Classic Vanilla Rice Pudding

Truth: I have spent most of my adult life looking for a good {and easy} Classic Vanilla Rice Pudding.

I’m not kidding, I really have.

I have tried so so SOOO many recipes for rice pudding and really have been disappointed with all of them.

Some Classic Vanilla Rice Puddings were soupy, others a lump of mush.

Some had eggs others did not.

Some were bland and some were a bit odd tasting.

Because of this, I’m ALWAYS on the hunt for a good recipe and ask everyone if they have a good rice pudding recipe.

Disclaimer: EVERYONE thinks they have a really good rice pudding recipe – which is why I’ve tried countless recipes and never quite been satisfied.

I wanted to find a simple on the stove recipe that didn’t require hours of baking and had zero eggs.

Really, milk and rice when cooked together will give a good pudding consistency so no need to add eggs.

Finally I tried this recipe. The recipe was a PERFECT pudding consistency (not liquid or glue) and it was incredibly easy to make.

This recipe highlights vanilla as the main flavor component, though you could add raisins or nutmeg or heaps of cinnamon to match your preferred childhood memory.

I however like the simpleness of the vanilla.

It’s not dramatic, or over the top or flashy.

It’s classic, elegant and delicious.

This recipe was a winner in our house and I hope it will be in your house too!

There really is nothing better than a bowl of classic vanilla rice pudding to put you in a nostalgic mood full of childhood memories.

I will point out one thing though, I think this tastes better warm than cold. So if you have leftovers, store them in your fridge and nuke them the next time you want a tasty treat!

Classic Vanilla Rice Pudding
Classic Vanilla Rice Pudding


  • 3 cups of milk – a full fat milk like whole will give the best results
  • 1/3 cup of uncooked rice (we used Jasmine)
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • cinnamon


  1. In a sauce pan, bring milk to a boil.
  2. Add rice and stir well.
  3. Cook covered for 30 – 40 minutes over medium heat, stirring every 15 minutes or so.

You can find complete recipes of this Classic Vanilla Rice Pudding in


Today I want to talk to you about some of my favourite bright and shiny NEW and awesome things. First of all, the obvious:

We’ve got a new month starting and it just so happens to be the brightest and shiniest of the year! December, aka “Christmas month”, starts tomorrow! And in just 31 days, we’ll be kicking off a brand new year!

And maybe you’ve noticed that I Love Vegan is sporting a new refreshed look? Just recently I stayed up irresponsibly late and made some updates to the blog’s typography, colour scheme, logo, background, and sidebar, plus a couple of other minor changes. Did I mention that my intention was just to switch up one of the fonts on the site??? When inspiration strikes, I let it do its thing.

Spurred on by I Love Vegan’s snazzy new look, I absolutely needed to add an awesomely comprehensive recipe index, right away. Now you can see every single recipe that’s on our blog (even when it’s just a wee little recipe, buried in a BIG recipe, like a vegan lunch bowl!), listed out all on ONE page for some ridiculously easy searching. There might not be any pretty pictures, but I think you’ll love the simple usability.



Spicy Roasted Creamer Potatoes

  • 1 lb The Little Potato Company’s Chilean Splash Creamer Potatoes, quartered
  • 1 Tbsp olive oil
  • ½ tsp paprika
  • ¼ tsp chipotle powder
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ½ tsp onion
  • parsley, minced for garnish

Garlic Lemon Avocado Ailoli (Dip or Dressing)

  • ½ cup vegan mayo
  • 1 small avocado
  • ½ – 1 lemon, juiced
  • 1 tbsp parsley, minced
  • ¼ tsp salt
  • ½ tsp garlic powder
  • black peppercorn, to taste


Spicy Roasted Creamer Potatoes

  1. Preheat oven to 425 F.
  2. Combine potatoes with olive oil and spices. Line a baking sheet with parchment paper and spread the potatoes out, cut side down.
  3. Bake for 10-15 minutes, flip, and cook for another 10-15 minutes, or until crispy, golden-brown, and tender when poked with a fork.

You can find complete recipes of this CRISPY POTATOES WITH GARLIC LEMON AVOCADO AIOLI in


Enjoy a classic easy Strawberry Shortcake (gluten free and vegan).  This Summer cake uses real fresh strawberries with an egg free shortcake topped with a dairy free creamy coconut cream.

Strawberry picking season has arrived!  Have you ever gone to one of those pick your own fruit farms?  This is something I have always wanted to do with my kids.  I have fond memories heading out to our local strawberry farm every year this time to pick the freshest berries.

The place I went picking as a child,  truly was a real farm with cows, horses and big tractors.  Big wagons would show up and take us out to the strawberry fields.  What was really unique about this ride was it wasn’t pulled by a tractor or regular horses.  Instead, HUGE working Clydesdale horses would pull the wagon.

If you’re not familiar with a clydesdale, there are know from the Budwiser beer commercials. These enormous beasts tower over a regular horse, which as a kid already seems like a giant animal.

After getting out the fields, we’d go crazy finding strawberries. Searching for the one perfect one. We’d get on our hands and knees a search for that perfect bright red berry. It was such an exciting thing to see how strawberries (or any food for that matter) was grown.

Of course, if you’ve ever berry picked, you know most of the strawberries are super tiny compared to those found commercially grown for the stores.

But that didn’t bother us one bit. We were plenty happy sampling the berries (dirt, dust and all) straight from the bush to our mouths.

Great memories…

Another great memory is eating strawberry shortcake from some of those berries we picked. My mom never baked so she always bought the small sponge cakes from the grocery store and the canned whipped cream that you shake. (a little gross but still good!)




  • 1¼ cups gluten free all purpose white mix
  • ¾ cup sugar
  • ½ cup + 2 Tbsp white soda or seltzer water
  • ¼ cup oil
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ⅛ tsp salt
  • 1½ tsp vinegar
  • 1 tsp vanilla optional


  • 1 batch of whipped coconut cream
  • 1 pint fresh strawberries



  1. Preheat oven to 350 degree for 20 minutes. Grease or line a 8 inch round cake pan.
  2. Combine all dry ingredients and mix well.
  3. Quickly add all liquid ingredients and mix vigorously until smooth. Pour into pan and bake 15 minutes or until a tooth pick come out clean in the center.

You can find complete recipes of this STRAWBERRY SHORTCAKE: GLUTEN FREE VEGAN in


Chicken Burrito Bowl that’s loaded with tender, marinated and grilled chicken, brown rice, black beans, lettuce, corn, avocado, cheese, green onions, cilantro, tomatoes, salsa and a ranch taco sauce. So fresh, delicious and healthy!

A brand spankin’ new Chipotle just opened up really REALLY close to me. It’s dangerous because I could spend so much money and eat so many calories there on burritos. Come to mama.

Since it’s swimsuit season, I’ve been trying extra hard to work out and eat right. I try to lower my carbs but let’s face it, carbs are delicious. 🙂 Today I’m sharing a chicken burrito bowl recipe with you! Let’s get crazy and ditch the tortilla and put everything we love about burritos into a yummy burrito bowl! This recipe is so easy and adaptable to what you like.

I think I’m one of the few people in the world that doesn’t really love chicken. I can’t just pull a chicken breast from the fridge and cook it up and eat it. It needs to have a lot of flavor. (That sounds so foodie of me, lol!) So I marinated the chicken overnight (but even just a few hours would work!) in a garlicky lemon marinade and then I grilled it. You can also pan fry it too but I love the flavor the grill gives the chicken.

To assemble the bowls, I layered brown rice, black beans and lettuce. Then I added spoonfuls of some of my favorites, like corn, avocado, shredded cheese, green onions, cilantro and tomatoes. Then I added the sliced chicken on top of it all and drizzled a super easy ranch taco sauce over the top (but salsa is great too!).

The outcome? A delicious deconstructed burrito bowl that will knock your socks off! This is seriously such an easy recipe and you can change it up by adding in whatever you or your family likes. Another plus side is that you can pack this ahead of time to take to work and eat it later. I hope you like it as much as my family does!



Chicken Marinade:

  • 3 boneless, skinless chicken breasts
  • 2 cloves garlic, minced
  • ½ cup red onion, diced
  • 2 Tbsp. fresh lemon juice
  • ¼ tsp. ground cumin
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • ¼ tsp. dried oregano
  • ½ cup cilantro leaves
  • ½ cup olive oil

Burrito Bowl Topping Suggestions:

  • cooked brown rice
  • black beans, drained and rinsed
  • chopped lettuce
  • corn
  • avocado, diced
  • shredded cheese
  • green onions
  • cilantro
  • tomatoes
  • salsa

Rancho Taco Sauce:

  • 1 Tbsp. ranch dressing
  • 1 tsp. taco sauce


  1. Combine marinade ingredients (except chicken) into food processor or blender and blend together until thoroughly mixed.
  2. Place chicken breasts into a large resealable baggie. Pour marinade over the chicken, seal the bag and let marinate for several hours in the refrigerator.

You can find complete recipes of this GRILLED CHICKEN BURRITO BOWL in


Italian Fresh Cream Lemon Cake, made with fresh Cream.  The Perfect Breakfast or Snack Cake.  Fast, Easy and so Delicious Lemon Cake.

With Christmas right at our doorsteps. I hope you have had fun baking and cooking and that almost everything is done, from shopping to wrapping.

And now you can put up your feet at least for an hour or two and relax!

Make yourself a coffee or tea and enjoy the holidays, and of course enjoy a slice of this amazing Italian Fresh Cream Lemon Cake.

Wishing you my dear readers and friends a very Happy and Merry Christmas, to you and your family.

To go along with that coffee or tea I thought I would offer you a piece of Lemon Cake to give you a little energy during this hectic holiday season.

Italian cake is a much more compact and less moist cake than we are used to in North America, although this cake is one of the most moist Italian cakes I have tried.

In fact it has the same texture as my Easy Yogurt Cake it is actually quite similar to a Pound Cake.

Italians don’t usually serve cake for dessert. Unless of course they use a cake for Tiramisu or a Fancy Cake for a birthday.

This type of Easy Lemon Cake is usually served at breakfast or as a treat when someone is coming for coffee or tea, or as I served it, as a delicious Christmas morning cake.



  • 2 cups + 1 tablespoon flour 270 grams
  • 1 3/4 cups icing/powdered sugar 218.75 grams
  • 4 eggs (large)
  • 2/3 cup whole cream 150 ml, heavy cream or whipping cream
  • 7 tablespoons butter melted 100 grams
  • zest of one lemon
  • 1 teaspoon vanilla 5 grams
  • 2 teaspoons baking powder 10 grams
  • 1/2 teaspoon salt 2.85 grams


  1. Pre-heat oven to 350° (180° celsius). Lightly grease and flour an 9 1/2 inch bundt cake (24 centimeter) (I’m sure a 9 inch round cake pan would work)
  2. In a large bowl beat on medium speed eggs and sugar until light and fluffy,
  3. Melt butter and let cool completely.

You can find complete recipes of this ITALIAN FRESH CREAM LEMON CAKE in


Take the ultimate comfort food to a whole new level and make Bacon Wrapped mini Meatloaf for dinner. Whether you use the oven or the grill, you’ll love it.

You know I’m a bacon lover. If you’re familiar with my blog, you’ll know that I cook with bacon all the time. There’s nothing quite like it on earth. I love it so much I think it should be its own food group. For that matter, parmesan should have its own as well. I digress. Let’s get back to bacon. Bacon can and should be enjoyed at any meal. Why should breakfast have dibs on bacon when there are so many wonderful things you can do with it? Take these bacon wrapped mini meatloaves. I’ve made plenty of meatloaf in my day – it is one of the best comfort foods, after all. But when I wrapped it in thick wonderful bacon and topped it with crispy onion pieces – OH MY. I can’t even begin to explain how good it was.

Everyone knows a bacon wrapped filet mignon is pure decadent heaven, so it was a given that this would be outstanding. I have to admit, I made the actual meatloaf portion different than I normally do. When I had made meatloaf in the past, I had mixed the ketchup in along with water and dried onion soup mix (with the egg and bread crumbs, of course). I went in a pretty different direction this time by including onions and garlic that I had sauteed along with milk instead of water. At first, I was hesitant, but then I reminded myself how delicious country sausage gravy was and I accepted that I was pouring milk on raw meat. Secondly, I put the ketchup mixture on the top instead of mixing it in. I know that’s how a lot of people make it, but I had never done it that way. The crispy fried onions on the top added the perfect amount of crunch and flavor. But most of all, creating individual servings and wrapping them in thick hard wood smoked bacon – Ugh, it was just so darn delicious.



  • 1 medium sized onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1 1/2 pounds ground beef
  • 1 large egg
  • 1 cup bread crumbs
  • 1 cup milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon thyme
  • 6 Wright® Brand Bacon slices
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar
  • 1 tablespoon spicy brown mustard
  • 1/2 cup fried onion pieces


  1. Preheat oven or grill to 350 degrees F. Line a baking sheet with foil for easy clean up.
  2. Melt butter in saute pan over medium heat. Cook onions until fragrant and slightly brown while stirring occasionally, about 3-5 minutes. Reduce heat to low and add garlic, cook for 2-3 minutes. Remove from heat.

You can find complete recipes of this BACON WRAPPED MINI MEATLOAF in

Crack Rice Krispies

Have you ever asked someone for a recipe and they said no? It’s happened to me more than once. Apparently, people like to keep and hoard some of their “secret” recipes which I think is pretty ridiculous… why not share the wealthy, right?!

Well, fortunately, my mom is pretty close to most of the ladies at church so when she asked her friend, Lori, for her recipe for Crack Rice Krispies, she was more than happy to share (Thank you, Lori!!) I was also happy she was willing to share because we LOVE trying out new recipes, and these next one is filled with gooey goodness.

We make Rice Krispies on a regular basis but this recipe takes them to the next level! More butter, caramels and sweetened condensed milk make these Rice Krispies something you’ll definitely be addicted to. 🙂

Can you see all the gooey-ness in that picture?! YUMMY!


Crack Rice Krispies
Crack Rice Krispies


  • 1 14 oz. bag KRAFT Caramels unwrapped
  • 1 14 oz. can Sweetened condensed milk
  • ½ cup butter 1 stick
  • 10 cups Rice Krispies
  • 10 cups Marshmallows
  • ¾ cup butter 1½ stick


  1. Place caramels, sweetened condensed milk and 1 stick butter in a microwave safe bowl. Microwave for 3 minutes.
  2. In another bowl, melt 6 TB butter with 4 cups marshmallows for 1 minute. Stir until smooth and pour over 5 cups of Rice Krispies.
  3. Stir until cereal is well coated and pour into a greased 9×13 pan.
  4. Sprinkle 2 cups of miniature marshmallows on top of cereal mixture. Carefully pour caramel mixture over marshmallows. Refrigerate to set up.

You can find complete recipes of this Crack Rice Krispies in


Crazy tender Slow Cooker French Dip Sandwiches seeping with spices are unbelievably delicious and make the easiest dinner or party food. You haven’t had French Dip Sandwiches until you try these!

Sometimes you create a recipe that’s so melt in your mouth –  savor every meaty, cheesy bite – delicious that you get giddy just dreaming of when you can consume it again and you know you will be best friends forever and ever.  These Slow Cooker French Dip Sandwiches is one of those recipes.  And almost as thrilling as the taste is the fact that it takes all but 5 minutes to prep.  We are already planning on making these for  New Years because they are the best/easiest dinner ever!   If we can wait that long…

This magical slow cooker beef bath of beef consommé, soy sauce and COKE (inspired by my Chipotle Sweet Pulled Pork), showered with dry minced onions, dry thyme, oregano, garlic and onion powder is savory spiced perfection.  But that alone is not enough to make these obsessive worthy French Dip Sandwiches.  The meat needs to be crazy tender…

To achieve such tenderness, the roast gets cooked low and slow for 4 hours, then sliced thinly while it is mostly cooked but still firm enough to hold together.  The roast slices continued to cook for another 2 hours, so the seasoned broth can permeate every centimeter of the thinly sliced meat, leaving you with the most unbelievably tender, flavorful beef.

The beef is so melt in your mouth tender, I guarantee you will be devouring this beef alone, no cheese, no sandwich, just moist, flavor bathed beef.   But when you finally find the will power to pull yourself away to pile your rolls or hoagie buns with your can’t=stop-eating-meat, top with provolone cheese and bake until the cheese is ooey gooey and bubbly, you will experience the “Best” French Dip Sandwich.



  • 3 lb beef chuck roast trimmed of excess fat*
  • 1 tablespoon olive oil
  • 6 French rolls or hoagie buns
  • 12 slices provolone cheese

Slow Cooker

  • 1/3 cup reduced sodium soy sauce
  • 1 cup Coke NOT diet
  • 2 10.5 oz. cans beef consommé **
  • 1/4 cup dry minced onions
  • 1 tablespoon beef bouillon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1 bay leaf


  1. Heat olive oil over medium high heat in a large nonstick skillet. Using two forks or tongs to hold roast, sear on all sides until lightly browned. Add to slow cooker and top with all remaining Slow Cooker ingredients.
  2. Cook on LOW for 4 hours then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in slow cooker and continue to cook on LOW for 1-2 additional hours.

You can find complete recipes of this BEST SLOW COOKER FRENCH DIP SANDWICHES in


No Bake, Just 4 Ingredients Chocolate Peanut Butter Cups are easy back to school treats! Make them ahead & keep stored in refrigerator!

I know how kids feel about it. Growing up, I never really enjoyed going to school. But I know some kids who wait eagerly for the summer to end and to get back to school routine. But I wasn’t one of them. As summer end would come closer, I would start to feel itchy and would wish that summer would never end. Last month always used to be somewhat stressful with getting stuff ready for school, buying school stationary, getting a haircut, making sure if I had enough dresses for school (we had a dress code which we were required to follow and I feel it used to make the task of getting ready for school way easier as there was no wondering over which clothes should I wear or not as it was a set standard dress and having few sets of those was more than enough).

Growing up, I wish I had these treats as it would have had made the task of going through each day much easier. But no worries as I finally made them and they only need 4 INGREDIENTS!! So you know I will keep my fridge stocked up with these all the time. I mean how much simpler can it get. Just 4 simple ingredients : peanut butter, chocolate, graham crackers & butter makes the most delicious bite size NO Bake Chocolate Peanut Butter Cups and they require only an hour of your time and then you can have a good amount of them stored in your refrigerator all the time. Sounds awesome already?

You can also play around with your favorite peanut butter flavor.Here I went with my current favorite white chocolate peanut butter but basically any of your favorite peanut butter will work great here! I like making them in small bite size mini muffin cups but you can even make them in silicone ice cube trays and simply pop one out when craving hits!



Bottom Layer

  • 1 cup powdered graham crackers
  • 4 tbsp melted unsalted butter
  • 5 tbsp your favorite peanut butter ( I used white chocolate peanut butter from PB&Co.)

Top layer

  • ½ cup semi sweet chocolate chips
  • 3-4 tbsp your favorite peanut butter (I used white chocolate peanut butter)

For pattern

  • Few tbsp melted peanut butter


  1. In the food processor, add powdered graham crackers, melted butter & peanut butter and mix until it’s all mixed evenly. Fill half of the muffin cups if using with this mix and even them out using a spoon. Chill in refrigerator till you prepare your top layer.
  2. Bring water to boil in a pot. Place a clean bowl on top of the pot with simmering water and add chocolate chips in there. Start to move it around with a spatula and you will chocolate will start to melt in few minutes. Add peanut butter, starting with 3 tbsps and you can add more if you want more intense peanut butter flavor. Mix it all until all the chocolate & peanut butter is melted.

You can find complete recipes of this NO BAKE CHOCOLATE PEANUT BUTTER CUPS in


If you are needing a perfect fall soup recipe, this Copycat Panera Autumn Squash Soup is going to be perfect. Soup during the fall is a staple in our household. I purchase cans of soup for the kiddos to make a quick lunch with and also make some soups for the family to enjoy. I shared quite a few soups with you last fall like our Slow Cooker Bean Soup and also our Copycat Panera Broccoli Soup too! This CopyCat Panera Autumn Squash Soup was “Over the Top” delicious!  I think I told all of my friends and extended family how tasty it was and how they would NEED to make this soup this fall. I have enjoyed Panera Autumn Squash Soup at Panera a few times in the past with a side salad. I just never thought to make it on my own at home. My hubby is great with copycat recipes so I had him make this one for us. He took a trip to Panera and immediately decided to make his copycat version after tasting all the flavor profiles. I will now be enjoying Autumn Squash Sup at home and saving some $$’s.



  • 1 Butternut Squash
  • 1 small Onion
  • 2 tbsp Olive Oil
  • 15 oz Pumpkin Puree
  • 2 cup Vegetable Broth
  • 1 1/2 cup Apple Cider
  • 1 1/2 cup Heavy Cream
  • 2 tbsp Honey
  • 1/4 tsp Curry Powder
  • 1/2 tsp Cinnamon
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • Pumpkin Seeds (for garnish)


  1. Preheat oven to 450.
  2. Peel and seed squash and cut into chunks.
  3. Peel and quarter onion
  4. Toss squash and onion in olive oil and salt and pepper to taste.
  5. Cook for 20 minutes.
  6. Allow to cool at least 10 minutes.
  7. Puree in blender or food processor.
  8. In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.

You can find complete recipes of this COPYCAT PANERA AUTUMN SQUASH SOUP RECIPE in