Tag Archives: Cinnamon

Cherry Vanilla Rice Pudding (Vegan)

Picture form Glue and Glitter

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Cherry Vanilla Rice Pudding

Becky @ Glue & Glitter

Ingredients

  • 1 1/2 cups cooked white rice (I used jasmine rice.)
  • 5 cups soy or almond milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 cup aquafaba from a can of chickpeas or white beans (See note on Glue & Glitter.)
  • 1/4 cup sugar
  • 1 cup frozen, pitted cherries

Instructions

Becky from Glue & Glitter would like readers to visit her website for the instructions.

Please see source website for additional pictures and detailed instructions – Glue & Glitter

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Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

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Caribbean Rice & Beans

Picture from Oh So Delicioso

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Caribbean Rice & Beans

Kadee @ Oh So Delicioso

Ingredients

  • 1 tbsp coconut oil
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 1 cup white rice
  • 1 can black beans, riced and drained
  • 1/4 tsp cinnamon
  • 1/4 tsp paprika
  • 1 tsp chicken bouillon
  • 1 1/2 cups water
  • 1/2 bunch cilantro, minced

Instructions

  1. In a large stock pot melt coconut oil over medium high heat.
  2. Add onion and garlic and cook until fragrant.
  3. Add rice, black beans, cinnamon, paprika, bouillon and water. Bring to a boil.
  4. Reduce heat to a simmer and cover. Cook for about 20 minutes until water is absorbed.
  5. Fluff rice with a fork and stir in cilantro.

Please see source website for additional pictures and detailed instructions – Oh So Delicioso

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Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

Moroccan Chickpea Chili

Moroccan Chickpea Chili

From Best Cinnamon Recipes Blog

Ingredients

  • 2 teaspoons olive oil
  • 1 cup onion, chopped
  • 3/4 cup celery, chopped
  • 1/2 cup carrot, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 1 1/2 cups water
  • 2 tablespoons no-added-salt tomato paste
  • 2 (15 1/2 ounce) cans chickpeas, rinsed and drained
  • 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lemon juice, fresh

Instructions

  1. Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes.
  2. Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.
  3. Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Please see source website for additional pictures and detailed instructions – Best Cinnamon Recipes Blog

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.