Today is VeganMofo day 13 and also Freaky Friday! So I though I’d get freaky in the kitchen by using an ingredient that I know nothing about and have never used before. Cardamom. The only thing I have ever eaten that I know of that had cardamom in it was Carrot Halwa. I don’t even know if I used the right kind, green or black, crushed or pods. But I can tell you my recipe came out delicious so I guess it doesn’t matter. I’m also surprised to find out it has so many health benefits!
Carrot Halwa is a traditional Punjabi dish made with carrots, milk and ghee. It’s a sweet dessert like pudding and I Love it! If you make your own juices at home this is a great way to use up carrot pulp, I hate wasting it and this recipe is perfect for repurposing it.
I have craved the Carrot Halwa from Bombay Spice, one of my favorite Vegan restaurants in Phoenix, ever since I left Arizona almost 2 years ago. I decided to experiment based on what I remember the taste and texture to be like and this is what I came up with. I made it with Almond Milk but had intended to use Coconut Milk (from the can) instead had I not forgotten it when I went to the store. I’m pleased with my results, however, I feel next time using the coconut milk will give me a better version of the taste and texture that I was looking for.
Carrot Halwa © The Queen V Kitchen 2013
Carrot Halwa, serves 6
- 2 cups Carrot Pulp, or finely grated carrot
- 2 cups Coconut Milk, canned
- 3/4 cup Sugar
- 1/2 tsp. powdered Cardamom
- 1 TBSP Earth Balance Buttery Spread
- 1 TBSP Coconut Oil
- 1 TBSP ground Pistachios, plus a bit more for garnishing
- Add carrot pulp and milk to a sauce pot and bring to a boil.
- Reduce heat to a low simmer and cook, stirring occasionally, for 15 minutes.
- Stir in Sugar, Butter, Oil and Cardamom.
- Continue to cook and stir until all liquid is reduced, about 15 more minutes or so.
- Once all liquid is absorbed allow to cool.
- Stir in Pistachios and transfer to a covered dish and refrigerate until completely chilled.
- Serve with an Ice Cream Scoop and garnish with ground pistachios.
- May be eaten warm or cold. I prefer it cold.
YAY! The day we’ve all been waiting for right?? Vegan Mofo 2013 is here!
For those of you that don’t know, Vegan Mofo stands for the Vegan month of Food. The idea is to write about as much Vegan Food related content as possible for the month of September (at least 20x in the month), whether it be recipes, reviews, techniques or favorite brands and products. People from all over the world are participating so it’s is a pretty big deal.
This is my first time joining in on the fun and I’m not going to do a theme but I am going to share awesome recipes with you. I’m really going to challenge myself. While I’ve been cooking and baking for years, I’ve never really been one to write down what I’m doing, I tend to cook by sight and taste rather than measurement. But rest assured, each recipe I share with you will be tried and tested for accuracy and deliciousness.
I will let you know now that this will be probably be the most I’m going to write, I tend not to get too wordy with my posts but instead, I like to get right to the point.
That being said let’s get this month started off with something light and refreshing, not too filling but just right to get your taste buds and tummy warmed up for all that is yet to come. I’m using Califia Farms Almond Milks, my personal favorite. If you haven’t tried this brand yet, please, do yourself a favor and run out and get some! Stalk your grocer if you have to, demand they give you the holy grail of Almond Milk!
Peanut Butter Banana Perk © The Queen V Kitchen 2013
My Peanut Butter Banana Perk Smoothie is a great way to start the day. It has protein from the peanut butter, potassium and B6 from the banana, a little perk from the Cafe Latte and all the dreamy creaminess you’d expect from Califia Farms Almond Milk.
Peanut Butter Banana Perk Smoothie, makes 1 smoothie
- 1 frozen Banana
- 2 TBSP Crunchy Peanut Butter (use the good stuff that only has peanuts and salt, no oil)
- 1/2 cup Califia Farms Unsweetened Almond Milk
- 1/2 cup Califia Farms Café Latte
- 1/2 cup ice
- dash of cinnamon (optional)
- Throw all ingredients into your high-speed blender.
- Blend until smooth.