Monday, November 25, 2013

Creamy Quinoa Pumpkin Pudding, Coconut Whip & Maple Toasted Pecans

vegan quinoa pumpkin pudding with coconut whip cream and toasted pecans,























Pumpkin Pudding with Coconut Whip and Maple Toasted Pecans
It’s Monday and still not sure about the menu for Thanksgiving, I may try sweet potato cakes, maple glazed brussel sprouts for sure, quinoa with butternut squash and cranberry, kale with radicchio and roasted veggies and a vegan roast, but this could change, apple crumb pie definitely,
Ok…. Another pumpkin recipe but it’s too good not to share
Another take on quinoa pudding this time using pumpkin and spices instead of chocolate, the variations are pretty great. The pudding is wonderful on it’s own, but fabulously taken to a whole new level when adding the coconut and pecans as toppings, the additional textures are key to the success of this dessert. I just love the combination of creamy and crunchy, not to mention it makes a lovely presentation.

PS I’ve just had this for breakfast!

Serves 5
Ingredients
½ cup rinsed white quinoa
1 ¼ cup water
1 cup pureed pumpkin not pie filling
1 cup almond milk, or coconut - almond is best
¼ cup + 2 tbsp unrefined brown sugar
1 tsp vanilla extract
¾ tsp ground cinnamon
1/8 tsp ground clove
½ tsp ground cardamom
¼ tsp ground ginger

Note: need a  powerful blender such as the Vitamix because it’s very thick – you can try the food processor but haven’t myself so can’t confirm the results.

Method
Rinse the quinoa and cover with the water, bring to a boil and simmer covered for 15-18 minutes, water should be absorbed. Turn off heat fluff quinoa with fork and keep covered for another 10 minutes, the quinoa will fluff more, transfer to a bowl and cover in the fridge for 30 minutes allowing to cool.
The quinoa should not be hot when making the pudding.

In a blender combine the pumpkin, milk, sugar, vanilla, cinnamon, clove, cardamom and ginger add the cooled quinoa and blend until smooth and creamy, shouldn’t be able to see the quinoa grain. Transfer to bowl and firm more in fridge for 30 minutes.

Serve in dessert cups and top with coconut whip cream and maple toasted pecans

Coconut Whip Cream - you can omit the cardamom here

Maple Toasted Pecans
1/3 cup pecans
1 tbsp + 1 tsp maple syrup
pinch sea salt.

Toast at 350 for 4 minutes

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