Here is more carrot goodness with this. 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 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.
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
Carrot Chia Pudding with Indian Spices
- Food Processor or Box grater
- Measuring Cups and Spoons
- 5-6 carrots peeled and shredded, I shred mine in the food processor
- 1 1/2 cups unsweetened almond milk store-bought or homemade
- 1 cup light canned coconut milk split
- OR 3/4 tsp coconut extract mixed with 1 cup non-dairy milk
- 1/2 cup chia seeds (light is best for color but any will do)
- 1/4 cup maple syrup (to reduce the sugar add 1/8 tbl maple syrup plus 1/3 tsp. liquid stevia)
- 1 tsp vanilla extract non-alcoholic preferred
- 1/3 tsp ground cardamom (this is a pretty strong spice to use sparingly taste and add more if needed)
- 1/4 tsp ground ginger
- 1/2 tsp Ceylon cinnamon*
- 1/4 tsp ground cloves
- Place the shredded carrots and 1/2 cup almond plus 1/2 cup coconut milk in a saucepan over medium heat. Add the spices and cook until the carrots are tender, about 20 minutes. Set aside to cool for a few minutes.
- When the carrots are slightly cooled, add them and the cooking liquid to a blender and blend until smooth, adding some of the almond milk to thin if it gets too thick.
- Add the remainder of the milks and the sweetener and blend slower to combine.
- Pour into a large bowl and add the chia seeds, mixing well.
- Put the bowl into the refrigerator to cool, stiring after about 15 minutes to make sure the chia seeds stay suspended. Continue to cool until set.
- Serve in individual bowls and top with blueberries, cinnamon, chopped walnuts, pumpkin seeds or mini chocolate chips.
non-alcoholic vanilla extract preferred