Friday, January 10, 2014
With every graphite-colored day that drags by I find myself grasping for new winter survival strategies. Currently, I'm leaning on homemade pudding and awkward song parodies.
This recipe for Korean jat juk, an intensely comforting pinenut-rice-date porridge, comes from Mark Reinfeld and Jennifer Murray's excellent "The 30 Minute Vegan's Taste of the East." I added only this optional theme song, sung to the tune of Lovin' Spoonful's "Summer in the City":
"Hot pudding! Winter in the city! Back of my spoon feelin' really cinnamon-y!"
1/2c lightly toasted pine nuts
1 1/2c water
pinch of salt
1/4 c brown rice flour
3T agave or other sweetener
4 finely chopped dates
pinch of cinnamon
Blend the nuts and 1c of water in a blender or processor until smooth; pour into saucepan and place over medium heat.
Meanwhile, use a frying pan to dry fry the rice flour over medium-high heat for 3 minutes, stirring frequently; slowly add 1/2c of water, whisking for a smooth paste.
Add the pine nut mix and salt to the rice mix; cook until it thickens, about 5 minutes, whisking well, then stir in the sweetener.
Pour into serving bowls and top with chopped dates and a sprinkle of cinnamon.