A stovetop pudding of cooked brown rice simmered with vanilla soymilk, cornstarch, maple syrup, raisins and cinnamon, finished with vanilla and served warm or cold. Makes about 3 cups and doubles as a breakfast dish.
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Desserts
Vegetarian desserts.
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Desserts
Desserts: Blueberry Muffins
Twelve vegan muffins made with unbleached and barley flour, fortified soy or rice milk, orange juice concentrate and two cups of blueberries, baked 25 to 30 minutes. Each muffin has 229 calories, 3 g fat and 5 g fiber.
Desserts
Desserts: Banana Pudding
A four-serving vegan pudding blends soft and firm tofu with two ripe bananas, sugar, soymilk and vanilla, then chills two hours before serving. The recipe comes from CalciYum! by David and Rachelle Bronfman.
Desserts
Desserts: Banana Dream Pie
A vegan pie layering sliced banana in a cooled crust under blended firm tofu and a cornstarch pudding made with rice or soymilk, topped with toasted chopped almonds and chilled at least two hours. Serves 8.
Desserts
Desserts: Banana Cake
Blended bananas, water, sugar, oil and vanilla fold into flour, baking soda and salt, then bake about 40 minutes in a 9-inch square pan. The cake makes roughly 12 pieces at 165 calories each and works as a breakfast bread.
Desserts
Desserts: Apple Crisp
Thinly sliced tart apples tossed with sugar, flour and cinnamon bake under a crumbly rolled-oat topping for 45 minutes at 350 degrees. The dish serves 10 and comes from Neal Barnard's Eat Right, Live Longer.
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