Exploits of a Vegan Wannabe

I don’t typically post two recipes in a row, but the Maple Whipped Cream and this pudding were meant to be together. I would be remiss to not share them back to back.

I found this recipe in the newspaper and fell in love. I think sweet potatoes are nearly perfect. They can be  both sweet and savory depending on your dish. They have  nutritional bragging rights,  yet they taste sinful. Perfect.

Photo By: S. Duquet

I concocted the  maple whipped cream to accompany it because it would have seemed naked without it. The only thing that would make this dish craveable for me in a dangerous way would be a sprinkle of salted pecans. I would freak out so I didn’t get any. Try it if you dare (and then tell me all about it).

Sweet Potato Pudding

Recipe by: Darlene Zimmerman

Revised by: S. Duquet

Ingredients

1/3 C sugar

3 Tbsp  cornstarch

1/2 Tsp salt

2 1/3 C dairy free milk (I used Original Almond)

1 C mashed sweet potatoes (about 1 med. potato) I cooked mine the night before so when I used it, it was chilled

1 Tsp cinnamon

1/8 Tsp nutmeg ( I used freshly grated)

1/8 Tsp granulated orange peel

1 Tsp vanilla

Make It Happen

~In a saucepan combine the sugar, cornstarch and salt.

~Gradually add the milk while whisking over medium heat. Stir constantly until the mixture comes to a boil.

~Cook and stir for one additional minute whisking vigorously at a rolling boil. Remove from heat.

~In food processor or blender place mashed sweet potatoes , cinnamon, nutmeg and granulated orange peel. Blend until combined.

~Carefully add one cup of the hot mixture  to the pumpkin in the food processor and blend until creamy.

~Transfer pumpkin mixture back to the saucepan and bring to a rolling boil while whisking over med heat until combined. Cook and stir for two additional minutes.

~Remove from heat and stir in vanilla

~ When cool enough to handle, transfer to a bowl that can go in the fridge. Cover with plastic wrap and press onto the top of the pudding so it does not form a skin. Yuck.

~Chill to set (Mine chilled all day while I was at work. You will know when yours is set and ready to consume.)

~Top with Maple Whipped Cream and enjoy.

This is such an easy to create and elegant dessert. It is like spending the holidays in a Swiss Chalet snuggled by a roaring fire with people you adore. It feels good to consume and is luxurious in texture. I am an old school pumpkin pie lover and I have to admit, this is an amazing, grown up, vegan replacement for holiday fare. Everyone will be too dazzled by your culinary artistry to worry about the lack of dairy.

Have a delicious day.

Tags: compassionate eating, dairy free, going veg, maple whipped cream, sweet potato dessert, sweet potato pudding, trying vegan, trying vegetarian, vegan, vegan challenge, vegan dessert, vegan experience, vegan maple whipped cream, vegan recipe, vegan sweet potato pudding, vegan wannabe, vegan whipped cream