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Instant Vegan Rose Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.68
Energy (kCal)629.195
Carbohydrates (g)63.139
Total fats (g)22.75
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Simply pour the ingredients into a blender and blend until fully incorporated. Color with some red food dye to make it pink, start with about 2 teaspoons of rosewater and add more if you don't think the flavor is strong enough. | 2. I like chopped pistachios and/or almonds for garnish-- but candied rose petals are also a fun garnish if you can find them! | 3. Another cool suggestion for this recipe-- use orange blossom water (and orange blossom honey if you're not a strict vegan, or just agave nectar) and orange food dye! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    silken tofu 2 packages water-packed firm 427.7 12.74 43.68 22.75
    rose water 2 -3 teaspoons 0.0 0.0 0.0 0.0
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    red food coloring 4 -5 drop - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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