pseudo_vegan
09-22-05, 11:11 PM
Vegan Carrot Pudding
This recipe is suitable for a: vegetarian or vegan diet
Category: Desserts - Other
Ingredients:
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2 C. cleaned (washed/peeled/ends cut off) and shredded carrots (about 2 LARGE)
1 C. vanilla Soymilk (Silk is the best!)
1/3 C. raisins
1/3 C. chopped walnuts (optional)
2 Tbsp. Turbinado 1/2 Tbsp. blackstrap molasses (2 Tbsp. packed brown sugar)
2 Tbsp. flour
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. ground [powder] ginger
1/4 tsp. allspice
1/8 tsp. nutmeg
Instructions:
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1.) Pour milk into medium sauce pot. Over low-medium heat, whisk in sugar, vanilla extract, cinnamon, ginger, allspice, and nutmeg. Combined thoroughly, and whisk in flour until smooth.
2.) Add raisins and nuts (if using) and stir gently to incorporate.
3.) Add shredded carrot; stir to mix everything together.
4.) Stir frequently over low head, watching carefully so milk does not scorch (especially if using a NOT non-stick pan).
5.) GENTLY simmer for 30 minutes, or until liquid has mainly reduced (if not absorbed altogether), and carrots are soft.
6.) Serve hot or cold...with more soymilk or some tea or coffee or something.
Additional comments:
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I just made this randomly tonight to use up some old carrots...turned out great. It's a nice autumn-y type side dish or breakfast or snack...it's yummy hot, but I'm sure it'll be good cold too! I would also say this would be an easy dish to take to a fall potluck. Enjoy!
:nigel: Cheers!
Recipe source: This recipe is mine or I have altered it from its original version.
If you try this recipe please come back and leave a review!
This recipe is suitable for a: vegetarian or vegan diet
Category: Desserts - Other
Ingredients:
-----------------------------------------------------
2 C. cleaned (washed/peeled/ends cut off) and shredded carrots (about 2 LARGE)
1 C. vanilla Soymilk (Silk is the best!)
1/3 C. raisins
1/3 C. chopped walnuts (optional)
2 Tbsp. Turbinado 1/2 Tbsp. blackstrap molasses (2 Tbsp. packed brown sugar)
2 Tbsp. flour
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. ground [powder] ginger
1/4 tsp. allspice
1/8 tsp. nutmeg
Instructions:
-----------------------------------------------------
1.) Pour milk into medium sauce pot. Over low-medium heat, whisk in sugar, vanilla extract, cinnamon, ginger, allspice, and nutmeg. Combined thoroughly, and whisk in flour until smooth.
2.) Add raisins and nuts (if using) and stir gently to incorporate.
3.) Add shredded carrot; stir to mix everything together.
4.) Stir frequently over low head, watching carefully so milk does not scorch (especially if using a NOT non-stick pan).
5.) GENTLY simmer for 30 minutes, or until liquid has mainly reduced (if not absorbed altogether), and carrots are soft.
6.) Serve hot or cold...with more soymilk or some tea or coffee or something.
Additional comments:
-----------------------------------------------------
I just made this randomly tonight to use up some old carrots...turned out great. It's a nice autumn-y type side dish or breakfast or snack...it's yummy hot, but I'm sure it'll be good cold too! I would also say this would be an easy dish to take to a fall potluck. Enjoy!
:nigel: Cheers!
Recipe source: This recipe is mine or I have altered it from its original version.
If you try this recipe please come back and leave a review!