by Happyolks
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Happyolks's Notes:
Expand2 1/2 cups brown rice Ask a question about this ingredient
10 ounces extra firm organic tofu Ask a question about this ingredient
1 cup almond (or rice) milk Ask a question about this ingredient
1/2 cup brown rice syrup Ask a question about this ingredient
6 medjool dates, pitted and chopped Ask a question about this ingredient
1 teaspoon nutmeg Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1/2 teaspoon ground ginger Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
seeds of 1/2 vanilla bean Ask a question about this ingredient
nuts and raw sugar for sprinkling Ask a question about this ingredient
Preheat the oven to 350’
Ask a question about this stepBefore you actually start to assemble the pudding, give yourself about hour to cook 1 ¼ cup brown rice in 2 ½ cups water ( based on package instructions).
Ask a question about this stepWhen the rice is cooked and still warm, combine with chopped tofu and non-dairy milk in a food processor. Slowly add brown rice syrup, dates, nutmeg, cinnamon, ginger, and vanilla extract and bean seeds until pureed. Oil a 9 x 12 pan and pour in mixture. Lightly dust with cinnamon and bake in the oven for 45 minutes.
Ask a question about this stepEnjoy while it’s still warm, sprinkling some raw walnuts, cinnamon, brown sugar, and even a little cold almond milk atop to send it home. ** Two days later… heated this up this morning with blackberries and almond milk, oh my. Protein perfect breakfas
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Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
