The Blender Girl’s Spicy Vegan Sweet Potato Pudding
By Tess Masters
Los Angeles, CA – The holidays are my favorite time of the year! I had a wonderful Thanksgiving up in Sacramento eating more than my fair share of delicious decadent food! I love how good food and holidays bring family and friends together in celebration. But after my slightly over-indulgent acidic orgy that saw me coat-checking my colon at every turn, I have been doing some much needed detoxing with a lot of green smoothies preparing for my next binge at Christmas! But I thought sharing a detox recipe wouldn’t have been much fun at this time of year! We will leave that for January, when I will giving away a Vitamix and sharing all of my favourite healthy blender recipes!
I had planned to finish my blender-inspired series for RecipeRelay by sharing a delectable vegan maple pecan sweet potato pie that has had me rubbing my belly with piggy pride after scoffing three slices in one sitting on more than one festive occasion! I have, indeed contemplated strapping a feed bag around my neck! But then I noticed that the wonderful Kara Rota had beaten me to the punch by sharing her delicious vegan sweet potato pie. Isn’t that recipe delicious?!
CLICK HERE for the full post and recipe.
However, I just couldn’t (or wouldn’t) abandon my beloved sweet potato so I whipped up a quick easy vegan pudding with the leftover mashed sweet potato the day after thanksgiving. It was so simple and satisfying that I was inspired to relay off Meredith’s scrumptious raw sweet potato parfait with cashew cream and come home and perfect my blend using cashew cream as the base for the pudding and blending all of her wonderful ingredients together in order to offer a “variation on a theme”. It’s always good to give people some festive options! I sourced my sweet potatoes and oranges from the local farmer’s market. There are such delicious sweet potatoes around at the moment. You could also use local seasonal butternut squash or yams for this recipe. I must confess to having used imported Thai coconut milk in this recipe! Does that get me RecipeRelay demerit points? I also plead guilty to having some residue “recipe envy” from last month.
The raw vegan spicy orange cranberry mousse that I shared last month was incredibly popular with my readers. However, I did receive some emails from people who were not fans of using avocado as a pudding base. So, I thought it would be useful to keep the warm Fall/Winter flavours using a cashew and coconut milk base. This pudding should silence all of the “vegan pudding skeptics” that vow and declare they can smell the lack of dairy a mile away. This vegan sweet potato pudding is delicious, and will satisfy even the most ardent cream dreamers.
So, I embraced the gorgeous cinnamon, ginger and nutmeg, and also utilized the tartness of the orange juice and orange zest. I chose coconut palm sugar to get a lovely caramel flavoured sweetness, and a touch of maple syrup to heighten the warm tones and give the back end a hint of those festive mashed sweet potato dishes we love at the holiday table. I was also inspired by the flavor of the raw vegan eggnog I made last week (don’t miss that recipe), and decided to include a pinch of ground cloves for good measure. My “tart at heart kindred spirit”, and chef extraordinaire Stacey, was my taste tester again and we were both happy with the results. In fact, I can quote her as saying, “you can slather cashew cream on dog poop and I will eat it” so fond is she of some blended cashews!
Once again, tweak to taste and find the blend that is right for you. Just as with the cranberry mousse, my favorite way to serve this raw vegan pudding is straight out of the Vitamix carriage where it has been warmed slightly by the friction heat of the blades. But you will get more of a pudding consistency if you chill it in the fridge. It also tastes better the next day when the flavours have had a chance to infuse. The topping is optional. This pudding stands alone with just a dollop of cashew cream and some orange zest. But I liked the crunchiness of the home made spicy granola topping. It just added a lovely textural “pie-crust” element. Either way, this spicy vegan sweet potato pudding is a winner! Thanks for having me here the last four months. I really love RecipeRelay. It is so different and fun!
Happy Holidays to everyone, and here’s to a wonderful 2012
Spicy Vegan Sweet Potato Pudding
Total Time: 40 minutes
Yield: 4 servings
For the pudding:
- 2 cups mashed roasted or steamed sweet potato or yams
- 1 cup raw cashews
- 1 cup orange juice
- 1/2 cup coconut milk
- ½ cup filtered water
- 2 Tbsp coconut palm sugar
- 2 Tbsp maple syrup
- 2 Tbsp lemon juice
- 2 ½ tsp cinnamon
- 1 ½ tsp finely chopped orange zest
- 1 tsp alcohol-free vanilla extract
- 1/2 ground nutmeg
- 1/2 tsp ginger
- a tiny pinch of ground cloves
- pinch of Celtic sea salt
For the topping:
- 2 cups raw pecans roughly chopped
- 1 cup oats
- 1/4 cup raw shredded unsweetened coconut
- ¼ cup orange juice
- 2 Tbsp coconut palm sugar
- 3 Tbsp maple syrup
- 1 ½ tsp cinnamon
- ¾ tsp nutmeg
- 1 – 2 pinches of ground cloves depending on preference
- For the pudding: Place all of the ingredients in a blender and puree until smooth and creamy.
- For the topping: Combine all of the ingredients together. Bake in the oven at 300 for about 30 minutes or until slightly crunchy.
- Serve pudding straight out of the blender carriage warm topped with granola, cashew cream and orange zest.
- Or chill for a couple of hours.
Tess Masters is an actress, presenter, voice over artist, budding cook, enthusiastic story teller, environmental warrior, self-respecting devotee of all things green and natural, and most importantly,a champion of the miraculous blender, mixer, and food processor.