The 3rd Trimester Begins, and Brown Rice Pudding Recipe!

Serves 4

Preparation time: active time 10 min + 40 min cooking

Hello people, it's been a while since my last recipe post, and surprise surprise, once more it is in the breakfast/dessert category, my favorite! 

Before I go on to that though, here's a quick update on all things pregnancy - I have just started my 3rd trimester, pretty exciting! I'm still feeling great, but have definitely slowed down a notch, baby bump is getting bigger by the day it seems, I find myself rolling around like a beached whale making grunting sounds whenever I try to get off a sofa or bed, to my partner's great amusement,  and I have a little less energy now. The third trimester is when baby starts putting on fat and goes through an impressive growth spurt, so it's more important than ever to be eating well, and enough, increasing daily caloric intake by about 300 kcal. A valid excuse to eat more? Sounds good to me! Which brings us to today's recipe..

This brown rice pudding is a perfect comfort dish for breakfast, dessert or snack. Creamy, sweet and healthy, it's a great way to use up left over cooked brown rice. You can play around with this recipe anyway you want to, making it more of a decadent dessert by adding chocolate chips, or a healthy breakfast, with different dried fruits and nuts and even perhaps omitting the cocoa powder. It's up to you, any which way you go, it's bound to be delicious!

Ingredients

3 cups of cooked brown rice

8 oz/225gr of tofu

1 ½ cups of non-dairy milk (I used hazelnut)

½ cup maple syrup or other liquid sweetener*

½ tsp cinnamon + extra for sprinkling

½ tsp nutmeg

2 tsp vanilla essence

2 T cocoa powder

optional: chopped dates, raisins, nuts, chocolate chips (I used dates & almonds)

* For a low calorie version use a sugar free liquid sweetener, there are even maple-flavored ones out there.

Preparation

Preheat the oven to 350°F/180°C.

In a food blender combine the cooked rice, the tofu and the rice milk. Add the maple syrup, cocoa powder, nutmeg, vanilla and cinnamon. Lightly oil a baking dish and pour the mix into it. Sprinkle the dried fruits, nuts or chocolate chips, depending what you are using,  on top and press them down lightly with a spoon. Sprinkle with a little more cinnamon and place in the oven. Bake for about 40 minutes, or until browned on top and bubbly. Serve warm, with extra non-dairy milk or even cream if you like. 

My Pregnancy Breakfast Saviors

Growing a baby is a big deal, and it's given me a monster appetite! I don't want this to mean that I just go crazy and throw healthy eating out the window. So what do I eat now that I’m pregnant? 

I’ll be honest with you, for the first 2 months despite all my determination and promises to self about how I was going to be a superhealthy superpregnantwoman and exercise every day, I mostly sat in my PJs in front of House of Cards feeling sorry for my nauseous self, sending my impressively-patient other half out to the corner shop for endless supplies of oreo cookies to munch on between 2 bowls of muesli. And exercise? Forget it, I wasn’t even feeling up for cooking, no way was I going to be in the mood for lunges and sun salutations.

Thankfully, since the start of the second trimester I have been feeling much more energetic and back on track, cooking, eating well and exercising.

This post is about my favorite and most important meal of the day - breakfast.

My ritual when I wake up is to make myself a warm lemon drink. Squeeze ½ a lemon in warm water, this helps to get the digestive system started, clears out toxins and boosts the immune system.

Breakfast fav n°1 - Chocolate banana ice cream

Yes, ice cream for breakfast.

This is inspired by a recipe on Ashley’s Green Life blog and I love it, this is healthy food disguised in decadence, my kind of food! I add oats, nuts and seeds to Ashley’s version to make it more filling and tick the whole grain box.

Ingredients

1 frozen banana

4 frozen strawberries (you could also use other frozen berries)

½ cup almond milk, or other non-dairy milk

1 tsp ground flaxseed

½ T flaked almonds

½ T sunflower seeds

½  T of raw or unsweetened cocoa powder

Preparation

Blend all ingredients until smooth and drink up!

Breakfast fav n°2 - 2 Minute Apple Cinnamon Oatmeal

What else. Through thick and thin I stay loyal to my love of porridge.

Ingredients

3/4 cup rolled oats

1 date

sprinkle of cinnamon

diced apple (stewed or fresh)

1 tsp maple syrup

½ T flaked almonds or other nuts

½ T sunflower seeds or other seeds

1 tsp ground flaxseed (for Omega 3s)

boiling water

Preparation

Easy. Put all the ingredients, except the boiling water, together in a bowl (if you are using stewed rather than fresh apples add these in at the end). Pour in enough boiling water to just cover the oats. Cover with a plate to let it cook and absorb most of the water, stirring a couple of times. Remove the plate and enjoy.

French Toast a la Cocobanane

Serves 3 people

Preparation time: 15 min

Happy Sunday!

My brunch loyalty lies with pancakes, but this week end it was my boyfriend's turn to choose what was on the brunch menu, and he's a French toast man. I have hunted around all of Yangon's supermarkets searching for ground cinnamon, in vain - this is now at the top of my 'to buy' list during our christmas holiday in Canada - so with no vanilla essence and no cinnamon, I raked through the cupboards looking for alternative french toast inspiration.. and coconut it was!

This coconut French toast is a delicious variation of the more traditional French toast, and of course, is vegan.

Ingredients

6 slices of bread, preferably a day or two old and whole grain

1/2 pound silken tofu

1/4 cup liquid sweetener (agave syrup, maple syrup or honey)

1/4 cup shredded coconut

3/4 cup non-dairy milk

1/4 cup coconut milk

coconut oil or vegan butter for frying

suggested toppings

sliced bananas

brown sugar or maple syrup

shredded coconut

Preparation

Blend all ingredients (except oil) until smooth. In a shallow dish place the slices of bread and cover with the mixture, make sure to coat both sides of the bread. 

Heat the oil in a large frying pan on medium heat. When the oil is hot add the slices of bread and fry about 4 to 6 minutes on each side, until golden brown. Serve hot with the suggested toppings. 

Fruity Rice Porridge

Preparation time: 10 minutes

Serves 1

I am a unashamed porridge addict. But since arriving in Burma, with the stiffling heat, this addiction has dwindled, perhaps a steaming bowl of cooked oats is better appreciated on a cold and rainy English morning. Turning my back on my usual oat-fix has left me searching for a new go-to number 1 breakfast. Mango smoothies have become a favorite, but I'm a breakfast person, I need something seriously filling to keep me going until lunch time, and smoothies don't always cut it. 

So here's my new, wonderfully tropical alternative to oat porridge: fruity rice porridge! It gives me the satisfaction  of waking up to a steaming bowl of goodness and the energy of whole grains, keeping me from turning into a full blown Hangry monster by 11am.

Ingredients

a bowl of left over wild or wholegrain rice

1/2 a ripe mango (or just use any local seasonal fruit)

1/2 an apple

2 dried china plums or apricots or any dried fruits to hand, chopped

a small handful or seeds - I love Linwood's flaxmeal, cacao and berry mix

1/2 cup or more of non-dairy milk - I use rice milk

Preparation

Cook all the ingredients (except the mango - I prefer to add some fruits at the end for a fresher tangier taste) in a small sauce pan on low heat until hot throughout. Add the mango or other fresh fruit and   you're ready to go! Have fun experimenting with any kind of fruits, bananas are good too and give this recipe a sweet and mushy texture. 

Good Morning Blueberry Muffins

Serves 12

Preparation time: 40 minutes

Well hello again, it's been a while! I've had friends over and have been busy running around exploring London and having a great time. But I'm back and ready to get cooking and posting again.

These muffins are healthy (no fat), effortless and quick to make. Delicious eaten on their own or with a dollop of soy yogurt. They are perfect breakfast or as a yummy treat, they will keep a good few days so are great to grab-and-go.

Ingredients

1 cup non-dairy milk

1 T apple cider vinegar

1 cup of oats
1 cup of flour

1 t baking powder

1/2 t baking soda

1t cinnamon

pinch of salt

1/2 cup applesauce or ripe mashed banana

1/2 cup liquid sweetener

1 cup of frozen blueberries

Directions

Preheat oven to 400°F/200°C.

In a medium bowl combine the milk and cider vinegar. Leave for a couple of minutes then add the oats.  Set aside. 

In a larger bowl combine the flour, baking powder and soda, salt and cinnamon. 

Stir in the applesauce or mashed banana, the liquid sweetener and the oat mixture. 

Spoon the mixture out into a lightly greased muffin tin and bake for 20-25 minutes or until inserted toothpick comes out clean. 

Recipe slightly adapted from the food.com recipe. 

Coco Apricot Oatmeal Breakfast Cupcakes

Makes 12

Preparation time 25 minutes

 
Source: ala-parisienne.com via Apricot Lane Boutique on Pinterest

                                       

Yes, yet another dessert-for-breakfast recipe, but can there be such a thing as too many healthy delicious breakfast options? Absolutely not! What's more, these chewy coco apricot oatmeal cupcakes can be frozen for those mornings when your alarm doesn't go off and you need a grab-and-go breakfast. 

This recipe is adapted from one of Chocalatecoveredkatie's recipes. If you haven't checked out Katie's blog yet you must visit it, it is the best vegan dessert blog, ever!

Once again I apologize for the poor quality of the photo, I am searching all around London for a reasonably priced Nikon camera charger!

Ingredients

1 cup oatmeal

1 cup oats

1/2 cup unsweetened muesli

1/2 tsp salt

2 T liquid sweetener

1 2/3 cups ripe mashed banana

2 ripe apricots

1 cup water

1/2 tsp vanilla essence

2 T shredded coconut

2 T ground cacao flaxseed mix

2 T cacao nibs (optional. you can also use chocolate chips instead)

4 dried apricots, chopped

Optional Coco Creamcheese Sauce
1 cup silken tofu
3 T non-dairy cream cheese
1 T liquid sweetener
2 T shredded coconut
1/2 tsp vanilla essence

Directions

Preheat the oven to 380°F/190°C. 

Blend the ripe apricots and mix together with the mashed banana, water, milk, vanilla essence and liquid sweetener. Once the wet ingredients are well combined all all the other dry ingredients and mix together well. Spoon the mixture out into cupcake cases and cook in the oven for about 20 minutes, or until slightly golden on top. 

If you are using the coco creamcheese sauce, just blend all the ingredients together and spread over the cupcakes.

Rise and Shine Banana Oat Muffins

Makes 12

Preparation time: 25 minutes

Wake up to the smell of morning muffins! These taste like light and fluffy banana bread and are flour-free. My non-vegan friend who devoured them with me over champagne at 2am this morning (so not just morning muffins you see!) gobbled up 3 of them and then said 'I can't believe there's no butter in these!'

Ingredients

1 1/4 cups oats

1 1/2 cups oatmeal

1/2 cup vanilla soy yogurt

1/2 cup dairy-free milk

2/3 cup brown sugar or agave powder sugar

1 T sunflower oil

2 large very ripe bananas, mashed

2 t baking powder

1 tsp baking soda

1 egg replacer

1/2 t nutmeg

1 t cinnamon

pinch of salt

1/2 cup muesli and/or dried fruits and nuts or/or chocolate chips

Directions

Preheat the oven to 380°F/180°C.

Combine the milk, yogurt and oats, set aside. In a separate bowl combine the oatmeal, the sugar, baking powder and baking soda, cinnamon, nutmeg and salt.

Add the banana, oil and egg replacer to the wet mix and mix well. Now combine the wet and dry ingredients. Scoop out the mixture into a slightly greased muffin tray. Cook for 15-20 minutes.

Serve warm, yum!

Baked Oatmeal with Cheesecake Sauce

Serves 1

Preparation time 20 minutes

What could possibly be more comforting than a steaming bowl of creamy oatmeal to lovingly wake you up on a chilly morning? I can think of two things, the first would be a hug, the second would have to  be baked Oatmeal , if you wake up and get both then it's a sure sign your day can't possibly bring anything bad! This baked oatmeal covered in cheesecake sauce is like dessert, but healthy enough to be eaten guilt-free for breakfast.

Ingredients

For the Baked Oatmeal

1/2 cup oats

1/4 cup muesli

2/3 of a ripe banana, mashed

1 t cinnamon

1 T liquid sweetener

1/2 t vanilla extract

1/4 dairy-free milk

Optional: cacao nibs, dates, raisins, nuts

For the Cheesecake Sauce
1/4 cup silken tofu

3 T dairy free cream cheese (if you don't have any just add 2 T tofu, 1 handful cashew nuts and a pinch of salt)

1/4 tsp vanilla extract

1 t sweetener

Optional: 1 t peanut butter and 1 T dairy free milk if you want it runnier

Directions

Preheat the oven to 380°F/190°C. Mix together all the baked oatmeal ingredients and pour into a ramequin. Cook in the oven for 15-20 minutes. Spoon out the cheesecake sauce over the oatmeal, enjoy and have a great day!

Vegan Huevos Rancheros!

Serves 2

Preparation time: 40 minutes

A delicious vegan version of an all time brunch favorite - Huevos Rancheros. A kick of chili, hearty black beans, veggies, some creamy avocado on top, tofu scramble, a dash of lime.. and tadam, voila an oh so yummy recipe!

Ingredients

2 tortilla wraps

1 onion, finely chopped

2 garlic cloves, minced

2 chopped tomatoes

1 red pepper, seeded and sliced into thin strips

1/2 cup passata sauce

1/4 cup water

1 tsp dried oregano

1 can black beans, drained and rinced

5 mushrooms, sliced

1 small red chili pepper, finely chopped

300 gr firm tofu

1/2 tsp paprika

chili flakes

cayenne pepper

1 avocado

1 T lime juice

salt & pepper

vegan grated cheese (optional)

1 tsp mirin (optional)

1 T olive oil

1 spring onion, finely chopped

Directions

In a large pan heat the olive oil and cook the onion on medium to high heat with the cayenne pepper, garlic and chili flakes. Cook about 5 minutes, until soft. Add the mushrooms and peppers, add salt and pepper to taste and cook for another 5 minutes. Add the beans, tomato, passata sauce, oregano and water. Cook on medium heat for about 15 minutes, until the beans have softened and the mixture starts to thicken and simmer. Remove from the heat and set aside.

Squeeze as much water out of the firm tofu as you can, using a cheesecloth or otherwise placing the tofu block between 2 plates and putting a weight on top and leaving for 5 minutes until the water drains out. Crumble the tofu up with your fingers and add to the pan, cook on high heat, stirring frequently. Add the dash of mirin. Cook on high heat for about 5 minutes. Add the bean and tomato mixture, mix well and cook for a couple of minutes. Add 1/2 T lime juice. 

Turn on the grill at high heat. Place the tortilla wraps in a skillet (individual ones if you have small skillets, otherwise place 2 in a larger skillet), drizzle some olive oil on them and rub in with your fingers. Place in the grill and heat for 2 minutes. Remove from the oven, turn the wraps around, cover the wraps with the bean and tofu mix. Add the grated cheese on top if using and put back in the grill for another 5-8 minutes.

Remove from the grill and serve immediately with some avocado, the remaining 1/2 T lime juice and the chopped spring onion. 

Tofu Scramble in Hash Brown Nests

Serves 4

Preparation time: 40 minutes

When I first became vegan I missed scrambled eggs, especially on Sundays for brunch. Making a tofu scramble that would beat this egg-stalgia was a rather long trial and error process.  Finally I had it, the perfect 'better-than-eggs tofu scramble' recipe! And what better way to eat them than piled high in a crispy golden hash brown potato nest.

Ingredients

For the Hash Brown Nests

4 large potatoes, peeled and grated

2 T of margarine or oil

1/2 tsp dried rosemary

1/2 tsp dried thyme

a pinch of salt

pepper

For the Tofu Veggie Scramble

400 grams of firm tofu

2 cups of greens, cut into bite size pieces (kale, chard or spinach)

5 mushrooms, peeled and sliced

1 large carrot, peeled and diced

1 yellow onion, diced

1/4 cup sweetcorn

2 spring onions, thinly sliced

1 T tamari/soy sauce

1/2 T mirin (optional)

1/2 T olive oil

1 pinch of salt

pepper, to taste

Directions

Preheat the oven to 200C/400F. Squeeze as much water as you can out of the grated potatoes, ideally using a linen cheese cloth. Mix the potatoes with the margarine, salt, pepper, rosemary and thyme. Spoon about 1/3 cup of the potato mixture into muffin tin cups. Press the mixture into the bottom and up the sides of each muffin cup and bake for about 30 minutes, until golden brown. Allow to cool outside of the oven for a few minutes before serving. 

Meanwhile, squeeze the water from the tofu in the same way as you did with the potatoes, squeezing and crumbling the tofu between your fingers using the cloth. If you don't have a cloth then place the block of tofu between 2 plates and place a heavy weight (cooking book perhaps) over the top, allowing the water to be pressed out of the tofu after a few minutes, then crumbling up the tofu with your fingers or a fork. Put aside.

Heat the olive oil in a frying pan or wok on medium-high heat. Add the onions and cook for a few minutes until soft, then add the carrots, mushrooms and sweet corn. After about 4 minutes, stirring frequently, add the tofu. Stir well and add the tamari/soy sauce, mirin, salt and pepper to taste. Keep stirring and after 4-5 minutes add the greens. Combine well and let cook for a few minutes, until the greens have slightly softened. When you have finished cooking, add the chopped spring onions. 

Place the hash brown nests on plates and fill them with the veggie and tofu scramble mix. These will make your day!

Apple Rhubarb Crumble Top Muffins

Makes 12 muffins

Preparation time: 30 minutes 

I took one bite of one of these muffins fresh out of the oven and decided then and there to throw any humility out the window in describing them: these muffins are spectacular. I really mean this. Moist in the middle and crumbly, crunchy and rich on top. My boyfriend has a 'Kate's cooking ranking system'. He's very generous in his rating and usually puts most of my dishes way above the rank I think they deserve, resulting in me rolling my eyes at him. The top rank in this system however he reserves for the absolute best ever recipes I make, the VIPs of all recipes, these he calls the 'Kate's future café-worthy recipes'. This is one of them, and for the first time ever I completely agreed, there was no eye-rolling, just munching. 

Ingredients

For the Muffins

1 3/4 cup all-purpose flour
 1/2 tsp xanthum gum

1/2 cup oatmeal
1/2 T cinnamon

1 cup & 1 T brown sugar

1 tsp baking powder

½ tsp baking soda
1 T lemon juice

1/4 tsp salt

½ cup canola oil
1 t vanilla extract

3/4 cup sliced and de-stringed rhubarb

3/4 cup peeled and sliced apple

1 cup dairy-free milk + tsp apple cider vinegar

1/4 cup chopped pecans

Ready for the oven

For the Crumble Topping

1/4 cup of flour
2 T of oats

1 1/2 tsp cinnamon

1/4 cup brown sugar

2 T vegan margarine

1/4 cup chopped pecans

Directions

Preheat oven to 350F/180C.

Lightly grease a muffin tin or line it with paper liners. In a small bowl mix together the dairy-free milk and vinegar and set aside for about 5 minutes.

Place the sliced rhubarb and apple with the 1 T of brown sugar and the 1 T lemon juice in a small pot over low heat for about 6 minutes. 

In a large bowl, whisk together the dry ingredients and make a well in the center. Add the oil and vanilla extract to the milk and vinegar, mix. Pour into the well with the dry ingredients. Mix together until the batter is just moistened. Fold in the apple, rhubarb and pecans.

In a small bowl mix together the crumble topping ingredients with your fingers.

Scoop out about 1/3rd cup of batter in each muffin cup. Spread out the crumble topping on top. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean.