Wednesday, May 4, 2011

Gooey Cinnamon Buns (Link/replacement)

Okay, so I just tested this recipe out, because I've been meaning to forever and just haven't had the time. But I did it today. And I can say that this fills the hole that not having store-bought cinnamon buns gives a person. These are delicious!! They were so pretty even before baking I had to take a picture of them:

Gooey Cinnamon Buns with Vanilla Icing
brought to you by

Here's the very gooey, very nummy finished product:

These will disappear at warp speed, guaranteed. The only replacement I made was real butter for the margerine. Otherwise, everything else is perfect.

Cheers & happy cinnamon bunning!

Tuesday, May 3, 2011

Olive Oil Mayonnaise

Oh, I miss mayonnaise, often. I have been trying to create a mayo recipe that gives the feeling and quality of mayonnaise, but mostly that has that slightly eggy taste. I may have finally hit on just the right one.

Olive Oil Mayonnaise

Place the following in a processor or a vitamix and blend very well, scraping down sides:
  • 1/4 cup water
  • 3/4 teaspoon freshly squeezed lemon juice
  • 1 teaspoon vinegar (I prefer white wine, but plain will do)
  • 2-1/2 teaspoons rice flour *OR* 3/4 teaspoon coconut flour
  • 1 teaspoon arrowroot starch
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon agave or honey
  • 1/2 teaspoon dry mustard
  • 3/4 teaspoon sea salt
  • 1 teaspoon nutritional yeast (optional, but gives egg flavor)
Then drizzle slowly into the mixture as it continues to process:
  • 1/4+ cup olive oil, adding more until mixture reaches consistency of mayonnaise.

Can be kept in the fridge and used just like mayonnaise for up to a week. It's great for dipping vegetables in, or spreading on sandwich bread.

There are some cashew mayonnaises out there, too, and I will test out a few and post them here if they work out well. In the meantime, this is a pretty fair sulfur free version. :)


© 2012, Miriam Mason

Sunday, May 1, 2011

Kheer - Indian Rice Pudding (Link/Replacement)

As a child, I went with my family to spend 14 months in India. India is full of incredibly delicious food, but sadly much of the savory cooking includes curries that incorporate cumin, coriander and turmeric. And many dishes are bean-centered, alas, some of my all time favorites. So far, with some sadness, the savory side of India is on pause until I can work out the details with alternative ingredients.

The dessert side of India, however? Wide open! :) This recipe for their delicious version of rice pudding, called Kheer comes from's Kheer Recipe, which I have repasted here, minus the yoga and ayurvedic medicine references.

One note, saffron will take your wallet, chew it up and spit it out, it's so expensive. The recipe does *not* require saffron. Instead of saffron, when the you remove the kheer from the heat, add a tablespoon of Rosewater instead. It's lovely that way.

Kheer - Replacements

Yield: 6 to 8 servings

8 cups unsweetened coconut milk
3/4 cup uncooked long-grain rice (usually basmati)
1/8 cup almonds (sliced, slivered, or crushed)
1/4 cup raisins (golden or dark)
1/2 teaspoon freshly ground cardamom seed
2 threads saffron (optional, see above note)
1/4 cup evaporated cane juice (or to taste)

  1. Rinse the rice and combine it with milk in a medium pot. Slowly bring to a low boil, stirring so the milk does not scorch. After about 30 minutes the rice should be done—the grains should be plump and almost falling apart.

  2. Add the nuts and raisins, cook for another 1 to 2 minutes, and then turn off the heat.

  3. Take a spoonful of hot milk and pour it over 2 threads of saffron in a shallow dish. After a few moments you should be able to grind the saffron into a paste with the back of a metal spoon. Stir the saffron paste, cardamom, and sugar into the kheer and let it rest, covered, until it reaches room temperature. Then cool in the refrigerator until it is time to serve.

Try a variety of dried fruits, such as apricots or apples. Swap the almonds for cashews. Substitute honey, maple syrup, or brown rice syrup for sugar. Add a drop of rosewater. Garnish with 1/4 cup crushed pistachio nuts.

This food is comforting, delicious and healthy. The fresh cardomom brings it home for me.

Cheers! (चियर्स)