The recipes on this page are both insanely easy and could probably be made by people with comparatively little cooking skill.
Vegan rice pudding
100g pudding rice
600ml soy, rice or oat milk
2 tablespoons demerara sugar (minimum)
Cinnamon as desired (~1/4 teaspoon or less. Just a scattering over the top.)
Nutmeg as desired (~1/4 teaspoon or less..)
1. Heat oven to 150 degrees C /
2. Weigh rice into a tin or other ovenproof dish.
3. Add 600g of milk. (600ml = 600g, near enough).
4. Add spices as desired.
5. Put a lid on (I use a baking tray). Bung in oven.
6. Bake for 1½ - 2 hours. Remove from the oven and stir thoroughly every ½ hour, to stop the rice gluing itself to the bottom of the pan and not absorbing the milk properly.
7. Serve with a dollop of your favourite jam, or cooked fruit if you want to be really healthy.
Makes 4 reasonable-sized portions. Recipe is easily scalable - I've made 2 x, 1.5 x and 0.75 x these quantities. Main thing is 6:1 milk:rice ratio.
Note that the rice will continue to absorb milk in storage, and if you are planning on making rice pudding to last you a couple of days, you'll need to add more milk to it after it's cooled.
Note also that the amount of sugar you need to add depends greatly on the type of milk you use. The Alpro Soya milk I usually use is quite sweet and needs only 2-3 tablespoons of sugar in a rice pudding this size. But First Oat milk is a lot less sweet, and needs at least twice this amount of sugar. Unsweetened milks will need even more. If you use cow milk, note that UHT milk is different from pasteurised. You can add extra sugar at any point during the cooking and consuming process, so don't worry :)
Total fat content: Highly dependent on your milk. I assume that 600 ml milk makes 4 portions, so 1 portion contains 150 ml. With Alpro, that's 3.3g of fat.
h-l's totally idiot-proof Sweetcorn Soup
Blatently stolen from the internet. Site sadly not bookmarked due to sheer easiness of soup (have never needed to look up the recipe again). Easiest soup EVER.
2 medium potatoes
2 large carrots
2 tins of sweetcorn (net weight 198g, drained weight 165g. Each.)
2 vegan stock cubes
1. Scrub & peel potatoes & carrots.
2. Cut potatoes & carrots into cubes, approximate size 1 to 1.5 cm. (Larger cubes are ok, but they take longer to cook).
3. Put potatoes & carrots in saucepan. Add the two stock cubes (crumbled). Add enough boiling water to cover them. Shake a little salt over. Stir.
4. Cook vegetables for about 10 minutes. Meanwhile, drain the sweetcorn, and put bread in the oven to warm up.
5. Liquidise 1½ tins of sweetcorn (~250g). I usually use a hand blender for this.
6. Add the creamed corn to the pan. The soup will thicken. Add extra boiling water if needed, and salt & pepper to taste. Cook for a couple more minutes.
7. Finally, add the remaining 1/2 can of whole sweetcorn, and heat through (about a minute).
8. Serve with warm crusty bread. If you dip the bread in the soup, it doesn't need butter.
Total fat content: Minimal. Just whatever's in your bread.
OK, I've run out of motivation here. But I'm getting there! 3 out of 17 recipes posted! :P
See also: Hot Fudge Brownies. Note I've changed some of the quantities from my original post. Having made them more than 20 times since the original post, I've refined the recipe slightly ;)