Thanksgiving is a time to celebrate abundance and eat delicious stuff. It is also time for folks to stop seeing vegan cuisine as somehow austere and holier-than-thou. This Indian pudding is nothing short of luscious, with rich spices and a sweetness that is dense, but not cloying. Call it virtuous if you must, but you will also be calling for seconds.
Indian Pudding with Pumpkin Ice Cream
4 cups vanilla-flavored soymilk
1/2 cup yellow cornmeal
2 tablespoons yellow cornmeal
1/2 cup turbinado sugar
1/4 cup unsulphured molasses or 1/4 cup maple syrup
1/2 teaspoon powdered ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Preheat oven to 300.
In a medium saucepan over high heat, bring the soy milk to a boil.
Reduce heat to low and sprinkle in the cornmeal while stirring.
Add remaining ingredients and simmer 15 minutes, stirring occasionally.
Remove from heat and pour into a lightly oiled oven-proof dish.
Bake for 45-60 minutes, until browned and set.
Serve warm and with a scoop of soy pumpkin ice cream
