Brie - The Reason I'm a Bad Vegan

I've been what you call a vegan for almost five years now.  Some may shun me from their strict definition of veganhood for my occasional transgression involving a certain lactose-rich dairy product called Brie.  I don't know what it is about this gooey, delicious substance that, when paired with red pepper jelly, wrapped in breading, and baked at 400°F for 25 minutes, but I lose the will to abstain.

Oh, the blemish on my otherwise prestine record of meat- and dairy-free living!  What will I do?  Normally I have to run to the ladies' room, considering my body can't digest dairy to save itself anymore  :(

A Delicious Way to Use Leftover Rice

I saw an article in the Spring 2011 issue of Ottawa Lifestyle magazine about gluten-free food. There was a recipe in there for Maple Walnut Rice Cakes (instead of pancakes) that I thought was brilliant! The recipe totes, "an unexpected and delicious way to use leftover rice."
So I thought I would share with you the way that I like to use leftover rice. It's not as "unexpected" as the Maple Walnut Rice Cakes but it's certainly delicious!

Genna's Vegan Leftover Rice Pudding
Ingredients:
- About 2 cups leftover rice
- 1 cup unsweetened almond milk
- 3/4 cup sugar
- sprinkling of cardamom
- sprinkling of cinnamon
- raisins (optional)

Method:
- Combine rice, almond milk and sugar in a pot. Bring to a boil.
- Reduce heat. Add cardamom, cinnamon and raisins to taste.
- Remove from heat.
- Cover and let cool.

As with many things, this rice pudding tastes better the day after it's cooked. The cardamom flavour will really come out and the raisins will be plump!

Waste Not Want Not!