Blackberry pudding

Last night I threw a dinner party for friends who participated in Vegan Challenge Week. I made fried rice for dinner and blackberry pudding for dessert. The two dishes don't really go together, but I really wanted some pudding! I've made the pudding a few times, and it always tastes like heaven.





Ignore the olive bowl. I had so many people over for dinner that I was reduced to using some pretty weird dishes. Also, my counters were soooo messy from cooking for everyone that I had to take this picture on the floor of my kitchen. Haha, gross, but it still looks tasty, right?


How it all Vegan!'s "Anything Goes" fruit pudding

Ingredients:
1 cup soft tofu (I usually use firm tofu with my food processor, but that's just because I usually have firm tofu in the fridge. It just means I need to food process it a little longer.)
2 1/2 tbsp oil
1/4 cup vegan sweetener
dash of salt
3/4 cup "Anything Goes" fresh or frozen fruit (It's your choice, but I used frozen blackberries. I've made it with raspberries and blueberries also. So far, blackberries are my favorite.)
1/2 tsp vanilla extract
1/2 tbsp lemon juice

Instructions:
In a blender or food processor, blend together all the ingredients until smooth and creamy. Chill well before serving. Makes 2-4 servings.



This pudding is one of my favorite spring and summer foods. If Oregon ever warms up, I'll start making this a lot more frequently. It was a little out of place yesterday because it was hailing all day, but people enjoyed it anyway!