Hello not not readers! I’m a little slow in posting this due to one too many dessert disasters last week. Disaster number 1 was a lovely chocolate caramel mousse that I made with aquafaba late one night. It looked great going into the fridge and I was so excited to open the fridge door in the morning, only to be greeted by a soupy mess! Definitely not “blog worthy!” So I decided to veer away from that until I could do a bunch more tests and tried yet another aquafaba experiment, this time intent on making a chocolate jelly roll. Again, things looked promising. It rolled up perfectly right out of the oven, but when I unrolled it to add the filling, it cracked — OK— shattered — before my eyes. After a lot of swearing, I regrouped and turned it into a trifle, because I hate wasting food! So frustrating. So back to the books/Internet and on to version 2. Definitely an improvement from a cracking perspective, but still not quite ready for prime time! I know I’ll eventually conquer it, but time was a ticking so I decided to leave the aquafaba lab for a few days and came up with this pudding instead.

So, finally, it’s time for dessert!!

This quick and easy chocolate pudding is the third and final post for Menu 3: Don’t Fritter it Away. Our meal began with Zucchini and Green Pea Fritters followed by a main of Toasted Quinoa with Smoky Tomato Sauce. In keeping with my mission to provide options for diverse diets, you can make this pudding completely plant-based (aka vegan) or you can make it vegetarian.

And since you had to wait so long, there’s a bonus recipe…do I sound like a late night infomercial yet? This pudding recipe is actually two, yes 2, recipes in one — if you leave out the chocolate it’s a creamy, spoon-lickingly delicious cardamom-flavoured pudding!

PS – Stay tuned for Menu 4 of Make it a Meal, which will begin later this week.

Chocolate Pudding/Cardamom Pudding

4 servings

Ingredients

  • 3 tablespoons cornstarch
  • 2 cups cashew milk, or cow milk if vegetarian
  • 1/2 cup turbinado sugar
  • 1/4 teaspoon cardamom
  • 100 grams dark {vegan} chocolate
  • 2 tablespoons {vegan} butter
  • Almond Maple Crunch (recipe below)
  • 1 cup of strawberries, sliced, for serving

Instructions

  1. In a small bowl, combine the cornstarch, 1/4 cup of the milk, and the cardamom. Stir until smooth.
  2. In a microwave or a small pan, melt the chocolate if using.
  3. In a saucepan, combine the remaining 1 3/4 cups of milk and the sugar and cook over medium heat and stir until the sugar is dissolved.
  4. Stir in the cornstarch mixture, bring the pudding to a boil, and then reduce the heat and stir until the pudding is starting to thicken. If you are using cow milk this may happen more quickly than cashew milk, but it will only be a few minutes either way.
  5. Turn the heat off and add the chocolate if using.
  6. Stir in the {vegan} butter.
  7. Pour into serving dishes and refrigerate for at least 3 or 4 hours. If you are adverse to a pudding film, place a cling wrap on top of the pudding while it’s chilling.
  8. Top with almond maple crunch and strawberries, or make a pudding parfait by layering about 1/8th of a cup of the almond maple crunch, then a couple of tablespoons of strawberries, 1/4 cup of pudding, and then repeat.

Almond Maple Crunch

Ingredients

  • 1 cup slivered almonds
  • 1/4 cup maple syrup
  • 2 tablespoons {vegan} butter

Instructions

  1. Preheat the oven to 350.
  2. Put the almonds on a baking sheet and bake them until lightly toasted, about 6-10 minutes.
  3. In a small saucepan, melt the {vegan} butter, then stir in the maple syrup and toasted almonds.
  4. Garnish the pudding!
close_up_chocolate_pudding_IMG_1499
Chocolate Cardamom Pudding with Almond Maple Crunch & Strawberries

Why Do You Think?

I’m just three menus in to the Make it a Meal concept and am getting good feedback but would love to hear from YOU! Are you a vegan or a vegetarian or an omnivore just looking for more ways to incorporate plant-based meals into your repertoire? Are you mainly cooking for yourself or for family and friends? Do you end up making 2 separate meals every night to keep everyone happy? Please drop me a note here, or on my Facebook page.

Don’t miss a post – follow not not on Facebook and/or on Instagram.

Sylvia

 

 

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Posted by:Sylvia E

2 replies on “Chocolate Cardamom Pudding with Almond Maple Crunch & Strawberries {Menu 3: Don’t Fritter it Away}

  1. Love your post!! Looks yum, gonna try the whole menue.
    I crave seeing the picture earlier in the post – I end up scrolling down to see it after reading the intro and then back up to read the full post. Im eager to see how that yumminess came about and what it is! Perhaps put your photo closer to beginning so reader have it back of mind when reading. Yay cant wait for next menue 🙂

    Liked by 1 person

    1. Hi Martina! Thank you!! So glad you want to try it! Let me know how it goes!! On the photographs – well, there are 2 issues going on there. One is that I can’t find a way to include a picture in WordPress right at the top of the post unless I duplicate the picture which also appears on my website on the main page – so website readers would see the photo twice. There is probably a way around this but I haven’t figured it out yet. Also, I am still not good with photos so I try to take just 2 and so therefore generally put one at the beginning and the end, where I know other bloggers have beautiful pics! Some day!!

      Like

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