Happy Herbivore’s Vegan Rice Pudding
Happy last day of June! That means my birthday is in 18 days (July 18th)! I’m trying really hard to get psyched about it this year, simply because I miss birthdays being fun. Don’t get me wrong, I’m thrilled to have lived another year, but ever since 21 it’s just felt like another day. I guess my way of getting pumped up is counting down the days like an 8 year old. That’s all I got. Any suggestions?
I meant to blog last night, but then I mysteriously ended up in the kitchen making Happy Herbivore’s vegan rice pudding instead. It’s apparent the kitchen and I are like those really strong magnets that no matter how hard you try to keep separated, they just keep snapping back together (watch your fingers if you get between me and my kitchen). The rice pudding was super quick and simple to make; I’d even go as far as to call it fool-proof. When I let the husband taste it and asked his opinion he said, “It tastes healthy,” so I threw a pinch of brown sugar on top of his and he was pleased in knowing it was now “less healthy”. He even had a second dish. I liked mine without the extra sugar because, like Lindsay said, the raisins give it a perfect pop of sweetness. But to each his own taste buds. This morning I stirred a some into the little guy’s vegan yogurt and boy, was he excited! He sat there with a spoon hanging out of his mouth grunting, “Mmmm, mmmm”. Nothing is sweeter than a kid with a happy belly.
Okay, I started with the end and now I’ll go back to the beginning. For brunch I made a scramble I like to call the “There’s Tofu In There Somewhere” scramble. It’s loaded with mushrooms, onion, orange pepper, tomato, and kale, seasoned with sea salt and pepper and topped off with a little nooch. That’s a lot of love jammed in one skillet!
I made Dreena Burton’s Truffled Cashew Cheese spread on mochi for dinner, along with a strawberry pecan salad. I wouldn’t say the flavor of the truffled cheese was the type of “cheesy” I was expecting, but rather tangy from the lemon juice and a little sweet. It was a tasty spread though and super easy to make. I even have quite a bit leftover to freeze for future use. The strawberry salad was amazing as usual. This is the one I could eat daily!
Somewhere amidst all that, I made my first pitcher of rice milk in the Vita-Mix. I just used cooked brown rice, filtered water, a little agave nectar, and a splash of vanilla extract. The rice milk turned out tasting just like the boxed stuff, but thicker and creamier. I think I can safely say with the rice milk it’s cheaper to make yourself than purchasing in the carton!
Woah, that was a lot of brown rice! The mochi, the pudding, the rice milk- ricey! I didn’t actually drink more than a taste of the milk, though. I’m not really a non-dairy (and never a dairy, obviously) milk drinker. The boys like it as a beverage, but I’m content to make it simply for using as an ingredient. Well, the little guy and I are off to a day of adventures. I hope everyone has a great day!
What are your favorite everyday beverages?