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.
Monday, February 18, 2008
Tuesday, February 12, 2008
Saturday, February 2, 2008
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.