If you are vegan you likely know her. If you are gluten-free and vegan you definetly know her! If you are vegan, gluten-free and crazy-cool, you might just be good friends with her… Allyson Kramer. 😉 (side note: I joke with Allyson that before I knew her, I thought she was super cool, and now that I do know her, yep, she’s cool!)
Allyson Kramer of Manifest Vegan is a multi-talented recipe developer, photographer, cookbook author, and blogger. She creates inventive and inspired gluten-free recipes that just happen to be vegan. Or perhaps that should be vegan recipes that just happen to be gluten-free. However we choose to define or phrase her work, one thing cannot be argued: You will not “miss”anything in Allyson’s recipes. If eating gluten-free, you won’t feel like you are deprived of foods you used to love. And the same applies to the exclusion of animal products. Allyson masterfully creates gluten-free, plant-based recipes to ensure that you are loving your meals and feel fully satisfied.
Allyson’s first book was named as one of the Top 5 cookbooks of 2012 by Vegetarian Times Magazine. In her second book, Great Gluten-Free Vegan Eats from Around The World, Allyson takes her skills a step further, exploring international cuisines. I had the privilege of providing a quote for this book, and I will repeat a portion of that here:
Allyson makes vegan and gluten-free dreams come true, delivering exotic and inspired dishes that will take you on a global culinary journey.
Yes. This book is a guided food tour through parts of the world we may never have the pleasure of visiting – Europe, Asia, Africa, South America, and more. Allyson’s “Global Ingredients Guide” will help you shop for any new, exotic ingredients. Plus, because Allyson is a trained artist and talented food photographer, you get to “eat with your eyes first”. Food photos are cover to cover!
Many of you follow a whole-foods diet and may be wondering if this cookbook uses any processed foods. It uses some, but in small proportion to the amount of vegetables, beans, grains, fruits, nuts and seeds also used. Moreover, there is room for some convenience products and more indulgent dishes when the majority of our diets are abundant in whole plant foods.
Allyson was so generous, she allowed me to choose ANY recipe from her new cookbook to share with you. I kept coming back to this pudding. It is comfort-food with an exotic twist! Something we can enjoy as a dessert, or even as a sweeter breakfast porridge for your family.
Bambara Peanut Butter Rice Pudding (Central Africa)
This easy and oh-so-peanutty dessert is a great way to use up any extra basmati rice you may have in your fridge. This porridge is a favorite for Central Africans, where they prepare it similarly using rice, peanut butter, and sugar.
2 cups (316 g) cooked jasmine rice, cold
1/4 cup (60 ml) coconut milk
1/4 cup (80 ml) agave or brown rice syrup
1 teaspoon fine sea salt
1/2 cup (130 g) creamy natural peanut butter
Additional agave for drizzling
1 cup (145 g) crushed peanuts
Cinnamon for topping
Yield: 4 servings
In small saucepan over medium-low heat, combine the rice, coconut milk, agave, sea salt, and peanut butter and heat until warm and creamy. Garnish with a drizzle of agave or brown rice syrup and top with crushed peanuts and cinnamon.
Recipe Note: This dessert tastes exceptionally great with add-ins! Try stirring in a few semisweet chocolate chips, small bits of Medjool dates, and a little maple syrup for a super-indulgent treat!
What ethnic dish would you love to see veganized and made gluten-free? (It might just be in this book!)
larissa says
Wow, awesome recipes! I have just started to cook a bit cleaner and more refined to food that is good for the body and high in nutrition. This is perfect. Thanks so much for sharing this!
Showhan says
It looks delicious !! I love this and so I can’t wait to try making this awesome recipe on later today. Thanks for sharing this with the great combination.
Levan @ MyWifeMakes.com says
Allyson’s cookbook is awesome! Thanks for sharing this. 🙂
Milena says
SO happy that I found this recipe, it look delicious and it’s for sure that I’m going to make it 🙂
Phen Archer says
I just made this and it’s so delicious I had to leave a comment. This is total comfort food. This was eaten on a cold autumnal late afternoon, curled up on my sofa after a long, intensive 34 miles bike ride (I’m trying to lose weight). My body was CRAVING energy. It was bliss.
On my third helping I added a a bit of virgin coconut oil and it was YUM. So much for my weight loss lol!
Samuel Albert says
Thanks. I think I need to buy this book and start testing some recipes from other parts of the world.
The Peace Patch says
Thank you so much for sharing the recipe…I can see why you chose it! This book must be fabulous. 🙂
I’d love to see a vegan version of börek. My aunt used to make it when I was a kid…superlight airy flaky little pockets filled with spicy savory stuff. Kind of like baklava but with protein/grain goodness inside instead of sweetness. Actually vegan baklava would be superyumful too! Now I’m all hungry for baked flaky foods! 🙂
Maria says
This was so delicious! I made a few adaptions to the recipe, using raw honey instead of agave and coconut butter instead of peanut butter and sprinkled some coconut flakes on top. Extremely good! Thanks for the recipe! 🙂
Dee says
Wow! That rice pudding looks so rich, yummy and healthy. Coconut is my favourite and I love that there is no sugar in this recipe. Agave, maple, brown rice etc syrups are so much healthier and they make great desserts. Thanks for sharing the recipe, Dreena. Next on my to do list. This past months I have been trying so many different recipes especially vegan desserts. Today I made most scrumptious vegan caramel slices.
Davida @TheHealthyMaven says
This looks divine! What a brilliant idea for a cookbook!
SewVEGAN says
Heavenly! Thanks for posting.
Dreena says
Agreed, heavenly concoction!
SewVEGAN says
Heavenly – thanks for posting!
Caitlin says
this looks DELICIOUS! peanut butter is my favorite food and this just takes it to another level. cannot wait to get my hands on allyson’s book 😉
ameyfm says
oooh, this one is next on my list, I can’t wait to try it. I love rice pudding, I love peanut butter… so it seems like a sure be that I’ll love this too!
Dreena says
Thanks Amey! I’m just trying to recover from the GORGEOUS food photos in your current post. 😀
Amber says
Looks wonderful!! This book has been on my wishlist since it came out and I can not wait to get it :). Is the coconut milk used from a can or carton?
Dreena says
Cool, I think you’ll enjoy it Amber. I’m fairly certain the coconut milk is the canned coconut milk… but maybe if Allyson checks in here she can answer for sure.
Ricki says
I love this pudding! I made mine with almond butter since I can’t have peanuts, and it came out perfect. SO rich and creamy! Love it.
Dreena says
oooh, nice switch up Ricki. I prefer almond butter to peanut too – just like the flavor more, even though the kiddos often love PB (why IS that?)!! 🙂