Unlike two weeks ago, when I promised y’all a recipe for my Pumpkin Coconut Curry with Swiss Chard and Onions and then forgot about it,* this time, I am delivering on the deal^ I made in my What I Ate Wednesday post and teaching you how to make this delicious Garam Kabocha Pudding “Pie.”
*Although I like to think of it as “had more exciting things to blog about”
^Is it really a “deal” if no one actually mutually agreed on anything?I’ve been wanting to make this type of recipe for over a year now, when I, faced with a Red Kuri Squash and not a clue what to do with it, stumbled upon a recipe for Vegan Baked Kuri Squash and Apple Maple Pudding on justhungry.com.* Also, at the time, I thought vegan recipes were incredibly exotic. I had not yet realized I was practically a vegan already.
*If you look at the site, you’ll see the photos indicated I did a surprisingly good job in replicating the original.
And then, last year, I discovered that November 13 is National Indian Pudding Day. So, naturally, I wanted to combine the two ideas into one big fat celebration of Indian flavor and a love of pudding.
It just took me a year to do it.*
To begin, you’ll need about 3 cups of roasted, mashable winter squash. You can use any type you want, although you can’t call it Garam Kabocha* Pudding “Pie” (Of Sorts) unless you use, well, kabocha.
*And that’s really only clever because kabocha and masala have the same number of syllables and a similar rime.^
Let it cool enough to handle, and scoop about three cups of mashed roasted squash into your food processor, along with a tablespoon of garam masala and a tablespoon of coconut oil.
Crumble in an entire block of soft tofu…which for some reason looks dark and scary in this photo. [Don’t worry, there is nothing scary about tofu. And you won’t even taste it.]Blend and process and watch the joyous orange-creamsicle-like-in-appearance concoction evolve.
I topped mine with a sunshine-y array of sliced mango that I strategically cut into curves, similar to a convex lens.
But you could use pears, or apples, or pineapple (!) or whatever else you want. (Nothing?)
30 minutes in a 350 degree oven and you have a lovely crackled crust.
*Best recipe title in a long time? Perhaps.
3 cups mashed kabocha (or other winter) squash (seasoned and roasted with a sprinkling of garam masala)
1 block soft tofu
1 Tbsp. garam masala
1 Tbsp. coconut oil
mango slices, for topping
1. Preheat oven to 350 degrees. [Or just leave it on after roasting your squash.]
2. Combine mashed kabocha, tofu, garam masala, and coconut oil in a food processor. Process until smooth.
3. Spread mixture into a pie pan coated with cooking spray. Top with mango slices in an artful arrangement.
4. Bake for 30 minutes at 350 degrees until top is browned and starting to crack.