Rice pudding is a dish that proves how incredibly versatile this grain is, as it can literally go from breakfast to dessert.
1 1/4 cups (310 mL) Camarague, Bhutanese, or brown rice
1 cup (250 mL) pitted dates
1 1/2 cups (350 mL) unsweetened almond milk
2 ripe medium bananas
3/4 tsp (4 mL) ground ginger
1/4 tsp (1 mL) cardamom
2 tsp (10 mL) vanilla extract
Unsweetened coconut flakes, for garnish (optional)
Place rice and 2 1/2 cups (625 mL) water in medium-sized saucepan. Bring to a boil, reduce heat, and simmer, covered, for 40 minutes, or until rice is tender. Drain and cool.
Add dates to bowl, cover with warm water, and soak for 30 minutes.
Preheat oven to 350 F (180 C).
Drain dates and add to blender or food processor container along with almond milk, banana, ginger, cardamom, and vanilla. Blend until smooth.
Stir cooked rice together with date mixture. Pour rice mixture into greased 9 in x 9 in (23 cm x 23 cm) square baking pan and bake for 30 minutes. Let cool for a few minutes before spooning into serving bowls and garnishing with coconut, if desired.
Each serving contains: 243 calories; 4 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 57 g total carbohydrates (21 g sugars, 5 g fibre); 46 mg sodium
source: "Rice Is More Than Nice", alive #360, October 2012
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.
Wait, isn’t mousse all about egg whites? Turns out, aquafaba––the viscous liquid left over after cooking chickpeas––fluffs up pretty well, too. And no, it doesn’t make the mousse taste like chickpeas. Plus, you don’t need to worry about using unpasteurized eggs, and it’s vegan-friendly. To reduce the sugar content, skip the praline and simply toast the pecans. Aquafaba FAQ Why is my aquafaba only whipping to soft peaks? Depending on your chickpeas, the aquafaba could whip to stiff peaks or quit at soft peaks with liquid below. If it doesn’t fully whip, scoop off the fluffiest foam on top and leave any liquid. The result will just be a more coconut-forward mousse. What do I do if my whipped coconut cream coagulates and bubbles when I add the aquafaba? Don’t worry! It’s not a bad thing. The cream will just be heavier and more textured (again, not bad), so make sure you use it as the base layer of the mousse so as not to weigh down the ethereal pear mixture on top. If you just want the light-as-air pear mousse layer, you can skip the coconut milk entirely and fold all the aquafaba into the pear purée.