FRAN COSTIGAN

Queen of Vegan Desserts

  • FRAN COSTIGAN
  • MEET FRAN
  • APPLAUSE
  • SERVICES
  • EVENTS
  • BOOKS
  • RECIPES
  • VIDEOS
  • BLOG
  • RESOURCES
  • CONTACT

January 10, 2018 by Fran Costigan 3 Comments

Red Quinoa and Mango Pudding

Fran Costigan's Red Quinoa and Mango Pudding, vegan and gluten-free

This recipe for Red Quinoa and Mango Pudding is my version of the build a burger I encountered earlier this week. Well, sort of. I tasted an Impossible Burger for the first time on Monday. Actually, I shared one with Alice Leung, the chef-owner of Soy Café. We ordered what the menu calls Build A Burger. Add cheese, sauce (the special is not vegan so of course, we picked a different one), and other options, and pay an upcharge for each item. The burger looked and tasted very much like the rare burgers I ate when I was a kid – well, those were not rare, but Impossible comes only ‘rare’.

Red Quinoa

I think of quinoa as the tofu of whole grains. Use it to make tasty side dishes and as the base of the main course. Cultivated in the Andes for over 5,000 years, quinoa (pronounced KEEN-wah) has been called “the mother grain” and “the gold of the Incas.” Technically speaking, quinoa is not a grain, rather is it a seed, but it is used in virtually all the same ways as other whole grains.

In nature, saponins discourage birds from eating the seeds, as they’re bitter and slightly toxic. Manufacturers generally remove the saponins by rinsing, before packaging but some residues may remain. So,  rinse the tiny seeds in a fine mesh strainer before you cook them.

Most recipes for quinoa call for cooking the grain, in a 1:2 ration, quinoa to liquid, until it all or most of the liquid is absorbed. I learned a different method, 20 years ago from my dear friend the late chef Shirley King, who learned to cook quinoa from the great chef Felipe Rojas-Lombardi of the Ballroom in New York City. Quinoa was part of his culture, and when he said, “cook it like pasta,” I listened. I save the nutrient-rich cooking liquid to use in soups.

Another big plus to quinoa, aside from how fast it cooks, and it’s neutral flavor, are the excellent nutritional benefits. Quinoa is a complete protein, providing all nine essential amino acids and it is naturally gluten-free.

One cup dry quinoa yields about 3 cups cooked or 6 (1/2-cup) servings. Quinoa expands in liquid, so keep this in mind if you plan to add it to a soup, least your broth disappears. I cooked 1 full cup for this recipe, more than I needed since I wanted to have extra for grain bowls later in the week.

Fran Costigan's Red Quinoa and Mango Pudding, vegan and gluten-free

Think of this Red Quinoa and Mango Pudding recipe as a basic template. I’ve made suggestions for additions and variations to the simple, creamy, no-or-low-sugar, whole grain dessert too.  It’s comfort food, and this week in Philadelphia, with minus 1 temps and my head cold, I needed a big dose of comfort. For the New Year, lighter desserts make sense, but this one could be breakfast or snack treat, too. A small amount of uncooked oats thicken the pudding, a skinny work around, instead of using canned coconut milk or cashew cream.

Fran Costigan's Red Quinoa and Mango Pudding, vegan and gluten-free

Tips:

  • I used red quinoa for this recipe. You could use brown, but the dish will look bland.
  • Use scissors to cut the mango. The pieces don’t have to be perfectly even.
  • The lime juice – please use fresh – perks up the flavor as citrus does, making this pudding taste sweeter.
  • FYI, I used mango from Trader Joe and Brandless. Both were great.

To cook the quinoa:

  • Rinse the quinoa in a strainer.
  • Cook like pasta in abundant boiling water until tender, about 6-7 minutes.
    Strain, saving the liquid to add to soups and stocks.

Fran Costigan's Red Quinoa and Mango Pudding, vegan and gluten-free

To prepare the mango:

  • Cut 3 1/2 ounces dried unsweetened mango into 1- to 2-inch pieces, roughly.
  • Pour enough boiling water over the mango to cover by a scant inch, and soak until the fruit is very soft. The time needed depends on the relative dryness of the fruit. You can do this overnight if it’s more convenient.
  • When ready to cook, drain and save the liquid.

Fran Costigan's Red Quinoa and Mango Pudding, vegan and gluten-free

Fran Costigan's Red Quinoa and Mango Pudding, vegan and gluten-free
Print

Red Quinoa and Mango Pudding

With this recipe, I have given you a basic template and then made suggestions for additions and variations to the simple, creamy, no-or-low-sugar, whole grain dessert. This recipe calls for date paste, which I talk about in my Chocolate Ganache Torte blog post.
Course Dessert
Cuisine American
Yields 4 servings
Author Fran Costigan

Ingredients

  • 1 cup cooked red quinoa.
  • 1 cup almond or soy milk
  • 3 1/2 ounces dried mango Use all but 1/2 cup of the hydrated mango to cook the pudding (the remaining 1/2 cup will be garnish)
  • 1/4 cup date paste
  • 3 tablespoons mango soaking water
  • 2 tablespoons oat flakes (oatmeal)
  • 1 1/2 teaspoon ginger powder, more to taste
  • pinch salt
  • 1 to 2 tablespoons fresh lime juice
  • 1 to 2 tablespoons coconut or cane sugar, optional

Instructions

Make the Pudding

  1. Combine all of the ingredients except for the lime juice and optional sweetener in a medium saucepan and cook to a low boil over medium heat. Watch out, as the pudding may spatter.
  2. Reduce the heat to low, set a cover on the pot askew and simmer 6 to 8 minutes, stirring a few times.
  3. Much of the liquid will have been absorbed but the quinoa will be still soupy, not dry.
  4. Remove from the heat. Keep the saucepan covered for 10 minutes.
  5. Uncover the saucepan and taste. Add the lime juice, starting with the smaller amount, unless you like the pudding straight from the pot. Add the sugar if you want a sweeter pudding.

Serve the Pudding

  1. The soft pudding benefits from crunch so make it healthy. You can add coarsely chopped toasted walnuts or cacao nibs.
  2. Add a few pieces of the reserved mango to the top
  3. Make it a party and add a dollop of Vanilla Custard Cream. 

Recipe Notes

Want a richer pudding? Use coconut milk.

Want a sweeter pudding? Add more sweetener.

Try something else: replace the mango with pitted, chopped dates or diced sweet potato.

I hope you’ll join me for my live Rouxbe event on Thursday, January 11th. I will be discussing the best fresh desserts to start your New Year with. Bring your questions – I’m excited to talk about the sweet ways too start your year off right! This is a free event, but registration is required. To register, visit https://rouxbe.com/live-events/496

If you’re in Arizona, please come to The AZ Vegetarian Food Festival in Scottsdale, January 20-21. I’ll be doing a cooking demo on the 20th at 3:00pm.

 

 

Related

Filed Under: Puddings, Mousse & Creams, Recipes Tagged With: Gluten-free, light dessert, mangos, plant-based, pudding, quinoa, Quinoa and Mango Pudding, vegan, vegan dessert


The next Esssential Vegan Desserts Course starts course starts June 14, 2022! See the syllabus, FAQ, recipes and videos here. 

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

SaveSave

Comments

  1. Avatarjacqueline says

    January 11, 2018 at 6:12 am

    fran,
    does cooking the quinoa like pasta produce a light fluffy grain? i like quinoa, but sometimes, even after i rinse it, it comes out sticky. and i don’t like sticky. ha ha.

    Reply
    • Fran CostiganFran Costigan says

      January 11, 2018 at 7:57 am

      I do find quinoa grains are more separate when cooked like pasta in abundant boiling water.

      Reply
      • Avatarjacqueline says

        January 11, 2018 at 12:17 pm

        thanks.
        will give it a try.

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ENROLL FOR CLASSES


Want to learn to make the best ever vegan desserts? Of course you do! Sign up now for my Essential Vegan Desserts Course with Rouxbe.
The next 90-day online course starts July 19, 2022. Check out the very cool video, too.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

Subscribe to Fran’s newsletter

Featured Books

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

Even if you're a novice baker, you'll be able to make rich, moist cakes, delightful cookies, and flaky pie crust--all cholesterol free.

More info →
Buy This Book Online
Buy from Amazon
MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY
Buy now!

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

It can be difficult to find truly indulgent vegan desserts—especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime.

More info →
Buy This Book Online
Buy from Amazon
Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts
Buy now!

Upcoming Events

Jun
14
Tue
all-day Fran Costigan’s Online Essential... @ Rouxbe Online Culinary School
Fran Costigan’s Online Essential... @ Rouxbe Online Culinary School
Jun 14 – Aug 15 all-day
Fran Costigan's Online Essential Vegan Desserts Course at Rouxbe_ June 2020 @ Rouxbe Online Culinary School
The next session of Fran Costigan’s Online Essential Vegan Desserts Course at Rouxbe starts June 14, 2022 (my birthday!) but you can sign up at any time and start when you like. The early registration[...]
View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

RECENT POSTS

  • Double Chocolate Chunk Cookies Made with Vegan Butter
  • Hannukah Latkes
  • Dreena’s Nanaimo Bars – Dreena’s Kind Kitchen (Giveaway)
  • Rouxbe Culinary Courses Summer Flash Sale
  • Orange Dreamsicle Bars from Super Vegan Scoops by Hannah Kaminsky

SPECIAL OFFERS



Main Street Vegan Academy

RECIPES

beverages
cakes & cupcakes
cookies & bars
frozen-desserts
fruit desserts
muffins & breads
pies & tarts
puddings, mouse & creams
savory dishes
truffles and confections

Subscribe to Fran’s newsletter

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Tumblr

Privacy Policy

SEARCH

Top 30 Vegan Baking Blogs Winner
Vegan Baking Blogs

Copyright © 2022 Chef Fran Costigan — Site by KAPOK STUDIO

Cookies

This site uses cookies: Find out more.