Here is more carrot goodness. I always have carrots in my refrigerator. How about you? They’re an easy snack to grab on the go, they’re great in salads or for roasting and just about everyone likes them. I sometimes have too many and I decided to think outside the box a little for this Carrot Pudding with Indian Spices.
Authentic carrot puddings use cooked shredded carrots, but I like a smooth pudding so this recipe blends them. Dr. Fuhrman uses juiced carrots in a lot of his soup recipes. It does add sweetness, but I haven’t found a soup I didn’t like that has carrot juice as part of the base in addition to vegetable stock. They’re great shredded in salads or coleslaw, also.
And, here are a few unique recipes that use carrots - Carrot Pancakes and Hummus with Roasted Carrots and Garlic. Not all of my experiments with carrots have worked out. I tried a carrot sauce for pasta and, although the sauce tasted pretty good, it just didn’t seem right for pasta. It was more like a soup.
Keeping with the theme, be sure to check out these carrot recipes:
I also keep chia seeds in my freezer and this recipe uses chia seeds to thicken it. I love chia seeds. They are a great source of vegetarian omega 3 fatty acids which are good for your heart and brain, and they also are high in fiber and protein. They absorb water easily and turn into a gel, which is why they help thicken this pudding. They also can be used as an egg replacer. One tablespoon of chia seeds to 3 tablespoons of water. Let sit for a bit. Voila, one egg replaced!
And speaking of soup, I have a Thai Carrot Soup recipe that you might enjoy, too.
In the meantime, here is the recipe for Carrot Pudding. You can also find a recipe for Pumpkin Pudding here that uses only almond milk and is more like pumpkin pie.
I'd love to hear your feedback in the comments below for this Carrot Pudding! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking