Rice Pudding Loaf - vegan

Want to make Rice pudding portable?  This recipe is based off my previously posted Savory Quinoa Rice Loaf.   I made this vegan but it does not have to be.  

What you need:

1 1/2 cups brown rice

3 cups rice, coconut, almond or soy milk(or for non vegans cows milk)

1 tsp cinnamon 

1 tsp vanilla

1 cup raisins 

3 tbs ground Chia seeds or Flax seed mixed with 9tbs warm water (or 3 eggs)

In a medium sauce pan over medium high heat combine rice, milk and cinnamon.  Cover, bring to a boil then lower the heat to medium low and simmer until all the liquid is absorbed.  Remove from heat, add vanilla, raisins and seed mixture.  Stir to combine then transfer to greased loaf pan.  Bake at 350 for 30-40 minutes until centre springs back when depressed and edges are browning. Let cool, slice and enjoy!

Catalin Fish Stew

Fish is always a popular meal in my house so, I am always on the lookout for new ways of preparing it. I came across this dish on one of those Roaming Foodie TV shows and then could not find the recipe anywhere.  So, I have created this one based on memory and some Google research.  This dish is simple with few ingredients and is prepared with only one cooking dish.  It is Candida and paleo friendly.

What you need:

4 servings of white fish.  Steak cut is best but fillets work too

1 bunch fresh parsley

1-2 cloves garlic or 1-2 tsp garlic purée

1 can diced tomatoes with juice

Salt and pepper to taste

approx 2 cups of water

The TV episode had a woman mashing the parsley and garlic together with a mortar and pestal, I however, used my Magic Bullet to blend together the parsley and garlic.  In a large skillet spread the parsley mixture, place the fish on top(I used talapia fillets this time).  Pour the tomatos with liquide over top then add enough water just to cover fish.  Cook over medium heat until fish is cooked through.  Serve right away with some fresh bread.  If you are yeast free try this savory bread:

http://heathhealthy.blogspot.ca/2013/05/savory-yeast-free-bead.html

Savory Quinoa Rice Loaf

So I came across this recipe while looking for a homemade rice cake recipe(will let you know if that one works too).

This is an easy recipe for a light dinner, simple lunch or a a healthy snack.  It is baked in a loaf pan and it is highly adaptable as far as flavors go.  My version is dairy free, gluten free, wheat free and it can be made vegan easily by using flax or chia eggs.

What you need:

2 cups cooked brown rice

1 cup cooked quinoa

3 eggs. (Want to make it vegan? Try flax or chia eggs)

*the following are the ingredients I used however, you can change to any flavors your like

1 cup grape tomatos washed and halved

1 cup black beans rinsed and drained

1/2 cup frozen corn

1/2 a bell pepper chopped

1 cup Daiya mozzarella shreds

1 tbs fresh cilantro

1tsp chili powder

Salt and pepper to taste.

Grease a loaf pan and preheat your oven to 350.   Combine all ingredients in a large mixing bowl and mix well.  Pour ingredients into the loaf pan, sprinkle top with some more cheese and bake for 45 min to one hour minutes until it is firm and browning around the edges.  Let cool slightly, slice to serve.  Enjoy!

Here are some alternate ingredient ideas:

Cheddar, bacon and spinacho

Broccoli, cheddar, ham

Chicken, cheese and salsa