Healthy Vegan - Creamy Beet Rose Rice Pudding with Pomegranate (vegan)

The inspiration for this Creamy Beet Rice Pudding with Pomegranate Seeds  has two sources.   The recipe idea itself came about after a conversation with my work colleague.  She came back from town with what was supposed to be her lunch.   She says out loud to me 'I wanted a change from beetroot salad and I wanted something warm, so I have rice pudding from...'.  I started thinking -  Beetroot and rice pudding.  Then under her breath she grumbled and 'you still  owe me a beetroot cake'.
Well still no beetroot cake for her, but did make the Creamy Beet Rice Pudding that I was imagining and rating in my head.  I was inspired further to add the Pomegranate Seeds as I had also just watched Pan's Labyrinth in readiness for Food'n'Flix.
I have my own DVD of Pan's Labyrinth from Guillermo Del Toro along The Orphanage, The Devils Backbone and Cronos.  Its a dark fantasy Gothic supernatural fairytale set against the backdrop of fascist regime in Spain in 1944.  Ofelia the lead character discovers a labyrinth and meets a faun who tells her she is a Princess and sets her three challenges if she wishes to return to her Kingdom.    I had forgotten how graphic the movie was and although its a dark fairytale with good versus evil, its not a fairytale designed for children. Its been described as Alice in Wonderland for adults. 
There were loads of obvious foodie references from Captain Vidals feast for his guests to the Pale Man's decadent deep and richly coloured feast laden table, as well as bread to mandrake root. I was inspired by the scene where Ofelia encounters the Pale Man and is tempted by some fat juicy red grapes on the table when she is clearly instructed not to eat anything from the table. Next to the grapes are also some pomegranates and redcurrants.  I was inspired to use the ruby pomegranate seeds. Beetroot Risotto (2010) see here. 

Vegan Beet Rose Rice Pudding with Pomegranate Seeds
Serves 4 - 6
Ingredients
 100g Basmati rice or flaked rice
 1 litre of plant based milk or milk
 4 - 6 tablespoons caster sugar

200grams cooked beetroot
180ml vegan alternative cream or double cream

1 tablespoon rosewater or rose syrup
Fresh pomegranate seeds 
Method
Wash and soak the rice for about 15 minutes.
Drain the rice and then place in a heavy bottomed saucepan.  
Stir in the milk and sugar and bring to the boil.   
Then lower the heat and simmer for about 30 minutes or until you get a rich, creamy texture.  
Puree the beetroot and cream together. Stir in the beetroot cream puree to the pot.
Add the rosewater or rose syrup.  
Simmer for a 15 minutes of so for the flavours to infuse and thicken.
Serve garnished with pomegranate seeds. 

Comments

Post a Comment

Popular posts from this blog

Healthy Vegan - Black Chickpeas Salad with Coriander

Image
The weather is so changeable at the moment, its gone all warm again. I came home a little earlier than usual and wanted to eat something quite light, hence this Black Chickpeas Salad with Coriander. Of course, this was not going to be enough as a meal for two, so alongside the Black Chickpeas Salad with Coriander, I made a Tomato Tarte Tatin.   It made for a nice change.  The feta here is optional, I used it as that is what I had in the fridge, but you could substitute it with halloumi cheese or if your going for a vegan or dairy free option, perhaps smoked tofu.  I think you need a soft texture with the nutty black chickpeas and the fragrant herb brings it all together. What I like about this salad too, it that it is quite seasonal in colours - going all autumnal, but also a perfect salad to knock up for a Halloween feast if you are planning a vegan or vegetarian Black Food Menu .   Please don't worry too much if you can't find black chickpeas where you are, just su
Read more

Healthy Vegan - Retro Vegan Hand Raised Pie for Sharing

Image
Yesterday's prompt was reach out! make a new vegan friend and tell us about it.  Its one of the reasons I am participating in Vegan Mofo and for me that is reaching out.  Saying that its also nice to be reacquainted with Rose from Dandylion Vegan Blog and if I had to tell you about a lovely vegan friend, there are quite a few in my real life and quite a few that I have met on blogosphere, so to single one out would be unfair. I love them all in different ways, they know who they are.   And today's prompt is most retro recipe.  I have a couple of recipes that I consider to be retro on my blog, some are vegan like this Lemon Cherry Tofu Cheesecake and this  Chilli Chocolate Tofu Cheesecake , but many other retro recipes are vegetarian.  Some of course can easily be veganized like this retro Kiev's , but instead I am sharing these two rather large vegan Hand Raised Pies, its irrelevant what is in these vegan pies, its more about the size, because this time size does matte
Read more

Healthy Vegan - Three Pea Tagine with Cherry Tomatoes

Image
These days, I don't have much energy to cook from scratch when I get in from work unless its something like pasta such as  Spaghetti dish, but strangely enough I did actually make this Three Pea Tagine after work in the late evening.   I was rather surprised that I had both the energy and the inclination.  This was one of those days, when i decided to myself that I was not going to plonk myself in front of either the computer or sofa and instead use those couple of hours a little more usefully, then laze.  Other than making couscous, grub was made and it was plenty to last us two days if not more.   Its actually a relatively easy recipe, after sauteing the onions, garlic and spices, you could happily leave it for 40 - 45 minutes for the yellow split peas to cook in the vegetable stock, then stir in the remaining ingredients such as chickpeas, raisins, green peas, cherry tomatoes which happen to be home gown for 10 minutes and its pretty much done.  Its not like a risotto wh
Read more