I stopped by Ludgate Farms market a couple of weeks ago and found Anasazi beans, one of my favorites and a hard to find heritage bean variety. (A good online source is Adobe Milling in Colorado.) My score at Ludgate’s called for an extra special dish, and this Cassoulita won the Google Cooking award for the day. In fact, these turned out to be the most delicious beans I have ever eaten. (more…)
When I was growing up, a staple Sabbath breakfast was rice pudding. We made the traditional custard based pudding but used brown rice, fresh eggs from the hen house, soy milk, honey, and lots of nutmeg grated over the top just before baking. Combining soy milk and eggs now seems odd, but in those days it was just part of the mix of being self-sufficient on the land, trying to make ends meet, and having both vegans and lacto-ovo vegetarians in the family. We made lots of incongruous combinations like that.
I put this vegan pudding together out of thin air this evening, though it definitely harkens to Thai “sticky rice” dishes I’ve eaten at restaurants in more recent times. It is just sweet enough with the rice syrup and fruit; creamy and delicious. (more…)