Time 45m

Yield 2

Number Of Ingredients 6

Ingredients

3 tablespoons cornstarch
2 tablespoons water
1 ½ cups soy milk
¼ teaspoon vanilla extract
¼ cup white sugar
¼ cup unsweetened cocoa powder

Steps:

In small bowl, combine cornstarch and water to form a paste.
In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool five minutes, then chill in refrigerator until completely cool.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 53.3 g, Fat 4.7 g, Fiber 4.8 g, Protein 8.1 g, SaturatedFat 1.2 g, Sodium 96.8 mg, Sugar 32.5 g

DAIRY HOLLOW HOUSE KOHLRABI PUDDING

DAIRY HOLLOW HOUSE KOHLRABI PUDDING image

Yield 4-6 servings

Number Of Ingredients 11

Ingredients

Cooking spray
2 to 3 small kohlrabi, stem, root and ends trimmed, peeled and quartered
2 large eggs
4 ounces neufchâtel reduced-fat cream cheese, softened to room temperature
1/2 cup low-fat milk, buttermilk, yogurt, light sour cream, oat or rice milk, or, if feeling devil-may-care and you have it on hand, half and half or heavy cream
1/4 cup cornstarch
1 teaspoon Pickapeppa sauce
1 teaspoon salt
3 or 4 gratings of nutmeg
Freshly ground black pepper to taste
3/4 cup (6 ounces) finely grated Parmesan cheese

Steps:

1. Preheat the oven to 375°F. 2. Spray a 9-inch square baking dish or six individual 6-ounce ramekins with cooking spray. Set aside. 3. Bring a large pot of water to a boil over high heat. Add the kohlrabi and cook until slightly softened, 3 to 5 minutes. Place in a food processor and puree. Measure out 3 cups of the puree, saving leftovers for another use (such as a chilled soup). Set the puree aside. 4. Place the eggs with theneufchâtel, milk, cornstarch, Pickapeppa, salt, nutmeg, and pepper in the food processor. Buzz until very smooth. Add the 3 cups puree and half of the Parmesan and buzz to incorporate. Taste and, if necessary season with more pepper. 5. Pour the pudding mixture into the prepared baking dish or into the individual ramekins. Place the dish or ramekins in a larger pan with hot water to come ½ inch up the sides of the dish or ramekins. Place the pan in the preheated oven and bake for 30 minutes. 6. Remove from the oven and sprinkle the remaining Parmesan over the top. Return to the oven and continue baking until the cheese is melted and golden and the pudding is firm, browned, and does not stick to your finger when you touch its surface, another 20 to 30 minutes. Serve, hot or warm, cut into squares or inverted out of the ramekins. ADDITIONAL NOTE For a vegan version: Substitute plain soy milk for day soy cream cheese for neufchâtel, and rice parmesan-style cheese for dairy.

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