DIY BITES

Fun, Healthy, Delicious Recipes

VEGAN VANILLA RICE PUDDING WITH CARAMELIZED MANGO

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Vegan Vanilla Rice Pudding with Caramelized Mango Recipe DIYBITES

You probably noticed I’m into caramelizing stuff these days. Caramelized food it’s just so darn good 🙆.

This is some really freaking divine dessert, you guys! So you like your desserts cold? This is the one for you. You like your desserts sizzling hot? What do you know?! Just as delightful. There’s caramelized mango involved, vanilla flavored rice pudding, and some citruses joined the party as well.

If almond milk is not available, soy milk and rice milk are good vegan substitutes. Cow milk is also a good substitute as a non-vegan alternative. Peaches, apples, and forest fruits make good substitutes for mangoes. I advise on using a quality non-stick saucepan for the rice pudding to avoid burning the rice and avoid having an anxiety attack from walking away from the saucepan for more than 5 seconds. Rice pudding does that to you sometimes 😯 🏃 .

Full recipe and nutritional info below ⤵️

Vegan Vanilla Rice Pudding with Caramelized Mango Recipe DIYBITES. 2

VEGAN VANILLA RICE PUDDING WITH CARAMELIZED MANGO
 
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Author:
Recipe type: Dessert
Serves: 3
Ingredients
  • For the rice pudding
  • • 400 ml almond milk
  • • 150 ml water
  • • 120 g white round rice, rinsed
  • • 1 vanilla stick
  • • 2 tbsp sugar
  • • 1 tsp lemon zest
  • For the caramelized mango
  • • 1 large semi-ripe mango, cubed
  • • 3 tbsp Muscovado sugar, or other brown sugar
  • • 1 tbsp water
  • • 1 tbsp lemon juice
  • • ½ tsp orange zest
  • • ½ tsp vanilla extract
  • • ¼ tsp fine grain sea salt
  • • 1 tsp lime zest, optional
Instructions
  1. In a medium non-stick saucepan pour the milk, the water, then add vanilla seeds, sugar and lemon zest. Leave on small heat until bubbly, for 3-4 minutes.
  2. Add rice and stir. Leave on small-medium heat stirring occasionally. Cook for 20-25 minutes or until rice had fully softened and absorbed liquid. If necessary, add more milk or water.
  3. Chop mangoes in 2cm/0.8in squares.
  4. In a medium pan or skillet, add 3 tablespoons of muscovado sugar, 1 tablespoons water, 1 tablespoon lemon juice, orange zest, vanilla extract and salt. Place on small heat and stir until bubbly, for 1-2 minutes and add chopped mangoes. Toss mangoes and cook until liquid evaporated, for 2-3 minutes.
  5. Serve rice pudding and caramelized chilled for 1 hour or immediately.
Nutrition Information
Calories: 194 Fat: 1.3 g Saturated fat: 0.1 g Unsaturated fat: 0.93 g Carbohydrates: 45 g Sugar: 1.3 g Sodium: 58 mg Fiber: 1.6 g Protein: 1.93 g Cholesterol: 0.0 g

 

CARAMELIZED RED ONION AND CREMINI PUFF PASTRY TART

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Savory puff pastry at its finest!

Savory puff pastry at its finest!

I love coming up with recipes that involve caramelized onions and since puff pastry makes a good combo with basically anything (doesn’t it? it does, right?), I was pretty sure these two would make a good match. The brown Creminis add a depth of flavor to the recipe and also add 72 mg of calcium, 100 mcg of folate, and 4.4 mg of zinc to the dish. Yes, yes, there is a lot of butter involved in this recipe, however, keep in mind this is an appetizer and it should serve 8-10 persons. The red onion offers the dish 55 mg of Vitamin C, 172,5 mg of Calcium, 142.5 mcg of folate. So overall, it’s a pretty nutritious appetizer, just stick to the serving size. Or don’t 🗽🎉.

You can make your own puff pastry from scratch using my puff pastry recipe or buy it frozen if you don’t have the time to prepare it at home. Works perfect both ways. You can try out this recipe with different types of mushrooms, such as Portobello, Shiitake, or Oyster mushrooms.

You can make one big puff as I did, or cut the puff pastry dough before adding cremini mixture in 8-10-12 cute individual ones. Totes up to you! 🎈

Full recipe & nutritional information below ⤵️ ✌️

Caramelized Red Onion and Creminis Puff Pastry DIYBITES 2

CARAMELIZED RED ONION AND CREMINI PUFF PASTRY TART
 
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Savory puff pastry at its finest <img src="https://s.w.org/images/core/emoji/72x72/1f388.png" alt="<img src="https://s.w.org/images/core/emoji/72x72/1f388.png" alt="<img src="https://s.w.org/images/core/emoji/72x72/1f388.png" alt="<img src="https://s.w.org/images/core/emoji/72x72/1f388.png" alt="🎈" class="emoji" data-wp-emoji="1" data-mce-placeholder="1" data-mce-resize="false" draggable="false">" class="emoji" data-wp-emoji="1" data-mce-placeholder="1" data-mce-resize="false" draggable="false">" class="emoji" data-wp-emoji="1" data-mce-placeholder="1" data-mce-resize="false" draggable="false">" class="emoji" data-wp-emoji="1" data-mce-placeholder="1" data-mce-resize="false" draggable="false">
Author:
Recipe type: Appetizer
Serves: 8-10
Ingredients
  • 5 medium-large red onions cut in circles horizontally
  • 2 ½ tsp butter
  • 2 tbsp balsamic vinegar or red/white wine
  • 1 tbsp sugar
  • 400 gr Cremini mushrooms or other, cut lengthwise
  • 2 tsp fresh dill, frozen or dry work also
  • 2 tsp dark soy sauce
  • 400 grams puff pastry, chilled
  • Salt
  • Pepper
Instructions
  1. Cut the onions horizontally, in circles. The size of the circles should be roughly 0.5 cm/0.2 in.
  2. Melt 2 tbsp butter in skillet and add onions.
  3. Cook for 25-30 minutes on medium heat, checking and stirring every 3-4 minutes to avoid onions sticking to skillet.
  4. Add 2 tbsp vinegar and 1 tbsp sugar and cook for 5 more minutes.
  5. Season with salt to taste and set aside to cool.
  6. Cut the mushrooms vertically, 1 cm/0.4 in each slice.
  7. In another pan, melt ½ tbsp of butter and add mushrooms.
  8. Cook on medium heat for 3 minutes.
  9. Add soy sauce, cook for another 2 minutes.
  10. Season with salt, pepper and fresh dill.
  11. Spread puff pastry dough and roll it for a 30cm/12in length and 20cm/8in wide sheet.
  12. Spread caramelized onions from center of puff pastry dough to the edges.
  13. Remove excess liquid from cooking mushrooms and add them on top of onion.
  14. Brush puff pastry dough with 1 tsp of melted buttes.
  15. Bake at 190 degrees C/375 degrees F for 20-25 minutes or until puff pastry has risen and became golden.
Nutrition Information
Calories: 273 Saturated fat: 3.6 g Carbohydrates: 28 g Sugar: 6.7 g Fiber: 1.6 g Protein: 4.8 g

 

PUFF PASTRY

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Puff Pastry Recipe DIYBITES

Aerial and crisp, puff pastry is the richest pastry; still, it’s the lightest. The recipe uses equal quantities of butter and flour. It’s a bit time consuming; however, it doesn’t require plenty of work, only re-rolling it once every 30 minutes. The lemon juice softens the gluten in the flour and makes the dough more supple but measure it carefully, as too much lemon juice can make the pastry difficult to handle 🍋. Try not to chill the pastry longer than 30 minutes between re-rolling it as the butter will harden and can break the dough. If left for longer than 30 minutes, let the puff pastry rest for 10 minutes at room temperature before re-rolling.

It is essential to work on cold surfaces and chill water and butter before using them. The recipe makes enough for two single–crusts for 1.5 liter pie dishes or fifteen 8.5cm vol-au-vents. Both sweet and savory fillings or topping work great. In the picture above I used caramelized red onion and brown creminis to make a delicious and easy appetizer. 🍴😎

Puff Pastry
 
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Aerial and crisp, puff pastry is the richest pastry; still, it’s the lightest of all pastries.
Author:
Recipe type: Pastry
Serves: 15
Ingredients
  • 225 gr/2 cups white bread flour
  • 225 gr/1 cup chilled butter
  • 1 tbsp lemon juice
  • Pinch of salt
  • 150 ml/2/3 cup chilled water
Instructions
  1. Sift flour and salt into a mixing bowl. Cut or rub 2 tbsp of butter into flour until it resembles fine crumbs.
  2. Place remaining butter between two sheets of plastic wrap and gently beat it up into a 15 cm/6 in flat square using a rolling pin.
  3. Make a well in the middle of dry ingredients. Combine lemon juice with water and add to well. Stir with cold utensil adding more water if necessary. The dough should be soft but not sticky.
  4. Flour rolling pin and roll out a 25 cm/10 in square. Don’t kneat it even if it looks lumpy.
  5. Place butter diagonally in the center of dough and bring each side of the dough in the center of the butter, to enclose it completely.
  6. Roll the dough to a 40 x 50cm/ 16 x 6in rectangle, then fold the lower third if the pastry over the center third and the top third of pastry down over that. Seal edges gently with rolling pin. Brush off any excess flour and wrap the pastry in plastic wrap, then chill for 30 minutes.
  7. Roll out the pastry to the same size again, with sealed edges on top and bottom. Fold and chill as before.
  8. Repeat 5 more times.
  9. Use right away according to recipe directions or wrap tightly in clear film and use in the next 3 days.
Nutrition Information
Calories: 162 Fat: 12 g Saturated fat: 7.6 g Unsaturated fat: 4.4 g Carbohydrates: 11.4 g Fiber: 0.4 g Protein: 1.68 g Cholesterol: 3.1 g

 

TZATZIKI

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Tzatziki DIYBITES

This Greek dip can be served in so many ways. It makes a perfect match with fresh or grilled veggies, pita, crackers, as a dressing in salads, or as a spread for sandwiches. It’s that good.

You only need a few ingredients: cucumbers, yogurt, garlic, dill, lemon & spices. The recipe calls for whole milk Greek yogurt but if not possible, low-fat yogurt can also work but will change the texture of the dip. Remember after dicing or grating the cucumbers, they need to be well drained before adding them to the yogurt. The easiest way to do that is to squeeze them tight by the fistful. You can also leave the grated cucumber to drain overnight, refrigerated, in cheesecloth. I usually use the first method because, you know…

ain't nobody got time for that

Refrigerate for at least 1-2 hours. The flavors are even better the next day. Optionally, you can add 1 tbsp of extra virgin olive oil, fresh mint, or za’atar. You can also brush a pita with olive oil, sprinkle it with za’atar, bake it until crispy and serve it with tzatziki.

Full recipe and nutritional information below.

Tzatziki
 
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This Greek dip can be served in so many ways. It makes a perfect match with fresh or grilled veggies, pita, crackers, as a dressing for salads, or as a spread for sandwiches. It's that good!
Author:
Recipe type: Dip, Appetizer
Cuisine: Greek
Serves: 2
Ingredients
  • • 250 g / 1 cup plain Greek yogurt, whole milk
  • • 1 medium English cucumber, seeded, and grated or finely diced, then drained
  • • 2 cloves garlic, pressed
  • • 2 tbsp chopped fresh dill
  • • 1 tbsp fresh lemon juice or ½ tbsp white vinegar
  • • ½ tsp kosher salt
  • • Fresh ground black pepper
  • • Optional: 1 tbsp olive oil, fresh mint, za’atar
Instructions
  1. Peel the cucumber, cut it in half, and use a spoon to scoop out the seeds. Dice or grate the cucumber and use a cheesecloth or your hands (it’s faster) to drain the juices from it.
  2. Mix yogurt, garlic, lemon juice, salt & pepper. Add cucumber and dill, then mix.
  3. Refrigerate for at least 1 hour and serve.
Nutrition Information
Serving size: 125 g Calories: 101 Fat: 4.4 g Saturated fat: 2.65 g Unsaturated fat: 1.35 g Carbohydrates: 10.7 g Sugar: 7.4 g Sodium: 63 mg Fiber: 1.1 g Protein: 5.6 g Cholesterol: 16.25 g