Ultra Fudgey Okara Brownies

OK, brownies are my favorite dessert (especially with a scoop of vanilla So Delicious and some chocolate syrup), and there are probably a million variations of brownie recipes on this blog. Here's another, one that is decidedly on the fudgey side of the spectrum.



In a bowl, mix thoroughly (it's easy not to):
2/3 cup white whole wheat flour
1/2 tsp. baking powder
pinch salt

On the stove top, in a small pot over low heat, melt together
4 oz. semi-sweet chocolate
4 Tablespoons (1/2 stick, or 2 oz.) Earth Balance
1 Tablespoon (1/2 oz.) coconut oil
2/3 cup sugar
and whisk together until ingredients are well incorporated and smooth.

NB: If you don't like the taste of coconut oil, feel free to substitute it with more Earth Balance or a more mild-tasting oil.

To the chocolate mixture, add
1/4 cup okara
1/3 cup almond milk (I'm sure other non-dairy milks will work fine)
1 Tablespoon cornstarch
3 Tablespoons cocoa powder
and whisk until all ingredients are well incorporated, with no lumps. Turn off heat and add
1 tsp. vanilla
and whisk into chocolate mixture.

Add the chocolate mixture to the dry ingredients and stir together until incorporated. Scrape batter into a lightly oiled 8"x8" pan (I used a Pyrex pan). Bake at 350 degrees Fahrenheit for 28 minutes. Allow to cool.

chocolate rum muffins

This recipe makes 16 muffins, so if you don't have two muffin tins, you might want to cut it in half. Although I have no idea how to measure 1/6 cup of something; hopefully you're smarter than me!

The below recipe has been edited to take into account one eagle-eyed reader's astute observation about salt!



In a bowl, mix (or sift, if you're not lazy!) together
1 3/4 cup white whole wheat flour
1/2 cup cocoa powder
3/4 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. baking soda
3/4 tsp. baking powder

In a separate bowl, whisk together
9 oz. okara
1 cup sugar
2/3 cup rum
3/4 cup canola oil
1 1/2 tsp. vanilla
until well emulsified.

Pour liquid ingredients into the dry ingredients and whisk until "just mixed." Then fold in
1/2 cup chocolate chips

Divide batter evenly into 16 wells of lightly oiled muffin pans. Bake at
325 degrees Fahrenheit
for 23-25 minutes. Allow to cool for at least a few minutes before removing from pan.

Graham-cracker-style pie crust

Do you like Graham-cracker pie crusts, but hate trying to find vegan Graham crackers? Or do you simply hate going through the bother of smashing up a bunch of Graham crackers just to put together a simple crust? This recipe replicates the taste of the Graham-cracker crust using common pantry ingredients (plus okara!). The secret: toasting the flour first!

Pour
1 1/2 cups white whole wheat flour
in a large baking pan and spread it out evenly. Bake at
350 degrees Fahrenheit
for 20 minutes.

Take
1/4 cup okara
and place it in a saute pan over medium heat. Keep it moving so it does not burn or stick too much to the bottom of the pan. The idea here is to dry it out. By the time you're done, you should be able to cut its volume in half, to about 2 Tablespoons of dry okara.



Place the okara in a food processor fitted with a metal blade, and pulse it several times.


Then, after the flour has toasted, put it into the food processor along with
1 tsp. baking powder
1/3 cup canola oil
1/3 cup maple syrup
pinch salt
and process until the mixture is well incorporated. Scrape it into a lightly oiled 9" pie pan and shape it into a pie crust.

Bake the pie crust for 12 minutes in the 350-degree oven. Remove from oven and set aside. Allow to cool while you prepare a pie filling that is cooked over the stove and set in the refrigerator (i.e., not something you'll be putting back into the oven, as the pie crust has already been baked!).

macaroni and cheese

Even though I am too afraid to share it with an omnivore, I have long had a fascination with vegan mac and cheese recipes. I've tried quite a few, and am always interested in new strategies. I've been playing with this recipe for a while. I like that it has cashews and miso in it, which at least allows me to pretend it's healthy. (It is healthy in comparison with my favorite mac and cheese recipe, the one from the New Farm cookbook, which has an embarrassingly high amount of fat.)



First, cook
12 ounces whole wheat macaroni
according to the package's directions. Drain and place in a large bowl. (OK, it doesn't have to be whole wheat, but they have made great strides in whole grain pasta lately, and I prefer it. It also helps with the conceit that this is healthier mac and cheese!)

While the macaroni is cooking, prepare the "cheese" sauce. In a food processor or high-powered blender, liquefy
1 cup cashews (raw or roasted -- I've done it both ways)
1/4 cup cornstarch
1/2 cup nutritional yeast
1/8 tsp. white pepper
1/4 tsp. turmeric
3/4 tsp. agar powder
1 tsp. salt
1 tsp. garlic powder
2 tsp. onion powder
2 1/4 cups soy milk
1/4 cup okara
1 tsp. liquid smoke
1/2 cup olive oil
1/4 cup miso paste (yellow or white)
2 Tablespoons lemon juice
Pour the liquefied mixture into a medium pot and whisk or stir over medium-low heat until mixture thickens.



Once it has reached maximum thickness, pour the sauce over the macaroni and stir until it's all incorporated and ready to eat. Stir in steamed broccoli too, if desired.

okara chocolate pudding pie

A simple cornstarch-thickened pudding pie recipe. I still think that other chocolate pie recipe is the best ever, but if you don't want something quite that fancy, this is for you.



First, prepare one pre-baked Graham-cracker pie crust.

Then, in a blender or food processor, liquefy
1/4 cup cornstarch
2/3 cup sugar
1/4 cup plus 2 Tablespoons cocoa
1/4 cup okara
3 cups unsweetened almond milk (not soy!)
1 tsp. vanilla
pinch salt
and transfer contents to a small pot. Heat over medium-low heat on the stove top, and add
1/2 cup chocolate chips
Stir contents with a whisk until mixture has thickened. This can take a while (probably about 20 minutes for me), so just keep stirring until it becomes quite thick and doesn't seem to be getting any thicker. At this point, turn off the heat and pour the chocolate pudding mixture into the pie shell.



NB: If you used a store-bought Graham cracker pie shell instead of making your own crust, you will probably have too much pudding mixture. Those store-bought things are pretty dinky. You can always put the excess in separate bowls, chill, and enjoy as pudding later, maybe with some sliced fruit.

Some people like to put plastic or parchment paper over the top of the pie filling, which apparently keeps it from cracking. I've never tried that, but I probably should.

Allow pie to cool in the refrigerator for at least five hours, but preferably overnight. It needs this time to set, or else you'll be digging into a really splooshy mess.

chocolate chip oatmeal bars

In a bowl, stir together
2 cups quick-cooking oats
pinch of salt
1/3 cup maple syrup
1/3 cup hot water
1 cup okara
and mix until the okara is well incorporated. Pour this mixture into a lightly oiled 8"-by-8" pan and press down until you have flat oatmeal layer.



In a bowl (the same bowl as before, if you like), mix together
1 1/2 cup chocolate chips
3/4 cup finely chopped walnuts, pecans, or a combination of both
1/3 cup maple syrup
1 1/2 cup unsweetened shredded coconut
1 Tablespoon corn starch
and stir until all ingredients are well incorporated. Transfer this mixture to the pan and spread it out over the oatmeal layer to create a second, chocolate/coconut layer.



Bake for
350 degrees Fahrenheit
for 20 to 22 minutes. Remove from oven and cut into squares while still warm. Allow to cool to room temperature before serving.

apple muffins

These muffins are kinda bland. I think the spices should be at least doubled, and maybe other things, like cloves and ginger, should be added. The reason I'm putting this recipe up as-is is because I doubt I'll make it again, as I'm not a huge apple fan in the first place, and I think it's a good template anyway. Amp up the spices, add some sugar if you like sweet muffins (these aren't very sweet either), and maybe double the nuts as well. If you have success, please share your methods in the comments! Your fellow apple lovers will thank you.



In a bowl, mix together
1 3/4 cup white whole wheat flour
1/2 Tablespoon corn starch
1/2 Tablespoon baking powder
1/4 tsp. baking soda
pinch salt
1 tsp. cinnamon
1/4 tsp. ground nutmeg
until well incorporated.

In a separate bowl, whisk together
1/2 Tablespoon vanilla
2 Tablespoons canola oil
1/4 cup plus 2 Tablespoons maple syrup
1/3 cup soy milk
1/4 cup apple juice concentrate (let it thaw first, of course)
1/4 cup plus 2 Tablespoons okara
until well incorporated.

Combine wet ingredients with dry ingredients and stir with a spoon until "just mixed." Then fold in
1 Granny Smith apple, cored and chopped finely (peeled first if desired)
1/3 cup chopped pecans
and stir until evenly distributed.



Divide batter evenly into the 12 wells of a lightly oiled muffin pan. Bake at
350 degrees Fahrenheit
for 24 minutes. Allow to cool for at least a few minutes before removing from pan.

Verdict: The person I live with didn't think these were bland at all. For my part, I was able to "dress them up" by cutting them in half and spreading some apple butter on each side! Much better.

I still think the nuts should be at least doubled. The only reason I put in 1/3 cup is because it occurred to me that I had an opportunity to use up some pecans, and that just so happened to be the amount I had to finish off.

lemon poppy seed muffins

I like these better than the lemon poppy seed muffins I made a few years ago, and found them to be the exact right amount of tart ... though you might want to add more sugar if you have a serious sweet tooth. Additionally, if you are juicing fresh lemons, you can zest one of them first and add that to the batter as well.

Also, this yields a total of 16 muffins, so if you don't have more than one muffin pan, you might consider cutting this recipe in half. If you do that, remember that half of 3/4 cup is 1/4 cup plus 2 Tablespoons.



In a bowl, combine
2 1/2 cups white whole wheat flour
2 Tablespoons cornstarch
2 tsp. baking powder
1/4 tsp. salt
2 Tablespoons poppy seeds
and stir until well mixed.

In a separate bowl, whisk together
1 1/4 cup sugar
3/4 cup canola oil
1 cup lemon juice
1 cup okara
until oil is emulsified.

Add the dry ingredients to the wet ingredients and stir with a spoon until just mixed. Distribute the batter into 16 wells of two regular-sized muffin tins. Bake at 350 degrees Fahrenheit for 21 minutes. Allow to cool for at least a few minutes before removing from pan.

single-serve fudgey okara brownies

I've been on a quest to make single-serve fudgey brownies (as opposed to cakey brownies) for a couple of months now. While the chocoholic in me thinks that I might try doubling the semi-sweet chocolate next time, these are pretty great.



In a bowl, combine
1/4 cup flour (all-purpose, white whole wheat, or a combination)
1/4 cup sugar
2 Tablespoons cocoa powder
1/8 tsp. salt
1/4 tsp. baking powder
and stir until integrated.

In a microwave-safe bowl, place
1 oz. semi-sweet chocolate
1 Tablespoon Earth Balance
1/2 Tablespoon maple syrup
1/4 cup soy milk
and heat (around 1 minute at 70% power on my ancient microwave) until hot enough for margarine and chocolate to finish melting when you whisk the contents. After ingredients are whisked together, add
1/4 tsp. vanilla
3 Tablespoons okara
and whisk until blended.

Add dry ingredients to liquid ingredients and stir with a spoon until just mixed. (Overmixing might result in rubbery brownies.) Divide batter between two lightly oiled 8-ounce ramekins and bake at 350 degrees Fahrenheit for 26 minutes. Allow to cool for a few minutes before inverting brownies from ramekins.

chocolate spice loaf

Not super-sweet, but still a yummy treat. This was inspired by the Post Punk Kitchen's chocolate pumpkin loaf, with some tweaking. I used cranberry sauce instead of apple sauce, simply because I had cranberry sauce to use up and no extra apple sauce, but I'm sure either would work. If I didn't know there was cranberry in here, I wouldn't be able to taste it anyway, though I do detect a hint. If you're into that flavor combo, maybe throw in some fresh cranberries.



Bring
1/3 cup of water
to a boil in a small pot. Quickly, before it can evaporate, add
1/4 cup cranberry sauce or apple sauce
2 Tablespoons canola oil
2 Tablespoons cocoa powder
1/3 cup chocolate chips
and stir until chocolate chips are melted. Turn off heat and add
1 cup brown sugar, packed
1 cup okara
1 tsp. vanilla
1 Tablespoon apple cider vinegar
and stir until thoroughly mixed.



Add
1 1/2 cup white whole wheat flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground cloves
3/4 tsp. baking soda
3/4 tsp. salt
and stir until dry ingredients are incorporated into wet ingredients.

Scrape the batter into a lightly oiled 9-inch bread pan and cook for 55 minutes at 350 degrees Fahrenheit. Allow to cool for at least 10 minutes before running a knife around the edges of the pan and inverting the loaf onto a surface.

cranberry okara muffins (with optional chocolate!)

I had some leftover cranberry sauce, so I made a half-recipe of muffins ... But it turned out to make eight muffins, so that's really a three-quarters recipe.

You can make these delicious muffins for breakfast, or if you want some seasonal dessert muffins, throw in some chocolate chips for extra yumminess!


This is what they look like with the optional chocolate chips.

In a bowl, mix until thoroughly incorporated:
1/4 cup brown sugar (packed)
1/2 cup okara
2 Tablespoons canola oil 
2 Tablespoons soymilk
1/2 tsp. vanilla
1/2 tsp. orange flavor
4 oz. cranberry sauce



In a separate bowl, mix together
3/4 cup plus 2 Tablespoons white whole-wheat flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
and stir until well combined.



Add dry ingredients to cranberry mixture and stir until just mixed. If using, fold in
1/2 cup semi-sweet chocolate chips (optional)
Distribute batter into a lightly oiled muffin pan. This should make around eight muffins (maybe seven if you're omitting the chocolate chips).



Bake at 350 degrees Fahrenheit for 23 minutes. Allow to cool for at least a few minutes before removing from pan.


This is what they look like without chocolate chips.

Verdict: I love these. The orange flavor gives it a great boost, but if I had had an orange around I might have zested it and thrown that in and cut the orange flavor by half. It actually could have stood to be more cranberry-heavy, but I like these so much anyway that I won't complain.

single-serving okara brownies

And more single-serving creations: a cakey brownie (I'm still working on a fudgey brownie, as I consider myself to be on the "fudgey" side of the fudgey/cakey divide when it comes to brownie preferences.)



In a small microwave-safe bowl or mixing cup, add
1 tsp. corn starch
2 Tablespoons soy milk
and whisk together until corn starch is dissolved. Add
1 1/4 oz. semi-sweet chocolate
0.75 oz. Earth Balance
3 Tablespoons sugar
and microwave until chocolate and Earth Balance are melted. (This took about 90 seconds at 60% power on my ancient microwave.) Stir with a whisk or a fork until mixture is smooth.

Add
2 Tablespoons okara
1/2 tsp. vanilla
and stir until well incorporated.

In a separate bowl or mixing cup, combine
1/4 cup white whole-wheat flour (or any flour, really)
1/4 tsp. baking powder
1 Tablespoon cocoa powder
pinch of salt

Add flour mixture to the chocolate mixture and stir until combined. Divide batter evenly into two 8-ounce (1 cup) lightly oiled ramekins. Bake at 325 degrees Fahrenheit for 29 minutes. Allow to cool.



Run a knife around the edges and invert ramekins to remove brownies (or eat them directly from the ramekins).

pumpkin pancakes

Have a bit of pumpkin to use up? How about a stack of pumpkiny okara pancakes?

Yield: Around a dozen pancakes



In a bowl, mix together
1 cup white whole-wheat flour (or any flour, really)
1/8 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. baking powder

In a separate bowl, thoroughly whisk
1/4 cup brown sugar (packed)
1/4 cup pumpkin puree
1 1/4 cup soymilk
1 Tablespoon canola oil
1 Tablespoon apple cider vinegar
2 Tablespoons okara



Add the dry ingredients to the wet ingredients and whisk until well incorporated.

Grease a pan with Earth Balance or spray with vegetable spray, if needed (maybe you have a trusty non-stick pan and don't do that stuff). Heat over medium-high heat. To see if the pan or griddle is hot enough, flick some water droplets on it. If it sizzles, the pan or griddle is ready to go. Pour about 1/4 cup of batter on the surface for each pancake. The batter will start to bubble. When the bubbling starts to subside, that's about when the pancake should be flipped.



After flipping your pancake, you should cook it on the second side for about half as long as you cooked the first side.



Continue to cook your pancakes in this manner until you are out of batter! I stacked these up and ate them with Earth Balance and maple syrup.



Verdict: I liked these ... a lot. However, the seasoning was a wee bit on the "bland" side, so if you like a lot of spices, you might want to use heaping teaspoons and whatnot. Heck, I might even double some of the spices next time.

sweeter pumpkin pie

Not sick of pumpkin stuff yet? This recipe is tweaked from an earlier pumpkin pie recipe published here. As promised, this version is a bit sweeter.



Throw the following ingredients into a food processor:
1 15 oz. can pureed pumpkin
1/4 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. agar powder
1/2 tsp. nutmeg
1/2 tsp. powdered ginger
1 tsp. cinnamon
1/4 cup sugar
1/4 cup corn starch
1/4 cup okara
1/2 cup maple syrup
3 Tablespoons canola oil
1 Tablespoon molasses
3/4 cup soy milk

Blend until thoroughly mixed and pour into an
unbaked 9-inch pie shell

Bake for 10 minutes at 425 degrees Fahrenheit, and then reduce heat to 350 degrees Fahrenheit and bake for an additional 45 minutes. Allow pie to cool on a rack before eating.

Verdict: This is everything I need a pumpkin pie to be. If you need it to be sweeter still, you can look into vegan whipped cream or this "Rad Whip" I hear tell about.

single-serving peanut-butter brownies

So it's been awhile. That's because I've been trying (and succeeding!) to cut down on my sugar intake. And, unfortunately, most of my okara creations have been baked goods. However, with an investment in some 8-ounce ramekins, I have looked into the possibility of creating single-serving desserts, so that I can have something nice but not keep eating it day after day.

I actually initially sought to come up with a microwave brownie, but all my attempts were gooey and awful. So instead I've been baking these in a toaster oven. Microwave recipes are so imprecise, anyway; the toaster oven is the way to go.



In a small bowl or cup, whisk together
2 Tablespoons unsalted peanut butter
1 Tablespoon maple syrup
until mixture is smooth. Set aside.

In a small bowl or measuring cup, mix together
1/4 cup sugar
1 oz. okara
1 oz. semi-sweet chocolate
2 Tablespoon Earth Balance or canola oil
and microwave until chocolate is melted. (On my ancient microwave, this was accomplished by nuking for one minute at 60% power. Your mileage may vary.) Whisk ingredients until mixture is smooth and all chocolate is incorporated. Then add
1 Tablespoon almond milk or soy milk
1/2 tsp. vanilla
and whisk together until smooth.

Into the chocolate mixture, thoroughly mix
1/4 cup whole-wheat pastry flour or white whole wheat flour
2 Tablespoons cocoa powder
1/4 tsp. baking powder
1/8 tsp. salt

When mixture is thoroughly incorporated, divide batter evenly into two 8-ounce (1 cup) lightly oiled ramekins. Then drop a dollop of the peanut butter mixture on top of the chocolate batter.



Using a knife, cut through the peanut butter and chocolate batter to create a "swirl" effect.



Bake at 325 degrees Fahrenheit for 27 minutes. Allow to cool. I wasn't able to get these out in one piece (though I came close), so this might be something you want to eat directly from the ramekin.

carrot-ginger eggless egg rolls

Today we're revisiting the fried okara spring rolls, only this time we're making them with egg roll wrappers. It took me forever to find egg roll wrappers that were vegan! In my opinion, spring rolls just aren't meant to be fried, and this tastes much better with the egg roll wrappers.



Over medium heat, sautee
1/2 cup okara
2 Tablespoons agave nectar, sugar, or combination of the two
1 Tablespoon tamari
2 Tablespoons rice vinegar
1 carrot, shredded
1/2 tsp. minced ginger
1/4 tsp. salt
and stir for several minutes, until the liquids have been mostly evaporated and the contents have been thoroughly combined.

Move okara-carrot mixture to a bowl and stir in
2 Tablespoons finely chopped cilantro



Now it's time to fill the egg roll wrappers. You'll need about
20 vegan egg roll wrappers (or wonton wrappers)
give or take, depending on the size of the carrot you used.



Put a half Tablespoon of the okara mixture into the egg roll wrapper. Place it on one side of the wrapper and leave enough space to fold down the tops and bottoms.



Obtain a small cup of water to dip your fingertips into. Moisten the top and bottom of the wrapper, and then fold over the top and bottom of the okara filling.



Roll the wrapper over the filling. When you have a little flap of wrapper left, moisten it and stick it to the rest of the wrapper, sealing it.


Fry the spring rolls in hot
oil
I used canola oil but something like sesame oil might be more appropriate for a dish like this. If the oil is deep enough to submerge the rolls, fry them until they turn a golden brown. If the oil is too shallow for full submersion, make sure you flip the rolls to ensure even browning. Remove from oil and drain on a paper towel.

Verdict: Much better with the egg roll wrappers! I love the taste, and thought they were fine without any dipping sauce.

carrot bread

In a large bowl, mix together
2 1/4 cups white whole wheat flour 
1/4 cup wheat germ or quick oats 
1/2 cup sugar 
1 Tablespoon baking powder 
1/2 tsp. baking soda

In another bowl, whisk together  
1/3 cup canola or corn oil 
1 cup orange juice or 1 cup soymilk + 1 tsp. orange extract 
1/2 cup grated carrots 
1/2 cup okara 
the zest of one orange

After the oil has been emulsified, add the liquid ingredients to the dry ingredients and stir until all the flour has been moistened.

Scrape batter into a 9"x5" loaf pan that has been sprayed with vegetable oil. Place into an oven heated at 350 degrees Fahrenheit and bake for 55 minutes.

cherry(-orange) muffins

These were meant to be cherry-orange muffins, but because they didn't quite have the orangey oomph! I was going for, they're merely cherry(-orange) muffins. They still taste good, though!



In a small bowl, combine
1 1/2 cup whole-wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 Tablespoon dried orange peel
1 cup dried cherries, coarsely chopped

NB: I used dried bing cherries.

In a larger bowl, combine
8 oz. okara
1/2 cup sugar
1/2 cup orange juice
1 Tablespoon lemon juice
1 tsp. vanilla
and whisk thoroughly.

Add the flour mixture from the first bowl to the wet ingredients in the second bowl, and mix until just combined.

Fill the cups of a lightly oiled 12-muffin tin with the batter. Bake at 350 degrees Fahrenheit for 20 minutes.



Verdict: I liked these, but they might further benefit from one or two tablespoons of vegetable oil. Also, next time I might use orange extract to amp up the intended orange flavor. (It's also possible that these weren't as orangey as I wanted them to be because my jar of dried orange peel is quite old, and might have lost some of its potency. Your mileage may vary.)

chocolate-cherry (okara!) bread pudding

Do you make more than one batch of soymilk at a time? If so, you might be able to use up a lot of okara if you make this recipe, which calls for nearly two cups of the stuff!



I took one loaf of Trader Joe's par-baked ciabatta bread, which I did not bake as directed, and cut it into cubes. The package said the loaf was 8 ounces, but the scale said it was more like 11 ounces! In any case, I ended up with
7 cups of cubed Italian bread

Take these bread cubes and distribute them evenly along the bottom of a well-oiled 9-inch by 13-inch baking pan.

Sprinkle  
1/2 cup dried cherries
 on top, ensuring that they are evenly distributed.

 

In a small pot over low heat, mix together  
3 cups soy milk 
12 ounces chocolate chips 
2/3 cup sugar
until the chocolate has completely melted and is fully incorporated into the milk. Pour half of this chocolate mixture into a blender along with  
1 3/4 cups okara 
1 tsp. vanilla (I used vanilla paste!)
Liquefy completely. Add the rest of the chocolate mixture into the blender and blend thoroughly (if your blender is big enough -- otherwise do this in two batches).

 

When chocolate-okara mixture is completely liquefied, pour the mixture evenly over the bread cubes. Pat any floating cubes down into the chocolate mixture with a spatula or spoon to ensure that all of the bread is covered.




In a bowl, combine  
1 cup cherry preserves 
1 tsp. lemon juice
thoroughly. Pour the cherry mixture evenly over the bread-chocolate mixture.



Cover the bread pudding with foil and allow it to sit for 30 minutes before transferring it to a 350 degree Fahrenheit oven. Bake for an hour and allow to cool for at least 20 minutes before serving. (I think it tastes better after cooling completely.)


 

Verdict: I think this tastes great, but it might be fun to experiment with liquids aside from soymilk. Perhaps coffee or some kind of liquor could give this dessert a deeper and richer flavor. But I'm not going to complain about a cherry-chocolate combination, and this was pretty easy to make!