Pistachio Pudding

Hey!  If you're not blessed with a super blender (I have the best in-laws ever.  Did I tell you that they showed up on my birthday last year cradling a Vitamix just because they saw it at Costco and thought I might like it.), then you might need to strain the green pistachio cream before proceeding with the cooking. 

makes: 6 servings
takes: 20 minutes + 2 hours for chilling

  • 1 cup pistachios
  • 3 cups soy milk (or your favorite kind of milk.  My favorite is half rice milk and half soy milk.)
  • 1/4 cup packed baby spinach (optional)
  • 1/4 cup corn starch 
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract

(Ideally in a powerful blender) blend the pistachios,half of the milk, and the spinach until completely smooth.  In a medium saucepan, whisk together the cornstarch, sugar, and salt.  Whisk the pistachio cream into the dry ingredients, tilting the pan to make sure that there's no pesky cornstarch pockets.  Over medium heat, whisk in the rest of the milk.  Bring to a boil, stirring often.  Simmer and stir for one minute or until the custard coats the back of a spoon.  Remove from the heat.  Stir in the vanilla.  Pour into 6 individual ramekins, cover, and chill for at least two hours before serving.  

Note: If you want to avoid pudding skin (you crazy), place plastic wrap right on the surface of the pudding.   

Copyright 2012 Trina Jaconi Biery www.yourveganmom.com

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