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Recipe Review
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 recipe? If so, what did you think of it? Let us know in the comments below.
Recipe 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 the Forks over Knives Cookbook.
Why isn’t the recipe posted here?
This post is part of the Forks Over Knives Cookbook Project, an effort to post pictures and reviews of all 300+ recipes to help you decide which recipe is worth cooking. The cookbook only has a few photos so hopefully people find it helpful to see what the recipes look like once prepared.
I also wouldn’t want anyone new to this way of eating to get discouraged by spending a lot of time and effort on recipes that don’t taste amazing, since WFPB food can definitely taste great. I apologise about the lack of a recipe included but I cannot post it for copyright reasons. However, many of their recipes can be found on their website or their app if you don’t have the cookbook.