Microwave Df Dairy Free Puddings With Eight Flavor Options Recipes

Steps:

• In a 1 ½-2 quart glass bowl, stir together sugar and cornstarch.
• Stir in milk.
• Microwave, uncovered for 7-9 minutes, stirring every 1-2 minutes, until thickened and bubbly.
• In a separate bowl, beat egg yolks well.
• Gradually stir about 1 cup of the hot mixture into the egg yolks to temper them (not scramble!).
• Return all to the hot mixture remaining in the larger bowl, stirring well.
• Microwave uncovered for an additional 2-3 minutes more until the edges are bubbly, stirring every 30 seconds.
• Stir. Cook an additional 30 seconds.
• Stir in remaining margarine or butter and extract.
• Cover the surface with plastic wrap.Serve warm or chilled.
• FLAVOR OPTIONS:.
• MOCHA: Increase sugar to 1 cup. Before cooking the milk-cornstarch mixture, stir in 3 1-oz squares unsweetened chocolate (check label for DF), cut up, and 1 tablespoons instant coffee crystals.
• COCONUT: Stir in 1 cup coconut with the butter & vanilla.
• BUTTERSCOTCH: Substitute packed brown sugar for the sugar and increase margarine or butter to ¼ cup.
• BANANA: Slice 1 banana into the pudding when slightly cooled.
• CITRUS: Increase sugar to 1 cup and cornstarch to 1/3 cup Gradually stir in 1 teaspoons lemon or lime zest and 1/3 cup lemon or lime juice with the margarine or butter and vanilla.
• ALMOND: Reduce the vanilla to 3/4 teaspoons Add 1/2 teaspoons almond extract. Just before serving, sprinkle with sliced almonds.
• MAPLE-NUT: Substitute ½ cup brown sugar for the sugar and ¼ cup maple-flavored syrup or molasses with the milk. Before serving, sprinkle with ¼ cup toasted chopped pecans, walnuts or almonds.

Steps:

• In small bowl, combine cornstarch and water to form a paste.
• In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool five minutes, then chill in refrigerator until completely cool.

Steps:

• Add chopped cauliflower into a food processor and pulse into tiny, fine cauliflower pieces. This should look like "rice".
• In a saute pan, coat with oil and lightly cook the cauliflower with onion (optional) for about 5-7 minutes until softened to your desired texture (about 5-7 minutes).
• Stir in remaining ingredients while in the pan.
• Store in refrigerator in an airtight container.
• VARIATIONS OF CAULIFLOWER RICE.
• Spanish Cauliflower Rice // add 1 Tbs. red pepper flakes + 1/4 cup your favorite salsa + diced tomatoes + jalapenos + fresh cilantro.
• Curry Cauliflower Rice // add 1 Tbs. curry powder seasoning + fresh grated ginger + red chilies + fresh lime juice.
• Fried Cauliflower Rice // add scrambled egg + 1 Tbs. sesame seeds + fresh grated ginger + 1 Tbs. soy sauce.
• Italian Cauliflower Rice // add 1 Tbs. dried oregano + fresh basil + diced sundried tomatoes + diced red onion.
• Greek Cauliflower Rice // add 1 Tbs. oregano + 1 Tbs. capers + 1/4 cup diced kalamata olives + 1 Tbs. Dijon mustard + 1 Tbs. apple cider vinegar.
• Sweet Cauliflower Rice // a dash of cinnamon + stevia to taste + vanilla extract/powder (leave out onions in cooking process).
• Lemon Cauliflower Rice // juice of 1 lemon + 1 teaspoons sea salt.
• Sushi Cauliflower Rice // 1 Tbs. rice vinegar + 1 teaspoons stevia/organic sugar + nori/kelp flakes.
• Herbed Cauliflower Rice // a mix of fresh herbs diced finely such as dill, chives, or basil, oregano, rosemary, etc.
• Cheezy Cauliflower Rice // 1-2 Tbs. nutritional yeast + almond milk to create a "sauce" + dash of cayenne.
• Cilantro Lime Cauliflower Rice // 3 tbsp chopped cilantro + 2 tbsp lime juice.