This smooth, creamy rice pudding is delicious and vegan. From the book Totally Vegetarian by Toni Fiore. Reprinted by arrangement with the Perseus Books Group . Copyright 2008 SERVINGS 4 to 6 INGREDIENTS 3/4 cup white basmati rice 1 1/2 teaspoons fine sea salt 4 1/2 cups soy milk 1/2 cup organic cane sugar 1 slightly heaping tablespoon cornstarch 1 1/2 tablespoons vanilla extract 1/4 teaspoon ground cardamom pinch of fine sea salt
Preheat oven to 425 degrees F. Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy. Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil. Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.