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Some of you may still have a few leftovers from Thanksgiving… some pureed pumpkin, some condensed milk from making pie or even a tres leches cake. Wink, wink…
Well, that was my predicament about this same time last year – left over pumpkin and condensed milk from making a few batches of my Pumpkin 4 Leches Cake. I was not let them go to waste… so here’s how to partly clean your fridge from those Thanksgiving leftover ingredients.
PUMPKIN ALMOND OATMEAL
¾ cup condensed milk
¾ cups water
¼ cup pumpkin puree
1/3 cup quick-cooking oatmeal
½ tsp vanilla powder
¼ tsp freshly ground nutmeg
½ tsp ground cinnamon
Pinch of Salt
¼ cup slivered almonds, toasted
- In a medium sauce pan over medium heat add the condensed milk, water and pumpkin puree. Whisk well to combine and dissolve the pumpkin into the milk. Season with vanilla powder, nutmeg, cinnamon and salt . Mix together to combine well. Immediately after, add the oatmeal. Mix well again and partially cover the saucepan allowing an opening for you to see the milk and how it’s coming to temperature.
- When the milk starts to boil, in about 2-3 minutes, stir everything to combine and allow all the boiling to subside a bit. Lower the temperature of the stove to low and continue to cook partially covered.
- After about 5-6 minutes of cooking, you’ll see the oatmeal starts to thicken a bit, but not quite done yet. I cover completely. Count to 10 and turn off the stove. Turn it off and walk away. Don’t look, don’t peek… just walk away.
- After about 15 minutes of letting the oatmeal stand, it’s done. I usually let it stand for about 30 minutes to allow it to be a tad cooler.
- Add the toasted almonds over the top to garnish as you’re serving it.
Tip: You can also used pureed sweet potato for this recipe… or use 1 ½ cups almond milk instead of the condensed milk + water mixture, but then add 1 tbs brown sugar to sweeten the oatmeal.