Vegan Pistachio Pudding

If it isn't evident by my last few posts, I am in Winter hibernation mode. All comfort food, all the time. My taste buds say yes, my jeans say no. I'll figure out which one to listen to while I eat my pudding.

Serves 6
20 minutes active + 3 hours to soak nuts & another 2 hours to set

1 cup Pistachio nuts
3 cups Almond milk (or vegan milk of choice)
1/4 cup Baby spinach
1/4 cup Corn starch
3/4 Sugar
1/8 tsp Salt
2 tsp Vanilla extract (the quality stuff, always the quality stuff)

1. Shell nuts if needed, soak in water for three hours, drain and add to food processor (or Vitamix) along with 1 1/2 cup milk and spinach. Blend until very smooth.
2. In saucepan add all your dry ingredients and mix. Mix in your pistachio mixture. Put pan over medium heat and stir in remaining milk. Stir continuously, until pudding coats the back of your spoon. Remove from heat and stir in vanilla.
3. Split into little cups, bowls, ramekins, whatever your heart desires. Place in fridge for two hours, possibly the longest two hours of your life. Serve!

Original recipe from Your Vegan Mom

These Nuts

My sister gave me the idea to make my Dad's favorite treat for a Christmas present. I thought it would be fun to give him a variety of flavors, not that it matters too much because he inhales them. These would be great for a house party, movie night or while listening to Dr. Dre's "Deeez Nuuuts"

Makes 4 cups
30-45 minutes

4 cups Raw cashews, or raw nuts of your choice

Base
1/3 cup Vegan butter
1/3 Light brown sugar

Spicy Cinnamon
1/2 tsp Cinnamon
1/4 tsp Cayenne pepper (or to taste)
1/4 tsp Salt

Garam Masala
1 tsp Garam Masala
1/4 tsp Salt

Rosemary
2 Tbsp Fresh rosemary, finely diced
dash Cayenne pepper

Dill
1 Tbsp Fresh dill, finely diced
1/2 tsp Paprika
1/2 tsp Nutmeg
1/4 tsp Salt
Black pepper to taste

1. Preheat oven to 300 degrees. Split nuts into 4 bowls, 1 cup each. Melt butter in microwave, add sugar and mix.
2. Split "base" between the four bowls of nuts and toss each. Add spices to separate bowls and toss again.
3. Line cookie sheet with parchment paper. Keeping flavors separate, spread out evenly (I baked in two sets, consecutively, to make it a bit easier) and bake for 15-20 minutes.
4. Serve warm or cool.

Each flavor is measured out to one cup of nuts.