Yummy, creamy coconuty rice studded with chunks of sweet mango makes an easy tropical treat for breakfast or even dessert. I prefer champagne mangoes but you can use regular ones as well and frozen mango is also an option. Opt for unsweetened shredded coconut but if you can’t find it, just omit or lessen the agave. Another possible add-on for this, garnish chopped macadamia nuts and enjoy this tropical island vacation in a bowl!
1 cup cooked brown rice
1/3 cup light coconut milk
Pinch of salt
1-2 tsp agave nectar
1/4 cup unsweetened shredded coconut
1 champagne mango, diced (just shy of a cup)
Place rice and coconut milk in a small pot over medium heat. Bring to a simmer. Once simmering, begin stirring and it will thicken quickly. Once desired consistency is reached, remove from heat and stir in agave, coconut, and mango. Spoon into a bowl and serve.
Hoe cakes, also known as cornmeal pancakes, are basically a pancake that is typically made with a equal parts flour and cornmeal. They get their name from way back in the day when they were cooked on hoe over a fire. These little treats were George Washington’s breakfast of choice and he enjoyed them with honey. I like mine with raw agave or maple syrup and vegan Earth Balance (note: the Whipped one tastes like butter and is much better than the Original).
Makes 3-4 small hoe cakes
1/4 cup flour (I use half whole wheat and oat flour)
2 Tbsp unsweetened applesauce
1 Tbsp agave nectar or maple syrup
Recommended: use a cast iron skillet and set on burner over medium heat to allow it to heat while you mix ingredients.
Measure your almond milk in a measuring cup and then add the lemon juice. Give it a stir and set aside.
Add cornmeal, flour, baking powder, and salt to a bowl and whisk or stir. Add applesauce, agave, and almond milk mixture and stir.
For each cake add about 2 tablespoons of batter to lightly oiled, heated skillet. Spread out to form a small circle. Let cook about 4 minutes (will depend on how hot your skillet is) or until the edges start to dry and crust. Flip and cook about 3-4 more minutes.
I first published a recipe for this years ago but it desperately needing updating, both with the method and the photos (see original pic at the bottom – it makes me cringe). So about this dish, simply put it is all about Fall with my favorite 2 produce items of the season! It only has a few ingredients and it’s easy to make so that’s a big win in my book. I like the red onion in this for a little color but any onion will do. Also, a favorite of sweet potatoes or yams (what is the difference anyway? Read this) is the Garnet Yam!
Makes 2 servings
1 large sweet potato, peeled and cut into 1/2 in cubes
1 apple, cored and diced
1/2 red onion, diced (about ½ cup is good)
1-2 Tbsp vegan butter (optional)
Salt and pepper, to taste
Heat iron skillet (or nonstick skillet) over medium heat with enough olive oil to coat the bottom. Let warm for a few minutes. You don’t want to throw your sweet potatoes into a cold skillet with cold oil – it should sizzle a little bit.
Add sweet potatoes and stir around a little to coat in the oil. Let cook untouched for about 5 minutes. Then give them a toss, bottoms should be a little browned, and cook another 5 minutes. Add additional oil in needed to keep them from sticking.
Add onion and apple, cook 4-5 minutes until everything is tender and the sweet potatoes are browned.
Stir in butter if using, give a toss to melt it and coat everything. Season with salt and pepper to taste and serve.
This was the original picture I posted in 2011 – I mean who would want to make that!?! Thank goodness for today’s amazing iPhone cameras!