Vegan Dessert of Rice Pudding

Ingredients

generous 1/2 cup raisins
5 tbsp dry sherry
1/2 cup short grain rice
3 or 4 strips of pared lemon rind
1 cup rice milk
2 cups soy milk
1 cinnamon stick, about 3in in length, plus 3 more, to decorate
1/2 cup agave syrup
pinch of salt
1 tsp ground almonds
1 tbsp soya margarine
toasted flaked (sliced) almonds, to decorate
chilled orange segments, to serve

Method

  1. Put the raisins and dry sherry in a small pan. Heat gently until warm, then set the pan aside, which will allow the raisins to swell.
  2. Mix the rice, lemon rind and rice milk in a heavy pan and bring the mixture gently to the boil. Lower the heat, cover the pan and simmer for approximately 20 minutes.
  3. Remove the lemon rind pieces from the pan with a slotted spoon and discard.
  4. Add the soy milk and the cinnamon stick to the pan, then stir until the rice has absorbed the milk.
  5. Stir in the syrup and salt. Add the ground almonds and soya margarine. Stir until blended.
  6. Drain the raisins and stir into the rice mixture. Cook for 2-3 minutes until heated through.
  7. Serve in individual bowls, topped with the toasted flaked almonds and orange segments, and decorate with a cinnamon stick.

Makes 4 servings.

Source: Vegan Cooking

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Easy and Healthy Dessert with Cocoa and Soy Milk

Ingredients

3 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons baking cocoa
1/8 teaspoon salt
2 cups chocolate soy milk
1 teaspoon vanilla extract

Method

  1. In a small heavy saucepan, mix cornstarch, sugar, cocoa and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Cook and stir 2 minutes longer.
  2. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
  3. Transfer to dessert dishes. Refrigerate, covered, 30 minutes or until cold.

Makes 4 servings.

Source: Taste of Home

Rice Flour Muffins with Banana and Matcha

Ingredients

1-1/2 cups brown rice flour
1/4 cup white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1/4 cup coconut sugar
1/2 tsp salt
2-1/2 tsp baking powder
1 large organic egg
1 cup almond milk
2 large overripe bananas, well mashed
2 Tbsp coconut oil, melted
1 tsp vanilla extract
2 tsp matcha powder

Method

  1. Place oven rack in middle of oven before preheating to 350ºF (180ºC). Line muffin tin with paper muffin cups or generously grease and set aside.
  2. In large bowl, whisk together rice flours, potato starch, tapioca flour, coconut sugar, salt, and baking powder until well combined.
  3. In medium bowl, whisk together egg, almond milk, mashed bananas, melted coconut oil, and vanilla extract. Add this wet mixture to dry mixture and, with a wooden spoon or rubber spatula, stir until just combined.
  4. Transfer 1 cup muffin batter to small bowl and stir in matcha powder until well combined and batter is a lovely green colour.
  5. Fill each muffin cup a quarter full with banana muffin batter. Top with about 2 tsp matcha muffin batter and, using a toothpick, gently swirl into banana batter. When swirling batters together, take care not to stick toothpick all the way to the bottom of batter, as this will destroy your first swirl. Instead, just skim the top of the batter to swirl matcha batter into banana batter. Repeat with remaining banana and matcha batter.
  6. Bake until a toothpick inserted in centre of muffin comes out clean, about 20 to 25 minutes.
  7. Transfer muffins to wire rack to cool completely at room temperature.

Makes 12 muffins.

Source: Alive magazine

Swiss-style Breakfast Muesli

Ingredients

1 cup gluten-free rolled oats
1 large Granny Smith apple, cored and grated
1 cup favourite plant-based milk (almond, cashew, coconut, oat, rice)
1 cup favourite dairy-free yogurt (soy, almond, or coconut)
1/2 Tbsp vanilla extract
2 Tbsp flaxseeds
2 Tbsp chia seeds
1/2 cup chopped unsulphured dried apricots
1/4 cup sliced natural almonds
1/4 cup raw pumpkin seeds or sunflower seeds
1/4 cup unsweetened shredded coconut 1/2 tsp (2 mL) ground cinnamon
pinch of ground nutmeg
1 cup halved or quartered strawberries, for garnish
1 cup blueberries, for garnish
1/4 cup small mint leaves, for garnish
1/4 cup pistachios, for garnish

Method

  1. In large airtight container, stir together oats, apple, milk, yogurt, vanilla extract, flaxseeds, chia seeds, apricots, almonds, pumpkin or sunflower seeds, coconut, cinnamon, and nutmeg until thoroughly combined.
  2. Cover container with lid and refrigerate overnight. Muesli may be stored, covered, in refrigerator for up to 3 days.
  3. When ready to serve, divide among serving bowls and top with berries, mint, and pistachios.

Makes 6 servings.

Source: Alive magazine