Advertisement

Petite Pumpkin Pudding

November 15, 2006

3 1/2 cups vanilla soy milk or almond milk
1 small can (about 15 ounces) of pumpkin
1 cup maple syrup
Cinnamon, ginger and nutmeg to taste
1/2 teaspoon salt
2 teaspoons xanthum gum
1 1/2 cups steel-cut oats
1 tablespoon vegan margarine
1/2 cup chopped walnuts (optional)
1/2 cup dried, shredded coconut (optional)
1/2 cup raisins (add more if you really like raisins)

In blender, combine soy milk, pumpkin, maple syrup, spices, salt and xanthum gum. In covered pot, put steel-cut oats, mixture from blender, margarine, walnuts (optional), coconut (optional) and raisins. Bring to a boil, then reduce to simmer, continuing to stir until oats are soft, about 10 minutes. If mixture gets too thick, add a little hot water or more soy milk and continue to simmer. Remove from heat and let cool for about 60 minutes. Place in serving dish(es) and chill for 4 to 6 hours.

Serves 4.

- Recipe courtesy of Tara Petite

Advertisement
The Herald-Mail Articles
|
|
|