Vegan Chocolate Pudding and Oatmeal Bread

I love pudding much more now than I did before I was diagnosed with a dairy allergy at age 12, probably because it is such a huge treat - a 4-pack of chocolate soy pudding is easily $3. Every recipe I looked at was using ingredients that either I couldn't use or I wasn't sure how it would do with soy milk. Then I had a stroke of genius - visit the Silk soy milk website and see what recipes they have! I found a recipe for chocolate pudding, made it, and will definitely make that again! It was creamy, smooth, densely chocolate, not too sweet, and easy. Plus, it used 3 cups of soy milk, and a whole half gallon costs less than $3, so I can certainly make it at home for less than what it costs at the store when I am actually able to find it! This recipe is a keeper!

Chocolate Pudding
1/3 cup unsweetened cocoa

3/4 cup sugar
1/4 tsp. salt
1/4 cup cornstarch
3 cups Silk, any flavor (I used Silk original)
1 1/2 tsp. vanilla
3 Tbsp. non-hydrogenated margarine

1. Combine the cocoa, sugar, salt and cornstarch in a saucepan and mix well.
2. Slowly add the Silk, whisking constantly to prevent lumps.  (I added 1/4 c., then another 1/4 c., then added 1/2 c. at a time until all whisked in.)
3. Bring this mixture to a boil over medium heat while whisking constantly. Lower heat to a simmer and cook gently for 3-5 minutes, stirring constantly, until pudding begins to thicken. (It will thicken some when it cools. I took it off heat before it was the consistency of gravy, and cooled it is now the consistency of really thick gravy.)
4. Remove from heat and whisk in the margarine and vanilla.
5. Pour into 1 large bowl or 8 small serving bowls and refrigerate for at least an hour, until thoroughly chilled.
Recipe from http://www.silksoymilk.com/.

I also experimented with oatmeal bread yesterday. Fair warning: the recipe I used from http://www.reciperascal.com/ (the archive storage for breadnet) was not for beginners the way I found it! The recipe directions were very poor, and one ingredient was not included in the directions (listed in the ingredients but the directions never said when to add it). I'm listing my directions, not the original directions for this recipe. It's an easy recipe for a person who understands the basics of breadmaking - with the proper directions! The bread was good. A bit too crusty for my liking, and I didn't watch it and it really browned. The oatmeal the recipe called for putting on the outside looks nice, but it flakes off when you cut it. The interior, though, is definitely the star of the show. It is moist and tender but with great body, firm enough to hold up to a thick layer of jam, but tender enough that your teeth just sink into it and it's feather light across your tongue. It's a light brown, tan color. A and I couldn't discern the honey or the molasses, so I'm not sure why they were each needed since either one would bring the sugars needed to feed the yeast. I will likely try it with just honey to see how it turns out. The "cooked" oatmeal in this bread means it brings a lot of moisture while also bringing a lot of fiber and structure to the bread, and this bread should keep nicely for a few days.

Oatmeal Bread
2 packages dry yeast (4 1/2 tsp loose from the jar)
1/2 c. warm water (120 degrees - 130 degrees - piping hot tap water is usually the right temperature)
1/3 c. shortening
2 tsp salt
1 1/2 c. boiling water
1 c. quick cooking oats
1/4 c. honey
1/4 c. molasses
2 eggs, beaten
5-6 c. all purpose flour

1. Mix together the yeast and the warm water in a bowl. Allow this to sit to activate the yeast.
2. Combine the next six ingredients in a medium bowl, stirring to combine and setting aside to cool to lukewarm.
3. When the oatmeal mixture is cooled to lukewarm, mix in the eggs and 2 cups of flour, and beat well.
4. Add the yeast mixture and mix thoroughly.
5. Stir in enough remaining flour to make a soft dough (I needed 3 more cups of flour.).
6. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. (I actually didn't flour the surface but just used the excess flour in my bowl and then didn't need anymore flour.)
7. Place in a greased bowl, turning the dough over once to grease the top. Cover with a towel and let it rise until double in size, 1 1/2 hours to 2 hours.
8. Punch down (this redistributes the yeast and air). Divide dough in half. Cover with the towel and let it rest for 10 minutes.
9. Grease two 9"x5" bread pans and coat the inside with oats (I'll skip the oats part next time). Shape dough into loaves, and place in the pans. Cover with the towel and let rise until double, about 45 minutes.
10.Mix 1 egg white with 1 T water and brush top of the loaves with the egg wash, then sprinkle with oats (I'll skip this part next time too.)
11. Bake at 425 degrees for 15 minutes. Reduce heat to 325 degrees and bake for 30 minutes more.