Carrot cake amaranth porridge with ginger and cinnamon

A breakfast dish lightly sweetened with roasted carrots and dates, garnished with walnuts
Ingredients

1/2 cup amaranth
1 cup water
1t fresh ginger, grated and minced
1/4t dried, ground cinnamon
A pinch dried, ground cloves
3 cups carrots, chopped

1/2t vanilla extract
1T plant only margarine
1T white pickling vinegar
1 cup unsweetened soy milk
1/2 cup dried, soft dates, pitted and chopped (4 reserved for garnish)
2t chopped walnuts
A pinch coarse sea salt

Optional: Add a pinch of saffron if you have some. Trade the margarine for cashew butter for something a little healthier (noting that it will change the colour and flavour a little). Add 1T sweet white miso for some additional salty, fermented flavour and nutrition. Replace the unsweetened soy milk, double the margarine, and sweeten with unbleached sugar for more of a dessert.

Directions

In a medium sauce pan with a lid, toast the amaranth with the ginger and dried spices for 2-3 minutes. Add the water, bring the pan to a simmer, cover, reduce heat to low and simmer for about 15-18 minutes. Stir frequently at the end, as the amaranth will become quite thick.

While the amaranth simmers, roast the carrots. Preheat the oven to 450F. Add the carrots to a roasting pan or baking sheet and roast for about 15 minutes, or until they are tender but not mushy. Remove from heat when done.

When the carrots are ready, reserve a few for garnish if you like. Puree the rest with the vanilla, white vinegar and margarine until smooth. Add the soy milk, and stir to combine. Add the mixture and the chopped dates to the amaranth and stir to combine. Simmer for another 5 minutes covered on low.

When done, remove from heat. Let stand for 5 minutes to cool. To serve, spoon out and garnish with dates and walnuts.