The Curvy Carrot

Today is a pretty special day on The Curvy Carrot.  I’ve been excited about this for several weeks, but now I can share some good news with you.

One of my favorite vegetarian bloggers, Michael Natkin, is now a cookbook author.  I was even more excited when I was invited to have a sneak peek at his new cookbook, Herbivoracious, and I was given the opportunity to share it with you.

I’ve been following Michael for a pretty long time.  His vegetarian recipes range from simple to completely inventive…cheddar battered onion rings?  I mean, seriously.  That idea is BRILLIANT (unfortunately, due to my super sensitive smoke detector and tiny little apartment kitchen, I had to pass on trying that recipe for something else instead…but, let me tell you, it’s on my bucket list.)  Through reading through many of his recipes, I have been introduced to new ingredients, new ideas, and new flavor combinations that leave me inspired, excited, and proud to be almost a full-time vegetarian.

For my recipe, I chose his Maple Pudding with Spiced Pecans.  For several reasons.  One, I have been longing to make a homemade pudding from scratch.  It’s easy, folks.  Two, apparently it’s maple season around the Upper Valley, and I am becoming a maple fan.  Not a super sugary processed maple.  The maple that is thick and golden and tastes like nothing else in this world.  THAT kind of maple.  And, lastly, I knew his meals and entrees would be great, so I wanted to test out a dessert.  Glad I did.  Smooth and creamy with sweet maple flavoring-that’s how this tasted.  It was a really hard decision, to be honest.  I went through this cookbook at least 6 or 7 times before deciding.  The photography is fantastic.  It’s a great cookbook-and not just for vegetarians. To pre-order yours before it comes out on May 8, click here.

 

Thanks, Michael, for offering me the chance to try your wonderful recipes!

Maple Pudding with Spiced Pecans

Servings: 4

 

Ingredients

For the pudding: 

3 tablespoons cornstarch

2 cups whole milk

1/2 cup maple syrup (preferably Grade B)

Salt

For the spiced pecans: 

2 teaspoons sugar

1/2 cup pecans (halves or pieces)

1/4 teaspoon ground cinnamon

Nutmeg (preferably freshly grated)

Smoked paprika

Salt

2 teaspoons unsalted butter

Instructions

1.  For the pudding: In a small bowl, whisk the cornstarch and 1 teaspoon of milk together until smooth.

2.  Place the remaining milk into a medium saucepan and add the cornstarch/milk mixture, whisking until smooth.

3. Whisk in the maple syrup and a pinch of salt.

4. Place over medium heat and bring to a simmer, stirring frequently.

5. As soon as the mixture begins to thicken (a couple of minutes), remove it from the heat and pour into a medium bowl or four ramekins.

6. Cover with plastic wrap and refrigerate until chilled and set. (1-2 hours or so.)

7.  For the spiced pecans: In a small skillet over medium heat, cook the sugar and pecans, stirring frequently, until the sugar is melted and the pecans are browned, about 5 minutes.

8. Stir in the cinnamon, a few gratings of nutmeg, a big pinch of smoked paprika, a pinch of salt, and the butter.

9. As soon as the butter is melted and has coated the nuts, remove from the heat and pour the nuts onto a plate to cool. They may stick together somewhat; simply break up the clusters with your hands at serving time.

10.  Place about 2 tablespoons of the nuts on each portion of maple pudding and serve.

 

Source: Directly from Herbivoracious.