Horchata is a traditional Mexican beverage made with homemade rice milk, cinnamon and sweeteners. I’ve taken liberties with it here by adding in oats and almonds. It’s amazing served over ice.
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Archive for the ‘Rice and Grains’ Category
Serve this delicious hash for breakfast or make it for dinner if you want to and serve it with corn tortillas, or roll into a burrito.
This recipe is one of my favorites because it has a ton of leeway. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. No quinoa? Leftover millet or even brown rice would do the job just fine. Just imagine cleaning out the fridge one a week on taco night!
Savory oats are my latest obsession. These steel cut oats retain an al dente quality to them just like arborio rice does in a risotto. Recipe by Geekypoet.
Featured Blog Post: This easy Spanish rice makes a delicious burrito filling or side dish.
Sweet, spicy, and a little bit sour, with no added fat. Tastes scrumptious hot or cold. We prefer to eat it cold over a bed of baby spinach or steamed kale. Skip the optional tofu or tempeh, and you’ve made the dish soy free!–JoniCeline
A quick breakfast that’s tasty and healthy: Maple Steel Cut Oats in a Jar. The oats are loaded with chia seeds and flax seeds then topped with frozen berries. –VintageMixer
I like to prepare this so that the vegetables are crunchy. I cut everything and mix the sauce in advance so I can move quickly. It’s quick and one of our favorite dishes.–cheried
In Uzbekistan, plov is served on special occasions, such as weddings. The recipes are often rich mixtures of dried fruit, nuts, chickpeas and spices. –jimcassio
Makes 6-10 tortillas, depending on how much you stuff them
1 1/2 cups quinoa — uncooked
2 1/2 cups water…
I think shaking up some sweet salsa in a squeeze bottle and drawing a heart outline on each soup’s bowl’s surface, with the cilanto dusting would make it a great Valentine’s dish.
This easy stuffing is delicious served with mushroom gravy and Pan-Fried Tofu.
To serve, ladle soup into individual bowls. Sprinkle with pumpkin or sunflower seeds
A hearty side dish for everyday or holiday meals.
- Jacked-Up Vegan RibsJackfruit adds tenderness, moisture, and a pull-apart texture to these incredible seitan-based vegan ribs. No one will believe they are fat-free! I wish I had an interesting story behind this recipe, but the truth is, I saw a photo by Lacey, blogger at Avocados and Ales, of seitan-jackfruit ribs in the very popular Facebook group […]
- It Takes a Vegan Village: A Compendium of Quick Vegan Ice CreamsIf you’re as old as I am, you might have the memory of hanging out on a front porch on a sweltering summer day waiting for the ice cream truck to round the corner. The desultory arguments about how to spell “supercalifragilisticexpialidocious” would melt in a milisecond as we all hit the pavement at top […]