As my back is slowly healing I have found myself chaffing against the inability to do anything.  I find myself pushing my limits by trying to cook at least once a day.

The first time I cooked since my back went out it took me well over 2 hours, almost 3, to make a simple pot of soup because I would have to sit and rest with ice every 5 minutes or so. After several months of nothing but canned or frozen food that pot of vegan ‘clam’ chowder was awesome, even if the last 20 minutes was spent in pain with an ice pack strapped to my back as I stood and stirred.

The other day I made a large pot of rice in the rice cooker not thinking about the weather. With the weather turning hot the rice can’t be kept out for as many days as when it’s cooler out, and as we all have experienced at some point rice just doesn’t do well in the fridge. I carefully stored my leftovers in an air tight glass lock container, which cut down on the fridge problems, then this morning I pulled out the 2 cups of rice and turned it into yummy rice pudding.


Then because I was remembering to I added the recipe to my recipe box over at spark recipe.


      2 cups cooked Brown rice
      1 3/4 cups Water
      handful or 1/4 cup Almonds {natural, not roasted}
      2 tablespoon Flax Seed Meal
        Zest of 1/2 Lemon
      1/4 cup Raisins
      1 tablespoon Earth Balance Natural Buttery Spread**
      1/4 cup Honey*
      1/8 teaspoon Salt
      1 Apple, diced into 1/4 – 1/2 inch pieces

*For this to be a true vegan recipe swap out the honey for sugar or agave nectar.

** Earth balance is what I keep on hand feel free to sub out for a preferred butter alternative.




Preheat oven to 350

Into a 16 oz or larger mason jar that will fit your blender add: water, almonds, 2 Tbsp of the cooked rice, and the flax seed meal; blend until you no longer see chunks of almonds.

In a medium bowl mix: margarine, honey, salt, lemon zest, and liquid blend. Then add in rice, raisins, and apple pieces.

Pour mix into an oiled/greased {I used olive oil} 8×8 pan. Bake for 30 minutes, allow to rest for at least 5 to 10 minutes before serving. Can be served warm or cold.

Serving Size: Makes roughly 8 1/2 cup servings


My recipe is adapted from the recipe for Raisin Rice Pudding found in The Settlement Cookbook. I’ve made it the original way in the past before I found out that I was allergic to dairy products … I still miss Brie cheese but I digress …. and honestly I find this version to be much yummier than the original. Of course that could be largely due to the fact that I have never liked egg custards.

I probably should note that I’m a 3rd generation Settlement Cookbook user, and that my copy has just as many notes and added sheets of paper as my grandma and mom’s copy’s hold.