Clafoutis!

The honor of first person to submit something for Hezbollah Tofu (other than me) goes to Gwenlet of the PPK, who went where no vegan has (probably) gone before and veganized Les Halles clafoutis. This is a classic French dessert, but the batter's resemblance to pancake batter and the fact that fruit is involved means that you could probably get away with eating it for brunch. Which would probably kind of piss a French food purist off. And that makes it even better.

Gwenlet notes that, in order to maintain the pretty color of the batter without infiltrating it with cherry juice, you should pour the cherries into the pie plate first and then pour the custard on top of that. I'm totally making this thing as soon as I can steal a pie plate from my mother (how do I not own a pie plate? Seriously?), so I'll add comments too when I'm done eating it like it owes me money.

Cafoutis that Kicks Bourdain's Ass

1 lb. black cherries, pitted (Gwenlet used frozen, rinsed under warm water for a while)
3 oz. kirsh (or any sweet, fruity liquer—Gwenlet used cassis)
1 Tbsp. Earth Balance
1/3 C demerara sugar
¼ C chickpea flour
1 Tbsp. all-purpose flour
¼ C soy creamer (vanilla)
½ block of silken tofu
½ tsp. baking powder
1 tsp. vanilla extract
2+ Tbsp. powdered sugar

Toss the cherries (rinse them first, if you’re using frozen) with the cassis, and let them soak for an hour. Preheat the oven to 375. Grease a 9-in round pie plate with the Earth Balance, sprinkle it with a little of the powdered sugar, and chill it in the refrigerator.

Sift together the chickpea flour, flour, and baking powder; set aside.

Using a blender or hand blender, blend together the tofu, sugar, vanilla, and soy creamer until very smooth. Mix in the baking powder and chickpea flour so it’s smooth, but don’t overwork it.

Drain the cherries, and pour them into your prepared pie plate. Pour the custard over the top, and shift it back and forth gently until the surface is smooth.

Bake until the edges are golden brown and the center looks set (25-30 minutes) and a toothpick inserted into the center comes out clean. Dust the top with the powdered sugar, and serve.
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See? That wasn't hard either. I'm beginning to think that this whole French-cuisine-is-so-delicate-and-difficult bullshit that Bourdain perpetuates is just another means of stroking his grisly ego. (Typing that last sentence made me throw up in my mouth a little.) Regardless, enjoy!