Blueberry-Orange Rice Pudding

1 orange
2 cups rice milk
1/3 cup arrowroot powder
1/4 cup agave syrup
1/4 tsp. salt
2 cups cooked brown rice
1 1/2 cups blueberries


Preheat oven to 325 degrees F. Lightly prepare a 9" x 9" baking dish.


Squeeze orange juice from orange and grate rind. Combine with rice milk, arrowroot, agave syrup, and salt in blender. Pour mixture over rice. Mix and pour into baking dish. Bake for 35 minutes or until thickened. Remove from oven and add blueberries to the top. Return to the oven and bake for another 15 minutes. The pudding will thicken as it cools.

Minty Carob Chip Cookies

2 c. whole wheat pastry flour (or white)
1 T. baking powder
1/4 t. salt
1/2 T. mint extract
1 c. water
1/2 c. raw cashew pieces, rinsed
2 T. carob powder
1 T. vanilla
1/2 c. maple syrup
3/4 c. date pieces


Blend together flour, baking powder, and salt. Then add remaining ingredients (above). Stir until creamy. Then add:


1 c. walnut pieces
1 c. dairy free carob chips


Scoop onto prepared cookie sheets. Bake at 350 degrees F. for 12 minutes. Makes 2 dozen cookies.


*May double the amount of mint if it is a favorite flavor of yours!
**Chocolate chips may be substituted for carob chips if you'd like.

Sweet Crumble Topping for Fruit

1/2 cup oats, gluten free if necessary
1 cup coconut, shredded
1 tsp. cinnamon
3/4 tsp. salt
1/4 cup agave sweetener
1/4 cup water

Place 1/2 the oats and 1/2 the coconut together in a blender until finely ground. Empty into a mixing bowl and add the rest of the ingredients. Blend together well. Crumble mixture over fruit filling (previously posted). Bake at 350 degrees F. for 45 minutes or until golden.

(Search for "Christmas Crisp" for fruit filling recipe)

Christmas Crisp

1 cup pears, peeled, cored, and diced
2 cups apples, peeled, cored, and diced
1/2 cup blueberries
1/2 cup raspberries
3 1/2 Tbsp. tapioca
1/2 tsp. cinnamon
1 Tbsp. olive oil
1/2 cup apple juice concentrate

Preheat oven to 350 degrees F. Prepare a 9" x 9" baking dish. In a bowl, stir all ingredients together. Pour mixture into baking dish. Add your favorite crumb or crisp topping over the fruit mixture. Bake for 50 minutes or until crisp is done. Serve with your favorite non-dairy whipped topping or frozen dessert.

Creamy Tomato Soup

Creamy Tomato Soup

2 tsp. oil
1 medium onion, diced
1 cup soy milk
1 - 10.5 oz. package firm lite silken tofu
1 large tomato, diced
1/2 tsp. salt
1/2 tsp. chopped garlic
1 tsp. fresh basil, chopped

Saute onion until transparent. Add tomato and garlic. Saute for 2 - 3 minutes more. Then add basil and salt. Stir in soy milk. Cook over medium heat for one minute more, stirring constantly. Remove from heat. Transfer to a food processor and add tofu. Puree until smooth. Serve hot or cold.

Macaroni and Cheese Vegan-Style with Green Peppers

Macaroni and Cheese Vegan-Style with Green Peppers

3/4 cup yeast flakes
1/4 cup olive oil
2 oz. pimento
3 Tbsp. corn starch
2 cups water
2 Tbsp. salt
1/3 cup flour of choice (gluten free or all-purpose)
1 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. lemon juice
1 heaping tsp. paprika
1 onion
1 package macaroni (gluten-free if necessary)
2 cloves garlic
1 green pepper

Cook macaroni. Saute onion, garlic, and green pepper. Blend all other ingredients together. Pour the blended mixture over the cooked macaroni. Mix in the sauted onion, garlic, and green pepper. Bake in the over and 375 until hot and bubbly, and when the mixture turns orange in color.

Merry Christmas

Wishing you a very MERRY CHRISTMAS and a wonderful NEW YEAR!