Heavenly Rice Pudding | Pudín de Arroz Celestial

2/7/2020 2 Comments

Rice Pudding is sweetened with whole-food ingredients like dates, ripe bananas and raisins. The essence of ginger, cinnamon, vanilla and coconut milk with toppings like mango create a sensational treat. My husband loves this variety, it's so creamy you'd never know it was vegan. Have this for breakfast, dessert or as desired. Mix and match the toppings and fillings for unique experiences. Most of all, enjoy!

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Classic Rice Pudding | Easy, Delicious & Plant-Based

2/7/2020 0 Comments

Rice Pudding is becoming a new favorite around our house. It's delicious and a fun alternative to oatmeal or a delicious dessert. This is a simple classic rice pudding recipe with plant-based touches that nobody will know about. It's creamy, tasty and filling. Adapt it with different flavors and toppings. Enjoy!!

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Sweet, Sour & Spicy Stir-Fry | Vegan, Gluten-Free, Oil-Free

10/3/2018 0 Comments

Loads of vegetables and marinated tofu are stir-fried in a savory sauce that is sweet, sour and spicy.

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Vegan Holiday Recipe: Sausage & Rice Dressing (Gluten Free Stuffing)

12/5/2017 2 Comments

Vegan sausage crumbles, mushrooms, onions, garlic, bell pepper, quinoa, brown rice, cranberries and all the right herbs create a remarkable flavor sensation. Get ready for a party in your mouth!

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How to Make Gluten-Free All-Purpose Flour

3/14/2016 6 Comments

Make your own Gluten-Free All Purpose Flour in the comfort of your home. Blend, mix and get baking! It works like magic in recipes that call for all purpose flour yet you want a gluten-free variety.

I've already given it the ultimate test in baking. I made one batch of gluten-free buns (I'll share the recipe tomorrow) with regular all purpose flour and then made a batch with the gluten-free all purpose flour. I preferred the gluten-free variety. They were tastier, light, fluffy and held together wonderfully. Success!

Ingredients:

1 Cup Brown Rice Flour
1 /2 Cup White Rice Flour
3/4 Cup Cornstarch
1 1/4 tsp Guar or Xanthum Gum

Directions:
Combine ingredients in a mixing bowl. Whisk together until well combined. Store in a sealed container. Doubles, triples, quadruples well!

Notes:

Other starches such as a potato, tapioca, arrowroot or a mixture.

You can pass on the guar or xanthum gum but when you bake, ensure a binding agent is included like: Psyllium fiber, Chia Seeds, Ground Flax Seeds or Agar Agar.
You can swap and use 1 Cup white rice flour with 1/2 Cup brown rice flour.
Inspired and Adapted by the wonderful SarahBakesGF.

6 Comments

How to Make Rice Flour

3/14/2016 2 Comments

Making rice flour is pretty darn easy with a high speed blender. You place rice in the blender, blend on speed 1 for one full cycle, then blend on speed 5 for one full cycle. Scrape sides and repeat if needed. Use a fine mesh filter to filter any large hard pieces to ensure only the finest flour is available. That's it! How satisfying.

Brown Rice Flour

Depending where you live, you may or may not find rice flour, yet you can almost always find rice. I love empowering myself and others to "do it yourself"! Rice flour can be used in a number of gluten-free recipes, offers a mild flavor and is easy to digest. Score! It can be used as a thickening agent or in baking for light or crisp treats.

Rice Flour Benefits:

High in Soluble Fiber = Good for Digestion & Constipation Relief.
Helps develop healthy bacteria.
Helps remove unwanted toxins and body waste.
Low in sodium, saturated fat and cholesterol.
Good for your skin and may be used in skin cleansing.
Mixture of complex nutrients and carbs.

White Rice Flour

Ingredients:

2 Cups Rice (White, Brown or desired variety)

Directions:

Place in a high speed blender, I used a blendtec.
Blend on speed 1 for 50 seconds or one full cycle.
Blend on speed 5 for 50 seconds or one full cycle.
Repeat as needed.
Filter with a fine mesh filter, the finer the better. Store in an airtight container in cool dark place or fridge or freezer for longer term storage.

Notes:

When filtering I found rocking it side to side, shaking it gently side to side or tapping it really helped.
Save the leftover rice that was not filtered, use it upon making the next batch of flour or in other recipes.
Use a mill verses a blender!
You can also soak the grains for 1 hour, lay flat dry for 20-30 minutes, blend as mentioned, filter and then dehydrate. It takes longer but can yield a softer flour.

2 Comments

Travel Rice

12/7/2015 0 Comments

This rice was created on-the-go while we were traveling. We'd get into a hotel room late and be without fresh fruit or vegetables so I had to get creative quick! Thankfully I pre-planned and brought my rice cooker and some other goods. I ended up taking a blend of spices, combined them with rice, lentils and quinoa creating a balanced meal for two. We ended up LOVING the flavorful, feel-good mix and have enjoyed it more than once at home since returning. I'll ask - travel rice? And he'll say yes! When we're home I'll add in garlic and onions for added health and flavor. I hope you enjoy this as much as we do!

Total Time: 30 Minutes | Prep Time: 5 Minutes | Cook Time: 25 Minutes | Servings: 2-4

Ingredients:

1/2 Cup White or Brown Rice
1/4 Cup Lentils
1/4 Cup Quinoa (I used Red)
2 Cups Water
1/8 tsp Cayenne Pepper
1/4 tsp each Black Pepper, Ground Ginger
1/2 tsp each Garlic Salt, Chili Powder, Paprika and Curry
Opt: 3-4 Thai Red Chilis

Recommended:

1 Lime - Squeezed
2-3 Cloves Garlic - Minced
1/2 Onion - Diced

Directions:

Combine the ingredients in a rice cooker or pot if cooking on the stove.
Mix together and press cook. Serve hot with sauces as desired. Makes 2 large bowls or 4 smaller servings. That was easy!

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Thai Chili Lime Vegetable Stir Fry with Rice

9/7/2015 0 Comments

Thai Red Chili Hot Sauce surrounds a bounty of vegetables that have been stir-fried in a wok with a touch of coconut oil. We've enjoyed this meal three times already since creating it. I love serving it knowing it has cups upon cups of vegetables. The Thai Red Chili Peppers are surprisingly good for you too! Chilis have been shown to help burn fat, lower blood sugar levels, boost circulation, help thin the blood helping to prevent strokes, reduce inflammation, provide pain relief, clear congestion, stop the spread of prostate cancer and more.

Pass me a plate, I'm taking care of myself with a big serving of vegetables, rice and chilis that will make me feel full yet fabulous! You can too! Here is the anticipated recipe, this was very popular on instagram!

Vegan, Gluten-Free, Refined Sugar Free, Nut-Free

Ingredients:

1 1/2 Cups Rice (White, Brown, Black..)
3 Cups Water
1 batch Thai Red Chili Hot Sauce
1-2 Tbsp. Coconut Oil
3/4 Cup Sliced Red Onion
1 Cup Broccoli Florrets
1/2 Cup Carrot Slices - Sliced Thin
1 Large Clove of Garlic - Minced
3/4 Cup Sweet Peas - Sliced in Thirds
6 Slices Cucumber
Handful Fresh Cilantro

Peaceful Preparation:

Combine the rice and water in a rice cooker, press cook. You may also prepare on the stove.
Prepare the Thai Red Chili Hot Sauce and set aside. Click the link for the easy recipe.
Wash and chop the vegetables.
When the rice is done, set aside and keep warm.
Heat 1 Tbsp. of coconut oil in a wok over medium-high heat. Roll the oil around. Add the onion and saute, let it begin to caramelize, add the garlic and stir. Add the balance of the vegetables, adding the additional coconut oil if needed. Saute the vegetables for 2-3 minutes, add 1/4 cup of Thai Red Chili Hot Sauce, fresh cilantro and mix well. Leave on for a flavor infusion for 1-2 minutes. It will be done when the sweet peas, carrots and broccoli are easy to eat yet still a touch crisp and vibrant. Taste testing is a fun way to see!
Pack 3/4 cups of rice in a measuring cup. Thwack the end of the measuring cup to release the rice into the bowl. Surround with the vegetable stir fry and serve with a few slices of cucumber. Repeat for the second bowl. I'll often give my husband 1 cup of rice and me 1/2 cup. Tip: Save the balance of the rice for vegetable fried rice, recipe coming next. Enjoy!!

I hope you all enjoy this delicious new recipe!!

Love,
Christa

PS - My new cookbook is now for sale on Amazon and is selling, hooray! I'd love it if were in your kitchen! I'm working on the e-version now! :)

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Kao Pad Thai Fried Rice

9/2/2015 0 Comments

Take your senses to Thailand over a big steaming bowl of Kao Pad Thai Fried Rice. Perhaps you envision the tropical beaches that look like they are out of a movie, or that you are dining at a large royal palace, visiting a temple afterwards and seeing the many Buddha figures. Maybe you envision this meal in the fast paced city at a styling restaurant. Or maybe reality will sink in that you are just at home in your comfy clothes enjoying a dish of homemade Kao Pad Thai Fried Rice. At least for the duration of the meal you can try to envision being swept away, if only for a moment. The savory flavors whirled together had my husband and I both eating every last bite and I can only hope the same for you.

Cups of fresh vegetables are stir-fried in a wok with rice and covered in a homemade Thai Red Chili Hot Sauce, served with cucumber slices on the side. "Gin khao yung" - Have you eaten yet? :)

This recipe is almost exactly like the Thai Chili Lime Vegetable Stir Fry with Rice, the only difference is how it is prepared and presented. I like to make the Thai Chili Lime Vegetable Stir Fry and follow up with the Kao Pad Thai Fried Rice the following day.

Vegan, Gluten-Free, Refined Sugar Free, Nut-Free

Ingredients:

1 1/2 Cups Rice (Pre-cooked, cold from fridge)
1 batch Thai Red Chili Hot Sauce
2 Tbsp. Coconut Oil or preferred
3/4 Cup Sliced Red Onion
1 Cup Broccoli Florrets
1/2 Cup Carrot Slices - Sliced Thin
1 Large Clove of Garlic - Minced
3/4 Cup Sweet Peas - Sliced in Thirds
1 Roma Tomato Chopped
Handful Fresh Cilantro
6 Slices Cucumber
Few slices of lime for garnish

Peaceful Preparation:

Prepare the rice one day in advance.Cold rice will provide a less sticky stir-fry.
Prepare the Thai Red Chili Hot Sauce and set aside. Click the link for the easy recipe.
Wash and chop the vegetables.
Heat 1 Tbsp. of coconut oil in a wok over medium-high heat. Roll the oil around. Add the onion and saute, let it begin to caramelize, add the garlic and stir. Add the balance of the vegetables, saute for 2-3 minutes. Add additional coconut oil if needed and add the cold rice. Saute for 2 minutes, add the batch of Thai Red Chili Hot Sauce, fresh tomatoes and cilantro and mix well.
Serve with a few slices of cucumber and lime.

I hope you all enjoy this recipe and have a great week! My cookbook arrived Friday and I'm so excited with how it turned out! Watch this short video to see more.

Gerald even took me out to celebrate!

Best wishes for a wonderful new vibrant week!
Christa

0 Comments

Poblano Chili Bowls

8/9/2015 0 Comments

Poblano chili peppers, a vibrant orange bell pepper, and big onion slices are broiled and served over steaming hot rice with garbanzo beans. We served ours with Abba's African Hot Sauce from the Vegan World Fusion Cuisine cookbook, a spicy favorite of ours and cherished cookbook in our home. We had corn tortillas on the side too for a fun meal.

I love the aroma and flavor of broiled peppers, they come to life in the oven making each bite exciting and flavorful! I hope you enjoy these Pobalano Chili Bowls! This was enjoyed by a fan - Melissa says: "Yummy! Healthy! Simple! Delicious!"

Total Time: 45 Minutes | Prep Time: 15 Minutes | Cook Time: 30 Minutes | Servings: 4 Bowls

Ingredients:

1 1/2 Cups White Rice
3 Cups Water
1 1/2 Cups Garbanzo Beans (equivalent to 1 can, drained and rinsed)
2 Poblano Chili Peppers
1 Orange Bell Pepper
1/2 Onion
1 lime, freshly squeezed
Opt: 2 Serrano or Jalapeño peppers
12 Corn Tortillas

Directions:

Place the rice and water in a rice cooker, press cook and in about 30 minutes, the rice should be done. Once done, add garbanzo beans, stir in the beans and the fresh squeezed lime, keep lid on to infuse heat. If using brown rice, time increases. This may also be made on the stove.
While the rice cooks, preheat the oven to broil. Line a baking sheet/pan with parchment paper or lightly grease.
Wash the vegetables. Slice the poblano chili peppers lengthwise, remove the seeds and ribbing with the knife, carefully as the seeds are spicy! If you like it spicier, leave them on, bake them and then remove as preferred before serving or leave, my husband loves to find spicy seeds in his. If including the serrano or jalapeño peppers, cut the end off, leave seeds for extra spice and bake whole.
Slice the orange bell pepper lengthwise, remove the seeds and ribbing.
Slice the onion into thick wide slices. Place the sliced pepper and onions on the prepared pan. Broil for 10 minutes, flip and broil 10 minutes. Adjust time as needed, peppers and onion will have a wonderful scent and have blackened portions, yum! Remove the peppers from the oven, allow to cool to touch. Slice into bite size pieces.
While the peppers are broiling, heat the tortillas and place in a clean dish towel or tortilla warmer. Set aside.
Divide the rice and beans between four bowls. Top with sliced broiled veggies. Serve with warm tortillas and favorite sauce(s) on the side. Dig in!!! We had two big bowls the first day, and the balance for lunch the following day, both times extremely satisfying and delicious, leaving a wonderful flavor in our mouths. Enjoy!

Tips:

Use your favorite grain: brown rice, quinoa, black rice...
Use your favorite bean: black bean, kidney bean, lentils, pinto beans...
Use a green chili vs. poblano chili pepper.
Use any color of bell pepper you have!
Lemon juice may be used instead of lime, or you may pass.
Cook the rice in vegetable broth for added flavor.

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Heavenly Rice Pudding | Pudín de Arroz Celestial

Classic Rice Pudding | Easy, Delicious & Plant-Based

Sweet, Sour & Spicy Stir-Fry | Vegan, Gluten-Free, Oil-Free

Vegan Holiday Recipe: Sausage & Rice Dressing (Gluten Free Stuffing)

How to Make Gluten-Free All-Purpose Flour

How to Make Rice Flour

Travel Rice

Thai Chili Lime Vegetable Stir Fry with Rice

Kao Pad Thai Fried Rice

Poblano Chili Bowls

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