Bread & Pudding

My youngest came home from college this week--the day I had brought home a loaf of vegan friendly multigrain bread. It was 2 a.m. and he was starving after a day on the plane and in 3 different airports. He wanders into kitchen and spied the bread.

Ross: You know you can buy four or five loaves of white bread at the grocery store for the price of this.

Mom: Yes, but this is so much better for you, it tastes better, and besides I haven't been working for nearly 40 years to eat 79 cent a loaf white bread.

Ross: Yuppiedom has come full circle. (this from a kid who went to private school and is attending college on my nickel). He says this while slathering with my hummus.

Next day: I come home from work. There is one--count them--one slice of multigrain bread left.
After accusing dog of getting loaf, I learn that yuppiedom or not, son does not go buy 79 cent white bread but eats all of mine--in one day (with a little help from older brother). Proof is in the pudding, as they say--multigrain vegan beats the other stuff any day.

Speaking of pudding, about a month ago Mark Bittman published a chocolate vegan pudding recipe in NY Times. I made it then and thought it was way too sweet but definitely good. I made it again today for father's day dinner tomorrow but have tweaked it a bit so it isn't so overpoweringly sweet. Next time, I'm going to cut back on the chocolate as it is pretty decadent as is. I'm not sure this recipe would be E2 diet approved because of the sugar. Esselstyn includes a similar recipe in his book with 3T. cocoa and agave sweetner. On his Web site, reviewers gave his version a thumbs down for being too grainy. The tweaked Bittman version is as follows:

Mexican Chocolate Pudding (Really more like mousse)
12 oz. silken tofu (I used Lite)
3/4 c. sugar
3/4 c. water
4 oz. semi sweet chocolate
4 oz. 100% cacao unsweetened chocolate
2 tsp. vanilla
1 1/2 tsp. cinnamon

Make a simple syrup by combining sugar and water in small saucepan. Bring to a boil and boil for about 1 minute. Remove from heat and cool. Melt chocolate in microwave and cool. Put tofu in blender; add simple syrup, chocolate vanilla and cinnamon. Blend until smooth, stopping to scrape sides as needed. Pour into 8 small ramekins and chill for at least a couple of hours (overnight better).