Vegan lemon creme with blackberries picked in my meadow. When extending my rifle range I cut deep into the brush and thus made a convenient lane into a whole universe of blackberries, and can pick as many as the colander'll hold. Worth the thorns. Made sure to leave some for the wildlife.
The creme is an easy, no-cook lemon pudding, made in a blender -- best to let it sit overnight to marry its flavors. Recipe by famed vegan cookbook writer Bryanna Clark Grogan: 1 package extra-firm silken tofu, crumbled; 1/3 cup maple syrup; 3 tablespoons fresh lemon juice; 1 lemon's lemon zest. Blend until very smooth. You can dollop the creme on cake also.
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