Name: Savory Vegan Squash and Rice Pudding
Prep time: 10 min
Cook time: 35 min
Yield: 12 servings
Ingredients: 1 tbsp extra virgin olive oil; 3 cloves garlic ((thinly sliced)); 3 medium yellow squashes ((approx 1.25 pounds. Cut them crosswise into rounds about quarter inch thick)); 1 1/2 cups rice ((any long grain, like jasmine or basmati)); 2.5 cups coconut milk ((I used the kind that comes in a carton, not a can, and has 50 calories per cup)); 1 cup raw cashews; 1 tbsp basil ((chopped)); 1 tbsp oregano ((chopped)); Salt and ground black pepper to taste