Wild rice has a nutty flavour that complements light creamy desserts and adds great texture and nutritional value. The berries are chock full of healthy antioxidants.
To test doneness of custard, jiggle the ramekin gently. If the mixture is no longer liquid and jiggles somewhat like a pudding, it’s done.
To temper eggs means to add a hot liquid mixture to eggs. It’s important to add the hot liquid slowly so the temperature is gradually raised to avoid scrambling the eggs.
Bring almond milk and wild rice to a boil, then reduce heat and cook until rice opens up and is soft and chewy, approximately 40 minutes. Strain rice and save warm almond milk. Approximately 2 cups (500 mL) liquid should remain.
Heat honey on low heat to ensure it will pour smoothly. Whisk eggs, cinnamon, and cloves in bowl until well whipped. Slowly add warm honey to eggs, while whisking. Stir in leftover almond milk slowly to ensure the eggs are tempered. Do not whisk briskly at this point; stir or whisk slowly, to avoid incorporating too much air and creating foam.
Preheat oven to 325 F (160 C). Fill oven-safe pan with 2 in (5 cm) water to create a water bath for holding 8 ramekins.
Spoon 1 to 2 Tbsp (15 to 30 mL) wild rice into ramekins. Pour custard over top and place ramekins in water bath. Place in oven for approximately 35 minutes until custard is set. Remove from water bath and let cool before chilling in the refrigerator.
Top chilled custard with fresh berries.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.