Vegan Rose Water Almond Milk Pudding

TGIF! Not that I care so much about weekends, but this one is kind of special for me.

I’m one of those people who remember EVERYTHING. Everything, including exact dates and times of events that happened in the past. Like the day I got my first job. Or the day I found out I was pregnant. Or the day I met someone for the first time.

Some people find it a little annoying. And I do too at times, to tell you the truth. But I think it’s also kind of cool, because basically, I have “anniversaries” coming up almost every week.

So this weekend marks the anniversary of an experience that had a huge impact in my life. What happened really isn’t that important. What really matters, are the lessons learned. And these lyrics are pretty much right on point. Enjoy :)

Ruth

“… Enjoy the power and beauty of your youth. Oh, nevermind, you won’t understand the power and 
beauty of your youth until they’ve faded, but trust me in 20 years, you’ll look back at photos of 
yourself and recall in a way you can’t grasp now how much possibility lay before you and how fabulous 
you really looked. You are not as fat as you imagine.

Don’t worry about the future, or worry, but know that worrying is as effective as trying to solve an algebra 
equation by chewing bubblegum.

The real troubles in your life are apt to be things that never crossed your worried mind: the kind that blindsides 
you at 4pm on some idle Tuesday.

Do one thing every day that scares you.

Sing.

Don’t be reckless with other people’s hearts; don’t put up with people who are reckless with yours.

Floss.

Don’t waste your time on jealousy.  Sometimes you’re ahead, sometimes you’re behind.  The race is 
long, and in the end, it’s only with yourself.

Remember compliments you receive; forget the insults. (if you succeed in doing this, tell me how).

Keep your old love letters; throw away your old bank statements.

Stretch.

Don’t feel guilty if you don’t know what you want to do with your life.  The most interesting people 
I know didn’t know at 22 what they wanted to do with their lives; some of the most interesting 40 year 
olds I know still don’t.

Get plenty of Calcium.  Be kind to your knees — you’ll miss them when they’re gone.

Maybe you’ll marry, maybe you won’t.  Maybe you’ll have children, maybe you won’t.  Maybe you’ll 
divorce at 40; maybe you’ll dance the funky chicken on your 75th wedding anniversary.

Whatever you do, don’t congratulate yourself too much or berate yourself, either.  Your choices are half 
chance, so are everybody else’s.

Enjoy your body: use it every way you can.  Don’t be afraid of it or what other people think of it; it’s the 
greatest instrument you’ll ever own.

Dance…even if you have no where to do it but in your own living room.

Read the directions (even if you don’t follow them).

Do not read beauty magazines; they will only make you feel ugly.

Get to know your parents; you never know when they’ll be gone for good.

Be nice to your siblings: they’re your best link to your past and the people most likely to stick with you in 
the future.

Understand that friends come and go, but what a precious few should hold on.  Work hard to bridge the gaps 
and geography and lifestyle, because the older you get, the more you need the people you knew when you 
were young.

Live in New York City once, but leave before it makes you hard.

Live in Northern California once, but leave before it makes you soft.

Travel.

Accept certain inalienable truths: prices will rise, politicians will philander, you too will get old; and when you 
do, you’ll fantasize that when you were young, prices were reasonable, politicians were noble, and children 
respected their elders.

Respect your elders.

Don’t expect anyone else to support you.  Maybe you have a trust fund, maybe you’ll have a wealthy spouse, 
but you never know when either one might run out.

Don’t mess too much with your hair or by the time you are 40, it will look 85.

Be careful whose advice you buy, but be patient with those who supply it.  Advice is a form of nostalgia; 
dispensing it is a way of wishing the past from the disposal–wiping it off, painting over the ugly parts, and 
recycling it for more than it’s worth.”


5.0 from 1 reviews
Vegan Rose Water Almond Milk Pudding
 
Prep time
Cook time
Total time
 
Close your eyes and get transported to the Mediterranean with this rose water scented dessert... Creamy, crunchy, fresh and we made it Vegan just for the fun of it!
Author:
Recipe type: Dessert
Cuisine: Kosher / Middle Eastern
Serves: 6
Ingredients
Instructions
  1. In a medium saucepan, combine almond milk, corn starch, sugar and rose water. Whisk until the corn starch and sugar are completely dissolved.
  2. Cook at medium heat, stirring often, until it starts to thicken. Turn off heat and whisk well until thick and creamy. Let cool slightly.
  3. In the meantime, prepare 6-6oz clear cups. Add a layer of chopped pistachios at the bottom. Spoon some of the rose water cream, add a layer of pomegranate seeds or dried cranberries, spoon some more rose water cream and top with pistachios and pomegranate seeds or cranberries.
  4. For a creamier consistency, serve warm or at room temperature. If you like it thicker, chill in the refrigerator for 30-45 minutes

 

ENJOY! From May I have that recipe

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19 Responses to Vegan Rose Water Almond Milk Pudding

  1. susartandfood October 19, 2012 at 4:30 pm #

    So pretty – could eat it off the page :)

    • mayihavethatrecipe October 19, 2012 at 4:40 pm #

      Haha, thanks!! It has a very unique taste too. A little reminder to stop and smell the roses :)

  2. Julie Hansen Intuitive October 19, 2012 at 5:11 pm #

    Beautiful words and recipe. And I’ve actually been wanting to try using rose water. Many blessing!!!-Julie

    • mayihavethatrecipe October 19, 2012 at 5:21 pm #

      Thank you! Well, this is the perfect excuse! It’s super easy to make and sooo good!

  3. kitchenriffs October 21, 2012 at 12:24 pm #

    Wow, what a gorgeous recipe! So colorful and pretty – I love the looks, and the ingredients look so flavorful. Really good job with this. And some great thoughts, too – thanks so much.

    • mayihavethatrecipe October 21, 2012 at 12:41 pm #

      Thank you, thank you, thank you! Our mom used to make this for us when we were kids so it’s really special to us. The combination of pomegranate and pistachios is very common in Middle Eastern cuisine, but feel free to substitute any other nuts/fruits you like!

  4. Rocky October 21, 2012 at 10:16 pm #

    I made this and it is really delicious! Also great thoughts…think they are genius! Thank you for sharing it with us!

  5. Jessie October 26, 2012 at 10:00 am #

    Love that song! I had to download the whole Romeo and Juliet Soundtrack from iTunes just to purchase it but so worth it. The parfaits look stunning!

    • mayihavethatrecipe October 26, 2012 at 1:44 pm #

      Wow… I didn’t even realize that song was on the Romeo and Juliet soundtrack. I remember getting it years ago. Such a great song!! Glad you enjoyed it :)

  6. Olivia Lane February 13, 2013 at 4:06 pm #

    This looks as amazing! I just blogged about how to make rose water and shared/linked to your recipe. Thank you! I look forward to making this soon.
    Olivia Lane recently posted…How to Make & Use Rose WaterMy Profile

    • Vicky & Ruth February 13, 2013 at 5:33 pm #

      Thanks!!! It’s so cool how you make the rose water!! Love it :)

  7. MariaInChicago April 28, 2013 at 8:58 pm #

    Love this post, but I wish you would cite your source on the “lyrics,” which are actually text from one of Chicago Tribune columnist Mary Schmich’s work. She’s a fantastic writer and worth reading regularly.

  8. Thejewishhostess January 12, 2014 at 10:32 am #

    This is called sahlab in Arabic. Love the pareve version – I am really looking forward to trying this for the family!!!

    • Vicky & Ruth January 13, 2014 at 9:40 pm #

      Yes, our mother would make sahlab when we were growing up. It was the inspiration for this dish!

  9. Nick March 8, 2014 at 7:13 pm #

    how long does it take to thicken while cooking. An approximate time should be given.

    • Vicky & Ruth March 9, 2014 at 11:17 am #

      Thank you for your question. It takes up to 10 minutes to thicken depending on the pan used and the heat. Please let us know if you have any more questions

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