Vegan brown rice pudding with pomegranate and chocolate

Jerusalem artichokes in bloom

Jerusalem artichokes at 12 feet in height

Vegan brown rice pudding with pomegranate and cacao nibs

I decided to try growing Jerusalem artichokes this summer for the first time. I didn't know quite what to expect and was totally overwhelmed when they bloomed just like sunflowers (pictured above). I have always loved sunflowers and decided to snap a few photos before the blooms faded away.

Now, I am waiting to harvest the artichokes which are actually tubers that grow underground like potatoes but are lower glycemic. I can't have any artichokes just yet as they cannot be harvested until after the first frost but I can still enjoy their beautiful blooms. In the meantime, I have no recipe with Jerusalem artichokes but I did get a inspiration for a dessert/breakfast from a pomegranate I found at the market.

Vegan Brown Rice Pudding with Pomegranate and Cacao Nibs

Ingredients:

1. 2 cups regular coconut milk
2. 4-5 T. coconut nectar or substitute less agave syrup
3. 2 T. chia seeds
4. 2 cups brown rice cooked
5. pomegranate seeds
6. cacao nibs

Directions:

1. Place the coconut milk and nectar in a pan. Heat the mixture.
2. Add the precooked rice to the milk mixture and bring to a low simmer for 3-4 minutes. Remove from the heat and stir in the chia seeds.
3. Place in a container and cool in the fridge.
4. To serve, spoon into dessert dishes and top with a sprinkling of pomegranate seeds and cacao nibs or shaved chocolate.

More great ideas here: http://www.dietdessertndogs.com/2011/10/06/wellness-weekend-october-6-10-2011/