Amaranth Pumpkin Porridge

December 27, 2014 12 Comments

amaranth pumpkin porridge

Hello, friends! Just wanted to drop in and wish everyone a happy, healthy, and delicious holiday season!

I didn’t know it was possible to feel nostalgic towards foods that I never liked growing up, but it is and I did, reading through Anya Kassoff’s, The Vibrant Table. Pumpkin rice porridge was common in our home, but I’ve never been able to appreciate the the texture of mushy rice. The sweet and aromatic flavour of pumpkin, however, always lured me in to have a few bites, and it was weird…I liked it…but I didn’t.

Then I saw this version of pumpkin porridge made with amaranth (a porridge texture I love), tart cranberries, spiced with vanilla bean + cardamom, and served with almond milk….

amaranth porridge

So now that the fall squash madness has come and gone, and the holidays are on their way out, we can go back to eating squash, right? It’s called winter squash for a reason. I made the porridge with butternut squash, but feel free to use pumpkin, as Anya intended, or another variety of winter squash.

Also make sure to check out the summer version of this porridge (with stewed strawberries!!!) on Golubka, Anya’s gorgeous blog.

amaranth porridge

Amaranth Pumpkin Porridge

Adapted from The Vibrant Table by Anya Kassoff

Ingredients

  • 3 cups of unsweetened almond milk (preferably home-made) + more for serving
  • 1 lb pumpkin or winter squash, peeled, seeded, and cubed into bite sized pieces (I used butternut squash)
  • 3 Tbsp. coconut sugar
  • 1/2 tsp. freshly ground cardamom
  • 1/2 tsp. salt
  • 1 vanilla bean
  • 1 cup amaranth, soaked for 8 hours or overnight
  • 1 Tbsp. coconut oil
  • handful of dried cranberries, to taste
  • nuts or seeds for topping (optional) – I used pecans

Instructions

  1. Combine the first five ingredients in a large saucepan. Open the vanilla bean, scrape the seeds, and add them to the pan, along with the pod.
  2. Bring to a boil over high heat, then lower heat and simmer for 15 minutes.
  3. Add drained amaranth, and bring mixture back to a simmer. Cook for 15 minutes.
  4. In the meantime, preheat the oven to 350°F.
  5. Transfer the mixture to a baking dish, stir in cranberries and coconut oil, then bake, uncovered for 20 or so minutes, until its bubbling on top.
  6. Cool slightly before serving with nuts + extra almond milk.
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12 Comments

  1. Reply

    Thalia @ butter and brioche

    December 28, 2014

    WOW this pumpkin amaranth porridge looks seriously incredible. I’ve been tossing up whether to purchase The Vibrant Table and after seeing this recipe it is definitely something I need to buy…

    • Reply

      Sofia

      December 28, 2014

      Thank you, Thalia! You’ll love the book.

  2. Reply

    Karishma

    December 28, 2014

    That looks so so good! I am craving a bowl of porridge right now, and will definitely have to try this!!!

    • Reply

      Sofia

      December 28, 2014

      Thanks, Karishma! I hope you like it!

  3. Reply

    Sandra

    December 31, 2014

    This looks so delicious…and I was going to ask if that was a whole vanilla bean in there :) So glad you picked up with the blogging again. Everything looks amazing.

    • Reply

      Sofia

      January 1, 2015

      Yes! A whole vanilla bean. It makes such a difference. Thanks Sandra! I’m glad to be doing it again too…just needed a little change of scenery.

  4. Reply

    Lu @ Super Nummy Yo!

    January 3, 2015

    I’ve been on a porridge kick lately and this looks like all sorts of awesomesauce! Gorgeous photos too – very, very enticing :D

    • Reply

      Sofia

      January 4, 2015

      Thanks Lu! I’ve been on a kick as well…porridge used to be so boring, I love that we’re seeing it a new light.

  5. Reply

    Trish

    January 4, 2015

    this looks awesome! These photos are beautiful and the recipe sounds delicious. I really need to check out this cookbook!
    Trish

    • Reply

      Sofia

      January 4, 2015

      Thanks Trish! Definitely check it out…so many great ideas in there.

  6. Reply

    Also Trish

    August 25, 2016

    I adore amaranth! I need this cookbook! Fall/Winter is my most favorite time in cooking. I get to make all those recipes that are warming and full of comfort. This recipe will fill that niche quite wonderfully.

    • Reply

      Sofia

      August 30, 2016

      Yes! This is the perfect fall recipe :) I’m still hanging on to the last few bits of summer, but looking forward to making this recipe again in the fall. Hope you like it (+ the book)! Thanks, Trish.

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