Vegan Rice Pudding
It’s getting cold out now, and when I wake up in the morning it’s getting harder and harder to fight the urge to stay wrapped up in the warmth of my blankets. This versatile rice pudding recipe is like a warm, comforting hug, and I really appreciated it this morning while I was trying to start my day.
♥ 1/3 cup brown rice
♥ 2 cups coconut milk (this makes it truly decadent, but you can have just as much success with almond or soy milk)
♥ 1/3 cup raisins
♥ 2 tbsp. tapioca starch
♥ 1 tbsp. brown or granulated cane sugar
♥ 1 tsp vanilla extract
♥ 1/2 tsp cinnamon
♥ 1/2 tsp nutmeg
In a medium saucepan combine rice and 1 cup of your plant-based milk. Bring to a boil, then cover and reduce heat until rice is cooked and milk is absorbed.
In a separate bowl, mix remaining non-dairy milk with tapioca starch, sugar and vanilla.
When rice is done, add tapioca mixture and raisins. Bring to a boil once more, then reduce to medium, stirring frequently. When desired thickness is reached, remove from heat and stir in cinnamon and nutmeg. Eat warm to enjoy the warm fuzzy feelings, or chill and serve in glass tumblers for a delicious dessert.
Makes 2 servings
Tips on making perfect rice pudding:
- Use a short grain brown rice for the best texture.
- If using a flavoured plant-based milk, omit the vanilla extract.
- If pudding becomes too thick while cooking, add more milk as needed.
- Switch to chocolate soy/almond milk or substitute pumpkin puree blended with almond milk for a new and delicious experience.
*This recipe is gluten free if followed exactly
Vegan French Toast
Hello to our new readers!
For our second recipe we’d like to share this delicious French Toast that can almost certainly be made with things you already have on-hand. Be sure that the bread you start with is vegan! If you’re looking for a good healthy bread, Silver Hills has a line of sprouted breads that are 100% vegan. My personal favourite is ‘Squirrely’.
♥ 6 slices vegan bread
♥ 1 cup almond milk (vanilla for extra flavour!)
♥ 1/4 cup whole-wheat or multigrain flour
♥ 1 heaping tsp brown sugar
♥ 1 tsp vanilla extract
♥ 1 tsp cinnamon
♥ 1 tsp nutmeg
Heat a non-stick griddle or pan until water droplets dance across its surface.
In a wide, shallow bowl, wisk all ingredients until very well combined.
Dip individual slices in the mixture and immediately place on the heated pan. Cook each side for roughly 3 minutes, or until golden brown and easily lifted from the pan.
Makes 6 slices of french toast
Try not to flip them early! A truly exceptional french toast is only cooked once on either side.
Sprinkle finished toast with confectioner’s sugar or dress with fruit. Enjoy!
Basic Vegan Waffle Recipe
It’s Vegan Brunch’s first recipe! I felt that the occasion warranted something foundational (but still special), so here’s my favourite basic waffle recipe. You can dress it up or cook it as-is for a delicious breakfast treat that compliments all of your favourite toppings.
♥ 1 1/2 cups whole wheat flour
♥ 1 cup all-purpose flour
♥ 2 teaspoons baking powder
♥ 1 teaspoon baking soda
♥ 3/4 teaspoon salt
♥ 2 1/4 cups almond milk
♥ 1/4 cup cooking oil (I prefer coconut, but canola will do)
♥ 3 tablespoons brown sugar
Preheat your waffle iron
Sift together the flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, mix the almond milk, oil, and brown sugar. Combine wet mixture and dry mixture, stirring until just blended.
Cook on a waffle iron for 3 to 5 minutes, or until iron beeps
Makes 4 (7-inch) round Belgian waffles.
Quick tips on making perfect waffles:
- Leave in some lumps. If it’s smaller than a pea, don’t over-mix to try to get it out.
- Grease old or damaged irons! An extremely thin spritz of olive oil spray will solve your woes until you can replace old reliable.
- DO NOT open the lid before they’re done! Stay strong! They’ll be done soon. :)