As a kid, I’ve always been a pretty “all-out” indulgent person like my father. While my kid self and present self are pretty different in tasting palettes as of now, we both like the same flavors: rich chocolate brownie, chocolate chip cookie dough, s’mores, salted caramel, cookies n’ creme, glazed cinnamon bun, snickerdoodle, peanut butter, pretty much anything from Mega-Sugarville that you’d get a hangover after one bite.
On the other hand, my mother has always been pretty light in her in treats. When we’d go to gelato, she’d generally favor the sorbets, classics or anything botanical, whether rosemary, rose water, vanilla bean, lavender, and her personal favorite: pistachio. Speaking of which, I’ve been seeing pistachios EVERYWHERE on the Internet. I don’t know if it’s just me or if pistachios are getting some major coverage.
And I don’t know about you, but pistachios have been receiving a LOT of attention on the Internet, lately. The last time I remember pistachios being all the rage was when they’d play the “snack smart” ads during those Super Bowl commercial frenzies where the pistachios would be packaged in their shells, but now, people are just getting super creative with them! I’ve found sweet pistachio recipes, savory pistachio recipes, and those that somehow incorporate pistachios into the weirdest things such as hummus and peanut butter cups. Hey. I’m getting kinda hungry thinking about this!
Back to the main point, however, I’ve seen that a lot of these recipes use matcha with pistachios too, because matcha powder provides that slightly earthy, mild flavor that is very natural but also potent, if that makes sense. It’s no wonder that pistachios and matcha are so complementary in that way. By adding just a touch of cinnamon, vanilla and Stevia in this pudding, you yield the most beautiful “light and natural” flavor of pistachios and matcha you’d ever taste! So if you haven’t gotten yourself to already, you’d better get started on converting yourself to a pistachio fan soon!
- 1 scoop vegan vanilla protein powder; I used Growing Naturals brown rice protein
- 1-1 1/2 cups of cooked and peeled kabocha
- 1 medium sweet potato or yam of any kind; I used a jewel yam but Hannah sweet potatoes and Japanese sweet potatoes are my favorites!
- 1 tsp matcha powder
- 1/2 tsp cinnamon (or more)
- 1/4 tsp vanilla extract or 1/4 tsp vanilla bean powder
- Sweetener to taste; I used Stevia
- Water to desired consistency
- Pistachios to garnish, ubt you can blend some if you want to
- Blend all ingredients except pistachios (unless you want to blend them) until extremely thick and smooth. Add more water, matcha, cinnamon, vanilla extract or sweetener if necessary.
Do you prefer your indulgences lighter or all-out? Are you a fan of pistachios?