I am super excited to try this tonight. It didn’t thicken in the refrigerator as much as I wanted it to, so I put it in my ice cream maker and it made awesome ice cream! Have added it to my “to cook” list – thank you!How do u make pomegranate juice? Some coconut whipped cream did help balance it out, but I think next time I’ll make it with almond milk.I also tried a trick I had read for vegan, starch-thickened puddings: let the pudding set up, then use a stick blender to “whip” it a bit (I think a mixer might also work). Glorious pudding!!
It’s super helpful for us and other readers. Any suggestions what to use instead of the onion?I haven’t tried this dish yet but can he eat leeks? My husband’s stepmom is Persian and I LOVE Persian food.Omg, I should amend my star rating to 5. Thanks.I can’t wait to try this recipe. Add walnuts to bare baking sheet. xoI was so happy to find this recipe, as I bought a bottle of pomegranate molasses a few weeks ago and was wondering how I’d ever use it up. Based on licking the pan, I’d say this is a winner.
I made the molasses from POM juice, and it turned out nice and thick! I would like to double the recipe.
Add more if you like the flavour.I loved this in your cookbook but then ran out of pom molasses and was too lazy/cheap to buy more.
Thanks!I’m thinking 1/2 pecans 1/2 cashews would make a good substitution!Everyone just loved this recipe! I did make some modifications….lol…I can’t help myself. I ran this through a blender because of trouble with lumps every time I use it. A great dessert to serve on Rosh Hashana or winter holidays. The spice combinations and deep flavors are teriffic. I only had fresh basil for a topping, and it worked well. So simple to make yet so decadent. If concerned about that, you could sub peanut butter powder or light coconut milk to lighten things up. That said, the flavor is delicious.I think it’s best to have a mixture of other kinds of milk together with full-fat coconut milk because coconut milk’s melting (aka freezing) point is around 76 °F which will be rather solid and viscous when you put in the fridge. I’m making this tonight!
Otherwise, the ganache shouldn’t have been “watery” – I’ve never experienced that…perhaps add more chocolate next time? Persian food is so delicious and exquisite most recipes are over a thousand years old!
I made this last night. This one had very interesting flavours— sour, sweet, nutty, hearty. Maybe suggest using a little less if you don’t make your own.This was so delicious, very easy to make….I used POM juice to make the molasses. I’m not allergic but I find sometimes I like to sub leeks for onions in recipes.Thanks for the suggestion, but all alliums are out.
Mango Curry Paleo BBQ Sauce So glad to hear it, Margot! And up to 1 month in the freezer!I have a question about the instructions. But when I manage to freeze the pudding it stays solid.This turned out so well! 1/2 cup carrots (finely diced)
Pudding. It should be a closer match.Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE!Thick and creamy vegan peanut butter pudding made with just 5 ingredients in 1 saucepan!
Grilled Cauliflower Steak with Romesco Sauce The textures just Meat eaters shouldn’t get all the cheese board fun. xoxoI’ve made this recipe twice (from the cookbook) using chickpeas not lentils and love love love it. My family and I loved this recipe! The taste is amazing but could not get a pudding texture. Different lentils do cook at different times, but I find that 20 minutes is usually about right…This reads like something I would enjoy making. it turned out more like sauce than pudding … You also have to add salt and sweetener if using powder since peanut butter usually has that … as well as oils that I’m sure affect it tooUpdate: I put this back in the pot and whisked regularly while heating until it got much thicker. I have the cookbook and saw the chickpea version, but was weirded out by the ingredients and couldn’t imagine it tasting that great. Let us know if you do some experimenting!Considering my daughter just had her tonsils removed, I would love to make this! I always increase the turmeric and cinnamon at the end, too. Your videos are so helpful!!! It’s also tasty topped with If you try this recipe, let us know!
But you can try almond milk! Let us know if you give it a try!Omg. :)Whoop! I used about 1/8 teaspoon hing instead of an onion, and I went with the smaller measurements of the pomegranate molasses and maple syrup. Do you think this would go well chilled or “room” temp with fire toasted pita (like a dip)?loved this! This recipe combines three all-star BBQ sides into one vegan-friendly meal.Hearty eggplant stands up well to the flame of a grill, making this punchy dish a perfect plant-based main.Whether you can’t decide which fruit to serve or are tired of fruit salad, this sweet and creamy pizza is a trusty summer staple.There’s no better way to top off a barbecue than with this palate-cleansing mojito-inspired sorbet.The best types of salads are hands-down pasta salads. Wow two hits! I had it with bulgur wheat rather than rice and that was nice too.I was eager to try this because we’ve had Fesenjan before when a friend made it for us (her husband is Persian), and we’ve always loved it.
Maybe cooking them covered would be better. I’m not worried about high fat or calories but try to not have too much added sugar so this is great. Thank youI subbed 4 tbsp monk fruit for sweetener added it while cooking-my taste tester licked the bowl and gives it 2 thumbs up & it hasn’t even cooled yet. Random side note: wish your star rating feature was still a thing (I use it to decide on recipes when searching Pinterest).Making this right now! I chilled the can and it looked very much like whip cream. We’ve been big fans of Fesenjān for years now—ever since John’s aunt introduced us to it at a Persian restaurant in San Diego. Of course, your best bet is always to swap that steak for whole plant foods, like a hearty slab of grilled cauliflower topped with herbs, spices, and cashews—not a mock beef alternative. Then lower heat, cover, and simmer for 15-20 minutes or until fork tender. I’d definitely recommend making sure you soak the dates long enough, I got excited and didn’t soak them quite long enough which made it more difficult to blend.