The holiday season can be a tricky time. At least for me it is.
Years ago, my entire family lived here in Puerto Rico. Then, they started moving a few at a time. My Aunt and Cousins moved to Florida, my best friend did too. Then my Dad and Stepmom moved, first to the US, then to Italy, then back to the US, and now to Spain. My Brother also moved when he joined the NAVY.
I can't complain, I've had amazing opportunities to visit them and travel. But during the holidays is tough. I was used to having big parties with a lot of people talking, eating and drinking. Those big parties have now reduced to only four of us.
Add to that, the fact that I don't eat meat. It's even harder, because Puertorrican holiday food revolves around meat. This Thursday, for Thanksgiving, I'm bringing my own dish to my Grandmother's house. I'm Veganizing a classic: Arroz con Gandules (Rice with Pigeon Peas).
I've introduced Vegetarian dishes to them in the past, but never a main dish during a big holiday. We'll see how it goes.
This Vegan Pudding is as comforting as desserts can be. But I'm not sharing it with anyone. Well, no one likes it anyway. My Mom hates Pumpkin, so I'll eat it all by myself.
- 1 cup Rice Milk
- 1/4 cup Pumpkin Puree
- 3 tbsp Cocoa Powder
- Sugar, to taste
- 1/4 tsp Cinnamon
- 1/2 tsp Vanilla Extract
- 4 to 6 tbsp Corn Starch (depending on how thick you you like Pudding)
- Whisk everything together in a sauce pan.
- Over medium heat, cook until it has thickened, whisking continuously (about 5 minutes).
- Remove from heat. Refrigerate and eat cold.