— Theresa Eury

You know, I will say Theresa, that they all tasted good to me. It was very subtle, different, the one, and, and believe it or not, I thought the canned pumpkin was that I tried first was very nice. Um, but our favorite, and Rachel is a really fine chef here in Philadelphia. If anybody gets a chance to come to Philly, um, and get on her mailing list so you know, when the dinners open up because they sell out very quickly. She and I together decided that we liked a squash, the squash best that was called a coconut. So it's kind of shaped like that. It's not, it's much smaller. It had, has a hard shell. I think a butternut squash is very sim similar to the, um, coconut. And if that isn't in your region, a butternut squash probably is. So I think that would be great if the only squash that you can get and you don't wanna use canned pumpkin. And when I use canned pumpkin, I use an organic canned pumpkin. Um, then you can do a kombucha squash and because that is heavier and has less moisture in it, puree it with some maple syrup to get a nice smooth puree. So I, it was a wonderful pudding. It was, uh, very easy. It was, I used oat milk because when I'm cooking for a crowd, I make a couple of assumptions. One is there will be soy avoiders that sure not me. I've been eating soy for 35 years now. Um, with no problem. In fact with health benefits, I assume there will be nut avoiders or nut allergic. So I don't wanna use almond milk or cashew milk, although I did the cream was a cashew based cream, but that is an option. And so I warmed some brown sugar and a little bit of cane sugar, corn starch, organic corn starch and wormed it and, and a little bit of agar powder, tiny little bit agar is a secret ingredient to vegan desserts. And so we have a whole unit on that in essential vegan desserts. And then added the pumpkin puree or the squash puree, if you will, and cooked it until it was just at a simmer. And then I added my spices. And what I do every single time, no matter what I make, is I took a tablespoon, I put it in the refrigerator to check the consistency. If it wasn't the consistency that I would expect, I would add a little bit more agar powder.