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Congee with Dates and Spices: Forks over Knives Cookbook Project

Congee with Dates and Spices: Forks over Knives Cookbook Project

Congee with Dates and Spices

This dish has quite a unique name but it is filled with pleasant familiar flavors that flawlessly combine together to create a delicious and healthy plant-based breakfast or even desert. Congee is typically an Asian rice porridge (which is similar to rice pudding if you have had that before). It was sweet without being overwhelming and the apricots added just the right amount of tartness to complement the sweetness of the dates.

The best part of the Congee with Dates and Spices was the strong aroma it made while cooking. It smelled just like pumpkin spice because of the nutmeg and cinnamon. My first thought was “Oh no! I’ve made this in the wrong season!” But, as soon as I took a bite, I realized that this meal would be delicious at any time of the year even though it is best as a warm comforting breakfast in autumn or winter.

Have you tried this Congee with Dates and Spices recipe? If so, what did you think of it? Let us know in the comments below!

 

Congee with Dates and Spices Ratings:

Difficulty: Easy, especially if you have leftover rice

Did my toddlers like it? Yes. They loved it.

Will I make it again? All the time!

Overall: 5 out of 5 stars

 

This recipe can be found on page 51 in Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year

 

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