Indian Cornmeal Pudding

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Indian Cornmeal Pudding

Source: Native American Foods (adapted to vegan)

 

East coast tribal people taught settlers how to make it. Settlers sometimes

calld it " Hasty pudding " kind of a joke, because the stone-ground cornmeal

required many hours of baking. This recipe adds a small amount of soy

grits -- precooked soy beans ground up to a fine quick-cooking meal. Through

protein complementarity, that greatly increases the availability of proteins

in this dessert.

 

4 cups milk alternative

1 cup yellow cornmeal

1/4 cup soy grits soaked in 1/2 cup water

 

1/3 cup vegan margarine (or olive oil)

1/2 cup brown sugar (or Sucanat or date sugar)

2/3 cup light molasses

3/4 tsp salt

1/2 tsp cinnamon

1/4 tsp cloves

1/4 tsp ginger

1/8 tsp allspice

1/8 tsp nutmeg

1/2 cup fine-chopped dried apples (optional)

 

In a big pan, bring the milk to a boil, then add the cornmeal and soy grits

gradually stirring rapidly to keep lumps from forming. Lower heat and beat

vigorously until it starts to get thick (about 5 minutes).

 

Remove from heat. Add butter, sugar, molasses (can use maple syrup) and

spices, let cool somewhat. Pour into buttered baking dish, bake 50-60

minutes at 325°, until pudding is firm. Serve warm with vegan ice cream or

tofu topping.

 

If soy grits is used: one serving is about 30% of a day's protein

requirement. Some kinds of cornmeal (stone ground) have more protein and

other minerals and vitamins, though it depends on where/how it was grown.

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes