Archive | rice RSS feed for this section

The Easiest and Creamiest Slow Cooker Vegan Filipino Champorado

3 Sep

My son recently read a children’s book about Filipino food. At bedtime last night, he asked if I could make Champorado, a sweet chocolate rice porridge, for breakfast today. Why not? I would love to eat some too. I grew up eating Champorado and always LOVED it.

Vegan Champorado 1

Now, I wanted my Vegan Champorado to be:

  • easy to make –> brought out the slow cooker because who has time these days to stir a pot for 45 minutes?
  • whole foods plant based –> sweet brown rice and almond milk
  • low in fat –> no added oils or butter or coconut cream
  • super creamy though –> I would use my little secret to make a Vegan “condensed” milk
  • just sweet enough –> taste test!

Vegan Champorado 3

 

The Easiest and Creamiest Slow Cooker Vegan Filipino Champorado (Sweet Chocolate Rice Porridge) Serves 4

The night before, place the following ingredients in a slow cooker (no need to grease the pot) and whisk well until incorporated:

  • 1/2 tsp sea salt
  • 1/4 c cacao powder
  • 1/2 c your choice of sweetener, I used coconut sugar
  • 4 c your choice of milk, I used almond

Then add:

  • 1 c sweet brown rice

Mix and set for 8-10 hours on LOW. When it is done the next day, mix well and add:

  • 1/4 c your choice of sweetener, I used coconut sugar
  • 1/2 c to 1 c your choice of milk, I used almond (depending on the consistency you want: for thicker add less milk and for thinner add more)

Serve with Vegan “Condensed Milk” or “Thick Cream”

My secret are frozen bananas! In a high speed blender, purée together:

  • 2 frozen bananas
  • 1 c your choice of milk, I used almond

Vegan Champorado 5

Garnishes (optional)

  • more coconut sugar or your choice of sweetener
  • cinnamon, optional

Vegan Champorado 6

Now mix it all up and ENJOY!

Vegan Champorado 7

Filipinos love the contrast of sweet and salty and Champorado is traditionally served with tuyo (dried fish). I grew up eating it with bacon crumbles too. I didn’t have tempeh bacon or another Vegan option on hand, but let me know if you try something salty with it. We enjoyed it as is.

Advertisements

Sweet Rice Cakes: Quick, Healthy and Gluten-Free

26 Jan

When I asked my son what he wanted for breakfast, he smiled at me and hugged me tightly, “Cupcakes!”

Really?  Hmmmmpf!  Let’s just say I made an extra effort to be sure he enjoyed his healthy meals today.

green-sundae2001

For breakfast, we had our favorite Green Sundae.  It is always a big hit!  Instead of oranges, bananas and avocado, today I substituted pears for oranges.  Delicious. My hubby actually prefers it with pears.

Sweet Rice Cakes

For a snack, I made Palitaw, which I grew up eating for ‘merienda’ (snack time).  It’s quick and easy to make.

1. Boil water.

2. Make a thick batter of Sweet Rice Flour and water. Make sure the batter is thick enough so you are able to form small balls and then flatten them in your hands to resemble pancakes. The batter is not as sticky when your hands are a little damp with cold water.

3. Carefully drop the cakes in boiling water.

4. When the cakes resurface and float, they are done.

5. Carefully lift the cakes out of the water and place on a plate.  Sprinkle with equal parts Sucanat (dehydrated cane sugar) and coconut (I used raw dehydrated coconut, but freshly grated mature coconut is traditionally used). You can also add a little mixture of sesame seeds and salt.

6. Serve.

My son ate two pieces and exclaimed, “Mama! This is the best!”

I guess he didn’t miss his cupcake.

Raw Cranberry Squash Rice

5 May

After a brief health scare in our family, I’ve decided to be ever more proactive in the preparation of our food. Even if we hardly eat out anymore, eat organic, eat a lot of fresh produce… I feel I have to do more. Our goal now is to incorporate more FRESH and RAW in our diet. And WOW! Nothing converted me more quickly to the idea of ‘going raw’ than Ani Phyo‘s AMAZING food! After trying just 3 of her recipes, I’ve become a raw convert overnight! I never knew RAW could be so yummy!
Here’s her ‘rice’ recipe – easy and so delicious!!! It tastes like rice pilaf.

1 pound butternut squash, peeled, seeded, cubed
1/2 cup yellow onion, chopped
1 tbsp cumin seeds
1 tbsp coriander powder
1/2 cup cilantro leaves
1 cup dried cranberries
1 cup walnuts
2 tsp sea salt

Process all into small pieces.

While husband and son aren’t as gung-ho as I am on raw foods right now, they absolutely loved these other recipes By Ani Phyo. They didn’t even know they were eating ‘raw’:

Her Marinara Sauce is DELICIOUS!!! We ate it on regular wheat pasta.

Sun-dried Tomato Catsup: puree together 1 1/2 cups tomato, diced, 3 tbsp pitted dates, 1/4 cup extra virgin olive oil, 1 tsp sea salt, 1 tbsp apple cider vinegar and 1/2 cup sun-dried tomatoes. I wish I came up with this recipe! For all of you who know that kids just lick ketchup off anything, leaving that anything behind… this is a great alternative!!!

My goal is to try her burger this week.