Saturday, October 22, 2011

Vegan MoFo Day 22: Dueling Sweet Potato Puddings, Part 2

Earlier in the month, I posted my grandfather's recipe for sweet potato pudding. My grandmother's family had a different recipe, which I made today. Try them both and decide which you like. It pleases me to think that, decades ago, my great-grandmother was carrying this dish (in its dairy/egg version) to dinner on the grounds at Mt Horeb Baptist Church in Ethridge, Tennessee. Her father was an Adventist, so maybe he would be pleased with this reworking:

Blend together:
1 (12.3 oz) box Mori-Nu silken tofu
1 cup soymilk
1 t apple cider vinegar
3 T cornstarch

Mix together with:
3 1/2 cups grated raw sweet potato
1/2 cup biscuit crumbs (I'm sure bread crumbs would work, but don't you dare!)
1 t baking soda
1/2 c melted vegan margarine
2 1/2 cups sugar
3/4 t allspice

Pour into a large casserole and bake for approximately 90 minutes at 300 F, stirring every 20-30 minutes. It will be brown and gooey and bubbling.

1 comment:

panda with cookie said...

Only biscuit crumbs will do.