I chose this recipe for Vegan Tuesday because I had all the ingredients. I won’t say it was quick (I’m a super slow prep cook), but it was definitely easy. The recipe comes from Vegan with a Vengeance and you can find the recipe HERE.
Because my zucchini were on the smaller side–not the monster zucchini you can get in the summer–I have a some filling left over. I think it would be great on a baked potato or over pasta. It’s very delicious!
I also made vegan Chai Rice Pudding using a recipe from the March/April 2009 issue of VegNews. I rushed and made it before work. Well, really, you can’t rush rice pudding. What I meant to write was that I made it for work and then had to rush to work because I was running late. I took a picture using my Blackberry because I didn’t have time to grab my camera.
The recipe uses plain almond milk and basmati rice. It is sweetened with agave syrup and spiced with cinnamon, cloves, cardamon, and ginger. Chopped dates and raisins add some more sweetness. YUM!
Chai Rice Pudding
- 1 1/2 cups water
- 4 cups unsweetened almond milk, divided
- 1 cup basmati rice
- 1 /2 cup agave nectar
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 tablespoons chopped dates
- 1/4 cup raisins
- In a medium pot, bring water and 2 cups almond milk to a boil. Add rice, agave nectar, and salt. Cover, reduce heat, and simmer for 10 minutes.
- Add remaining almond milk, cinnamon, cardamom, cloves, and ginger. Simmer, uncovered, for 20 minutes or until rice is very soft.
- Remove from heat, add dates and raisins, cover, and let sit for 10 to 15 minutes. Dust with additional cinnamon and cardamon and serve warm or at room temperature.
Oh yum, a new rice pudding recipe to try. Sounds great with all the spices in there. The stuffed zucchini look great too.
What a great way to use up all the zucchini and tomatoes people unload on me from their summer gardens. The rice pudding looks great too.
Yum..both the recipes look delicious!
I have to try that rice pudding, hubby loves rice pudding and chai tea – great combo.
Delish! I would love to try the chai rice pudding especially. I have heard that the agave nectar doesn’t spike blood sugar levels like sugar does.
I love zucchini and this looks amazing!
OohhhHHoooh! That looks really, really good! mmmm… and with the chai rice pudding added, wow! What a meal!
What an incredible meal! I LOVE anything spiced with chai flavors – your chai rice pudding sounds amazing!
Boy, does that look good!
I thought of you today as I was making ice cream – out of The Perfect Scoop, no less!
I like the weekly vegan idea, although I’m not even vegetarian. Love almond milk and agave. Great idea. The stuffed zucchini looks so pretty.
Thank you for this GREAT recipe!!!!!
I LOVE zucchs and I adore making boats witht hem and stuffing them. I’ve never seen millet in my market 😦 but I do have a bag of red quinoa that I’m thinking I may be able to sub in, what do you think?
NICE. This looks great, and simple, if not quick. Going to have to bookmark it…
And can I just say that your pictures are so much better than the chow photos? Nice job.
The zucchini looks like it is packed with flavor – great summer dish. And rice pudding made with almond milk (and cardamom etc) sounds delicious.