Everything Food
YIELD: 6 SERVINGS Tiny bites of chocolate-covered walnuts—that taste a heck of a lot like miniature brownies—speckle this silky mousse, delivering a double dose of chocolate flavor. Directions Melt the chocolate in a double boiler over low heat until smooth. Stir in the nondairy milk and maple syrup and remove from the heat. Add the …
YIELD: 10 SERVINGS Tiramisu is perhaps one of the most popular desserts at Italian restaurants. I always love Tiramisu for its intoxicating fragrance and delightfully melt-in-your-mouth texture. After going gluten-free, I was convinced this dessert would be off-limits for good, but no more! Allergy-friendly fancy dessert, at your service. Directions For the Filling Place the …
YIELD: 4 SERVINGS This pudding’s sunny orange flavor will brighten your day. You can even freeze this pudding in popsicle molds to make creamsicles! Directions In a small bowl whisk together the cornstarch and cold water and mix well until dissolved. In a small saucepan, combine the non-dairy milk, orange juice, and sugar. Stir in …
YIELD: 4 SERVINGS This is a traditional method of making pumpkin flan, where the pumpkin is allowed to shine on its own, rather than being masked by spices like cinnamon and cloves. Directions Lightly grease four ramekins or teacups with margarine or cooking spray. In a 2-quart saucepan, whisk together the pumpkin, non-dairy milk, sugar, …
YIELD: 6 SERVINGS Fruits and fall-time spices combine to make one comforting pudding, and the quinoa gives it a dense, creamy, and chewy texture. Directions Over medium heat, in a 2-quart saucepan, warm the coconut oil until melted. Add the pecans, apples, dates, nutmeg, cinnamon, cardamom, and salt. Continue to cook over medium heat, stirring …
YIELD: 6 SERVINGS Tapioca pudding is one of those desserts that most people either love or hate, and I truly do adore it! Having grown up with only the instant puddings, I find this homemade version is so much better. It may change your mind if you’re not a fan already. Seek out tapioca pearls …
YIELD: 6 SERVINGS A fragrant take on traditional rice pudding, I like to use basmati for its gorgeous floral notes in addition to the vanilla and plum. Directions In a 2- or 3-quart saucepan with a tight-fitting lid, stir together the rice and the cold water. Bring to a boil over medium-high heat. Immediately reduce …
YIELD: 2 TO 4 SERVINGS This slightly salty and oh-so-sweet treat is easy to bring together and a sure winner for the pistachio lover in your life. I especially love this rich pudding served in small amounts as a dessert or aperitif. Directions In a food processor, pulse the pistachios until crumbly. Add in sugar …
YIELD: 2 TO 4 SERVINGS One of my favorite treats is chocolate pudding. I love how involved it all seems, standing over the stove, meditatively whisking away. This pudding is just as great as other Chocolate Puddings that we know and love with its thick and creamy texture and an unforgettably chocolate flavor. Directions In …
YIELD: 4 SERVINGS If you thought that getting just the right texture for classic crème brûlée would be impossible without eggs and cream, this recipe will prove just the opposite! If you don’t have a culinary torch (why not?! … they’re so much fun), then you can also place these under a broiler set on …