Vegan Carrot Halva
| 1 | pint soy milk | 2 | oz. margarine |
| 2 | lb. carrots, grated | 12 | cardamom pods, skinned & crushed |
| 5 | oz. brown sugar | 18 | almonds, blanched & sliced |
| 2 | oz. creamed coconut or margarine | | |
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Boil the milk and carrots gently until the mixture thickens,
stirring constantly. Add sugar and cook for an additional 15
minutes. Add creamed coconut cook gently until
mixture thickens. Add margarine a little at a time until the
mixture will not absorb any more and is a thick lump. Stir in
the cardamom and almonds and spread on a greased dish. Cool
before cutting into squares.
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