I've included a lovely side salad in case you want more sustenance and a drop of veggie before the playoffs. (My student Mo shredded those carrots for me and made the awesome dressing in cooking class)
Basmati Coconut Rice Pudding (serves 4 - 6 generous portions)
1 1/2 C Basmati rice (rinsed and drained)
2 C Water
2 T Earth Balance
2/3 C Agave plus about 1/4 C more to sprinkle over the parfait glasses when filled
2 tsp Cinnamon
1 T non-alcoholic vanilla
1 C Raisins
4 T Unsweetened shredded coconut (optional)
Add rinsed and drained basmati rice and water to pot. Add 2 T EB. Bring to a boil. Lower flame to a simmer, (low), and cover. Cook rice about 21 minutes more. No peeking or lifting that lid...it will screw up the rice big time. After your timer has dinged, now go ahead lift the lid... what are you waiting for? Stir in 1 can of coconut milk, 2/3 C of agave, vanilla and raisins and cinnamon. Let stand 20 minutes, or refrigerate. When ready, spoon into parfait glasses or fancy pants bowls and add 1 T of agave, a drizzle of coconut milk to each vessel, (Oh you know what I mean), pour a generous tablespoon of coconut milk over each "vessel, or glass or bowl". Add coconut if so desired.
Simple Asian Side Salad With Sesame Dressing
1 Package of Butter Lettuce
2 Celery stalks chopped
1 Carrot grated
TJ's Roasted Seaweed Snacks
chopped peanuts, or cashews (optional)
a handful of bean sprouts (optional)
1/2 C canola oil
3 T toasted sesame oil
1/4 C apple cider vinegar
3 T soy sauce
1 T agave
Divide butter lettuce evenly amongst salad plates. Top with carrots, celery and other fixings.
Whisk all dressing ingredients in bowl. Drizzle dressing over each salad and sprinkle with Gomasio. Garnish with TJ's Roasted Seaweed Snack.
Now go shoot some hoops.