Comfort food alert!
I've just fallen in love with this incredibly tasty vegan semolina "pudding" (you can eat it as a dessert, hence the term 'pudding', or serve it hot for breakfast, so y'all it's just hot cereal if you ask me...), inspired by this recipe but modified to "de-coconut" it because, honestly, I hate desiccated coconut and coconut cream.
To give it creaminess instead, I cooked the semolina stovetop with unsweetened almond milk, and topped it with organic Keitt mango now in season (both made into a sauce with chia seed as well as per the recipe, plus a few fresh slices on top), and sprinkled a generous helping of fresh organic pomegranate seeds on top (also just coming into season, woo hoo!) to add both texture and flavor complexity.
SO delish, y'all.
Who needs dairy, who needs eggs, who needs meat in their brekkie when you've got this utter deliciousness in front of you? I don't.
“People eat meat and think they will become as strong as an ox, forgetting that the ox eats grass.” ~ Pino Caruso
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