2019-09-01 Forks Over Knives

1 hour 30 minutes lMakes 2 cups

Tender cooked sweet potato is an

incredible base for creamy desserts.

1 large sweet potato, unpeeled,

chopped into 1-inch cubes

(4 cups)

4 whole dates, pitted

1/4 cup unsweetened, unflavored

plant milk, such as almond, soy,

cashew, or rice

1/4 cup unsweetened cocoa

powder

2 Tbsp. pure maple syrup

1 tsp. tahini

Sea salt, to taste

1/4 cup raw pecans, walnuts, or

almonds

1/4 cup coarsely chopped dates

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

1. In a medium saucepan combine
   sweet potato, whole dates, and 2 cups
   water. Bring to boiling; reduce heat.
   Cover and simmer about 15 minutes
   or until sweet potato is tender. Drain
   sweet potato and dates in a colander;
   cool 5 minutes.


2. Transfer sweet potato and dates to
   a food processor. Add the next five
   ingredients (through salt). Process until
   very smooth and creamy. Transfer to a
   bowl; cover and chill at least 1 hour.


3. For crumble topping, in a
   clean food processor combine the
   remaining ingredients. Process until
   small crumbly texture. Sprinkle over
   chilled pudding.
   From Molly Patrick,
   cleanfooddirtygirl.com

30 minutes l Makes 3 cups
Purple sticky rice, a classic Thai dessert
ingredient, is ideal for rice pudding.
Top it with tropical fruits like kiwi, mango,
kumquats, and/or pineapple for an eye-
popping treat that’s healthy enough to
have for breakfast.

3/4 cup sweet purple sticky rice

(^1) 1/2 cups unsweetened, unflavored
plant milk, such as almond, soy,
cashew, or rice
1 ripe banana, coarsely chopped
1 vanilla bean pod, split and seeds
scraped, or 1 Tbsp. pure vanilla
extract
1 kiwifruit, halved and sliced
1/2 cup sliced fresh mango,
kumquats, or pineapple

1. In a medium saucepan combine rice,
   milk, banana, vanilla pod and seeds, and
   1 1/2 cups water. Bring to boiling; reduce
   heat. Cover and simmer about 25 minutes
   or until rice is tender. Remove lid; cook
   1 minute more to “tighten” rice into a
   creamy pudding. Remove vanilla pod.


2. Serve pudding warm, chilled, or at
   room temperature. Top with fruit.

From Chef Katie Simmons,
plants-rule.com

TIP

If you can’t �ind

purple sticky

rice, you can use

brown sticky

rice, aka brown

sweet rice.

EASY PURPLE

STICKY RICE PUDDING

SWEET POTATO

CHOCOLATE PUDDING

WITH PECAN CRUMBLE

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