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Carrot-Spinach Pudding

What you need: 

3 cup diced carrots
1 cup pre-cooked spinach**, drained
3 cup vanilla milk substitute (I used light vanilla soymilk, but any milk alternative, light or regular would do)
2 teaspoon Sucanat or vegan brown sugar (more will be needed if you decide to use a plain milk alternative)
1/2 teaspoon ground ginger (either fresh or cooking variety)
1/2 teaspoon ground cloves (either fresh or cooking variety)
3/4 teaspoon cinnamon

What you do: 

** NOTE: I did not have any fresh spinach and so used frozen. Fresh spinach cooks down significantly, so if you should decide to cook the spinach yourself, you will need more than 1 cup.
In a medium to large saucepan, bring water to a boil. Cook carrots until they are soft enough to mash (test using a single piece), then drain and place back into the empty pot.
Mash carrots (a potato masher is preferable, but a large fork will suffice), add cooked spinach, and mix thoroughly.
Add milk alternative, chosen sweetener, ginger, cloves, and cinnamon, and cook on low heat, stirring continuously. You may stop whenever your desired consistency is reached, but I would recommend stopping when the mixture is thick, but still slightly watery (when parted at the bottom of the pan, some liquid should ooze in, but very slowly).
Remove mixture from heat and place either in one large glass bowl or individual pudding or custard dishes. Refrigerate until firm, or serve hot. It is quite good either way.
I know the idea of spinach in a pudding sounds odd, but really you can hardly taste it, it adds a nice texture, and it provides a serving of iron. Many different kinds of vegetables could be substituted for carrots -- sweet potatoes, beets, turnips, anything really. I just happen to have an affinity for carrots.

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