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Coconut honey rice pudding—a rice pudding with an Asian twist, made with coconut milk, soy milk, and Japanese rice* and sweetened with a bit of honey and sugar. So comforting, that if you close your eyes, you might be able to sense your mom hovering nearby.
*Note: Japanese rice is often labeled as medium-grain rice, sushi rice, or Calrose rice at the store.
1. Mix together the coconut milk, soy milk, rice, sugar, vanilla, and salt in a heavy-bottomed medium size saucepan.
2. Heat the mixture over medium-high heat. When it begins to boil, reduce the heat, and simmer, stirring often, until the rice is tender and the liquid has been absorbed (about 20 to 25 minutes).
3. Remove the saucepan from the heat and stir in the honey. Let the pudding stand for 5 minutes and then divide it among bowls and drizzle with honey and serve.
Swiss Chard and Tofu Stuffed Shells is a dairy-free option to standard stuffed shells recipes. The blended tofu offers the same consistency as a ricotta cheese mixture, and the Swiss chard is a flavorful (and colorful) addition to the mix.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!