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Vegan Semolina Pudding with Strawberry Rhubarb Compote

2020-07-01

Vegan Semolina Pudding with Strawberry Rhubarb Compote

For many, semolina pudding (or semolina porridge) is one of those typical childhood memories that evokes a feeling of security. Warming semolina pudding, served mainly in winter, cooked with love by the parents or grandma. And no, a really good semolina pudding not only tastes good as a warming meal in winter, but also fits wonderfully in summer. We’ll prove it to you today. Because our vegan semolina pudding is served summer style with strawberries and rhubarb.

We make a quick compote from strawberries and rhubarb with a little sugar and lemon juice. It can still be a bit chunky. Or you blend it. Your compote, your choice! For the freshness, some of the strawberries are allowed to jump “raw” on the semolina pudding. Instead of rhubarb and strawberries, you could theoretically also use raspberries and blueberries. In combination, they also have a great ratio of sweetness to acidity.

The semolina pudding is prepared very quickly. Simply boil up some vegetable milk with sugar and salt, stir in the soft wheat semolina, let it steep, done. At least that’s how the basic version works. If you want to enjoy your semolina pudding extra creamy, you should whisk up some of aquafaba and lift it under the pudding. Et voilà, semolina pudding de luxe! Aquafaba is kind of a vegan whipped egg white that can be made from the cooking water of chickpeas (or other legumes). Here we already wrote a few words about it last year. But don’t you worry, your semolina pudding will not suddenly taste like chickpeas with it.

Vegan Semolina Pudding with Strawberry Rhubarb Compote

Servings: 2
Cost per Serving: 1,75 €

Ingredients

Semolina Pudding

  • 500 ml vegetable milk
  • 50 g soft wheat semolina
  • 1 tbsp beet sugar
  • 1 pinch salt

Aquafaba (Optional)

  • about 50 ml chickpea liquid, drained liquid reserved from a glass of chickpeas
  • 1/4 tsp cream of tartar
  • 1/4 tsp lemon juice

Strawberry Rhubarb Compote

  • 100 g rhubarb
  • 150 g strawberries
  • 2 tbsp beet sugar
  • 1 tbsp lemon juice

Preparation

  • Wash, clean and finely dice the rhubarb. Place in a saucepan with sugar, lemon juice and 5 tablespoons of water and bring to the boil slowly. Simmer for about 10 minutes with the lid on.
  • In the meantime, clean the strawberries and cut them into bite-size pieces. Set aside one third. Add the other two thirds to the rhubarb. Let the strawberry rhubarb mixture simmer for a few more minutes until everything has collapsed into a compote. Puree or leave them chunky as desired.
  • Bring the vegetable milk to a boil together with sugar and salt in a saucepan while stirring. Stir in the semolina and let it simmer very briefly. Take the pot off the stove and let the semolina pudding sit with the lid closed for about 5 minutes.
  • Whip the Aquafaba with an electric whisk and stir gently under the semolina pudding. Serve with the strawberry rhubarb compote and fresh strawberries.

Vegan Semolina Pudding with Strawberry Rhubarb Compote

Vegan Semolina Pudding with Strawberry Rhubarb Compote

Vegan Semolina Pudding with Strawberry Rhubarb Compote

Related Posts:

  1. Vegan Strawberry Rhubarb Trifle
  2. Vegan Pancakes – Quick and Easy To Prepare
  3. Easy Vegan Plum Crumble

Kategorie: Breakfast, Summer Recipes, Sweets

Previous Post: « Vegan Greek Spinach Pie (Spanakopita)
Next Post: Mediterranean Pasta Salad »

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Dieses Jahr schon angegrillt? 🔥 Unsere Soja-Ste Dieses Jahr schon angegrillt? 🔥 Unsere Soja-Steaks runden jeden guten Grillteller ab.

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Saftig, grüne Knödel auf leuchtend orange-rotem Saftig, grüne Knödel auf leuchtend orange-rotem Grund. Das sind unsere veganen Spinatknödel mit Paprika-Rahm-Sauce. 💚🧡

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Die vielleicht beste Art Tofu zu essen. Mapo Tofu Die vielleicht beste Art Tofu zu essen. Mapo Tofu kombiniert samtig weichen Tofu mit einer unglaublich würzigen Sauce und ist daher seit dem 19. Jahrhundert völlig zurecht ein echter Klassiker der Szechuan-Küche. 🥡🥢

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#mapotofu #mapodoufu #sichuanfood #chinesefood #whatveganseat #letscookvegan #veganrecipeshare #vegansofig #veganfoodblogger #veganfoodshare #govegan #cheapandcheerful #cheapandcheerfulcooking #plantbased #thefeedfeedvegan #bestofvegan #vegankannjeder #veganwerdenwaslosdigga #f52grams #food52 #feedfeedvegan #veganfoodlovers #berlinvegan #veganberlin
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Sonntag ist Gönn-dir-Tag. Wir gönnen uns heute e Sonntag ist Gönn-dir-Tag. Wir gönnen uns heute ein paar vegane Pastéis de Nata. 🇵🇹 Und was gönnst du dir?

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