Hearty Vanilla Rice Pudding

In today's live stream, I have cooked a hearty vanilla rice pudding with raisins, nuts, and blueberries. It is the kind of comfort food I crave on snowy days like today. Feel free to watch the live stream again.

As usual, all dishes I feature on my live stream are whole food plant-based and oil-free.

This dish is usually cooked with round grain rice, but I borrowed inspiration from India. They cook rice pudding with whole grain rice, cardamom, and saffron.

However, I wanted to preserve e some features of this rice pudding from the memories I had when my mom cooked us rice pudding. 

She would cook it with round grain rice, milk, and cinnamon and would later top it with mandarin oranges from a can. Soooo delicious, but loaded with sugars.   

Recipe:

1 cup whole grain rice, Basmati

2 cups of water

2 cup almond milk, more if needed

1 tsp vanilla

1 tsp cinnamon

1 cup assorted raisins, cranberries, and nuts

1 cup frozen blueberries

Juice from one lemon

Juice from...

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Thanksgiving Casserole

Here is the Thanksgiving casserole recipe that so many people had asked for. It is really a very simple casserole recipe. The beans can be substituted with lentils, mushrooms, or eggplant just to mention a few.  

As usual, it is cooked without oil as this is part of our whole food plant-based lifestyle. Although I added the optional maple syrup, for the ones who like it a little sweeter, you can definitely eat it without the syrup.


 

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Thanksgiving Casserole

Yield: 4
Author: Eat Like A Vegan Chef
Prep time: 30 MinCook time: 2 HourTotal time: 2 H & 30 M

Ingredients

Sweet potatoes
  • 2 lb Sweet potatoes
  • 1/2 cinnamon
  • dash of nutmeg
Black beans
  • 5 oz. black beans
  • 1/2 onion, diced
  • 2 cloves garlic
  • 15 oz. black beans, drained & rinsed
  • 1 tsp cumin
  • dash of cayenne
  • 1 cup of water or low sodium veg. broth
Baby spinach
  • 10 oz baby spinach
  • 1/2 onion, diced
  • 3 cloves garlic
  • dash of salt
  • Black pepper
  • 1/4 cup water or broth
...
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How to Become a Vegan in Eight Weeks

How To Become A Vegan In Eight Weeks


This article was originally published on Life of a Vegan Chef

I don’t know about you, but when I transitioned to veganism, I was static. I was so excited to become a vegan.

Little that I know it was the beginning of a journey filled with roadblocks and naivety. Yes, I have succeeded in becoming 100% plant-based, however, knowing what I know now would make anyone’s journey to veganism so much easier.

Veganism is awesome. As you become familiar with a plant-based diet, you’ll realize that you feel lighter, fitter and ultimately healthier.

However, don’t take my word for it. There are plenty of studies that have shown the benefits of a plant-based diet.

 

Before you jump into a plant-based lifestyle a few words of caution:

All the advice you’ll get on my blog is based on my own experience and are in good faith. Everyone reacts differently to dietary changes.  That said, I am just a chef, yet I am not a...

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Myths and Facts about Veganism

 

Veganism has faced quite a lot of attacks since its inception. Many of these are supposedly true comments about it and its effects on the human body. However, as you will see, a majority of these comments aren’t facts; they are myths that need to be set right straight away. Here are some that I have come across in my time as a vegan.

Vegans can’t do without Supplements

 Contrary to popular belief, the vegan diet contains all the necessary components of a healthy diet so long as the vegan eats the wide range of fruits, vegetables, pulses, seeds, and fortified foods.

Supplements can also be taken by both vegans and non-vegans, including VEG1. These supplements ensure that the user is getting all the nutrients they need. It must be noted, however, that these supplements are not a necessity.

Both vegans and non-vegans require fortified foods in their diets for them to lead a healthy life. Manufacturers of different foods also add supplements to the foods in order...

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