#240 The Case of Peach Vanilla Pudding

Peach Vanilla Pudding

1-1/2 cups light coconut milk

1/4 cup cornstarch

1 cup Cashew Milk

2 cups canned peaches, drained and puréed in a blender

2 tablespoons maple syrup

1 teaspoon vanilla

1/4 teaspoon salt

4 perfect, fresh blackberries

In a large saucepan, gradually whisk the light coconut milk into the cornstarch until smooth.

Whisk in the Cashew Milk and peach purée and stir over medium heat for about 5 min. or until the mixture is bubbling and pudding consistency. Be very careful not to scorch the pudding on the bottom of the pan.

Remove from heat and stir in the maple syrup, vanilla and salt.

Pour into dessert dishes and let cool for 15 min.

Cover the actual surface of the pudding in each dish with plastic wrap to prevent a “skin” from forming. Chill in the fridge.

Just before serving, remove the plastic wrap and garnish each pudding with a perfect, fresh blackberry.

Serves 4.

♥ Becki

Comments

The Case of Vegetarian Detective in Italy

B uon giorno! I feel like a snob saying, "I'm just back from Italy." That's me: jetsetter. Yeah, right! But wow...Italy! I could talk up a storm, and I surely will as I adjust to being back here, six time zones from magnificent Italia . I often ask people who've just travelled what was their favourite part of their trip. If I ask the same of myself, my answer is seeing Michelangelo's sculptures. His Pietà and The Statue of David literally moved me to tears. I just can't believe I saw "him" in person! So...our plane from Toronto was delayed six hours and we missed the first day of activities, but we still visited Rome, Montecatini, Siena, San Gimignano, Pisa, Vinci, Florence, Cinque Terre and Assisi. Quite the agenda for ten days, including the two flight days, wouldn't you say? But Trafalgar made it work. I would go on a Trafalgar trip again in a heartbeat. Things I learned in Italy: In the regions we ...

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#266 The Case of Royal Icing

T o make filling your pastry tube easier, cut a tiny bit off the very tip to allow air to escape before you add your icing. Later, make the hole larger if you wish. 19-oz-can chick peas, shaken 2 cups icing sugar 1/8 teaspoon salt 1/8 teaspoon vanilla food colouring (optional) Add 3 tablespoons of liquid from the chick pea can (aquafaba) to a large bowl. Beat on high for four min., until foamy and thick. (Make Hummus with the chick peas.) Add the icing sugar, salt, vanilla, and colouring as desired. Beat until combined then on high for six min., occasionally scraping down the side of the bowl. A spoon stuck upright in the icing should remain standing but you want the mixture to be thin enough to squeeze easily out of your pastry tube. Add drops of water to thin, if necessary. Fill your pastry tube. Leftovers can be stored in the fridge, in an airtight container with a clean, damp cloth. ♥ Becki

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