That's Item Number One on today's list of fascinating news from Mucky Boots. Here's Item Number Two.
Yes, chocolate pudding. Newsworthy chocolate pudding. Newsworthy because I am back on my anti-arthritis can't eat anything fun diet: no gluten, no dairy, no eggs, no caffeine, as little of any kind of sugar as I can manage. Which means small pleasures seem hard to come by. Until this, that is.
Quinoa Revolution is the second cookbook produced by the sister team of Patricia Green and Carolyn Hemming. Their first book, Quinoa 365, has been a favourite of mine, so it was an easy decision to add the second book to my cookbook collection.
To celebrate my new purchase I decided to make Cafe Mocha Pudding. I don't want to violate any copyright laws, but since I'm giving them a free plug maybe the authors won't mind, so here's the gist of the recipe.
Cook 1/2 cup quinoa in three times as much coffee (decaf, if you prefer). Since this is more liquid than is normally used, the result is very soft, almost mushy quinoa. Put it in a blender with 1/2 cup milk (I used almond milk), 1/3 cup cocoa, 1/2 tsp vanilla and as much of any kind of sweetener as you would like (they suggest 1/3 cup sugar, but I used a small glug of maple syrup instead). Then blitz the heck out of it for 2-3 minutes, until it is very smooth.
The authors then suggest refrigerating it for an hour or two before eating, but I found the looser texture right out of the blender a bit more pleasant than after it had set up, at which point it was pretty stiff. Either way, it was delicious, legal, and definitely a pleasure. As you can tell from this photo.
Just think of the flavour variations that are possible with this technique: I could cook the quinoa in chai tea instead of coffee. Or green tea. Or any flavour of tea. Or lemon-spiked water. Or orange juice. Or berry juice. Or almond milk with a vanilla pod.
Yum. That's all I can say, just yum.