Pumpkin & Spice Rice Pudding

Tired of the same old rice pudding? No baking required with this stove top pumpkin rice pudding!

Pumpkin & Spice Rice Pudding

1 c. brown jasmine rice
3/4 c. canned or fresh pumpkin puree
1/2 c. soy creamer
1/4 c. almond milk or another non-dairy milk
2 1/2 TBSP. brown sugar
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/2 tsp. extra fine sea salt
1/4 tsp. clove
1/4 tsp. nutmeg
1/8 tsp. ginger
1/4 tsp. molasses

-Cook rice according to package instructions. Drain any water left in pan.
-Add the remaining ingredients and combine well.
-Simmer on low heat for 2-3 minutes.
-Turn off heat and slightly cool. Store all  in a container and refrigerate. The longer it sits, the more flavorful it gets!

Red Beans & Rice Lemony Veggie Dish

You can either eat this dish hot or even cold. Either way, it's very refreshing and light!

Red Beans & Rice Lemon Veggie Dish

1/2 large onion, diced
7 white mushrooms, stemmed, cleaned & sliced (can use more if like)
1/2 red bell pepper, seeded and diced
3 c. curly kale, stemmed & chopped
1 16-oz can red beans, drained & rinsed
1 c. cooked brown rice (can use more rice if desired)
Zest of 1 lemon

-In a non-stick skillet, saute the onions and mushrooms on medium heat for 5 minutes stirring periodically. Mushrooms will release their juices.
-Add the red bell pepper, kale, and beans. Cover and turn heat to low for another 5 minutes. If the veggies are starting to stick a tad, add a little water.
-Turn off heat. Uncover.... add rice & lemon zest. Stir to coat.

Enjoy!

Mango Coconut Rice Bowl

I was pretty hungry this morning so I opened my refrigerator and threw this together! Left over brown rice, canned coconut milk and a mango! Sprinkle with a little cardamon and your set. You can swap the mango with another fresh fruit like banana, pineapple or blueberries.

Mango Coconut Rice Bowl

1/2 c. cooked brown rice
2 TBSP canned coconut milk
1 mango, diced
sprinkle of cardamon

In a bowl, layer your rice, coconut milk, dice mango and cardamon. Eat away!

Meat-LESS Ball Sub

"Who ever heard of a meat-less ball sub?"  I have....l made it.... kid approved!!  My little one wants these all the time now! Well next time I will make extra balls and store them!!  Very easy to make.

Meat-LESS Ball Sub
Makes 9 balls -3 subs

1 c. cooked brown rice
1/2 c. cooked lentils
1/2 c. onions finely diced
1 c.  white mushrooms finely diced
3 garlic cloves minced
1 1/2 tsp. Italian seasoning
1 tsp. oregano
2 tsp. vegan worcestershire sauce
1 tsp. soy sauce
1 tsp. flour
1/4 tsp. extra fine sea salt
dash  of smoked paprika
hoagie buns
your favorite marinara sauce
fresh mushrooms
fresh basil leaves

-In a large bowl, combine the rice and lentils.
-In a non-stick skillet on medium heat, cook the onion and mushrooms for 3 minutes.
-Add the garlic to the mushroom/onion mixture for another minute.
-Turn off heat and add Italian seasoning and the oregano.
-Combine the mushroom/onion mixture to rice & lentils.
-Add remaining ingredients down to the paprika and combine.

Preheat oven 325. Foil a cookie sheet and spray with a non-stick cooking spray.

-Now, you can either use your hands to make the balls or you can use a 1 1/2 tablespoon cookie scoop.  The scoop worked best for me. Pack your balls tight in the scoop and lay spaced on cookie sheet.
-Bake for 15-20 minutes or until firm to the touch.
-Remove the balls from the cookie sheet and keep warm.
-Using the same cookie sheet, heat up your hoagie buns in the oven for a minute or two.
-Pull the buns out of the oven and layer each one with marinara sauce on the bottom half of the hoagie buns, then 3 balls in a row on the sauce, more marinara sauce over the balls, and then a layer of mushrooms.
-Put back into the oven and bake for 3 minutes or until bread is slightly crispy.
-Remove from oven and top with fresh basil leaves.

CIAO!