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Pumpkin Pie-Spiced Rice Pudding


    All the rich, creamy comfort of pumpkin pie—minus the dairy. Cook pudding in a large, wide saucepan to make stirring that much easier.


    14 oz (397 g) can coconut milk
    1 cup (250 mL) pumpkin purée

    1/2 cup (125 mL) local honey
    1 tsp (5 mL) each ground cinnamon and ginger
    1/4 tsp (1 mL) each ground nutmeg, allspice, and salt
    1 cup (250 mL) arborio rice
    2 thick strips of orange peel
    1 1/2 to 2 cups (350 to 500 mL) water
    2 tsp (10 mL) natural vanilla extract

    In blender or food processor, whirl coconut milk with pumpkin, honey, spices, and salt.

    Pour into large, wide saucepan; stir in rice and orange peels. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, until most of the liquid has been absorbed, about 10 minutes.

    Continue cooking, gradually adding water as needed, until rice is tender, 15 to 20 more minutes. Stir continuously near end of cooking as pudding becomes thick and sticky.

    Remove from heat and stir in vanilla. Discard orange peels before serving. Pudding thickens as it cools; reheat and stir in orange juice or water to loosen.

    Top with a vegan whipped topping, if you wish.

    Makes 12 servings or 6 cups (1.5 L).

    Each 1/2 cup (125 mL) serving contains: 85 calories; 1 g protein; 1 g total fat (1 g sat. fat, 0 g trans fat); 19 g carbohydrates; 1 g fibre; 54 mg sodium

    source: "Sweet Thanks", alive #336, October 2010


    Pumpkin Pie-Spiced Rice Pudding




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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.