Del Sroufe
Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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Comments (10)
Good but I’ll make some tweaks next time for our palates— it was a little sweet for my taste (and I used only about 3/4 c dates, measured unchopped). I’ll also cut back on the cinnamon and clove for us. It made two solid size servings for us.
So I’ll make again and I appreciate having the recipe. It’s pretty simple to pull together if one has left over rice. I’d also make it with other grains— millet, farro, etc. thanks for having this!
I’m going to make this with millet.
Can you use soy milk?
Hi Mindy,
Yes any type of unsweetened, unflavored plant-based milk would work in this recipe. Let us know what you think!
So good. I made it today and I think I will make it again tomorrow because it is all gone.
What’s the serving size after being cooked and calories?
Warm and delicious!
Really simple to make. Delicious and filling. Will definitely make again!
Made as directed. Super yummy and I saved it 🙂
This was a delicious breakfast from my usual oatmeal. I didn’t add salt, dates or almonds., it was plenty sweet with the raisins and apples. I will definitely make it again.