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
For the pudding:
3 tablespoons cornstarch
2 cups whole milk
1/2 cup maple syrup (preferably Grade B)
For the spiced pecans:
2 teaspoons sugar
1/2 cup pecans (halves or pieces)
1/4 teaspoon ground cinnamon
Nutmeg (preferably freshly grated)
2 teaspoons unsalted butter
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.