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I’ve recently “discovered” kuzu root powder and have been experimenting with it in sauces and – as here – in puddings. Kuzu contains no fat, is low in calories, and has virtually no taste. Not only a thickening agent – it is used to treat stomach and digestion issues, to stimulate appetite, as an aid to relieve diarrhea and even as a cold remedy. And you thought this was just going to be just a bowl of pudding! Gluten-free, Oil-free, Easy. Serves 6, Cook Time 15 mins. Set time: 4 to 6 hours *Recipe reprinted with permission from Ann Oliverio and Front Table Books.
Today’s beautiful food is from the gorgeous new cookbook by Annie Oliverio – Crave, Eat, Heal: Plant-based, Whole-food Recipes to Satisfy Every Appetite.
When I first heard about her book, I immediately wondered why all books are not written up by cravings! I mean sure, you do want to find meals or snacks and need those categories as well, but more often than not, what I was craving when I picked up a book to find something and cook, gets lost in the browsing, finding, matching things with pantry and other stuff. No more forgetting about them cravings.
In this book, the Chapters are about Cravings! If you are craving something chocolaty or salty or spicy, just flip to that chapter. The cravings are divided into
Carbs
Chocolate
Comfort
Cool
Creamy
Crunchy
Green
Junk
Salty
Spicy
Sweet
Tart
Warm
Ha! I have my eye on all the salty, warm, comfort and carbs!
Crave, Eat Heal includes recipes like Cocoa Cinnamon French Toast, Creamy Thai Carrot Coconut Soup, cheese recipes like Chipotle Cheez Sauce, vegan Boursin, Tofu Gyros with Tzatziki, “Parmesan” Pita Chips, Smoky Black Bean, Rice & Veggie Burgers, Chocolate-coated Key Lime Coconut Cream Pie, beverages like Malted Chocolate-Orange Smoothie and many more.
Get your copy of Crave, Eat, Heal today! or enter the giveaway at the end of this post.
Crave Eat Heat starts with a wonderful introduction into Annie’s life and transition into plant based eating with several tips for anyone just starting out at adding more plant based foods to the diet. All recipes in the book are free of animal products, refined sugar, are low in oil (many contain no oil), and are gluten‐free or have gluten‐free options.
The photography in the book is gorgeous! Bright, inviting and happy and the food looks great. I might be biased with the sunny photographs, me being from the northwest where we can get 300 days of clouds and rain. 🙂 The bright white simple photographs from the book make me happy!
And I want to be happy when I cook. The food just automagically comes out great!
Some of the photographs from the book below. Find more amazing photos and food on Ann’s blog anunrefinedvegan.com
The book also has a few guest recipes from an amazing set of bloggers and authors. The spicy chapter has a recipe by yours truly! Red lentil Quinoa Cauliflower Stew! This one satisfies a bunch of cravings, warm, salty, spicy and hearty! 🙂
All photographs on this post except the stew above, by Annie Oliverio.
The beautiful carrot cake pudding below has a gorgeous color and is nut-free and soy-free. Get the recipe of this smooth pudding below and enter the giveaway at the end of the post!
Carrot Cake Pudding
Ingredients
- 2 cups fresh or bottled carrot juice, make sure it’s 100% carrot juice
- 2 cups coconut milk
- 2 Tbsp. pure maple syrup
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1/8 tsp. cardamom
- 5 Tbsp. kuzu root powder
- Whipped coconut cream, for topping, optional
- Golden raisins, for garnish, optional
Instructions
- Combine all ingredients in a bowl or a large measuring cup. Remove 1/2 cup of the liquid and pour the remainder of the mixture into a small saucepan. Whisk together the 1/2 cup of the mixture and 5 tablespoons kuzu root powder and stir until completely dissolved. Set aside.
- Bring the mixture in the saucepan to a boil and whisk in the reserved liquid. Whisk constantly until the pudding begins to thicken. Remove from the heat and let sit for a few minutes while you get 6 glasses or bowls. Divide the liquid between the glasses and place them in the refrigerator to set, 4-6 hours.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The Publisher is giving away 1 print copy within US! and for International entries, 1 copy of the Crave, Eat, Heal outtakes ebook with 16 new recipes.
To Enter, please leave a comment on this post before April 24, about the Chapter from the book that interests you the most! Giveaway is over.
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Comfort foods.
Chocolate, chocolate and more chocolate. I would love to try the recipes in your book. I recently became a plant based eater and I am looking for some scrumptious recipes to add to my menu. Thanks!
That pudding looks delicious, although I might try subbing in Mango juice instead.
And creamy, definitely creamy.
oooh great idea! though i would just drink up the mango puree:)
Which ever chapter the chocolate covered coconut cream pie is under, I am so in! They all sound delicious.
Crunchy!
The chocolate chapter of course!
That’s a no brainer…the chocolate chapter for sure! 😀
Salty and Crunchy sounds awesome to me. Thanks for the giveaway!
Your book looks truly inspiring! I can’t say just one! Chocolate, Sweet & Salty rule my life. Thank you for making such a wonderful book.
The chapter that interests me most? I made a beeline for “Sweet” that is until I saw “Junk.” Honesty hurts. I wonder if there’s a way to buy “kuzu powder” other than in those tiny Eden Foods packages or if Konjac would work just as well? Hmm… well, you’re definitely keeping me on my toes. 🙂
Hi Laurel – Thanks for taking the time to comment! I haven’t used konjac so can’t offer a recommendation on using that as a substitute here. In fact, I don’t recommend using anything but kuzu with this recipe simply because kuzu doesn’t impart a starchy flavor to the dish – and it dissolves beautifully with no dull finish like other thickeners. Besides that, it’s not processed like other thickeners and even imparts some healthful benefits. I hear you on the small packets. But, you could try making this with ground chia seeds (I throw them into a spice/coffee grinder and they powder very quickly) – maybe 1 Tbsp. to start – whisking them into the the liquid. In that case, you could just warm all of the ingredients (except the chia) in a saucepan, remove from the heat and whisk in the chia. Divide between cups and chill. I’m totally winging it, though, so not sure what the results would be.
Thanks so much! I was thinking konjac because it’s seaweed but more powdery. I’ll give the chia a shot though. Thanks again.