Date: 12/30/2023 12/31/2023
Location: Star Lake Meditation Center
Teacher: Lucy Zhou
Weekly Buddhist Cuisine Menu
Pumpkin and Corn Porridge
Summary:
This is a naturally sweet and nutritious vegan porridge where soft pumpkin and fragrant corn are simmered with rice to create a thick and comforting dish, perfect for breakfast or a healthy meal.
Ingredients:
Pumpkin 200g (peeled, deseeded, and diced)
Corn kernels 100g (fresh or frozen)
Rice 100g (soaked for 30 minutes)
Millet 50g (optional, for a thicker consistency)
Water 1.2L
Salt 1/4 teaspoon (optional, to enhance sweetness)
Instructions:
1. Prepare the Ingredients:
Peel and dice the pumpkin. Rinse the rice and millet, then soak them for 30 minutes to achieve a softer texture.
2. Cook the Base:
In a pot, add 1.2L of water along with the soaked rice and millet. Bring to a boil, then reduce to low heat and simmer for 15 minutes, stirring occasionally to prevent sticking.
3. Add Pumpkin and Corn:
Add the diced pumpkin and corn kernels, then continue simmering for another 15-20 minutes until the pumpkin is soft and the porridge thickens.
4. Mash for Creaminess:
Gently stir with a spoon to help some of the pumpkin dissolve into the porridge, creating a smoother and richer texture.
5. Final Seasoning:
If desired, add a small pinch of salt to enhance the natural sweetness of the pumpkin and corn. Stir well before turning off the heat.
6. Serve and Enjoy:
Ladle the porridge into bowls, let it cool slightly, and enjoy. It’s creamy, naturally sweet, and soothing for the stomach.
