Brown Rice Milk Recipe

Brown Rice Milk PinThis Brown Rice Milk Recipe is a quick and easy, money-saving alternative to store-bought non-dairy milk. It takes just a few cents of cooked brown rice, some water, and optionally your choice of sweetener. We also like to add a little vanilla to ours.

We really like making our own creamy brown rice milk because it saves us quite a bit of money, but it also saves a lot of packaging that either goes in the trash or must be recycled. And it doesn’t have any preservatives or other mystery ingredients.

You can make a quart (4 cups) of brown rice milk for about 50 cents. Compare that to more than $4 for your typical store-bought non-dairy milk and the savings can really add up over time.

We use agave as our sweetener, but you can use your sweetener of choice. Maple syrup, stevia or U-Sweet would also work.

Our friend Rosy from Fratello Vegan likes to add cardamon to her’s and she says her three beautiful daughters love it.

You may want to use more or less water to get your preferred level of creaminess. One cup rice to three cups water gives it a pretty creamy texture.

The key to getting it creamy is to blend it in a mixer for at least 3 minutes. There will still be some settling as it sits in the fridge, but you can shake or stir it to mix it back up. We’re not big milk drinkers so you may prefer the store-bought milks if you want to swig a big glass with your chocolate chip cookies, but this works great for cooking (it thickens as you simmer it) and in cereals like our Rolled Oats Breakfast or Vegan Muesli.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Sweet and Sour Seitan with Veggies

Vegan Sweet and Sour Seitan PinThis Vegan Sweet and Sour Seitan with Veggies recipe is sweet, savory and delicious! It’s also a little spicy, thanks to the hot pepper Amelia added.

This recipe was inspired by a recipe in Dr. Esselstyn’s book, Prevent and Reverse Heart Disease. I read Dr. Esselstyn’s book after discovering I still had high cholesterol after more than 2 years of eating a Whole-Food Plant-Based (WFPB) diet. And I found this out on the same day my mom had a stent put in her heart to fix a large blockage. You can read more about this bad day in my blog post, “Can Vegans Get Heart Disease?

Dr. Esselstyn’s book is full of delicious, low-fat and oil-free recipes. It’s also full of scientific evidence showing that a WFPB diet is the only diet proven to prevent and reverse heart disease.

We modified this Vegan Sweet and Sour Seitan with Veggies recipe a little bit by using both broccoli and cauliflower, as well as a hot pepper that we got at our favorite mercado here in Cuenca, Ecuador. We also used a fresh pineapple instead of canned, which meant we had less juice than you get from canned pineapple. We added a tablespoon of brown sugar to make up for the missing sweetness. Finally, we changed the order of things a bit to make it a little quicker and easier to prepare.

It’s hard to find cornstarch here in Ecuador, so we use the widely available yucca powder as the sauce thickening agent. You can also use agar powder, tapioca powder or arrowroot. Use whatever you can find.

Try different veggies, using whatever you have on hand, or veggies that need to be used before they go bad. Being creative brings new and exciting flavors to recipes so they stay interesting.

We got our no-oil seitan from Fratello Vegan here in Cuenca, Ecuador. In addition to delicious vegan food made to order with a great view of the Tomebamba river, they also sell seitan, vegan chorizo sausage, vegan desserts and other vegan foods that can be hard to find in grocery stores.

While the plant-based and vegan movements are growing rapidly here in Ecuador, the grocery stores are still a bit behind the times. They do have some vegan options, but the selection is limited and often out-of-stock. It’s nice that Fratello is helping us to fill in the gaps.

Vegan Sweet and Sour Seitan Amelia Allergic ReactionAfter we ate this delicious meal, Amelia found out her pineapple allergy is still alive and well. Normally, cooking pineapple seems to make it safe for her to eat, but about 30 minutes after dinner, she broke out in hives all over her body. They lasted about an hour and then went away, thankfully.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.