I love being in a test kitchen. I got the bug when I was a kid making desserts and my Mother allowed me free reign. I was struck again when I worked in PR at an Agency that specialized in food and beverages. Only the nutritionists were allowed to cook and come up with recipes for the client’s needs, Mrs. Cubbison’s, using the Stuffing Mix.
Today I created a delicious dessert. I expected it to be ice cream without the cholesterol but it turned out to be more of a savory pudding because I placed in too much liquid. Nevertheless, it’s humble yet dazzling, layered with a subtle flavor that reminded me of lavender. The inspiration came from my surroundings. Living in the San Gabriel Valley we have a large Asian community. The Chinese use red bean-paste and black bean sesame paste in their desserts.
This recipe doesn't have any paste but the key is beans and it has three ingredients, it’s that simple and you’ll have something whole and rich, adding to your health without sacrificing it.
I love healthy foods with fresh, simple, and seasonal ingredients so here it is. Drum Roll…
I’ll call it: BBD
Cook 8-14 ounces of unflavored black beans or if you prefer rinse a can. Make sure the water runs clear.
Toss into Blender
Add 2-3 Medjool Organic Dates, pitted, currently in season (additionally you can remove the pits and fill with either chunky almond or peanut butter and freeze for an imitation Mars bar)
¼ c. approximately unsweetened Soy Milk* (make sure you do not use any other nut milk)
*This gives your ice cream or pudding a boost of protein and a rich flavor that doesn’t distract.
Freeze, and enjoy with someone you love!
Thank you Linda. I've had a hard couple of days, this'll lift me up. I love dessert.
Hi Linda,
Your savory pudding sounds delicious!
Thank you for reminding me that cooking is an art that requires periodic experimentation. "Cookie cutter" cooking tends to devolve as one often cuts corners, either consciously or unconsciously, forgetting those important little touches.
Those dates can be tricky in terms of sweetness, but you seem to have solved that issue via the measured use of black beans and soy milk. Now that's chemistry!
Following the latest trend at my local coffee house, I have switched from soy milk to oak milk in my coffee. Your thoughts please on the use of oak milk in cooking. BTW, love that photo, reminds me of my parents in the kitchen many decades ago! Mike S.