Speaking of plant-based fare, the vegan- approved “Citizen Raw” chapter—with recipes from Matthew Kenney, chef and owner of Plant Food + Wine restaurant in Venice, California—features inventive dishes that are high on texture, like this creamy Milk Chocolate Pudding. “There’s a sense that if you’re vegan, you don’t get to indulge. We wanted to dispel that notion,” explains Krasno. The trick to achieving that custardy consistency comes down to using ripe avocados—you’ll know they’re ready when the fruit yields to gentle pressure. Also, be sure to opt for a variety that doesn’t impart much flavor, unlike the popular Hass avocado that tends to taste nutty. Although the growing season in some parts of the U.S. lasts only a few months, Mexico’s is year-round, making this sweet treat an evergreen one.
Milk Chocolate Pudding Recipe
Yields 2 servings
1 ripe avocado
1/2 cup unsweetened almond or preferred seed milk
1/4 to 1 1/2 cups agave or maple syrup
￼￼￼￼1/4 ￼￼cup unsweetened cacao powder
1 tsp. vanilla extract
Pinch of ground cinnamon
Pinch of sea salt
In a blender, combine milk, avocado, 1/4 cup of agave or maple syrup, cacao powder, vanilla extract, cinnamon and salt, and blend until smooth. Adjust the sweetness to taste, adding more agave or syrup if needed. Serve in chilled glasses or small bowls. Garnish with fresh fruit, nuts, seeds, goji berries or cacao nibs (optional).
–by Marina Kay