Issa and I have been making almond milk on a regular basis now. I think I’ve got it down to a fine science (recipe found on Batch-33.com March 3, 2014). Soak almonds, blend 1 cup with 2 ½ cups water, strain in nut milk bag). It’s really good. But I wanted pudding. I thought the stuff would make great pudding but I wasn’t completely positive about it. The big experiment. Whoa. It turned out that Alex wanted to come for dinner. Adrian and Jack came to. I love those boys. Men. Sorry.
And the biggest treat of all was that Adrian’s mom Sabine was in town from Ventura – so she came too. I adore Sabine. She is effervescent and has the best energy of anyone. She told me all about her adventure at the Anaheim, Natural Products trade show where she was selling a tempeh making oven designed by her boss’s wife. And her yogie adventures in Ventura doing Aerial yoga. I kid you not. Aerial yoga. It has got to be great right? It was so good to see Sabine. So in addition to the desert of what turned out to be really good vanilla almond-milk pudding, we had a nice dinner – thrown together from the larder. We had warm lentil salad that I made the day before – served at room temperature and I will give you that recipe sometime it’s one of my all time favorites. I found two heads of cauliflower in the refrigerator (one of them Romanesque so it was pretty-looking too) and tossed the florettes with olive oil, turmeric, and cumin and then roasted at 450° for 10 minutes. I had a zillion lemons from our tree and two boxes of Quinoa pasta that I turned into Pasta with Lemon sauce (recipe to come in the future!) – a breeze to make. And of course – a salad – tossed lightly with lemon dressing. Food and friends. Nothing is better.
Vanilla Almond-Milk Pudding
2 cups of home-made almond milk (or store bought if you must)
3 Tbsp of organic corn starch
3 Tbsp sugar, honey, or agave to taste
1 tsp vanilla extract
1 pinch of finishing salt (like Maldon)
Heat the almond milk in a pan until just about simmering. While the almond milk is simmering put the cornstarch in a small bowl and combine with a little cold almond-milk. Stir the cornstarch mixture into the almond-milk mixture. Stir the sugar into the almond-milk mixture (sugar to taste). Stir in the vanilla and pinch of salt. Stir until thick. Pour into small cups – I used Luna Garcia of course – and refrigerate until ready to serve.