Pot of Gold

Tell the truth: How many times have you purchased a new product based largely on the container it came in? There’s no judgement here since it’s a marketing ploy I’ve fallen prey to more often than any reasonable shopper should, and I have shelves full of various empty jars to prove it. Insidious yet obviously effective, product packaging is a considerable factor for success in businesses both big and small. It conveys quality, makes a brand memorable, bolsters its presence on the shelf by setting it apart from the pack. For many years, that’s precisely why I knew about Petit Pot, enviously eyeing those shapely glass bottles stacked high in refrigerated cases. I know, you should never judge a book by its cover, but I had nothing else to go on since all of the luxuriously decadent contents were all dairy-based. Until now.

In a radical departure from the original line of French pot de creme offerings, the brand new Riz au Lait Coco is their very first non-dairy and fully vegan treat on offer.

Loosely set, erring much more on the side of a lightly thickened sauce than rich custard, this very quality lends it a deceptively light texture on the palate. For such a heavy, typically fatty main ingredient, this is both a marvel and a rarity. Tender grains of rice swim in a pool of coconut milk, accompanied only by a hint of cane sugar and salt. Dainty, unexpectedly delicate, the thinner texture creates a delightfully refreshing overall experience.

Coconut-forward but not aggressively so, each spoonful bears a lightly toasted tropical flavor but keeps things very simple. Perfectly fitting the definition of comfort food, there are no challenging flavors or surprises concealed in these attractive little containers. What you see is what you get, delivering on the high quality such packaging has always conveyed. Serve them absolutely chilled, straight out of the fridge and unadorned, for an ideal summer snack or dessert.

Locally made in San Francisco and sadly limited in availability nationwide, I’d like to think that this is just the start for a blossoming young company. After all, there’s clearly ample demand for more non-dairy desserts; the proof is in the pudding.

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Lazy Day Luxuries

Browsing through the latest issue of a prominent food magazine, the leading sentence of yet another summer recipe round up grabbed me by the throat. Proclaiming August the “laziest month,” it struck me as a particularly bold declaration, forcing me to consider how plausible such a blanket statement might actually be. When else would we, collectively as a workaholic society, sneak out of the office sooner, take longer siestas, or justify more extended weekend adventures? December would be a close contender, but when you factor in the stress of holidays and family obligations, it’s clearly out of the running. Perhaps they’re right; perhaps August does take the cake for stringing together the most laid-back, unhurried days on the calendar.

So, as July inevitably slips through our fingers, it’s time to batten down the hatches and prepare to seriously take it slow. I’m all about minimal effort resulting in maximum impact, which is why I can’t get enough of The Blender Girl‘s raw key lime pudding.

It first graced my hot and humid east coast kitchen a number of years ago and has become an annual summer staple ever since. It’s baffling that I somehow neglected to include it in my initial review of her brilliant cookbook, but I suppose I was subconsciously saving it for the more languorous days that best suit the no-muss, no-fuss preparation.

I’ve barely done anything to the original formula, which only goes to show what a solid recipe Tess has concocted here. I’ve never gone out of my way to actually use key limes, and yet it still bears a sprightly, zesty flavor thanks to the balance between standard limes and lemons. I’d venture to say that adding a touch of grapefruit to the party might be a delightfully tangy addition, too. It’s a good thing we have the whole month of August ahead of us- I’ll undoubtedly have many more batches of this refreshing raw treat to experiment with.

Raw “Key Lime” Pudding
Modified slightly from The Blender Girl Cookbook by Tess Masters

1/2 Cup Lemon Juice
1/2 Cup Lime Juice
1/3 Cup Light Agave Nectar
2 Medium-Sized, Ripe Avocados, Pitted and Peeled
2 Medium-Sized, Ripe Bananas, Chopped
1 Teaspoon Finely Grated Lemon Zest
1 Teaspoon Finely Grated Lime Zest
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt

It’s easy enough to figure out how this one comes together, but in case you need some hand-holding, here’s how it all goes down: Throw everything into your blender and process until completely smooth, pausing to scrape down the sides of the container if needed. Transfer to four individual glasses or ramekins, and refrigerate for at least 3 hours, until chilled. Serve the same day to prevent browning.

Makes 4 Servings

Printable Recipe

Proof of the Pudding

A sweet and simple snack, pudding instantly brings me back to my childhood with just one creamy spoonful. Though many different sorts of dishes can be called a pudding, including baked, savory ones, the pudding that first springs to my mind is the type cooked over the stove top, thickened with cornstarch, and enhanced with a touch of sugar. It’s also a treat that doesn’t appear often in my kitchen, for one reason or another. Perhaps it’s because the nostalgia remains in eating the pudding that magically would appear in the refrigerator, perfectly chilled and ready to savor. The idea of relentlessly whisking over a hot stove simply doesn’t share the same sort of happy memories.

Happily, WayFare Foods can allow all of us to remain kids at heart, no matter how far into adulthood we may have regrettably fallen, and still leave the work of pudding-making to the grown ups. Their new line of vegan puddings are remarkable for both what they’re made of, and what they’re not. Soy-free and gluten-free, they’re primarily composed of an innovative blend of millet, lima beans, rice, and oats. Better yet, you’d never guess your sweet pudding was ever made of such healthy ingredients! Not a hint of bean-like or cereal flavor gives away the secret, and I would feel perfectly confident offering these snacks to omnivores and picky children alike.

Offered in Vanilla, Chocolate, and Butterscotch flavors, each option was very straight-forward and uncomplicated in flavor, just like pudding aught to be. With a smooth, slightly sticky consistency, they were just rich enough to be satisfying, but still light on the palate. Well balanced between careful additions of sugar and salt, you could hardly go wrong with any of those flavors. Whereas the vanilla and chocolate are relatively mellow and easy to eat, be aware that the butterscotch is surprisingly strong in comparison, which may come as a positive or a negative aspect, depending on your preference.

The only real complaint I can come up with for these snack packs is that there’s no pudding skin for the old-fashioned pudding lover like myself. I suppose there are still some things that modern ready-made puddings can never replace.