You guys all know David after Dentist, don’t you? It’s an old hat, I do know that, but I kinda had the same situation last week at home. My beloved devil cats Miri (aka Merlina von der Bärentatze) and Paul had their teeth done and it was hilarious (but also worrying at the same time). Miri has a heart disease so the vet said it’s now or never. They each got their teeth scraped and Paul had two removed, Miri one. Christian picked them up and brought them home to me. When I first saw them I didn’t know if I should laugh or cry – they both had red-rimmed and swollen eyes and somehow greasy heads. They looked like kitty zombies straight outta The Walking Dead (great show, new season just started!). I was really afraid to open the pet carriers, not sure if they could walk even a metre without falling down. At some point I had to though, and let me tell you – it was hilarious! Drunken kitties all over. By the way – I’m not some cruel cat lady, I just had to laugh my fear off. I was also just really frightened they would never return to normal.
Oh and you might ask yourself why or how I got those two: I adopted them from our local animal shelter. As many other vegans I don’t believe in buying from shops or the breeder, but I do strongly believe in rescuing our animal friends and giving them a second chance. Miri and Paul are both purebred British Shorthairs (which was absolutely indifferent to me) so even if you have some kind of special wishes you can still rescue your dream pet from a shelter. Nevertheless I don’t believe in chosing, that is why I just went along with what was recommended to me.
This rice pudding tart is also an old hat, maybe you remember. I already made it for Vegan MoFo but only posted it on Instagram and without a recipe. The task back then was to veganize an old family recipe. As you can read in the title it’s my grandma’s recipe, she has made rice pudding casserole as long as I can remember. It used to be not vegan of course, but when I decided to go crueltyfree some time ago she quickly adapted the recipe and has since been making it without dairy products. I’m very lucky to have such a considerate family by the way. I know many new vegans struggle with this issue a lot. I changed the recipe slightly and made it into a tart, because that is what I do: tartes. Also it makes it just a tiny bit more elegant. Either way it’s really satisfying comfort food!
For the crust:
200 g all purpose flour
110 g vegan butter
80 g raw sugar
1 pinch of sea salt
For the filling:
800 ml plantbased milk (I used unsweetend almond milk)
200 g white rice
4 tablespoon raw sugar (or to taste)
100 g raisins
1 lemon, zested and juiced
1 teaspoon vanilla
300 g sour cherries, canned
50 ml vegan cream
1. For the dough combine all the ingredients, then set aside in the fridge.
2. In a medium sized pot bring your milk to a boil. Add the white rice, sugar, raisins, lemon juice as well as the zest and the vanilla and let it simmer while covered for about 30 minutes while stirring occaisonally.
3. Preheat your oven to 190°C.
4. Oil your tart form. Either roll out the dough on a floured working space or distribute it evenly with your finger tips in your tart form. With a fork stab a few holes in the dough.
5. When the rice is soft and soaked up all of the liquid it is done. Rinse the sour cherries and stir them in the rice pudding.
6. Evenly spread the filling on your base. Then drizzle with the cream.
7. Bake the tart for about 45 minutes. It is done when the top is golden brown and starting to get crispy.
8. Let it cool off completely before serving.