Thanks to Tracy's shopping trip, I was able to borrow some pomegranate molasses to try BBQ Pomegranate Tofu from VwaV. I was really surprised how easy it was for this dish to come together, since you had to bake the tofu, make the sauce from scratch and cook some rice to serve it with. But it all came together in about an hour's time, but the effort part only took about 20 minutes. In between baking tofu and stirring the sauce, I had time to make the easiest dessert on earth. My own Hot Fudge Pudding Cake. This recipe is great for so many reasons: A) It gets made right in the pan it's cooked in, so there's no cleanup, B) I always have the ingredients on hand, and C) It makes it's own sauce with no stirring required!
Try it, and you'll see how good and easy it is:
Sarah's Hot Fudge Pudding Cake
1 cup flour
2 tablespoons + ¼ cup cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
½ cup soymilk
½ cup maple syrup
2 tablespoons oil
1 teaspoon vanilla
¾ cup Sucanat
1 ¾ cups hot water
Measure flour, the 2 tablespoons cocoa powder, baking powder, salt and cinnamon into an ungreased 8x8 square baking pan or 2-quart casserole dish. Stir with fork.
Combine soymilk, maple syrup, oil and vanilla, then add to flour mixture. Stir until smooth. Spread evenly in pan.
In a separate bowl, mix Sucanat and ¼ cup cocoa powder. Sprinkle over batter. Pour hot water over sugar and cocoa, and do not stir.
Bake at 350 degrees for 40 minutes. Mixture will form a cake and sauce in pan. Let stand for 15 minutes to cool.
I served it with Soy Delicious ice cream: