Yield: 4 servings

I am one of those people who will eat plain brown rice with salt and pepper, but this dish makes me feel like I won a prize that I didn’t have to do much to earn. If you make a big pot of brown rice at the beginning of the week, you can use leftovers to make this recipe for breakfast—or dessert.



  1. Combine everything in a medium saucepan and simmer over medium heat for 10 minutes or until thickened.

Even on a busy schedule, your meals can be simple, healthy, and delicious! Nobody knows this better than Chef Del Sroufe, author of the New York Times bestseller Forks Over Knives—The Cookbook and Better Than Vegan. In The China Study Quick & Easy Cookbook, Sroufe takes kitchen time management to the next level and provides menu plans, pantry lists, and more than 100 delicious plant-based recipes that are quick, easy, and multipurpose.   Recipes are reprinted from The China Study Quick & Easy Cookbook by arrangement with BenBella Books. Copyright © 2015, Del Sroufe and edited by LeAnne Campbell, PhD.
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