Breakfast Rice "Soup" ~ Vegetarian / Vegan

My Mom used to make this for me when I was a kid.  It's a great way to use up left over rice.

This can also be made as a vegan recipe by exchanging the cow's milk for Almond or Soy Milk

Ingredients

2 Cups of Cooked Rice

1 Can of Evaporated Milk

2 Tablespoons of Sugar

1 teaspoon of Cinnamon

1 Tablespoon of shredded, unsweetened Coconut

1/2 Tablespoon of Slivered Almonds (for garnish)

Instructions

Heat milk over med/low heat stirring often.

Bring just to a boil and then lower heat to low and add the sugar, stir to mix and break cup

Add Cinnamon and Sugar and heat through.

Serve in Cups and garnish with Coconut and Almonds

Cilantro and Lime Pesto (Vegetarian / Vegan)

Ingredients

1 Cup of Firmly Packed Cilantro

2 limes 

1/4 cup of Almonds Toasted

3 Cloves of Garlic

1/4 cup of Olive Oil

1/4 tsp cumin

Instructions

Wash Cilantro thoroughly using a good Vegetable wash  make sure to also rinse well to remove any residue.

Remove the the woody stems keeping only the leaves with as little stem as possible.  At this point I like to put my cilantro in a salad spinner

Toast almonds in a dry pan on your stove top, shaking often to prevent burning.  Remove just when they start to brown.

Place all ingredients in a food processor and pulse until blended with a little bit of texture.

Garnish with a few slices of Almonds and serve