Lemony non-dairy pudding

Ingredients

1/4 fresh squeezed lemon juice

1 grated lemon

1 cup nondairy milk

1 tsp. vanilla extract

1/4 cup agarve nectar

1 tsp. vanilla

2 tbsp. corn starch

Instructions

In a 2 quart pot, add the milk, lemon juice, and vanilla extract. Whisk on medium heat until you start to see small bubbles then remove the pot from the burner. Use a glass measuring cup, add the corn starch and 1/4 cup of the lemon mixture from the pot, whisk until a smooth consistency and add it to the pot. Place  the pot back on the burner. Use a whisk to mix the mixture until it thickens. Remove the pot from the burner and prepare 3 pudding dessert cups. Pour the lemon mixture into the cups and let it sit on the counter until it cools. Place the pudding cups in the refrigerator for about 3 hours. Top with nondairy whipped cream sliced fruit. The grated lemon gives this pudding a nice lemony taste with some added texture.

Roasted Whole Cauliflower

 

Ingredients

1 - LG whole cauliflower

4 carrots, thinly sliced

1/2 non dairy butter

1 tbsp. olive oil

1 tbsp. Italian seasoning 

2 tbsp. garlic paste

3 fresh cut green onion

1\4 cups fresh lemon juice

salt and pepper to taste

Instructions

Preheat oven to 425 degrees

Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower, sliced carrots and green onions into a roasting pan with a fitted top. In a separate small bowl add the fresh lemon juice, melted non dairy butter, olive oil, Italian seasoning, garlic paste, salt and pepper to taste, mix well. Use a brush to brush the butter seasoning onto the cauliflower and carrots that's in the roasting pan. Place the top on the roasting pan and bake in a 425 degree oven for 20 minutes, then remove the top of the roasting pan and bake for 30 minutes more to brown the cauliflower.