“Do Jelly Beans count?” When I responded, “Only the orange ones,” I was met with confusion.
A few weeks later, I had a video where I addressed my bean consumption frequency.* Responders commented on the ease of this due to their “three-bean morning soup,” in reference to a vanilla mocha.
While I support the consumption of all foods, I want to make something clear:
Jelly, coffee, cacao, and vanilla “beans” are not legumes.
If you are new here, welcome. This is the Luxury of Legumes, where I share with you all the insides of my bean brain, how I’m a simp for soluble fiber, and my recipes for how I turn this pantry staple into the ultimate luxury.
This week, that came in reinventing one of my favorite foods: pudding.
Admittedly, I’m a chocolate pudding girl, but I’ve already perfected the highest-flavor, highest-fiber chocolate pudding there could be, and I wanted a challenge.
Chocolate can mask anything—that vegetal flavor, gone. Chocolate is strong and can mask any mistake. Vanilla is delicate.
I decided it was time to try my hand at making the first vanilla bean pudding. I like this recipe for many reasons. It is gluten-free, vegan, and refined sugar-free while still tasting like a delicious pudding, but most importantly, I think it may come together faster than “instant” pudding.
It can be the perfect base pudding to use in any of your favorite pudding desserts:
Add bananas and cookies for a banana pudding.
Layer with cake and berries in a trifle.
Or top with fresh fruit and lentil granola and eat it for breakfast or share at a Bean-Up.
Vanilla BEAN Pudding Recipe: