Combine dry ingredient in a medium-large bowl from brown rice flour through baking powder, and whisk to combine.

Collect the coconut CREAM that has risen to the top of the chilled coconut milk can first in a liquid measuring cup. I use a large spoon but you may also have good luck with a small spatula. For the last bit I poured the milk through a fine strainer and collected the cream remained on top of the strainer. I had about 3/4 cup coconut cream in my can. Combine thin coconut milk with hazelnut milk or other non dairy milk to have a cup of liquid. Warm the thin liquid in a microwave until barely warm. If you heat it so that it is hot rather than warm, just let it sit until lukewarm. Whisk sugar into your warm dairy-free milk and then add your yeast. When it foams, pour into your bowl with the dry ingredients. Then add your coconut cream and whisked egg and fold together. You should have a fairly thick batter that is not runny but not firm enough to pick up with your hands.

Spoon out large rounds of dough onto your parchment paper about 4 inches in diameter and 1/2 inch high. (Or smaller, to your preference. Larger may be difficult to manage.) Smooth out top with a large spoon. If you like you can dampen your hands with water and make the tops really silky and smooth.

Bake in the oven on 500F until golden brown. In my rather freakish gas oven, it took about 15 minutes but yours may take less time so watch carefully. Then I finished them off under the broiler for a little extra browning. Watch them like a hawk during this step! Golden brown is one thing and char-grilled is quite another.

Heat 2 tsp- 1 tbsp. peanut oil in a wok and add chopped ginger to flavor oil, removing ginger with slotted spoon when it is brown, and leaving oil in pan. Stir fry carrots for a minute or two and add peas and pineapple. Add enough of the sauce to cover the ingredients in the wok (no more than half) and simmer for a minute or so. Remove from pan. Heat another 2 tsp in the wok and add your whisked egg, stirring with cooking chopsticks, and as it begins to set then add your rice, mixing together. Add reserved veggie stir fry with sauce to rice, stir, and then stir in remaining sauce. Fry until brown rice is done to your preferred level of crispiness (it can take a lot of wok time!) and then add sesame seeds and white pepper. You can also add extra salt if you like a Chinese restaurant, salty experience. If people like it, they can add nori strips as a garnish. Enjoy!

Meanwhile, heat a little olive oil and margarine in a saute pan and add your shallots and (if using) garlic. Let turn translucent and then take off stove and reserve. Combine DRY seasonings in a small bowl.

Finally, after thirty minutes have passed for your rice, take off lid and stir in sauteed shallots (and garlic, if using). Whisk in your combined dry seasonings and return lid. Let simmer for another twenty or thirty minutes and then take off the burner. Let sit, covered, for ten minutes or more, and then fluff and serve.

Grind Glutino Crackers and Rice Chex in your food processor until you have smooth, even crumbs a similar texture to coarse corn meal.

Whisk together your white rice flour, potato starch and spices with buttermilk and the egg in a medium bowl.

Put the onion in a plastic bag with the brown rice flour and shake until onion slices are coated with flour. Bring over your buttermilk mixture and shake the ground cracker and cereal onto a flat plate. Dip the floured rings into the white rice flour-buttermilk batter and then place each ring in the ground cracker-cereal mixture, covering both sides. Try not to get extra liquid into the cracker meal.

Take the hot pan out of the oven and baste it with a small amount of your favorite oil OR use a nonstick cooking spray. Place each coated onion ring (flour, batter, cracker meal) on the cooking sheet not touching each other and place in preheated oven. Bake for eight minutes and then turn and put back in the oven for 5 to 8 more minutes, checking after five minutes. Take out of oven and enjoy with ketchup or plain. Yummy!

Heat your grill (propane is easiest) and grill your veggies so that zucchini slices have grill marks on each side but are NOT burnt or excessively mushy. When done cut into bite sized squares.Reserve.

Prep:
Mix your sauce ingredients

Stove:
Heat your peppercorn and scallion oil in a wok or cast iron pan on high and add your garlic, letting it get golden brown and then removing the garlic from the oil. (Toss the garlic.) Throw in your diced onions, stirring occasionally until slightly caramelized. Add your rice and leave alone until it forms a light crunchy crust on the bottom, and then turn. Mix crushed ginger into the rice. Add your orange peppers on the top, but don’t fold in yet. Microwave your peas (if frozen) and pour the sauce over them. Check your rice, and if it’s brown, fold in peppers and toss peas and sauce on top. Mix peas throughout rice and let achieve desired level of dry, golden brown texture. Season GENEROUSLY with salt and pepper to taste. (Really, taste it!) Remove to large plate or bowl and enjoy!