My monthly Verde Vegans Vegans potluck provides me with a constant opportunity to create new recipes.  With all my summer traveling, the last one came up way too quickly.  I had almost forgotten about it until the day before.  Since I always make an appetizer, entrée, and dessert (because you never really know what everyone is bringing; and as the hostess, I want to make sure that there’s plenty of yummy food for all to enjoy), I had to think quickly.

So, I made a mad dash into my pantry to see what inspiration would come my way. (Sidenote: this is when a well-stocked pantry can be a life-saver.)  Ah, I immediately spotted this huge glass jar of organic mango slices in mango juice that I purchased from my recent jaunt to Costco (which, by the way, is really stepping up their game regarding organic and vegan items not only on their shelves but also at their food court—check out my recent Veganification Facebook post from August 6).

Hum, alas, the start of a dessert.  Looking further into the pantry, there’s a can of Trader Joe’s Mango Juice and a can of sweetened condensed milk alongside my cans of coconut milk.

But, of course!  Mango sticky rice!  I always have a variety of rice on hand, so I opted for the organic brown jasmine rice.

This recipe is good for a crowd.  If you want to make a smaller batch, cut it in half…but I promise you, even if you are not having a crowd, you will be obsessed with this rice pudding and devour it in mass quantity in a flash.

So, let’s get started ….

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What HAVE You Veggies Been Up To?

Last year, I was gifted with a volunteer pumpkin plant.  It produced several small, round, hearty, deeply-orange-fleshed pumpkins, much to my sheer delight.  They made their way to the expected pumpkin pie but also became pumpkin ice cream, pumpkin bread, and

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How Does a Southwestern Vegan Eat Ice Cream?

Here in the Southwest, prickly pears are everywhere. Each year, I wait in anticipation of the ripening of their red fruit, juicy and sweet on the inside but protected on the outside with those spiny needles, some large, and some near invisible,

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Thai Papaya Salad

Thai Papaya Salad

Thai Food Really Can Eat Like a Meal

One of my favorite dishes when I go to a Thai restaurant is their Papaya Salad. It’s great as a starter but can also eat like a meal.

That being said, it is typically made with fish sauce, so I have to ask them to make is sans that ingredient. They are quite obliging to do so; however, there is then a part of the flavor profile that is missing, or at least, I would think that is the case as I’ve only ever eaten Papaya salad since becoming vegan, so I wouldn’t know what it is supposed to taste like with the fish sauce.

Being vegan is not what it used to be. With the advent of the plethora of vegan ingredients on the market today, you can pretty much get a substitute for almost any non-veg ingredient. Thus, at least, is the case with fish sauce. The company, Tofuna Fysh, LLC, based in Portland, Oregon, has come out with Vegan Fysh Sauce, which is made with organic seaweed. The perfect swap out for fish sauce.

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