I admit, I’ve been holding this recipe back from you guys. It’s been tough keeping it from you while I was working on it over the last couple of weeks! Especially because I dreamed up the idea for this months ago. But since it’s nearing the end of Summer, I realize that letting the season go…
How is your Summer going? Because I know there’s been a lot of suffering and pain and insanity on the media. But here, from where I stand, the air is sweet. The bugs are creaking and tittering and tumbling over dewy stalks of grass. There is a bit of sun overlooking clouds. And I have a body which moves through reality like a ship cuts through water.
And isn’t the point of it all to appreciate the joy and comedy of the infinite, unending theatre of being?
Aren’t we here to love and be loved? To drink the sparkling waters? To climb mountains and wonder at the perfectly imperfect nature of glorious moments come and gone?
Here to step into the flow, to ride the wave, to create and be created?
I’ve had many moments this year when I thought to myself: “what is the point of doing what I do? What’s the point of doing anything if ultimately we all become dust. Our story is lost. Our ancestors forget. Our planet is destined to be consumed by a brilliant and hungry sun.”
And that’s when my gut tells me, reminds me, you’re here to experience it all. To feel the joy and the sorrow. To fall in love with presence. To create like a child who is awake to the beauty of all things.
I sometimes want to shake people and say DON’T YOU KNOW YOU’RE EXISTENCE IS AN INCREDIBLE, IMPOSSIBLE, BEAUTIFUL MIRACLE???
But mostly I just translate that energy into a loving smile. Or a hug. Or a butt pat. Depends on who I’m talking to.
A lot of what I do with food comes from this place. That flow state. Transcendent, alive peacefulness in motion. What I would generally call good vibes. And out of this flow state, this vibe state comes all sorts of wonderful things. Recipes, mostly. That pop into my mind like a million bubbles. One and then another and then another. Occasionally I’ll see one very clearly, reach out and hold it. Gently. So as not to break it. Look it over, roll it around.
This vegan vanilla peach panna cotta came from one of those sparkling thought bubbles.
It took some testing. And plenty of research. And months of rolling the idea around in my head.
But now that it’s glorious, deep Summer with that languid heat like a hot stone settling into your chest… now it’s time. Time for the most perfect, easy, cool Vegan Vanilla Peach Panna Cotta recipe. Made with peaches so ripe they cleave beneath your fingers and fill the room with fragrance.