SEMOLINA (Vegan) Recipe at MyDish

SEMOLINA (Vegan)

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Method

  • 1. Mix SEMOLINA in heatproof jug with some cold SOYA MILK to make a thick cream consistency.
  • 2. Heat SOYA MILK gently to near boiling.
  • 3. Pour enough hot SOYA MILK into jug, blend into semolina mix then pour back into pan and stir over medium heat until it begins to thicken.
  • 4. Add SUGAR and SALT, check taste adjusting to preference (in Thai cooking, a balance of salt and sugar is often used to enhance flavour).
  • 5. Stir in a knob of MARGARINE and leave to continue to thicken on a very low heat for a few minutes.
  • 6. Serve hot. Goes well with JAM, SOAKED PRUNES or SLICED BANANA (plus a wee helping of SWEDISH GLACE DAIRY FREE ICECREAM!)
  • Tips

    • * Use COCONUT MILK diluted 1:1 with water or stronger for very creamy semolina. It thickens as it sits so avoid over-thick at beginning.
      * Can be eaten as a cold milk jelly the next day, it sets into the shape poured into while warm.
      * Yellow Semolina is used in this recipe available from wholefood shops. SOYA MILK is sweetened variety (Tesco's, Holland & Barrett and Sainsbury's own brand soya milks are good).
      * Second day semolina can be reheated by steaming in a pudding bowl.

    Ingredients

    • 1½ PINTS SOYA MILK
    • 3 TBSP YELLOW SEMOLINA
    • 2-3 LEVEL TBS DEMERARA SUGAR
    • 1 - 1½ TSP SEA SALT
    • ½ OZ VEGAN MARGARINE (optional)

    By Views 3139  Added Fri Jan 15 2010


    Use SOYA MILK to make this traditional milk pudding or COCONUT MILK for extra creaminess and flavour.