Updated: Mar 30, 2020
A date sweetened pudding, laced with spices, will remind you of both carrot cake and rice pudding! Made with coconut milk, quinoa, and carrots. Vegan, gluten free, refined sugar free.
We are now going through a time which sure feels like the "bolgia 10" described in Dante’s ‘inferno’. The circle of hell where the punishment comes in the form of diseases and illnesses. It’s the bitter, hard truth that the time now is dark, unprecedented and scarily uncertain!
But, I do not believe in any inferno slash hell. Nor do I believe in any Paradiso or heaven. I only believe in another truth! And that truth says that in the history of mankind, or creation itself, there has not been a single drought that was endless, a single earthquake that didn’t come to a standstill, a flood where water level did not subside. There is no nightmare that you don’t wake up from. This shall also pass. Yeah!
In this vulnerable time of the human race, my salute goes to all those who are working in the health care systems, in science labs, in many other fields to help us fight the war. They are super heroes in my book! We, the common people can honor their bravery and relentless work by staying socially isolated. And while doing that, I for one am a believer of focusing on the positive vibes. Hope, care and optimism, these make my boat to sail through any and all the dark waters.
When we are quarantined, or locked down into our own houses, we all need something that feels comforting. Something that will warm up your heart and sooth your soul. So, I came up with this carrot and quinoa pudding recipe. Made with coconut milk and embellished with pecan and grated coconut, this pudding surely checks all the boxes mentioned above! Plus, this is sweetened with dates, so it’s totally free of any refined sugar!
Give it a try folks. I guarantee, you’ll feel good. At least for a while.
About the dish :
Course – Dessert / Breakfast
Serves – 10
Difficulty level – Easy
Recipe type – Vegan, gluten free, refined sugar free.
Does it keep – It keeps in the refrigerator for 5-6 days
What you need :
10 medjool dates (or 16-17 deglet noor)
1 large and 1 medium carrot, grated coarsely (almost 2 cups)
1 cup dry quinoa
1 (13 0z) can of coconut milk (not light, unsweetened)
½ cup chopped pecans
1/3 cup grated coconut (unsweetened)
2 teaspoons vanilla extract
1 teaspoon cinnamon
¼ teaspoon ground ginger (or ½ teaspoon fresh grated)
¼ teaspoon nutmeg (freshly grated is the best but jarred ground also works)
¼ teaspoon salt
What you do :
1. Pit the dates, chop them and soak in 1/3 cup of boiling water for 15 minutes.
2. While the dates are soaking, peel and coarsely grate the carrots. I used one orange and one yellow carrot to make it look prettier!
3. Now, puree the dates along with the water in a blender. Set aside.
4. Wash the quinoa really well under running tap water until water runs clear. This is to ensure that you wash out all the bitterness from the quinoa. I used tri-color quinoa here, but you can do regular or red, or whatever you have in your pantry.
5. Put a heavy bottomed pan on medium heat. Add quinoa and grated carrots to it. No, you don’t need to add any oil, trust me! Keep stirring occasionally for 1-2 minutes. This will make the quinoa and carrots a bit toasted and more fragrant.
6. Add the coconut milk to it. Now fill up the can of coconut milk with water and add that in the pan. Add salt.
7. Stir well and bring to a boil. Now put the lid on and cook on a gentle simmer for 15-20 minutes or until the quinoa looks totally opaque and you can see the tiny curly germs popped out. There will still be a good amount of liquid in the pan.
8. While the quinoa and carrots are cooking, toast your pecans and grated in a dry pan for 40-60 seconds or until fragrant. Make sure you don’t burn them! Set aside.
8. Now add your date puree, vanilla extract and all the spices and mix well.
9. Cook on gentle simmer for another 12-14 min. It will start to thicken by now. You may need to scrap the sides of the pan a few times.
10. Reserve 1-2 tablespoons of pecans and coconut for garnishing. Add the rest to the pudding and mix well. It will be like a pancake batter thick at this point.
11. Remove from heat and let cool for an hour or two. The more it sits the thicker it gets.
12. Serve in pudding bowls or individual ramekins, topped with toasted pecans and coconut. It tastes equally delicious if you serve it cold or lightly warmed up!
Nutritional info per serving :
Calories – 188 Cal
Carbohydrate – 31 g
Protein – 4 g
Fat – 7 g
Saturated fat – 1 g
Sugar – 17 g
Sodium – 15 mg
Dietary fiber – 4 g
This pudding is versatile as it’s delicious! You can serve it as a dessert, eat it warmed up as a decadent breakfast, even have it as a post workout snack! There are good things in life even at the darkest moments. The proof is in the carrot quinoa pudding!
Do you have any question? Any thoughts after you’ve made it? I’d just love to hear from you. Feel free to comment below.
Sourav Roy says
3/30/2020, at 12:24 AM
3/30/2020, at 2.41 PM
Thanks a lot !!