Chia seed pudding, roasted artichokes

with one comment

Went to our first farmer’s market of the year Saturday the 12th–a week too late for morels, sadly (though we found an enormous one last weekend and ate it sauteed in butter) but I got some lovely asparagus, fresh spinach (which I wasted by disappointingly gratinating it in an unfortunately runny smoked gouda cheese sauce), and black popcorn.

I made roasted artichokes last night:
Cut off the top 1/3 of each artichoke. Cut off and save the stem.
Lay out a big square of foil. Stick sliced cloves of garlic between the leaves of the artichoke, along with slices of Meyer lemon peel. Sprinkle with salt and pepper. Drizzle with olive oil and squeeze lemon over the top. Place the stem in the bundle and wrap up the whole thing in foil.
Roast at 425 degrees for 1 hour 15 mins.

And today I made chocolate chia seed pudding with whipped coconut cream:
Place a can of coconut milk in the fridge (mine has been there for a week or two, not sure of the minimum wait time) to aid the solids in separating out.
Open the can and spoon out the top, solid coconut cream part into a bowl. Add about a tablespoonful of powdered sugar, a half teaspoon or so of vanilla extract, and beat with a hand mixer like whipped cream (starting slow).

Pour the remaining liquid into a bowl. Stir in 3 Tbsp of chia seeds (this would have been better with 4), 2 Tbsp of cocoa powder, 3 Tbsp of agave syrup, 1 tsp of vanilla, and let sit for at least 20 minutes to thicken.

Top with the whipped coconut cream.


Written by orata

May 14, 2012 at 12:01 am

Posted in recipes

Tagged with , , , ,

One Response

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  1. […] another food that’s even better. To put this in a personal context, there’s a dessert recipe I really like to make sometimes, a chocolate chia seed pudding topped with whipped coconut cream. […]

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