Sunday, January 19, 2014

Coconut Mango Rice Pudding

A slightly more healthful, Thai-inspired version of classic rice pudding using brown rice, coconut and almond milk and less sugar. This dish is vegetarian with vegan option, gluten and dairy free.

3 cups cooked brown rice
note: a shorter grain rice will give a creamier texture to the pudding
1 1/2 cup unsweetened almond milk
2 14-oz cans unsweetened coconut milk
1/2 cup organic cane sugar
1 tbs organic coconut oil
1/4 tsp curry powder
1/2 tsp cinnamon
1/4 cup shredded coconut
1 egg (optional)*
1 mango, diced

Preheat oven to 300F degrees. Spread shredded coconut on a cookie sheet lined with parchment paper and place in the oven, checking every few minutes, until it turns golden brown. Remove and set aside.

In a small bowl, combine 1 can of coconut milk with the egg and beat until blended. In a large saucepan, combine rice, almond milk, the second can of coconut milk, sugar, coconut oil and spices and place over medium heat. Cook for 20-25 minutes, until it has turned thick and creamy, stirring often. Add the egg mixture and continue to cook for 2-3 minutes. Remove from heat and allow to cool. 

The pudding may be served slightly warm or chilled. Top with shredded coconut and mango.

* Egg is optional.

Monday, January 6, 2014

Bison Sausage Shepherd's Pie with Mixed Root Vegetables

Perfect for a cozy winter evening at home!


For filling:
2 strips bacon - chopped
1 yellow onion - roughly chopped
4 bison sausages - casing removed
3 minced garlic cloves
1/4 cup dry red lentils
1/4 - 1/2 tsp ancho chili powder (to taste)
1/4 tsp cinnamon
2 cups beef stock

For topping:
4 medium gold potatoes
3 lbs assorted root veggies
(turnips, parsnips, sweet potatoes, sunchokes, carrots, rutabaga, etc.)
2 tbs butter
1 cup milk
4 oz feta cheese

Preheat oven to 350F degrees. Peel vegetables for topping and cut into similar sized pieces. Cover with water in large stock pot and bring to a boil. Reduce heat and simmer until tender when poked with a fork.

In the meantime, place bacon in a deep skillet and heat over med-high heat until it begins to release fat. Add onion and cook until translucent. Add bison sausage, crumbling it as you add it. Cook until meat is browned and then add remaining filling ingredients. bring to a boil and then reduce to a low simmer until lentils have melted.

When topping vegetables are tender, drain and mash them with the remaining filling ingredients, adding the feta cheese last whipping it in vigorously -I recommend an electric mixer for this. Pour the filling into a 9 x 13" baking pan and carefully spread the topping over it with a spatula. 

Bake for 20-25 minuted until the top is golden brown. Allow to sit for a few minutes to set before cutting. Bon appetit!

Beanbottom's Scarf

Beanbottom's Scarf
2004: My first completed knitting project!