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
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
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