Vegan with a Vengeance

mixing to distribute the sugar. Sprinkle in the tapioca starch, mix to incorporate, then add the maple syrup and mix again. Transfer to the pastry-lined pie pan.
    Take the top crust and place it face down on top the pie; peel back the parchment paper. Fold the overhanging bottom crust back over the edges of the top crust and crimp the pastry together with your thumb and forefinger. Bake for 20 minutes, then reduce the heat to 350°F and bake for 25 to 30 minutes, or until the crust is golden and the juices are bubbling; let cool for a few hours before serving.

Peach Cobbler
    SERVES 8
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    FOR THE FILLING:
    8 peeled and sliced fresh peaches (makes about 5 cups)
    Â¾ cup brown sugar
    1 teaspoon ground cinnamon
    2 teaspoons vanilla extract
    2 tablespoons tapioca starch or arrowroot or cornstarch
    FOR THE COBBLER TOPPING:
    1 cup all-purpose flour
    1½ teaspoons baking powder
    1 teaspoon ground cinnamon
    Â½ teaspoon ground allspice
    Â¼ cup brown sugar, plus extra for sprinkling on crust
    Â¼ cup vegetable oil
    â…” cup rice or soy milk
    1 teaspoon vanilla extract
    Preheat oven to 450°F and have ready a 9 × 13-inch baking dish—preferably Pyrex or ceramic.
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    Prepare the filling:
    Mix all filling ingredients in the baking dish, set aside.
    PUNK POINTS
    To peel peaches, quickly blanch them in boiling water for about 45 seconds, then remove with a slotted spoon, cool, and peel. I am all for laziness and the energy you spend blanching will save you a ton of energy trying to peel the peaches without blanching.
    Prepare the topping:
    In a medium-size mixing bowl, sift together all the dry ingredients; create a well in the center, add the liquid ingredients, and mix with a wooden spoon until just combined. Drop by tablespoonfuls over the filling, leaving an inch or two of peaches between each spoonful. Sprinkle a little extra brown sugar over the top.
    Bake for about 30 minutes, until the filling is bubbling and the top is browned.

Chocolate Pudding
    MAKES 4 SERVINGS
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    Pudding is the ultimate comfort food for me. This is a fast, yummy, and satisfying treat that you can make with ingredients you probably have on hand. Try the variations below, and top with Macadamia Crème (page 240).
    2 cups soy milk
    3 tablespoons arrowroot or tapioca starch
    Â½ cup sugar
    â…“ cup cocoa powder
    1 teaspoon vanilla extract
    â…› teaspoon almond extract
    In a small saucepan off the heat whisk together the soy milk and arrowroot until the arrowroot is dissolved. Add the sugar and cocoa powder. Place over medium heat and whisk constantly until the mixture thickens, about 7 minutes. Once the mixture starts to bubble and is quite thick, turn the heat off. Mix in the extracts. Ladle the pudding into four wineglasses or ramekins, and chill in fridge for at least an hour and up to overnight. If you’re leaving them in the fridge overnight, don’t forget to cover them with plastic wrap once they are chilled, to prevent a skin from forming.
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    VARIATIONS
    Chocolate Orange Pudding: Omit the almond extract; add along with the vanilla 1½ tablespoons of finely grated orange zest (between 1 and 2 oranges) and 1 tablespoon of orange liqueur.
    Chocolate Coconut Pudding: Replace 1 cup of the soy milk with 1 cup of coconut milk, omit the almond extract, and add 1 teaspoon of coconut extract; sprinkle with shredded coconut after pouring into wineglasses.
    Also, try adding ½ cup chopped walnuts or other nuts.

Mexican Chocolate Rice Pudding
    SERVES 4-6
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    In Mexico, cinnamon is often used to enhance the flavor of chocolate, as if chocolate needs enhancing (but I have to admit that cinnamon and chocolate do taste good together). This creamy dessert is a nice ending to any Latin meal—it’s impressive and unexpected while being ridiculously easy. Serve chilled in a wide-mouthed wineglass, or a small bowl, topped with Macadamia Crème (see page 240).
    1 cup sushi or arborio rice, rinsed
    1½ cups water
    2 cups soy milk
    Â¼ cup cocoa powder
    Â¼ teaspoon ground cinnamon
    2 ounces semisweet chocolate
    â…“ cup pure maple syrup
    1 teaspoon vanilla extract
    Place the rinsed rice, water, and 1½ cups of the soy milk in a small saucepan, cover, and bring to a boil. Lower heat and cook at a low simmer for 10 minutes, until the rice is mostly cooked.
    Add the cocoa, cinnamon, and semisweet chocolate, and stir until well combined and the chocolate is melted. Add the remaining ½ cup of