Mango Coconut Rice

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!

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Serves 2

Ingredients

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)

Method

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.

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Hoe Cakes (aka Cornmeal Pancakes)

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

Ingredients

1/4 cup almond milk

2 tsp fresh lemon juice

1/4 cup cornmeal

1/4 cup flour (I use half whole wheat and oat flour)

1 tsp baking powder

1/4 tsp salt

2 Tbsp unsweetened applesauce

1 Tbsp agave nectar or maple syrup

Canola oil

Method

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.