Give your little herbivore a high five. Then have him lend a hand with this easy, healthy dessert recipe from chef Ray White of The Veggie Grill.
Chocolate Tofu Pudding
Makes eight servings
1½ c. dark chocolate chips
2 packages firm tofu (12 oz. per container)
1 1/3 c. evaporated cane juice
¼ tbsp. vanilla extract
1 1/3 c. chocolate soy milk
¼ c. cocoa powder
1. Melt chocolate chips in a double boiler.
2. In a medium bowl, blend tofu until completely smooth.
3. Mix in cane juice, vanilla extract, chocolate soy milk, and cocoa powder. Add the melted chocolate and mix until smooth.
4. Transfer to a container, cover, and refrigerate for at least two hours.
It’s a treat to repeat.
No dessert before dinner? Check out the kids’ menu at The Veggie Grill, 8000 Sunset Boulevard, at Crescent Heights Boulevard, West Hollywood (323-822-7575). For more locations, go to veggiegrill.com.
Kids in the Courtyard: Sweet’Art
What: Inspired by artist Nick Cave’s Soundsuits, tykes transform traditional holiday candy into objets d’art.
Why: Sugar highbrow.
When: Sun., 1-4 p.m.
Where: Fowler Museum, 308 Charles E. Young Drive N., at Westwood Plaza, UCLA North Campus, Westwood (310-825-4361).
Princess Bean’s Messy World
What: A spunky heroine jumps into a book next door to create her own fairy tale in this pop-rock musical. Audience members are welcome to go in costume.
Why: Pretty in hot pink.
When: Sat., 12:30 p.m. (Also Feb. 14.)
Where: The Electric Lodge, 1416 Electric Ave., b/t California & Milwood Aves., Venice (310-306-1854).
What: Kiddos gawk over pro tricks like Milk the Cow and Cold Fusion. Masters-in-training compete in a beginners’ contest.
Why: They’ll be hanging by a string.
When: Sat., registration at 10 a.m. Competition at 11 a.m.
Where: Discovery Science Center, 2500 N. Main St., Santa Ana (714-542-2823).
Photo: Courtesy of The Veggie Grill