Saturday, November 8, 2008


2 1/2 Cups cooked basmati rice
2 1/2 cups coconut milk
1/2 cup sugar
1/2 tsp ground cardamom
pinch of salt
1/2 cup coarsely chopped pistachios
1 1/2 tsp rosewater

Simmer rice, milk & sugar on low heat for 20 minutes, stirring occasionally. After 20 minutes, stir in cardamom and salt and simmer 5-10 more minutes until thick and creamy. Turn off heat and stir in pistachios and rosewater. Let cool before serving at room temperature or cool in refrigerator in covered dish.

Find Eric Markus' blog at Boston Vegetarian Festival is held toward the end of October, beginning of Novemeber. See more info at


Blogger APLACEFORUS said...

Happy Veganniversary!
Erik has been such a great help to me also, I think its such a gift to pass your knowledge on to others.. and look your bustin' a move too!
I did notice that you said "these foods are okay once in a while" or something like that..
And I am reaching my six month mark as a vegan. So I just wondered, as you pregressed in your taste and nutritional choices, do you still make recipes out of the books? Or are those recipes just for special occasion? you can email me if you want!

November 12, 2008 at 7:39 PM  
Blogger My Vegan Tribe said...

Thank you! The foods that I sometimes see glorified in vegan communities like cookies, cupcakes and cakes are the ones I feel we need to be careful of. I realized that in the beginning, I was just trading one junk-food based diet for another one. Luckily, there's a lot of healthy information in the vegan community [like Dr. Fuhrman] and my diet has followed that path more and more. These cookbooks are still full of healthy recipes that I like to use as well but, I only use those dessert recipes, like you said, on special occasion. I'm sure my vegan baking skills will be called upon this holiday season.

November 13, 2008 at 4:11 AM  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home