After my wife told me of all the life-affirming health benefits of chia seeds (again), I bought some more of them and tried out this simple recipe: Cashew No-Cardamom Chia Pudding. I found it over at the kitchn online and for rabbit food (this is a totally raw vegan dish) it’s not half bad.
Don’t get me wrong–I have nothing against vegan food; I eat it every day. I am simply against veganism as it’s practiced as a religion, if you get me.
This dish is absurdly easy to make:
1/4 cup chia seeds
3 cups water (2 cups if you prefer your pudding less watery)
1/4 tsp salt
1/4 cup hazelnuts
3/4 cup cashews
1/2 tsp vanilla
3 tbsp agave surup
1/2 tsp cardamom (or none)
dried currants and chopped nuts for garnish (optional, but adds a nice crunch)
In a blender, purée the water, salt, hazelnuts, cashews, vanilla, agave and cardamom (if using) as smooth as possible. In a large bowl, mix the chia seeds with the blended mixture. Stir to combine. Cover and refrigerate overnight or for at least 8 hours. The seeds will plump up and absorb most of the liquid. Garnish with chopped nuts, and dried fruit.
Again, if you use a half cup or cup less of water, you’ll have a thicker, less soupy result and closer to a ‘pudding’ than you would with the original recipe.
This dish was nice for breakfast along with a piece of buttered toast and a cup of coffee. And in most ways, it was mostly vegetarian and near-vegan.