A Pudding Recipe You Really Must Try
Hope you are all having a good week despite all the uncertainty in the world right now. Also hope you are having more time to cook. Let me know what’s cooking at your house.
Isn’t it time for a sweet recipe? It’s been a while since I last posted a sweet recipe so here I am with a delectable treat. It is also book review week again. Wow the months go fast yet when I think about what has happened in this last month it feels like a year ago.
Just before the lockdown (and just over a month now actually) I had the good fortune to go to Melbourne to attend Adam Barley and Tania Bostock’s dance workshop. In light of how much time has changed since then I am super grateful to have had this experience.
While I was in Melbourne I met up with two of the vegan chefs in waiting (they were vegan chefs in training but right now vegan chefs in waiting) Brunna and Leesa and we went to the Moroccan Soup Bar.
Who has been there? It is such a wonderful treat to go there. I love the atmosphere as well as the food and the whole philosophy of the place. I just saw that they are still doing takeaway and home delivery and have a great thing of paying meals forward to health care workers and have provided 700 meals so far thanks to the support of their regular customers.
I had previously purchased Hanna Assafiri’s cookbook; Moroccan Soup Bar and decided to convert her cream citrus pudding into a vegan version. Hanna’s recipe calls for milk and cream and instead I made a cashew cream. If you would prefer not to use cashews you can try with almond milk. And if you are not gluten free oat milk would work well too. Use 1 tbsp more of corn starch if not using cashews. However if you can have cashews then definitely stick to using cashews. It is out of this world delicious and very easy to make too.
If you are on the lookout for a Moroccan cookbook I can recommend Hanna’s it is not vegan but definitely vegetarian and I can help you convert the recipes to vegan.
Citrus Cream Pudding
Ingredients
1 cup cashews (soaked for 6 hours then drained from water)
1½ cups filtered boiling water
2 tbsp cornstarch
½ orange zest and juice
½ lemon zest and juice *
½ cup rice malt syrup (or can use light agave but only use ⅓ cup)
Pinch of saffron threads
Sauce
1 cup rice malt syrup
3 tbsp rose water
Juice of ½ orange
Juice ½ lemon *
Garnish
¼ cup pistachios chopped
Dried rose petals (optional)
*Note re. lemon. I used a Meyer lemon, which is not as tart as a regular lemon so you may not need to use as much lemon as I suggest. Just use your taste buds to decide.
Method
- Place the cashews and boiling water in a blender. Make sure the blender lid is well attached so you don’t get boiling water all over you. Blend until the cashew milk is super smooth.
- Put the cornstarch in a bowl and mix with ¼ cup of the cashew milk until smooth.
- Place the cashew milk in a saucepan and bring it until it almost boils. Add the cornstarch mixture and stir continuously to get out all of the lumps. While stirring add the rice malt, orange juice, lemon juice and saffron threads. Keep stirring on a low heat for 10 to 15 minutes or until it thickens and there are no lumps.
- Pour the cashew pudding into bowls and let cool.
- Make the sauce by placing all of the ingredients into a saucepan and bring to the boil. Once boiling, turn to a simmer and leave for 15 minutes stirring every now and again. The sauce will reduce and thicken a little.
- When the sauce has cooled a little pour it over the cashew puddings and garnish with pistachios and rose petals.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Facebook Lives
I miss teaching. Oh well, just get over it Veet (my inner voice speaks to me) I am embracing the new right now and I will be doing Facebook lives quite regularly for the next few months.
Wednesday 15th April at 11:30am (Sydney time)
Making Coconut Milk and Cream
Bring along some dessicated or shredded coconut and some filtered water and a blender or food processor or mortar and pestle. Also bring some dates, coriander or mint and lime or lemon as well as chilli and onion (chilli and onion optional) as we will make a chutney too.
Wednesday 22nd April at 11:30am (Sydney time)
Cooking with Spices
Bring along 1 cup soaked lentils, whatever spices you have and whatever veggies you have in your crisper.
Online Classes
Well not really online classes but I am totally available to do individual cooking classes with you via Face time or Skype or even Zoom if you want. And right now classes are by donation.
Have a great week everyone
With love and gratitude Veet
