Stacey Makes It

Okay, so I didn't expect this to come out so delicious.  I've made a version using low-fat milk, but a co-worker of mine is vegan and recently had dental surgery so I thought this would be a good time to make another entry. It's (almost) vegan because I forgot some vegans don't eat honey.  You can substitute all the sugar / honey for agave nectar or maple sugar or whatever other sugar you want to use. Stacey's (Almost) Vegan Rice Pudding Ingredients 1c coconut milk, organic 2c flax seed milk 2c water 1c short grain rice 2 tsp coconut oil, organic 1/4tsp salt 1/2 tsp cardamom 2 tsp vanilla 3 tbs granulated sugar, organic 3 tbs honey I used this rice if you were curious. Rinse the rice a couple times in a 4 qt stockpot.  Then pour in all the other ingredients.  Originally this recipe was for 1/2 cup of rice and had less liquids, but I ended up putting a whole cup of rice and had to re-adjust.  Here's what it looks like with too much rice, ha...

It was my boyfriend's birthday today so I thought I'd make something a little bit different.  Figured I'd try out some sort of coconut cake.  Stacey's Coconut Cake Ingredients: 1 1/2c unbleached white flour, organic 1/2c brown rice flour, organic 2 tbs cornstarch 1 1/2c sugar, organic 1 tsp salt 2 tsp baking powder 3/4c coconut flakes 1 1/2c lite coconut milk 1/4c coconut oil 1/4c canola oil 2 eggs First I preheated the oven to 350F.  Then, I mixed the dry ingredients together. I melted the coconut oil, then added it to the canola, coconut milk, and eggs and whisked everything together with a fork.  I poured the wet ingredients into the dry and mixed everything up.  I didn't want too much cake for home, since it was just my boyfriend and I eating it, so I poured about 1.5-2" of batter into a 7x7" cake pan lined with parchment paper.  I poured the rest into another pan.  You can probably pour all of it into an 8x8" or a 9x9" cake ...

If you love coconut and chocolate, you'll love these moist, chewy cookies.  I used to work with Jeff Ma at Protrade and Citizen Sports  and one day he asked me to make something with coconut in it, so he likes to say that he helped me come up with the recipe. :D  It was always his favorite cookie in my arsenal.  I also used to make these when I had my farmer's market stand in Millbrae. Stacey's Coconut Chocolate Chip Cookie Ingredients:   1c+2tbs sugar, organic 1 1/4c brown sugar, organic 1c butter, salted, organic (2 sticks) 1/2c coconut milk, organic (regular, aka not low-fat, is best) 2 eggs, organic 2 tsp vanilla bean paste 2c unbleached white flour, organic 1 1/2c whole wheat flour, organic (I always throw some whole wheat in to get some whole grains in, but you can use all unbleached white if you prefer) 2tbs cornstarch 1 1/4 tsp baking soda 1 1/2 tsp baking powder 1 1/2 tsp salt 1c shredded coconut, organic 2 1/2c Guittard semi-sweet chocolate chips ...

I still have some of that coconut milk beverage so I thought I'd try again at another vegan mochi cake. Stacey's Vegan Lemon Blueberry Mochi Cake Ingredients : 2 c brown rice flour 1/4 tsp salt 1.5 tsp baking powder 1 tbs carageenan, powdered 2/3 c agave nectar, organic 1/3 c canola oil, organic 1 c coconut milk beverage (original) 1/4 c lemon juice (from 2 medium sized lemons) 1 c frozen blueberries, organic First I preheated the oven to 350F. Then, I stirred all the dry ingredients, and then added the wet ingredients, adding the blueberries last. Stirring the dry ingredients first is essential because carageenan tends to clump up when it gets wet, so it's best if it's distributed throughout the flour. At this point, it was quite thick. I spread it into a glass pyrex baking dish (with a lid of course, so it would be easier for transport to work: I baked it for about 35 minutes on the lower rack, but it probably should have been baked on the uppe...