Monday, February 18, 2008

Vegan Kheer--Indian Rice Pudding

Made a delicious indian food feast with my friends this past weekend, my main contribution being, of course, dessert! I decided to vegan-ize kheer, a soupy rice pudding usually made with cream. Here's what I came up with:

8 cups almond milk
0.5 cup rice
0.5 cup sugar
0.25 to 0.5 t cardamom powder
sprinkle of nutmeg
chopped almonds and pistachios to taste, a few tablespoons is good
a pinch of saffron

Wash rice. Boil the milk in a saucepan and add the rice about 5 minutes after it starts boiling. Keep boiling off the liquid fairly rapidly with stirring until its around half the original volume, then add the sugar and spice. Cook for another 8 minutes or so. Remove from heat and garnish with nuts and maybe some extra saffron.

Rice milk might work for this too.
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Tuesday, February 12, 2008

Vegan Rice Cheese!!

Ordering it soon for sure! The soy vegan cheese by this company is gross so I'm skeptical, but I'll post a review as soon as I try it. Has anyone sampled it yet?
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Saturday, February 2, 2008

Chickpea Miso Soy Sauce Susbstitute

Finally, I found a good substitute for soy sauce. South River Miso offers a few soy-free miso products that resemble the taste of soy sauce. I just got the chickpea barley miso and its pretty tasty, surprisingly close to its soy based cousin. Turn it into a sauce with a bit of water, or just smear it on vegetables, sushi, etc. Definitely expensive (I paid $11 for my jar!) but I figure it will last awhile since the flavor is potent.

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