Foodthusiasm

My teen daughter is going through a vegetarian phase which challenges meal time a bit, but not in a displeasing way. It is refreshing to plan meatless meals and opens up more variety away from the traditional meat and potatoes dinner.

Here is a great recipe to serve up as a breakfast, afterschool snack, dinner side dish or dessert. It is perfect for a rainy or snowy day.

Pull from the pantry:

1 1/2 C brown rice, cooked
1 C soy milk
1 banana, sliced
1 (15 oz) can fruit cocktail
1/4 C water
2 T honey
1 t vanilla extract
1/2 t cinnamon
1/2 t nutmeg

Work your foodthusiasm:

Place the water, honey and vanilla extract in a large saucepan over low heat.

Add the banana slices, fruit cocktail, cinnamon and nutmeg, stirring well to cover with liquid.

After bringing mix to a boil, reduce heat to low and allow to cook an additional 8 minutes or until very tender but not mushy (think al dente).

Stir in the rice and soy milk and return to a boil and cook for 10 minutes.

Best if served warm.

Tip 1: For a vegan recipe, omit the honey and use any of the following syrup subsitutes; Agave syrup, Maple syrup, Golden syrup or Date syrup.

Tip 2: If you don’t have cinnamon and/or nutmeg, blend together any preferable “warm” spices (ground ginger or cloves are flavorful with fruits) or use a Pumpkin pie spice mix.

Kicking the comfort up a notch! Should we serve with a Chai Tea Latte presented by Divas Can Cook?

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