150 Vegan Favorites (18 page)

In a medium saucepan, combine the cooked rice, milk, apple, sugar, apricots, raisins, and cinnamon. Cook over medium-low heat, stirring frequently, until the rice is thick and the fruit is tender, about 15 minutes. Remove from the heat and let cool slightly. Transfer the pudding to a bowl and refrigerate for at least 1 hour before serving.

When ready to serve, spoon the rice pudding into bowls and sprinkle some of the nutmeg over the top of each bowl.

Mexican rice puddings are often cooked with whole cinnamon sticks and the peel of a citrus fruit. The combination of flavors yields a flavorful pudding with a fragrant nuance.

Yield: 6 servings

In a medium saucepan, combine the milk, rice, sugar, raisins, coconut, vanilla, cinnamon stick, and lime peel. Cook over medium-low heat, stirring frequently, until the rice is thick and the fruit is tender, about 30 minutes. Remove from the heat and let cool slightly. Transfer the pudding to a bowl and refrigerate for at least 1 hour before serving.

When ready to serve, remove the cinnamon stick and citrus peel and discard. Spoon the rice pudding into bowls and serve at once. If desired, garnish each bowl with a twist of lime or orange peel.

The scrumptious trio of pineapple, coconut, and rum gives this Caribbean-inspired rice pudding a tropical personality.

Yield: 6 servings

In a medium saucepan, combine the rice, coconut milk, pineapple and liquid, sugar, raisins, and rum. Cook for 10 to 12 minutes over medium-low heat, stirring frequently. Remove from the heat and let cool slightly. Chill for at least 1 hour before serving.

When ready to serve, spoon the pudding into bowls and sprinkle some of the nutmeg over each bowl. If desired, garnish each with a swizzle stick.

A palate-cleansing frozen sorbet makes a perfect treat when you’re craving something light—but still a little sweet.

Yield: 8 servings

In a medium saucepan, combine the apple juice, orange juice, and sugar and bring to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally. Stir in the strawberries, Triple Sec, and lime juice, remove from the heat, and set aside for 5 minutes.

Add the strawberry mixture to a food processor fitted with a steel blade or to a blender and process until liquefied, about 10 seconds. Transfer the mixture to a plastic container with a lid and freeze for 2 to 4 hours or overnight (stir the sorbet one or two times after about 1 hour).

To serve, scoop the sorbet into small serving bowls and serve at once.

While traditional eggnogs are made with heavy cream and eggs (and ooze with fat and calories), this light, dairy-free version is enriched with mangos, bananas, and vanilla-flavored rice milk.

Yield: 3 to 4 servings

Combine the mango, banana, milk, rum, honey, vanilla, and nutmeg in a blender and blend until creamy, 10 to 15 seconds.

Pour the nog into glasses and serve at once.

This creamy fruit shake is made with silken tofu, a soft, almost liquid version of soybean curd. This treat makes a healthful beverage anytime of the day.

Yield: 2 servings

Combine the tofu, berries, kiwi, bananas, and nutmeg in a blender and process until creamy, 5 to 10 seconds.

Pour the shake into cold glasses and serve as a beverage or dessert.

Here is an easy recipe with which to experiment with alternative milk products, such as oat milk, almond milk, or flavored rice milk. It’s as creamy as a milk shake and a snap to make.

Yield: 2 large servings

Combine the milk, blueberries, bananas, and optional wheat germ in a blender and process until smooth, about 5 seconds.

Pour the smoothies into tall glasses and serve as a beverage or light dessert.

Poaching peaches and nectarines in red wine is an elegant way to enjoy the delicious fruits of summer.

Yield: 8 servings

In a large saucepan, combine the wine, honey, nutmeg, peppercorns, and lemon zest and bring to a simmer over medium heat. Add the fruit to the pan and return to a simmer. Reduce the heat to low and cook for 8 to 12 minutes, until the fruit is tender. Using a slotted spoon remove the fruit and place in a shallow bowl. Let the fruit cool for a few minutes and then cover and refrigerate for 2 hours or overnight.

Continue to simmer the poaching liquid over medium-high heat for about 10 minutes more, stirring frequently, until the sauce is syrupy and reduced by about half. Remove from the heat and let cool for a few minutes. Cover and refrigerate for 2 hours or overnight.

When ready to serve, using a slotted spoon, arrange the fruit on small serving plates. Drizzle the wine sauce over the fruit and serve the frozen rice milk on the side.

This tropical dessert, known as “haupia,” has a luscious texture and rich nutty coconut flavor. A little spoon of it goes a long way.

Yield: 6 to 8 servings

In a small bowl combine the sugar and cornstarch and set aside.

In a small, sturdy saucepan combine the coconut milk and vanilla extract and bring to a gentle simmer over medium heat, stirring frequently. Reduce the heat to low and cook, stirring, for 4 to 5 minutes. Whisk the sugar mixture into the coconut milk and cook, stirring, until the mixture thickens (like pudding), about 3 to 4 minutes. Remove the pan from the heat.

Pour the pudding into an 8-inch square pan, lightly cover, and refrigerate until firm, about 2 to 3 hours. Cut the pudding into small squares and serve.