- Place all of the ingredients except for one of the bananas in a rice cooker. Press cook and let the rice cooker do the work!
- Stir a couple times while it is cooking and serve hot with sliced bananas on top!
- Use a gluten-free oat variety for a gluten-free breakfast
- Use a different plant based milk
- Opt for only cinnamon if you don't have the other spices around
- Use a syrup instead of stevia
- Use raisins instead of dates
For week 3 of Vegan MoFo 2014 expect World Fusion Vegan Cuisine from me! Inspiration for the theme came from my most favorite cookbook:
I may have told the story once before but for those who haven't heard it hear is how I stumbled upon this book....
I was working in a corporate environment in San Diego. The woman who sat behind me was once a vegan but was no longer practicing that lifestyle. She was intrigued and we'd often share life, as you do in such close circumstances. She mentioned she had a cookbook that they no longer used. She surprised me with it and it was the "Blossoming Lotus" cookbook! I was shocked and started telling her all about how Gerald spent time in Kauai learning Structural Integration and his favorite restaurant while he was living there was none other than The Blossoming Lotus Cafe! He would eat there daily if he could and even treated his fellow classmates to a meal there he loved it so much. He raved about it to me and now I held their cookbook via a synchronicity! The very first recipe I tried was a smashing success. Acorn Squash with Wild Rice Pilaf covered in Avalon's Magic Mushroom Gravy! Doesn't that sound good? I love their creative names.
One of our favorite meals I ever made was Sat Cit Ananda's Chana Masala with Mahatma's Mung Dahl and Mango Chutney! I gave it 10 stars "Best Ever", it tasted like we went out to an Indian restaurant but maybe better! :)
To a great new week!
PS - I was so stoked to start the week with good news! The Blueberry Nicecream enjoyed last week was featured in Vegan MoFo 2014 – Sunday Round Up