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Rainbow Pudding Parfait

Rainbow Pudding Parfait

Last week, a kind of cool thing happened in the U.S., so I wanted to make a recipe for this week that paid tribute to this historic event. The rainbow flag is a symbol of the LGBTQ community and aren’t colorful foods also great for us to eat? Put those two together in this week’s recipe and you have a perfect treat for any day you want to celebrate justice, liberty, progress and fruit-y deliciousness in lovely parfait form. You can use any vegan pudding, though I think a neutral color works best, and whatever purple, blue, green, yellow, orange and red fruits you like. We used two 24-ounce Ball jars to be able to fit everything in here but this would also be pretty in a single medium glass bowl.


Rainbow Pudding Parfait

cup organic cornstarch
cup organic sugar
teaspoon salt
teaspoon ground nutmeg
3 cups unsweetened non-dairy milk (we used almond)
1 teaspoon pure vanilla extract

In a medium saucepan, whisk together the cornstarch, sugar, salt and nutmeg. Turn the heat to medium and slowly add your milk and vanilla. Whisk frequently until the mixture has thickened, about ten minutes. Once thickened, allow to cool for ten minutes or so, then transfer to a covered dish and chill for three hours or more.

Take the pudding out and bring to room temperature. Stir vigorously to get your pudding smooth again. Meanwhile, prepare your fruit. Get your Ball jars and start layering, beginning and ending with fruit. We used red grapes for purple, blueberries for blue, kiwi for green, pineapple for yellow, mango for orange (though cantaloupe might have been more orange-y to contrast better with the pineapple) and strawberries. Eat right after layering or chill and enjoy.

 


2015, Vegan Street


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