Maple Rice Pudding Vegan Gluten Free Food

MAPLE RICE PUDDING (VEGAN, GLUTEN-FREE)

Steps:

• Boil the water. Once boiling, add the rice and simmer, covered, for 15 minutes.
• Add the rice milk, maple syrup, salt and cinnamon and simmer uncovered (cover it until it starts to almost boil again, then take cover off) until thick and creamy, about 15-20 minutes, stirring once in a while.
• Remove from heat and add the vanilla and raisins. Stir and pour into serving dishes. Sprinkle with cinnamon to garnish, let cool down 5 minutes and serve. If you plan on serving it later on you may want to add a bit more rice milk as you reheat it as it will thicken with time.

VEGAN GLUTEN FREE SKORDALIA

Steps:

• Wash and scrub the potatoes, and cover them with cold water and a generous pinch of Celtic sea salt. Bring them to the boil, and then simmer for about half an hour until cooked. Alternatively, you could steam your potatoes.
• Mince your garlic, and then puree in the food processor with your olive oil and almonds to create a garlic paste.
• Drain your potatoes, and gently remove the skin. Gently mash your spuds or put through a ricer.
• Gently fold through half of the garlic paste, and then slowly add the lemon juice, vinegar, salt and pepper to taste.
• To finish - stir through some freshly chopped cilantro, parsley, or chives. I have put quantities as a guide only.
• I like to slowly add in a teaspoon of lemon juice and vinegar in small amounts, and then taste. It can get very rich and tart quickly. So I always hold back half of the ingredients and add each in alternatively to get exactly the right blend of flavours.

VEGAN MAPLE PECAN SABLES (GLUTEN FREE)

Steps:

• Preheat your oven to 350'F degrees.
• Toast the pecans for 10-12 minutes.
• Beat the margarine, brown sugar, maple syrup, vanilla, and salt with an electric mixer until smooth. Stir in the flour with a spatula until just mixed.
• Fold in the toasted pecans.
• Shape the dough into 2-10 inch long logs and wrap in clear wrap, and then refrigerate for 2 hours.
• Then remove from the fridge and let sit unwrapped for 20 minutes at room temperature.
• I sprinkled some raw cane sugar onto a small baking pan and mixed my nutmeg with my fingers into the sugar then shook the pan to even it out. Now roll each log in the sugar and spice mixture.
• With a sharp knife cut into 1/4 inch discs and put on a parchment covered baking pan.
• Bake for 12-14 minutes or until golden.
• Cool on the tray for about 10 minutes then on a wire rack until cool to the touch. Store in a covered tin.
• Bon Appetit!

MAPLE RICE PUDDING

Steps:

• Process tofu and maple syrup in a food processor or blender until smooth.
• Add vanilla, cinnamon, and allspice and process until combined.
• Add cranberries and pulse to chop. Stir in rice.
• Transfer mixture to a serving dish. Sprinkle with nutmeg and almonds.
• Cover and refrigerate until chilled.
• NOTE: I like to toast the almonds in the microwave by spreading them on a microwave-safe plate and nuking them on HIGH for 45 seconds, stirring them, and continuing to nuke them in 20 second increments until they are fragrant and brown.

MAPLE RICE PUDDING

Steps:

• Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.
• Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.