Cinnamon Rice Pudding
This is a quick and tasty pudding that can be made at any time. The cinnamon gives a very nice flavor, and it really tastes great with chocolate vinegar sauce. Ingredients: 1 cup risotto rice 2 cups vanilla soy milk 1/2 teaspoon cinnamon 1/4-1/2 cup sugar Directions: Cook the rice in the soy milk and [...]
Zucchini and Pesto Rice Timbale
These tasty towers are great as a salad or they can also be used as an appetizer. They’re colorful and quick and easy to make. Serving Size: 4 Ingredients: 200 grams white rice, cooked 1 med. zucchini, cut in very thin slices 1/4 cup vegan pesto tomato and chives as garnish Directions: Cook the rice [...]
Pumpkin and Apple Risotto with Tofu Pieces
This year we had a lot of good apples and many pumpkins in our garden. This recipe combines them both to a great meal. Servings: 4-6 Ingredients: 2 cups pumpkin, cut into bite sized chunks 2 cups apple cider or apple Juice 2 tbs. olive oil 1 onion, chopped 2 cups Arborio rice 3 apples, [...]
Beet risotto salad with pineapple and peas
This is very colorful salad and also tasty. It’s one that you can make ahead of time and take to a pot luck dinner or make early in the morning and enjoy in the evening. Servings: 4 Ingredients: 1 med. beet, cooked and pureed 1 cup risotto rice 1 cup frozen peas, thawed 1 small [...]
Review: Pumpkin curry with tofu, brown rice, baby spinach and coconut ginger sauce
This was a really delicious meal. It comes from the Wagamama cookbook and has been online on the Wagamama site years ago (archive.org still has the recipe page). Wagamama is a restaurant serving mostly noodle dishes. The restaurant chain is popular in many European cities and always has some vegetarian and vegan dishes. I would [...]
Mapo Tofu
A protein packed meal that is as pleasant to the tummy as to the eye. Serving Size: 4 Ingredients: 1 block tofu, cut into 1 inch cubes 4 ounces t.v.p. 3 tablespoons chili bean paste 1 teaspoon Szechwan pepper dried whole chilies (optional, how much is up to you) 1 tablespoon fermented black beans or [...]
Chocolate rice pudding with rhubarb coulis
This is so easy to make and very tasty. Serving Size: 4 Ingredients: 200 g pure vegan chocolate, broken into pieces 1 liter soy milk 2 tablespoons sugar 1/4 teaspoon cinnamon 1 capful vanilla 1 cup risotto rice for the rhubarb coulis: 1 cup rhubarb pieces 2 tablespoons sugar 1/4 cup water Directions: Heat the [...]
Lemon risotto with tempeh
Soy and lemon are so nice together, they give this recipe a nice fresh springy flavor. Serving Size: 4 Ingredients: 4 ounces soy tempeh, cut into 1/4-inch cubes 2 cups vegetable bouillon 1 1/2 tablespoons soy margarine 1 tablespoon olive oil 1/3 cup shallots, finely chopped 1 cup Arborio rice 1/2 cup dry white wine [...]
Review: Mexican Green Rice
This is a great way to enjoy rice, especially on a chilly winter’s evening. The cilantro pesto is very easy to make, and smells wonderful while cooking. The insturctions are very easy to follow and offer a very nice dish. via http://www.deliciouslivingmag.com
Vegetable korma curry with pilaf
We celebrated Diwali tonight by enjoying a traditional Indian meal. Korma curry is not a hot spicy curry, but distinctivly Indian. We served the meal with mango chutney and a nice fresh fruit raita. Serving Size: 4 Ingredients: for the vegetable korma curry 1 small pumpkin, cut in bite sized pieces 2 onions, chopped 2 [...]
Tofu, sugar snap peas and banana risotto
Lovely colors of bright yellow and green, make a tasty combination for vegetables with fruit and rice. Serving Size: 4 Ingredients: 150 grams tofu , cut in bite sized chunks 1 cup risotto rice 1 onion, chopped 2 bananas, peeled and cut in bite sized chunks 2 tsp. Sambal Oelek 1&1/2 cups water 1 tsp. [...]
Coconut rice pudding with raspberry sauce
This is such an easy dessert, and looks so pretty. It is soy free and of course vegan. Serving Size: 4 Ingredients: For the coconut rice pudding 2 cups coconut cream 6 tbs. risotto rice 3 tbs. sugar 4-5 heaping tbs. coconut flakes for the raspberry sauce 1 cup raspberries 1-2 tbs. sugar 1 tsp. [...]
Beet, pineapple and tofu risotto
This sweet/sour risotto looks incredible and tastes as great. The mixture of beets with the pineapple is lovely. Serving Size: 4 Ingredients: 1 cup risotto rice 3-4 med. beets, peeled and cooked 1 med. can pineapple pieces 150 grams tofu 1 tbs. cooking oil 1 lemon, juiced 1 tbs. brown sugar pinch cinnamon cayenne pepper [...]
Bengali risotto
Eggplant, spinach, mint and tamarind risotto with tofu. Serving Size: 4 Ingredients: 1 tbs. oil 1 onion, thinly sliced 2 eggplants cut into cubes 150 grams tofu, cut in bite sized pieces 1 red chili, deseeded and thinly sliced 2 tbs. tamarind paste 1 tbs. brown sugar 250 grams risotto rice 10 g fresh mint [...]
Broccoli and rice casserole
This really tastes yummy and doesn’t even need to have (soy) cheese. Serving Size: 4 Ingredients: 1 head broccoli 1 cup brown rice 1 cup soy yogurt 2 tsp. vegetable bouillon powder 2 tsp. grainy mustard splash lemon juice (optional) Directions: Wash the broccoli and cut the stem into small pieces and the head into [...]
Rice pudding with rhubarb raisin sauce
The sweet sour mixture of the rhubarb raisin sauce is a lovely compliment to this rice pudding. Serving Size: 2 Ingredients: for the rice pudding 1/2 cup white rice 1&1/4 cup natural or vanilla soy milk 1 tbs. sugar 2 cap full vanilla for the rhubarb raisin sauce 2 cups fresh rhubarb , cut in [...]
Vegan paella
Paella comes originally from Valencia where it used to be eaten on Sundays. Now it’s a favorite around the world and of course it can be vegan as well. Serving Size: 4 Ingredients: 1 cup rice (white or brown) 350 grams frozen mixed vegetables 100 grams black olives 1 can (240 grams) artichoke hearts 1 [...]
Minty pea and rice salad with apples
This salad is so nice and light, and quick and easy to make too! It also travels well so can be brought to a pot luck super or on a picnic. Serving Size: 4 Ingredients: 1 cup rice, cooked 1 cup frozen peas, thawed 1 apple, cut into small pieces fresh mint leaves light dressing [...]
Orange Risotto with Tofu, Pumpkin and Apricot
We have enjoyed mixing the flavors of fruit with vegetables for a few years now. This is one of our favorites especially during the fall and winter months when the bright yellows and oranges of the meal cheer up the often grey and wet days. Serving Size: 4 Ingredients: 150 grams tofu, cut in slices [...]
Rice and Pea Salad
Ingredients: 1 cup rice, cooked 1 cup frozen peas, thawed 1/4 cup soy yogurt salt & pepper 1/2 tsp. curry Directions: Cook the rice until fluffy. Cool the rice and add the thawed peas. Make a sauce using the soy yogurt and curry with a dash of salt and pepper. Pour over the rice and [...]
Rice Balls with a Chocolate Heart
Serving Size: 4 Ingredients: 100 grams risotto rice 50 grams bitter-sweet chocolate bar, broken in pieces vanilla 1 tbs. sugar pinch salt 400 ml. (1&1/2 cups) water bread crumbs oil for frying 3 oranges 2 tsp. corn starch 1 tbs. sugar Directions: Put the rice in a sauce pan with a spoonful of oil. Fry [...]
Pumpkin Jollof
Ingredients: 500 grams pumpkin, cut in bite sized chunks 1 onion, chopped 2 garlic, minced 50 grams raisins 1 chilipepper, minced 2 tbs. oil 1 liter vegetable bouillon 1 small Belgian endive, chopped 1 small mango or papaya, cut in bite sized chunks 2 cups rice Directions: In a large pot, heat the oil and [...]
