(Reprinted and updated from one of my Veganification’s columns in the American Vegan Society in 2013)

Meet Sue!

Susheel Abraham (Sue) was born and raised vegetarian in New Delhi, India.  On her family’s farm, she learned the art of cooking delectable homemade meals.   When Sue married, her

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The Guru and Her Disciple – I’d like you to meet Sue

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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Mango Sticky Rice – The Perfect Dessert Made Completely From Pantry Ingredients

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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A Pumpkin Got It On with A Spaghetti Squash – The Tale of the Cross-pollinated Squash