Thursday, June 17, 2010

Nectarine Clafouti

Clafoutis is a dessert from the Limousin region of France, where it traditionally consists of cherries baked in a flan-like batter. However, you can use almost any kind of fruit, and tonight I chose nectarines. Substituting tofu for eggs makes the batter vegan-friendly!

Instead of 2 eggs, combine 6 ounces firm silken tofu in a food processor with 1 tablespoon cornstarch and 1 tablespoon water; process until smooth.

Transfer the 'eggs' to a large blender, along with 6 tablespoons all-purpose flour, 1/2 cup vanilla soy milk (such as Silk), 6 tablespoons raw sugar, 1/4 cup plain soy yogurt (such as Whole Soy), and 1/2 tsp. vanilla extract; process until smooth.

Transfer the batter to a bowl and chill for 30 minutes.

Coarsely chop 2 and 1/2 cups of nectarines (about 3), and place the fruit in an 8-inch square baking dish coated with cooking spray. Pour the batter over the fruit, then bake at 400 degrees for 35 minutes - the batter should be set by the end of cooking.

Divide into 4 equal servings of 220 calories each. You could also try this dish with peaches for a fun variation! Or, in the winter, try pears or cranberries.

vanilla soy milk $1.69
silken tofu $2.39
nectarines $4.19

1 comment:

Danielle said...

This looks great! I have loved making clafoutis in the past, but haven't attempted it since going vegan. Thanks for a great recipe to play around with!

The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance