$240...Worth of Pudding

Not really...this is more like $5 worth of pudding, tops. But I can't resist an opportunity to slip in a reference to The State, especially especially a classic skit like "Barry and Levon."

Pudding. In popsicle form. This was possibly the greatest dessert treat of my childhood. If Bill Cosby couldn't sell you on a Jell-O Pudding Pop, then the cool, creamy sweetness would. My paternal grandmother, known as Meemaw in the family, kept them in her avacado bottom mount freezer/fridge, and would produce them on demand when my brother and I came to visit. Pudding pops. The flavor of my formative years.

Now I have my own refrigerator with bottom mount freezer drawer, and I've been longing for pudding pops of my own ever since the day the Sears installation team plugged it in. I didn't want the miserable little things passing as pudding pops these days, either. So I had to find my own popsicle mold and take to the kitchen in attempt to create a more perfect frozen treat.

Not only did I come pretty darned close to my childhood favorite, but I also managed to find a soy-free vegan way to accomplish the deed. This is in part to a great recipe featured in the February 2009 issue of Gourmet magazine, which had an excellent chocolate pudding recipe utilizing almond milk. It required only a minimum of tweaking to make it completely dairy free, and just a tiny bit of experimenting to come up with a vanilla version as well. They aren't as rich as dairy based pops, but they have a nice icy/creamy something that tickles my inner five year old. Hopefully yours will like it, too.

I give you the vanilla version here. I used commercially produced vanilla almond milk in the recipe, but I bet the homemade stuff would be delicious, too. You can use regular almond milk, but I'd double the vanilla extract instead. For chocolate pops, follow the Gourmet recipe and omit the cinnamon and replace the sugar with agave nectar and the butter with margarine (or not - your call). And for swirled pops, like the ones pictured below, make a half recipe of each and pour them simultaneously into the molds from measuring cups. That's what I do, in memory of the chocolate-vanilla ones Meemaw always provided.

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Vanilla Almond Pudding (Pops)
Makes four two-0unce portions, plus a little leftover

1/3 cup light agave nectar
1/4 cup vegan coconut milk powder
2 1/2 tablespoons cornstarch
1/8 teaspoon salt
2 cups vanilla unsweetened almond milk
1 1/2 tablespoons nondairy margarine, cut into bits
1 teaspoon pure vanilla extract

Whisk together coconut milk powder, cornstarch, and 1/8 tsp salt in a heavy medium saucepan, then whisk in almond milk, then agave nectar. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla.

For pudding pops: Pour pudding into a measuring cup or pitcher with a spout. Pour to the top of each mold, and chill until nice and cold (about 2-4 hours). Insert sticks or handles into the chilled pudding, then place in freezer for another 4-6 hours or overnight. You may have to dip the molds into warm water for 15-30 seconds to release before serving. Enjoy frozen and delicious.

A Peachy Pinch-Hitter

So here's the deal... August is Summer Dessert Month at The Reclusive Housewife, and back in mid July I started brainstorming ideas for my three featured sweets. I had what I thought were real winners, all of them plays on childhood favorites. I set to experimenting with gusto, sure that I'd have a winner by August first.

Then reality came and kicked me in my seating area.

Two of my recipes ideas failed. I've spent the past two weeks trying them repeatedly, experimenting with different twists and variation upon my theme. Each time, the dish has responded by giving me a metaphorical middle finger.

Finally, I gave up and decided that this month would feature only two recipes. Still, I have one good dessert to show for my efforts, which I will post later. Today's offering is a runner-up dish. I probably stole this from a magazine once upon a time, but I've definitely tweaked the recipe in the meanwhile. Everyone may have seen this a thousand times already, but I find it delicious all the same. Since it's quick and not terribly fattening, I'll run the risk of boring everyone by posting it today.

Florida produce seasons run a little differently from those around the rest of the country. For example, I get to enjoy peak season strawberries in February or March, fresh sweet corn in May or June, and cucumbers almost year 'round. So I give you this recipe with a grain of salt. I'm still able to get luscious Georgia or Carolina freestone peaches from the local produce store - but I know that may not be the story in your neck of the woods. If peach season has come and gone, or not yet arrived, just tuck this one away for a peachy day. If not, grab some fruit and go to town.

This is great served with a little ice cream, non-dairy or otherwise. I used my trusty KitchenAid stand mixer's ice cream attachment to churn up some vanilla frozen yogurt, which was gorgeous. But it's lovely on it's own, too.

One note before I get down to business - you really need freestone peaches for this one. The cling ones, which usually come in late spring or early summer for most of the world, will not give their pits up without a messy fight (as their name so elegantly suggests). Wait until the freestones come around before you give this one a whirl.

Stuffed Baked Peaches
Serves:2 (can easily be doubled or tripled)

1 peach (4-6 oz, or 200 g - about the size of a tennis ball)
1/4 unchopped nut halves (I used walnuts, but almonds would probably be good, too)
1-2 TB flour (all-purpose, whole wheat pastry, or spelt all work well here)
2 TS agave nectar or maple syrup
1-2 TS canola oil

Preheat oven or toaster oven to 350 degrees Fahrenheit/175 degrees Celsius (I used the latter, and it worked very well).
Cut the peach in half, and remove the pit. Set aside.

Chop nuts until they are about the size of small peas. Put in a bowl, and add 1 TB of flour. Toss briefly, then drizzle with the liquid sweetener of your choice. Mix again, and drizzle in 1 TS of canola oil while still stirring. The mixture should be moist and sticky at this point, and glob together pretty nicely - like a crumb topping mix with very big pieces. If it is too dry or too gooey, use the extra flour or oil until it seems right.

Fill each peach cavity with half of the mixture. It will mound up on top of the rest of the peach, too. Put on a small baking sheet and place in preheated oven. The baking time will depend on your desired texture. Warm, firm but easily sliced fruit will take about 20 minutes. If you want them a little more well-done, I would check them at five to ten minute intervals until you like what you feel. Serve with ice cream, whipped cream, a dusting of powdered sugar, or nothing at all :)

Happy Vegeversary to me!

Yes, folks, it's August 1st! A year ago today, I renounced meat for the duration, and I have to say that I'm still pretty darned pleased with my choice overall.

My veggie journey actually began the last week in July, when I bit into a skanky pork egg roll and came to realize that something has to die to make a meat meal, even a nasty one. I've been an ovo-lacto veggie now for twelve months, with an occasional slip here and there. Originally I planned to give myself a year to get any meat or fish cravings out of my system, and then reevaluate after my time was up. So I've been reevaluting a little bit every day for the past few weeks.

And I honestly don't know where I'm headed. I feel like now should be a time for more change. Ethically, I'd like to start the transition to being a vegan. Practically, I don't think I have it in my to ditch dairy, at least not at this point in my life. There's also a small but persistently devilish part of my mind that argues for eating low-level fish like oysters and mussels (no matter how much research I do, I can't fully convince myself that they're really sentient beings like mammals and other fish). I'm just a big old bag of contradictions and good intentions.

Sooner or later I'll sort myself out completely. In the meantime, though, I plan to keep eschewing meat (including fish of all kinds, even the shelly ones that spend their lives attached to rocks). I also want to start phasing eggs out of my diet. This may be easier said than done, but I feel like it's a noble quest. I'll make it happen.

So now I'm going to ditch the introspection, and celebrate my year of veggie-ness with a mango smoothie and good book. Cheers, everyone! I'll see you on Tuesday with the first recipe of the month.

P.S. I'm posting an essay in serial form on my writing blog this month. The topic is my decision to be a vegetarian, and the mental and physical contortions that my decision has inspired (or required). If you're interested, the link is here.

Many thanks to viciousone for leading me to this great shot. Makes me wish I had a few spare googly eyes myself.