2 cloves garlic, minced, or 1/2 tsp. garlic granules/powder
½ teaspoon cumin
2 bay leaves
½ teaspoon chili powder
1 teaspoon tamari / shoyu / soy sauce
Juice of 1 lime
Sea salt, to taste
Garnish with chopped cilantro and/or green onions
Directions
Saute onions with a pinch of salt in medium-sized preheated pot, adding a teaspoon at a time of vegetable broth to prevent sticking, for about 5 minutes, until onions become translucent.
Add all remaining ingredients to the pot.
Bring to a boil, then lower to a simmer until most of the liquid is absorbed, about 20 minutes.
Remove bay leaves.
Mash lightly with a fork or potato masher.
Garnish with chopped cilantro and/or green onions.
Serve over brown rice, with a tortilla, or as an appetizer dip with chips and/or vegetables. Enjoy!
Heat over medium flame until polenta begins to bubble.
Turn on low and whisk frequently until polenta starts to thicken, approximately 15-20 minutes.
Serve as-is for a creamy side dish, or pour into casserole dish and let cool, bake for 10 minutes in preheated 350 degrees F oven, and then cut into squares. Enjoy!
Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
Add the mushrooms and cook for a further minute.
Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
1 cup sweet brown rice (or short-grain brown rice)
1/2 cup raisins
1/4 cup shredded coconut
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons chopped, toasted nuts, for garnish
Directions
In medium saucepan, combine 1 1/2 cups non-dairy milk, rice, raisons, shredded coconut, and salt.
Bring to a boil, then turn down heat to low and cover. Simmer for about 30-35 minutes. Do not remove lid until at least 30 minutes has passed.
Open the lid and stir rice, ensuring that you scrape the bottom and sides. Add a bit more non-dairy milk if you need to reach a more pudding-like consistency.
Top pudding with toasted nuts and serve warm.
Cover and refrigerate leftover pudding. When you reheat rice pudding, you may need to add a bit more non-dairy milk.
