Special Diets | 18 January 2016Meatless Monday: Vanilla Bean Pudding Share article facebook twitter google pinterest Going meatless once a week can reduce your risk of chronic preventable diseases and conditions as well as reduce your carbon footprint. We’re kicking off our first Meatless Monday with this yummy recipe for Vanilla Bean Pudding from The Easy Vegetarian Kitchen. This vanilla pudding recipe is a great base to expand upon, but we highly recommend using whole milk and good-quality vanilla extract. The whole milk makes the pudding amazingly creamy, while the vanilla supplies the flavor. Switch it up by adding your favorite fruit and other ingredients to really make it yours. Yield: 4 to 5 Servings 4 large egg yolks ¼ cup (80 g) honey 2 tablespoons (16 g) cornstarch ¼ teaspoon salt 1 vanilla bean 2 cups (480 ml) whole milk 2 tablespoons (28 g) unsalted butter In a large bowl, whisk together the egg yolks, honey, cornstarch, and salt. Scrape out the vanilla bean seeds into a saucepan, then add the pod to the pan along with the milk. Heat over medium low heat until the milk is hot but not boiling. Remove the vanilla bean pod. Temper the eggs by whisking ¼ cup (60 ml) of the hot milk into the mixture, then, in a slow, steady stream, continue to whisk the milk into the egg mixture. Transfer the milk-egg mixture back to the saucepan and turn the heat down to low. Cook, stirring and scraping the bottom of the saucepan often with a spatula, until the pudding has thickened and coats the back of a wooden spoon, 6 to 8 minutes. Remove from the heat and stir in the butter until melted and combined. Serve immediately, or store in an airtight container and chill in the refrigerator. Pay close attention when you’re cooking the pudding mixture or else it may scorch on the bottom of the saucepan. Buy from an Online Retailer US: UK: Fresh, delicious vegetables should be a staple of any diet, but if you’ve decided that you’d like to take your Meatless Mondays to a whole new level, then it might be time to ditch the processed foods and meats and try out a vegetarian diet. Eating vegetarian doesn’t have to be complicated! In fact, it can be downright scrumptious and satisfying. The Easy Vegetarian Kitchen helps you to create simple meals that will help you live a happier and healthier life. Erin Alderson, the popular voice behind the whole foods, vegetarian blog Naturally Ella, shows you how to easily eat plant-based vegetarian meals every day. With 50 core recipes for everything from entrees to appetizers and desserts, The Easy Vegetarian Kitchen guides you through staple recipes such as salads, sandwiches, stir-frys, and stews and easily adapt them to seasonal or oh-hand ingredients. Enjoy spring’s fresh asparagus in a delicious frittata and change it up for winter with Curried Butternut Squash and Feta. Core recipes allow readers to build an essential pantry list so eating vegetarian is always easy. And if you feel like going vegan, each recipe can be easily adapted with flavorful substitutions. Start filling your kitchen, and your belly, with healthy, plant-based ingredients and start eating your way to a happier meat-free life. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.