Spice Up Your Thanksgiving!

Cranberry Salsa

12 oz. fresh cranberries
½ c parsley
2 Tb lime juice
1 tsp lime zest
½ jalapeno chili, chopped
1 small red onion
½ c fresh orange juice
2 Tb orange zest
5 Tb honey
1 Tb cilantro

Finely chop the red onion, chili, parsley and cilantro and place it in a bowl.
Coarsely chop the cranberries in the food processor and add to the onion and parsley mixture. Fold in the orange and lime juice, honey, and zest. Refrigerate until ready to serve.

Gluten-free vegan desserts, oh my!

Sugar-laden holidays right around the corner appear to be inspiring my obsession with desserts at the moment! Here is another fab vegan treat, this one made from rice. You may be familiar with kheer, a popular Indian rice pudding, made with milk and flavored with cardamom, saffron and raisins. My favorite rice dessert is Burma Superstar’s fabulous black rice and coconut pudding, which I’ve been able to approximate in my own kitchen. Here’s how:

Start out with sticky Thai black rice, e.g. Lundberg Black Pearl Rice. I usually soak the rice in salted water for a few hours, before draining and cooking according to package directions – but you’ll need to reduce cooking time and cooking liquid. Rice should be soft but not mushy. Drain and place in a heavy bottom pan with coconut milk and simmer until rice is creamy; sweeten, to taste, with organic sugar (try Billington’s dark Muscovado sugar). Toast some unsweetened coconut flakes in a dry pan, until toasty brown and fold into the rice; save a few sprinkles for the top. Serve warm, with fresh raspberries or slices of mango, and a scoop of Coconut Bliss vegan ice cream . . . heavenly!