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Custard
Vegan
From: Maraya
- 5 oz silken Tofu (I use tubs of Nasoya organic)
- 1 block of tamarind, about 2 x 2 x 1 inches
- plenty of soymilk
- 2 T arrowroot powder
Puree that tofu until smooth.
This is the dangerous step:
add broken off pieces of the block of tamarind, trying to avoid adding
seeds, and process on and off until the tamarind is worked into the
tofu.
There are preprocessed tamarind jellies that would be a lot safer,
I just have not found them yet.
The flavor of using this stuff is so intense, that I wonder if substituting
in preprocessed tamarind is going to have the same effect.
Anyway, you risk dulling your processor blades if it hits a seed.
Start adding soymilk and blending, until the stuff makes a nice soft
thick mass (I think I used about a cup of soymilk).
Add the arrowroot powder and blend in.
Bake 400 F in a small custard pot, which possibly has been oiled
and dusted with flour.
Remove from oven when the skin has formed.
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