Rice Waffles (Gluten-Free, Sugar-Free, Wheat-Free, Fat/Oil-Free)

I haven't had wheat flour in the house for about a month now, and I'm really enjoying it. I'm able to get out of the whole "dry wheat toast for breakfast with fruit" and instead moving on to other carbs. These are great for those that can't have gluten or wheat, and thankfully they have stevia to make them slightly sweet without rotting your teeth. These are toothy, crispy and absolutely delicious with a  great texture. They're very similar to hand-pounded mochi waffles and are, infact, half-hand pounded to give them that nice texture. Cinnamon sprinkled throughout, topped with fruit and agave nectar makes this an amazingly cheap, quick and fun breakfast.

(Ingredients)

• 2 cups Cooked White & Brown Rice
• 1 tsp of Baking Powder
• 2 & 1/2 tsp Stevia Powder
• 2 tsp of Cinnamon

(Directions)

• Cook your rice according to the directions and once it has steamed for about 15 minutes (after full cooking) you can take half of the rice and put it into a large metal bowl.
• Use a crab mallet, mortar and pestle or whatever you can and start to pound the grain. The goal here is to let everything get mashed together so that the grains stick. Once it has gotten into a sticky paste, fold in your dry ingredients and pound them in, stretching and pulling the rice across the bowl as you pound and mix.
• Then, take an electric mixer and continue to beat the rice down until only a few half-shaped grains are left.
• Preheat your waffle iron and spray heavily, then place a big dollop in the middle and cook until crisp - you may need to "cook" it twice. Be sure to watch out for the steam.
• Serve with your favorite toppings, a big glass of non-dairy milk and enjoy!

Paranorman Pizza

It came from the graaave! Are you as excited for the new movie "Paranorman" from the makers of "Coraline"? We all know how much I love Coraline, and so when I found out about the new movie almost a year ago I became very ecstatic and waited for the right time to come. I didn't want to make a bento but I also didn't want it to be complicated - so a dark beet pizza sauce with a unique flatbread crust was the way to go! Its full of veggies so that everyone can get their nutrition and their "spooks" in.

Beet Marinara Sauce Recipe:
1 Beet Quartered and Roasted
1 Roasted Tomato
3 Roasted Carrots
5 Cloves of Roasted Garlic
1/2 tub of Vegan Cream Cheese
2 Minced Green Onions
Italian Seasonings
A touch of Vinegar
A heavy pinch of Salt


Blend your ingredients together, and place onto your preferred (pre-baked) pizza crust. Assemble with cheese and bake once more to melt the cheese. Top with vegan egg sheets, extra veggies or masa sheets and everyone will enjoy!

Coraline Bento http://shinsveganloving.blogspot.com/2012/03/coraline-bento.html

The Other Mother Bento

http://shinsveganloving.blogspot.com/2012/03/coraline-other-mother-soboro-bento.html

Mr Bobinsky Bento http://shinsveganloving.blogspot.com/2012/04/mr-bobinsky-bento-coraline-bento.html

Ms. Spink & Ms. Forcible Bento

 http://shinsveganloving.blogspot.com/2012/04/miss-spink-and-miss-forcible-bento.html

 The Other Father Bento

http://shinsveganloving.blogspot.com/2012/05/other-father-bento-coraline-bento.html 

Baked Kinako Rice Pudding (Gluten-Free)

Have you ever been making a rice dish, be it casserole, onigiri or stir-fry, and found that it was too mushy to be used as is? Don't fear - if you just have some sugar, organic soybeans and peanut butter you can have an absolutely mouthwatering and addicting, enjoyable dessert. This sweet and salty treat is traditionally served on Japanese new years in squares after being broiled in the oven until puffy in crispy, then it is quickly dipped in hot water and rolled in sugar, salt and roasted soy beans. It is so delicious and, in my opinion, the best type of mochi there is - even besting my coconut mochi

(Ingredients)

• About 1 cup of cooked Mixed Rice (Brown + White)
• 1/4 cup of Crunchy Peanut Butter
• 1/2 cup of Raw Sugar
• 4 tbl Vegan Margarine
• Toasted and Ground Soybeans
• Water to Mix
• Salt to taste

(Directions)

• Preheat oven to 350 degrees.
• Take about half of your mushy rice and place into a blender with some water. Blend until it is a thick paste and mix with your rice and other ingredients other than the soybeans.
• Pack into a parchment-paper lined baking dish and then coat liberally with more sugar and a bit of salt, being just as liberal with your beans.
• Bake at 350 degrees for about 15 minutes, take out and see if it is done - if it is still sticky but has started to brown then you are at a great place.
• Using a large and clean knife, cut into sizable squares and crank the heat up to 400 degrees. Continue baking until it has finally started to crisp and finally be fully cooked.
• Allow it to rest slightly but keep it warm, and give a slice to everyone with a nice small scoop of vanilla ice cream or to add more fun to it. You could also put each slice on a stick and let everyone (under careful supervision) toast their mochi pudding to their liking in a nice toaster oven.
• Enjoy!