No meat, No wheat

Posts tagged ‘easy’

Stuck in on a Snow Day gave me plenty of time to cook!

amaranth veggie burgers plated

AMARANTH VEGETABLE BURGERS

Stuck inside like everyone else, I had the whole day to do whatever I wanted. Not only did I have time to use my new bentonite face mask, catch up on laundry and read, but time left over to focus on a recipe I’ve been wanting to investigate for some time.

This recipe, for vegetable burgers, is one I’d seen by Emily Segal on her honest cooking website. Finally, I had both time to try making these, and all the necessary ingredients. I’ve wanted to use the wonderful tahini given to us by our friend Julie, the marketing coordinator for Soom Foods, in something new and unusual. It says on the Soom website that you could use their tahini for hummus AND carrot cake, so I was encouraged to incorporate its creamy texture and full bodied taste in today’s creation.

 

amaranth and tahini

Amaranth (left), and Soom Tahini (right)

I’ve also been very curious about amaranth, but todays recipe was my first attempt using this tiny seed. I was perplexed when the recipe I was adapting said that after cooking the amaranth to fluff it. My amaranth was beyond fluffing. It was downright gelatinous. Not quite as bad as a pot of chia, but not far off! Despite this discrepancy,  the vegetable burgers came out tasting great, which is why I’m not waiting until I get a pot of amaranth that fluffs to post this and am sharing with you now. I only made a few changes to this recipe. I used an extra zucchini and added garlic powder. The original recipe called for 1/4 cup of spelt flour, but I substituted 1/2 cup of coconut flour.  Also, the original recipe asked for fresh herbs, but mine were dried. It was supposed to make about 10 patties, but I wound up with 16. Must be from that extra zucchini. Anyway, we really liked these burgers. The tahini and lemon really complimented one another. I hope you’ll enjoy them as much as we did. Betayavon!

Ingredients: 

  • 1 cup dry amaranth
  • 2 cups water
  • 1 Tbsp. olive oil
  • 1 medium onion, minced
  • 2 medium carrots, grated
  • 3 medium zucchini, grated
  • 3 cups fresh spinach, finely chopped
  • 1/2 cup coconut flour
  • 1/2 tsp. baking powder
  • 3 Tbsp. tahini
  • 1 Tbsp. garlic powder
  • 1 tsp. dried basil
  • 1 tsp. dried dill
  • 1 tsp. dried oregano
  • 1/2 t. rubbed sage
  • 1 tsp. sea salt
  • juice of 1/2 lemon, or more, and maybe some lemon zest if you like
  • no stick spray

Supplies:

  • measuring cups and spoons
  • large pan and spoon for stirring veggies
  • shredder or box grater
  • small pot and lid for amaranth
  • baking sheets
  • parchment paper
  • spatula

Instructions:

Place amaranth and water in a pot. Bring to a boil, cover, and simmer 20 minutes, until amaranth is soft and water is absorbed. Remove lid, fluff (if you can!), and set aside to cool.

Preheat oven to 400. Line two baking sheets with parchment paper and spray lightly with no-stick spray.

amaranth veggie burgers

Cooked Amaranth (left), Vegetables (right)

In a pan, sauté the onion in oil. Add grated zucchini and carrots. Sauté until everything is soft. Add the spinach. Cook just until it wilts. Remove pot from the heat. Slowly add your cooked amaranth to the vegetables, stirring after each addition. Add all the rest of the ingredients. Mix with spoon or your hands until everything is uniformly combined. Taste and adjust the seasoning as you prefer. Shape patties and place them onto the baking sheets. Bake 15 minutes and then turn over and bake another 10-15 minutes until golden and a bit crunchy on top.

 

veggie:amaranth burgers

 

 

Irish Soda Bread

Irish soda bread

Gluten Free Vegan Irish Soda Bread

I adapted this delicious gluten free recipe from elanaspantry.com, one of my favorite websites.  Emily suggested substituting 1/2 cup of unsweetened applesauce for the two large eggs the recipe called for, and that worked perfectly to make the recipe vegan. It baked up yummy, and the addition of the raisins made this quick bread sweet; while the caraway seed made it savory. Ummm, such a wonderful combination! Betayavon! Enjoy!

Ingredients

  • 2  3/4 cups blanched almond flour (not almond meal)
  • 1/4 teaspoon sea salt
  • 1  1/2 teaspoon baking soda
  • 1/2 cup raisins
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • pinch of caraway seeds, if desired
  • no stick spray

 

Irish soda bread

Easy to make Irish Soda Bread

Supplies

  • large bowl, spoon for mixing
  • small bowl
  • measuring spoons and cups
  • parchment paper
  • 8″ round or square baking pan
  • serrated knife

Instructions

  1. Preheat oven 350 degrees.
  2. In a large bowl combine almond flour, salt, baking soda, and raisins.
  3.  In a small bowl combine applesauce, honey, and apple cider vinegar.
  4. Mix wet ingredients into dry.
  5. Place dough on parchment paper that was first sprayed with no stick spray.
  6. Form into a large, flat circle or square (depending on the shape of the pan you will cook soda bread in), about 8″ across. Transfer into your sprayed baking pan, and with wet hands, pat down and quickly smooth out.
  7. Use the serrated knife to score top of dough about 1/2″ deep in the shape of a plus sign.
  8. Sprinkle with caraway seeds, if desired.
  9. Bake at 350 for 20 minutes, then turn off oven and leave the bread in the oven for another 15 minutes. Remove from the oven and cool for an hour.
  10. Makes 8 Servings

 

Irish soda bread batter

Batter for Irish Soda Bread

irish soda bread baked

Gluten Free Vegan Irish Soda Bread

Shepherd’s Pie

 

Shepherd's pie

 

This is a dish my children really enjoy. The original with meat and potatoes, that is. They’d be happy to eat mashed potatoes any day!  Who wouldn’t?!  As I was preparing the family’s meal before our recent Yom Kippur fast, my husband asked his usual question: “what are you going to eat?” I blurted out the answer-Shepherd’s Pie before I even stopped to consider that I had no idea how to make a vegan version nor had I ever seen or eaten one. I just imagined it would be hearty and satisfying. Turns out I was right. Searching online, I found several varieties, but nothing I wanted to make.  Rather than rely on lentils-which seemed to be fairly standard in the recipes I surveyed, I decided to use mashed beans-a variety of them-to form the typical meat layer. I also combined the beans with veggie broth, seasonings, chopped sautéed portobello mushrooms, and a bag of thawed mixed veggies, making the bottom layer especially hearty.  You only need one can of beans per pie, but since I decided to use a mixture of beans, I wound up with enough filling for three delicious shepherd’s pies. The top layer, the mashed potatoes are made all the more yummy with the addition of sautéed onions and thinly sliced garlic cloves, but if you’re not a fan of these, feel free to leave them out. Your pie will be delicious anyway. My kids loved this dish. I’m very glad I made and froze extra for Sukkot. I made it happily through 25 hours of fasting, and credit the fact that I ate half of one of these very delicious, very filling and nutritious shepherd’s pies for not being starved.  Looking forward to eating this again for Sukkot! Have a good Yuntif! Betayavon!

Ingredients

  • canned beans, drained, rinsed and mashed -I used a can of pinto beans, a can of light red kidney beans, and a can of black eyed peas, which is why I wound up with three of these beauties!
  • mushrooms, portobello or regular button mushrooms, chopped small
  • olive oil, 1 teaspoon
  • veggie broth, 1/8 to 1/4 cup, depending on how thick the mixture is
  • no stick spray
  • salt and pepper to taste
  • bag of frozen mixed veggies, thawed
  • other seasonings of your choice-a dash of thyme, chili powder, whatever you like
  • potatoes-five medium, peeled, cubed, boiled, drained, and mashed
  • Smart Balance Margarine, 1 Tablespoon, optional
  • Coconut, almond, or cashew milk, 1-2 Tablespoons, optional
  • 6 cloves garlic, sliced thin
  • 1 onion, chopped fine

Shepherd's pie

Supplies

  • pie plate, square, or oval glass or ceramic pan
  • potato peeler
  • pot and lid for boiling potatoes
  • pan for sautéing mushrooms, beans, and veggie combo
  • knife and cutting board
  • colander for draining and rinsing beans and for draining boiled potatoes
  • measuring cup
  • potato masher for beans and potatoes
  • spoon for stirring
  • bowls for potatoes and beans

Instructions

Peel potatoes, cube and place in a pot with a tight fitting lid. Cover potatoes halfway with water, cover pot and bring to a boil. Lower light and simmer until fork pierces the potatoes easily. Remove from heat and drain in colander. Mash them immediately, adding salt and pepper to taste. You may add some vegan margarine-I used a tablespoon of Smart Balance to make them a little creamier. You can opt to add some coconut, almond, or cashew milk if you want, but I didn’t bother. If you like mashed potatoes with something extra, try sautéing onions and garlic and adding them to the potatoes as you mash them.                                                                                                                                     Time now to spray your glass or ceramic pie plates, open the can of beans, drain and rinse beans with cold water. Mash the beans, mixing them all together with any seasonings you’d like, whether using one type or using multiple varieties of beans, as I did. Place a teaspoon of olive oil in a pan. Add the chopped mushrooms and stir. Add the bag of thawed mixed vegetables. Finally, when the mushrooms have released their liquid, add the mashed beans into the pan with the mushrooms and mixed veggies. Add the veggie broth. If this mixture seems too stiff to stir, thin with a bit more veggie broth, but add that slowly, so you don’t thin the bean layer too much. No need for cooking here, as you will place in the oven later, you just want to combine the mushrooms, veggies, beans, seasonings you want, and veggie broth. Time to press the bean mixture into the bottom of your sprayed pie plate or pan. Top with the mashed potatoes. Bake in 350 degree oven 25-35 mins, just until potatoes start to brown. Looks and smells wonderful

shep pie bean veggie layer

Press the beans, veggies, and mushrooms into the pie plate

shep pie, mashed pot

Top with mashed potatoes

shep pie

A real winner

sheps pie

Enjoy!

Golden Milk

      

Mercola's golden milk 

                

 

                                                                                                        The internet is filled with recipes and information supporting the healthy benefits of golden milk.

You think I would have tried this long ago, given that tumeric is reported to have anti inflammatory properties. And, though I do not like milk, I adore some of the healthy non-dairy alternatives like coconut and almond milk this recipe uses. But hot milk? I just never expected I’d like such a thing! It was not until tonight, when Ilana asked if I wanted to try it, that I actually tried golden milk for the first time. What a lovely and satisfying beverage. Based on the taste and creamy texture alone, I can understand why it is so popular.                          

Using a recipe inspired and adapted from ‘The Minimalist Baker’, Ilana whipped us up each a mug of this golden milk using dairy-free milk, ginger, turmeric, and coconut oil. Yummy.       Betayavon!

 

Golden Milk

Ingredients

  • 1 ½ cups light coconut milk
  • 1 ½ cups unsweetened plain almond milk
  • 1 ½ tsp ground turmeric
  • ¼ tsp ground ginger (if using freshly grated ginger root you’ll need to pour your milk through a mesh strainer before you drink it)
  •  1/4 tsp ground cinnamon
  • 1 Tbsp coconut oil
  • Pinch ground black pepper
  • Sweetener of choice -a dash of honey, maple syrup, stevia, or coconut sugar

Supplies

  •  Medium saucepan
  • Measuring spoons and cups
  • Whisk
  • Immersion blender (optional)

Instructions

  1. In a medium saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon, coconut oil, black pepper, and a dash of sweetener of choice
  2. Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling – about 4 minutes – whisking frequently.
  3. Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor
  4. Using immersion blender, pulse for 15 seconds for a bit of froth
  5. Serve immediately

 

yellow milk

Pears Helene

pears helene

My husband enjoys pears, but can only eat them cooked due to allergy issues. I’ve found some really great ways to add pears to kugels, cakes, muffins, and recently, adapted this recipe for Pears Helene from my mother in law, a wonderful cook and baker. This dessert is not only dairy free and delicious, but quite easy, using only three or four ingredients.  Betayavon!

Supplies

  • Pot and whisk
  • measuring cups
  • four dessert cups, glasses, parfait glasses

Pears Helene IngredientsJPG

Ingredients

  •   1 box vanilla pudding (2.75 oz)
  •   2 cups coconut or almond milk
  •   1 pear poached, then remove skin and seeds and slice
  •  dab of chocolate syrup or cocoa powder (optional)

Directions

Place pear in a small pot and cover at least 3/4 full of water. Turn on the stove and when the water comes to a boil, lower light and simmer until a sharp knife or fork or toothpick inserts easily into the pear. Turn off the stove, remove pear, place in cold water, and remove skin and seeds when cooled. Slice the pear into about eight pieces, and don’t worry if the pieces of pear are not the same size or shape.

Prepare pudding mix according to the directions on the box. I didn’t buy an instant pudding mix, so this is what I did: I added two cups of almond coconut milk to the pudding (in that same pot I poached the pear in) over a medium flame, whisking constantly to keep the pudding smooth. After the pudding came to a boil, I took the pot off the stove. The pudding thickened as it cooled. When it was thicker and cooler, I spooned some into the four dessert cups, layered with a few pears, and then repeated, so each cup had two layers. I added one teaspoon of dark cocoa to a tablespoon of the cooled pudding to top each dessert cup with a chocolate swirl for a little accent! Yummy…

Pears and Pudding

Kale Chips

We’re back with a recipe for yummy and easy kale chips. This recipe comes from our guest blogger, Ilana. Welcome Ilana!!!!

Hello Kosher Vegan fans! Today’s recipe features one of my absolute favorite greens – KALE! Kale yeah!

kale infographic

You might see kale popping up in healthy recipes and wonder how to use it. It is wonderful to eat sautéed, steamed, and even raw, but today we are talking about my favorite way to eat it – in chip form. There are different types of kale (as seen in the picture), but I prefer to use lacinato aka dino kale for my salads and chips, but curly leaf kale is usually what I find in my grocery store. Farmers markets and other stores can provide a variety of kale. I even saw some beautiful red kale at Produce Junction!

“Okay, okay, I get it, you really love kale,” you’re thinking. But WHY should I eat kale?

kale health benefits

So now that I’ve piqued your kale interest, it’s time to get cooking!

Kale, and other cruciferous veggies, should be checked for bugs. The Kosher Vegan has your back and here are the steps to checking your kale:

  1. Wash produce well
  2. Prepare a basin with water and non-bleach and non-toxic dishwasher detergent solution. The water should feel slippery.
  3. Agitate the produce in the solution for 15 seconds.
  4. Remove the produce from the basin and shake off excess water over the basin.
  5. Pour water through the thrip cloth.
  6. Check the thrip cloth over a light box for any insects.
  7. If insects are found, repeat steps 1-6. This can be done up to 3 times.
  8. If insects are still found on the third try, the produce should not be used.

Note: If one does not have a thrip cloth, the water may be checked for infestation by placing a white basin over a light box.

Information from: http://www.star-k.org/checking

Once your kale is cleaned, NOW it’s time to get cooking.

Materials needed:

  • KALE
  • Olive oil
  • Sea salt
  • Cutting board
  • Paring knife
  • Large bowl
  • Baking sheets (preferably with parchment paper)

Cooking instructions:

  1. Let’s get started! When I prep my kale, I lay each leaf out on a cutting board and cut along the stem with a paring knife one at a time. (But don’t throw those stems away just yet!)
  2. Rip them up! Once the kale is “de-ribbed,” I rip the leaves into bite size pieces and place them into a large bowl.
  3. Massage time! I rub a bit of olive oil on to my leaves (I don’t know exact measurements, but just enough to coat all the pieces) and massage the olive oil into the kale. This helps break down the fibers in the leaves, making it easier to digest. (This is also how I prep my kale to eat raw in a salad.)
  4. Let the kale and olive oil work their magic for about 10 minutes. During this time, I preheat the oven to 350 degrees and start to gather up my baking sheets.
  5. Time to assemble your chips! On a parchment paper covered baking sheet, lay out your kale pieces individually, making sure that they aren’t overlapping or piled up.
  6. Spice them up! Once all the chips are assembled, I sprinkle them with a bit of sea salt for added taste.
  7. Bake them up! Place your kale in the oven and bake for 10-15 minutes.
  8. Eagerly wait and don’t burn your fingers when you take them out of the oven and immediately start eating the yummiest crunchiest healthy snack.

IMG_5315

*BONUS RECIPE!* Roast your kale stems! The wonderful thing about cooking with veggies is that there really doesn’t need to be much waste. As we were munching on our kale chips, I coated the kale stems in olive oil, sprinkled with salt, and placed into a 350 degree oven for 15-20 minutes. The finished product was incredibly tasty! The inside of the stem was subtly sweet, which was a great flavor contrast with the crunchy, salty, roasted outside.

IMG_5317

Hope you enjoy this yummy spring inspired treat as much as we do!

Shabbat Shalom!
peace and love, ilana

Mother’s Day

Mother’s Day Feast Fit For A Queen

Isaac makes me dinner

 

Of course I realize this post is way overdo- as Mother’s Day was last month.  But I’d forgotten that I took photos of the feast my son made me, and when I just saw them, decided to post that stellar meal Isaac created for me last month on Mother’s Day.

  1. It all started…..with the chopped onions…..Isaac chopped onions

 

2. to which he added minced garlic and ginger, and then a series of other veggies were added to the mix (broccoli, string beans, carrots, mushrooms, etc, you get the idea, I’m sure)

Isaac Stir Fry

3. We’re going to need rice, so leave room

Isaac adding rice to the stir fry

4. Don’t forget to add the beans

Isaac's finishing touches

EZ and Quick Lunch and Dinner Ideas

These EZ and quick lunch and dinner ideas were inspired by my daughter Ilana. She and I enjoy many of the same foods-namely vegetables, and she has recently created some wonderful EZ meals that we are both enjoying.

Veggie Burger&toppings, califlower.

Veggie Burger Wrap

Veggie Burger Wrap

Ingredients

  • chipotle bean burger
  • avocado (mashed)
  • sriracha
  • pickles
  • red cabbage, shredded
  • romain lettuce leaf, large

Instructions

  • Sauté, bake or microwave the burger.
  • Top with the other ingredients, and wrap in large lettuce leaf.

 

Rice Bowl:topped with cilantro

Rice Bowl

Indian inspired rice bowl

Ingredients

  • cooked rice
  • spices-curry, turmeric, ginger
  • roasted cauliflower
  • avocado pieces
  • sriracha
  • spinach leaves
  • cilantro, mango, shredded coconut-optional possible toppings

Instructions

  • Combine rice and spices. 
  • Add the first layer of the rice and spice mixture. 
  • Add the roasted cauliflower, then a layer of avocado pieces, sriracha, cilantro,
  • and other optional toppings. Top with spinach leaves. 

 

Rice Bowl:avocado

Rice Bowl

 

Rice Bowl:Layers:Spinach on top

Rice Bowl

The Latest and Greatest Seder Menus

 

Quinoa and Mushroom stuffed peppers

 

PASSOVER IS COMING!!!!!!!! In case you didn’t know, I LOVE THIS HOLIDAY.          We’re all in high gear and there’s still so much to be done. Even as I take a break from cleaning to write this blog post, (justified of course by my sore back and the need to sit down for a few minutes), my mind is preoccupied by the millions of small (some are really minuscule yet I always intend to do them all) interlocking tasks that must be accomplished before I can cook anything for yuntif.   My daughter Emily just reminded me to put on my list the two chores we’ve typically  forgotten and then scrambled to do at the last minute. (Just in case you’re dying of curiosity, they are clean out the vacuum canister and boil the scissors that we use to cut open food packages.)

My dear friend Susan recently asked what to make for her family member who is a vegan. Remember, questions such as this are why I have The Kosher Vegan blog, and I am so grateful I continue to get questions like this all the time. If case this is an issue for anyone else, the menu I am about to share with you is a totally non-gebrochts menu.

I know there are so many vegan and vegetarian Kosher for Passover recipes out there that attempt to dress up already perfect ingredients and I find they are just as likely to detract from the natural appeal of the wonderful fresh vegetables you’re workings with. You don’t have to work that hard to come up with amazing vegan food. After thinking of all the ways that I’ve seen vegetables and grains dressed up to look special, I have concluded that usually, the less done to enhance the perfection of what we eat, the better. And the Sedar menus are perfect examples.

Here then, are my latest and greatest Passover Menus. Feel free to use and pass them on. Please send me your ideas and feedback. Wishing everyone a happy and kosher Pesach, a joyous and meaningful Seder, a wonderful Passover Holiday. Betayavon!

Seder Menu for Friday and Saturday Night

Appetizer: Roasted Beets (just wash and roast medium sized beets in double wrapped tin foil in hot oven, cool, peel and slice) and combine with Sliced Roasted Mushrooms, dash of balsamic vinegar, optional but not necessary. Beets are sweeter when roasted in the oven.

Salad: Green lettuce and minced purple onion (optional) topped with roasted spicy  sweet potato wedges (black pepper and paprika makes them spicy); dressed with balsamic vinegar, olive oil, and freshly squeezed lemon juice that you prepare in a cruet in advance.

Soup:  Vegetable Soup (broth made from sautéed onions), with diced carrots and asparagus.

Pot, Zuc, Tom

Side Vegetable Dish: Zucchini, Tomato, and Potato Casserole ( Spray casserole dish, layer 2 large zucchini, cut into 1″ slices in bottom of pan. Top with a layer of potatoes, about 2 large cut into 1″ slices, and a layer of tomatoes, about 2 large, cut into 1″ slices. Season with salt, pepper, garlic and onion powder, dried basil and oregano. Bake 350 about an hour until edges start to brown. Cut into squares).

Crunchy veggies: Marinated cucumbers and onions (thinly sliced in glass mason jar with  white vinegar, pinch of salt and sugar, pinch of dried dill-optional)                           Lettuce Wraps filled with mashed avocado, diced cucumber and mango, tiny squeeze of lime to moisten filling. Use the lettuce you like with this one.

Main Course Friday Night: Eggplant Cutlets with sautéed onions, garlic, mushrooms, and peppers.  Red sauce is optional here, but I personally don’t add any. Don’t bother to coat the eggplant, just use thick slices, peeled or unpeeled as you prefer,  as the “meat” (slice eggplant, salt, rinse, pat dry, bake approx 15 mins and top with sauce if you’re using, add a layer of sautéed veggies, season as desired-salt, pepper, oregano, basil, etc, bake additional 15 mins)

 

Main Course Saturday Night: Peppers stuffed with quinoa and mushrooms (don’t bother roasting the peppers first, just wash and clean their insides, stuff with cooked cold quinoa to which you’ve added some chopped and roasted mushrooms. Season as you like, top with sauce if you desire, but I don’t think it needs sauce since the peppers get soft and release liquid keeping it all moist. Bake 35 minutes til tender.)                       I love these quinoa stuffed peppers, and am always very happy with this main course.

Dessert: Fresh Melons Balls and Red Grapes topped with dollop of Mango Pudding,       recipe below, adapted from EAT TO LIVE, by Joel Fuhrman, M. D.   

  • 1/2 cup raw almonds
  • 4 ripe mangoes, peeled and cut into pieces
  • 2 banana
  • 6 dates, pitted
  • 1/4 cup unsweetened, shredded coconut
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon

Grind almonds in food processor. Add mangoes, banana, dates, coconut, and vanilla and blend until smooth and creamy. Transfer to bowl or container and sprinkle cinnamon on top. Chill for several hours before serving.

 

Have a great Pesach everybody.

 

Rice Pudding-Comfort Food

rice pudding 4

 

Everyone has comfort foods. Mine are all carbohydrates: pizza, bread, oatmeal, mashed potatoes, mac and cheese, rice pudding. Here is a vegan rice pudding that really is delicious, especially when you eat it warm. Feel free to use almond, flax, oat, cashew, or hemp milk if you prefer any of these to coconut milk. Start with the minimum amount of sweetener and add more if you want your rice pudding sweeter. Enjoy! Betayavon!

Rice Pudding, Ingredients

 

Ingredients

1 cup coconut or almond milk

1-3 T. Honey (could use brown sugar or date spread instead)

1 T. Maple Syrup

1 cup cooked cold rice-white or brown, up to you

1 t. vanilla extract

1/8 t. cinnamon, plus a sprinkling on top

1/4 cup fresh apple, peach, pear, plum, or mango cubes, raisins or craisins, optional                                                          Rice Pudding, creamyRice Pudding

 

rice pudding 4

Supplies

Sauce Pan spoon for stirring

measuring spoons and cups

Instructions

Combine cold rice, vanilla extract, cinnamon, and half a cup of the milk of your choice in a sauce pan over medium heat, and stir to mix everything together. Add the honey and maple syrup, or use brown sugar as an alternate to the honey. If using brown sugar, your rice pudding will be a darker color, but still delicious. Slowly bring to a bubbling boil, and lower the light, stirring continuously as you add the other half cup of the milk. Keep stirring and simmer about 10 minutes. Taste and adjust cinnamon and sweetener you’re using. Add fresh mango, apple, peach, or plum pieces or the dried raisins or craisins. Turn off the light and let the mixture sit. This is when the final thickening will occur. This rice pudding is best served warm, preferably right after making, but if you will store in the fridge, please reheat before serving and sprinkle with cinnamon.

rice pudding 4

 

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