The May potluck was great, with a wide variety of foods and a great plant talk from Linda Rosier. I hope to see everyone at the next potluck (and not just because everyone was such a great cook). Some people asked for my vegan chocolate pudding recipe, which is not really mine, but was cribbed from this book on getting your kids to eat vegetables. Here it is, enjoy!
1/4 cup margarine (not all margarine is vegan, so be sure to read the ingredients)
1 cup avacado puree (one avacado = about 1/2 a cup)
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
1 tsp. pure vanilla extract
1/4 cup cornstarch
In a medium saucepan, melt the margarine over low heat. Stir in the avocado puree, sugar, cocoa powder and vanilla. Cooking, mashing with a rubber scrapper to smooth out any lumps of avocado, until the mixture thickens, about 3-4 minutes. Off of heat, gradually stir in the cornstarch. Serve warm
To make puree: put the avacado in a blender (chunk it for ease) and hit puree for about 2 minutes.
If you have recipes to share, please send them my way!
