I'd like to tell you that I had a hankering for rice pudding because the chilliness of winter simply called for it. Warm brown sugar. Cinnamon. Sooo winterish.
But January and February have been hijacked by 60-degree days, and so warm indulgent treats beckon without necessity.
I'd also like to persuade you that a gathering of friends arrived to help spoon ridiculous amounts of vanilla-y, nutty goodness from the pot.
Nope. Just me. With a spoon. And an unjustifiable hankering for rice pudding.
Do I own a cow? Nope.
Did I make my own milk? You betcha.
Cashew Milk
Food creds: About.com: Vegetarian foods
Ingredients:
1/2 cup raw cashews
2 cups water
sweetener (honey, stevia, or similiar), optional
a dash of sea salt (to taste)
Directions:
1. Soak cashews in water for at least one hour. Drain and rinse.
2. Put cashews and 2 cups of water in a blender or food processor and
mix until smooth (about one minute).
3. Add sweetener and salt, to taste.
I suppose using the term "rice" is a bit misleading. And by a bit, I mean I didn't use rice. At all. Not one grain.
Quinoa. Keen-wa. Say it. Buy it. Eat it. Make up reasons to substitute it for ordinary grains.
It's power-packed. My friend Rachel has a great post on her website, PureGoodness, about the benefits of quinoa and lists other awesome recipes for its use.
As for me, I'll make non-rice pudding out of it. With milk made from nuts.
Quinoa "Rice" Pudding
Food creds: Simply Recipes
Ingredients:
2 cups water
1 cup quinoa
pinch of salt
2 cups cashew milk
1 egg
1/4 cup dark brown sugar
1 tsp vanilla extract
1/4 tsp cinnamon
Directions:
1. Using a medium saucepan, bring water, quinoa, and salt to a boil.
Cashew Milk
Food creds: About.com: Vegetarian foods
Ingredients:
1/2 cup raw cashews
2 cups water
sweetener (honey, stevia, or similiar), optional
a dash of sea salt (to taste)
Directions:
1. Soak cashews in water for at least one hour. Drain and rinse.
2. Put cashews and 2 cups of water in a blender or food processor and
mix until smooth (about one minute).
3. Add sweetener and salt, to taste.
I suppose using the term "rice" is a bit misleading. And by a bit, I mean I didn't use rice. At all. Not one grain.
Quinoa. Keen-wa. Say it. Buy it. Eat it. Make up reasons to substitute it for ordinary grains.
It's power-packed. My friend Rachel has a great post on her website, PureGoodness, about the benefits of quinoa and lists other awesome recipes for its use.
As for me, I'll make non-rice pudding out of it. With milk made from nuts.
Quinoa "Rice" Pudding
Food creds: Simply Recipes
Ingredients:
2 cups water
1 cup quinoa
pinch of salt
2 cups cashew milk
1 egg
1/4 cup dark brown sugar
1 tsp vanilla extract
1/4 tsp cinnamon
Directions:
1. Using a medium saucepan, bring water, quinoa, and salt to a boil.
Turn to simmer and cook covered for 20-30 minutes. *Quinoa
doesn't get as tender as rice does.
2. Fluff quinoa with a fork and then add the cashew milk.
3. In a mixing bowl, whisk together the egg and brown sugar. Add half
2. Fluff quinoa with a fork and then add the cashew milk.
3. In a mixing bowl, whisk together the egg and brown sugar. Add half
a cup of the quinoa mixture into the bowl on spoonful at a time,
whisking thoroughly with each addition.
4. Add the egg mixture back to the saucepan of quinoa and milk, and
4. Add the egg mixture back to the saucepan of quinoa and milk, and
stir on low heat for 10 minutes until thickened. Stir in vanilla.
5. Remove from heat and add cinnamon.
Optional: Add raisins. I topped with granola. Yum.
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