Patriotic pudding, why not? The recipe below is my first attempt at creating a dairy/soy/egg-free pudding. My main modifications to the traditional vegan pudding recipes I found are substituting granulated sugar with pure maple syrup and using rice milk. I have yet to express my love of pudding on this blog, but that day will soon come. In the meantime, I would love to hear about any and all of your favorite puddings.
Vegan Vanilla Bean Pudding (4 servings)
1/3 cup pure maple syrup (I am trying this part next with honey)
4 tablespoons cornstarch
1/8 teaspoon salt
2 cups rice milk (use any kind of milk you have)
1/4 vanilla bean scrapings
Mix maple syrup, cornstarch, and salt in a saucepan. Gradually incorporate the rice milk. Stir constantly to avoid bumps.
Cook the mix over low heat. Stir constantly until thickened (hang in there, it will happen!). Cook for an additional 3 minutes, stirring a little less.
Take off of the heat and add vanilla. Cool on the stovetop for about ten minutes, stirring every now and then. Pour pudding into serving dish(es) and refrigerate for about 2 hours or until you can’t wait any longer!
Add fruit/whipped topping/granola/cookies/whatever, and enjoy.
The hint of maple in the pudding paired with the blueberries tasted like eating a blueberry pancake with a different texture. In the future, I think I will use it more like a glaze for dessert pizza or chilled berry tarts. The flavor was most enhanced by using scrapings from a vanilla bean, but you could use any extract of your choosing to perk up the flavor with fun combinations.
This outdoor market takes “sample day” to a whole new level. The experience would later be affectionately referred to as the morning toothpick feast. Bacon pickles, huckleberry rhubarb jam, roasted hazelnuts, vanilla & cayenne all-natural maraschino cherries, green chile corn chowder, cardamom rosewater cheesecake, dried royal ann cherries, goat cheddar, marionberry & cream cinnamon rolls, red cabbage slaw, sopressata, and more! Somehow amidst the frenzy of fine samples I managed to take a few pictures of the abundance.
Mom: I love you bunches and piles. All Mothers: may your jam jars overflow with local pleasures.
Awww, two sparkly bird bellies nuzzled atop a buttery mallow nest; Easter candy is the cutest.
I opted out of the traditional coconut nests this year and modified the form of my simple popcorn ball recipe to make fluffier nests for my Peeps. Shredded wheat and coconut cannot be easy on those soft chickymallow bums. For the caramel-colored ones, I used the same recipe, except I scorched the butter till golden before melting in the mini-mallows: especially tasty with Whoppers and roasted peanuts. The decorated nests slide easily into cellophane bags filled with edible Easter grass and make for bright and sugary Spring-colored favors or small gifts for giving.
Assembly can also be an easy interactive treat-craft activity for all ages. Prepare the popcorn nests in advance and store them in an airtight container (or simply mold them into muffin tins and cover). When it’s time for the fun, set out supply bowls of jelly beans, nuts, sprinkles, chocolates, Peeps, or whatever works with your company’s aesthetic and dietary needs/desires. Each person begins with an empty nest and fills it up with whatever it takes to make a sweet, treat-filled home. It turns out that I like sour jellybeans in my popcorn nest!