Creamy Crunchy Vegan Layer Dessert

If you don't feel like pie and you don't feel like cake, maybe you'd like some

CREAMY CRUNCHY VEGAN LAYER DESSERT? It's got raspberries, chocolate, vanilla, and that crunchy layer, so there's a lot to love.

Ingredients

Crunchy Layer

4 cups — puffed cereal

1 cup — whole wheat pastry flour

1 cup — sunflower oil

½ cup — agave syrup

1 tsp. — vanilla

(or use a graham cracker crust)

Chocolate Layer

2 bars — dark chocolate

Pudding Layer

3 cups — soy milk

½ cup — organic sugar

1/3 cup — organic cornstarch (arrowroot powder makes a less pleasing pudding)

¼ tsp. — salt

1 Tblsp. — vanilla

Raspberry Layer

1 package — frozen raspberries or 2 cups fresh

¼ cup — sugar

1/8 cup — cornstarch or arrowroot powder

Eating from Our Garden

I haven't been posting much lately because we are just eating variations on the same things, it being summer and our having been eating from our garden. I thought it might be useful to see some of the daily pickings. 

There are the burgeoning garden greens, some for steaming, some for the salad. There are now summer squashes coming in and several kinds of string beans. We like these sauteed in olive oil and a sprinkle of salt, cooking until they are wilting and beginning to brown, and then adding some garlic at the end. 

We all love pasta with vegan pesto (see my recipe in the archives), so I usually make enough for lunch the next day. Tonight I quickly pickled some kidney beans I'd canned and served those too. I also made yet another batch of my creamy miso dressing (see recipe under condiments). Anyhow, I just thought I'd better post something so everyone knows we're all still eating even when I'm not writing about it.