When I'm feeling less lazy, I'll try my experimental squash pies I was planning on. I did make the pudding that I'd planned to use as a filling, but... well, I'm feeling lazy. Too lazy to run almonds and dates through a food processor to form crusts for my little pies. Yeah, I know, that's pretty lazy. So I'm just eating the pudding as pudding. Here's what I used:
1 15-oz can of pureed squash
1 can's worth of organic plain soy milk (filled the squash can after emptying out the squash because I wanted an equal volume of squash and soy milk)
.25 c. white chia seeds
.25 c. agave syrup
cinnamon, allspice, and ginger to taste
dash of vanilla
dash of salt
Mixed up in a blender and then poured into a container and let it set in the fridge for around 24 hours. If I make this again, I'll probably double the agave--I just tend to like things a bit sweeter! Anyway, it tastes pretty good. No picture, because it's kind of pale and disappointing-looking. ;)
Posts
No comments:
Post a Comment