The kids and I can't agree whether these are called Smunchies or Crunchies, but either way they're requested often. Like other recipes, I will sometimes add dairy cheese for the boys, but I omit the dairy cheese from mine and it is plenty delicious just as is. They're a little time-consuming, but better than anything I've ever had at That One Taco Joint. PS If you're thinking this looks similar to stuffed bell peppers you're right, but the outcome is completely different.
4 very large flour tortillas (I think 12" is the biggest they make)
1 8" flour tortilla torn into fourths
4 tostata shells, the flatter the better
2 T. olive oil
1 medium onion, diced
2 to 3 cloves garlic, minced
1 T. tomato paste
1 1/2 c. lentils*
1 1/2 c. brown rice*
Taco seasoning to taste
4 to 5 dashes Worcestershire (vegean) to taste
4 to 5 dashes chipotle tobasco sauce
4 T. vegan sour cream (commercially purchased or make your own)
4 T. salsa
Diced tomato, optional
Shredded lettuce, optional
Vegan cheese, shredded, optional
*For variation, you may substitute refried beans (vegan, of course) for all or part of the lentil and rice mixture.
Warm flour tortillas either in the microwave or a large, dry skillet. Keep warm in a tortilla keeper or on a plate under layers of paper towels. Set all tortillas, including tostata shells, aside so they are ready for assembly.
In a large skillet, heat olive oil over medium-high heat. Add onion and garlic and cook, stirring frequently, until very soft but not yet carmelized. Add tomato paste and stir to incorporate. Add enough hot water to keep ingredients moist and not sticking to the pan. If you add too much, don't worry - you can just let it cook down at the end.
Add lentils, brown rice (and/or refried beans if using), taco seasoning, worcestershire sauce and tobasco sauce. Stir to combine and cook until heated through. Let it cook a few minutes for flavors to blend, adding additional water if necessary.
Preheat another large, dry skillet over medium heat. Assemble smunchies. Arrange 1/4 of the lentil mixture followed by 1/4 of the salsa and the tostada shell. On top of the tostada shell spread the sour cream and any other optional fixin's you choose. The flour tortilla is not large enough to wrap itself all the way around, so place 1/4 of the smaller flour tortilla in the center. Begin folding edges of large tortilla up and over, holding in place until all edges are folded. (You should not be able to see any of the inner ingredients at this point.)
Place smunchie in pan, folded sides down, and cook for 4 to 5 minutes or until golden brown. Check occasionally to ensure it is not burning. Flip and cook an additional 2 to 3 minutes or until the top is golden. Let stand a few minutes before serving as it will be HOT.
Repeat with remaining smunchies. Makes 4 smunchies. Warning: children, specifically teenage boys, get addicted to smunchies and you may be asked repeatedly to make them.
Showing posts with label Brown Rice. Show all posts
Showing posts with label Brown Rice. Show all posts
Tuesday, January 18
Monday, January 17
Stuffed Peppers
Traditionally stuffed bell peppers are made with ground beef and cheese - poor cows! This version is just as tasty, probably more filling, and doesn't leave you feeling like you have a rock in your gut. It's light, healthy and tasty. They key is lots and lots of seasonings. :o)
3 bell peppers (I use green, but use any color you like)
1 1/2 c. cooked rice
1 1/2 c. cooked lentils
1 small white or yellow onion, diced
2 T. olive oil
3 cloves garlic, minced
2 T. tomato paste*
Water
Taco seasoning to taste**
Real Salt to taste
4 to 5 dashes Chipotle Tobasco sauce
4 to 5 dashes worcestershire sauce
1/8 c. nutritional yeast
Cook rice and lentils if you don't already have them cooked. Don't be afraid of making too much - you can just measure out what you need for this recipe and save the rest for a future meal.
Fill a very large pot with hot water, within a couple of inches of the top. Bring to a boil. Remove cores and seeds from peppers, rinsing well to remove any remaining seeds. Submerge in boiling water and blanch for 2 to 3 minutes - DO NOT OVERCOOK! Mushy peppers won't work for this at all. :) To test, they should be fork-tender, but still be able to stand up on their own. It's better to remove them early and test, because you can always put them back in the hot water if they need to be cooked a little longer. When finished, remove peppers from water and let drain, upside down, while preparing the rest of the dish.
Preheat oven to 350 degrees.
Pour olive oil in a large skillet over medium-high heat. When olive oil is warm, add onion and garlic and cook, stirring frequently, until onion and garlic are soft and aromatic. Add lentils, rice, and tomato paste, stirring to combine. Add water as needed to keep the mixture moist (I ultimately ended up adding about 2 cups hot water by the end, but do so gradually). Add taco seasoning, Real Salt, Chipotle Tobasco and worcestershire (most worcestershire sauces have anchovies and are therefore not vegan - but if you look hard you can find a vegan version). Continue stirring, adding water as needed, and adjusting for taste. Remove from heat.
Line an 8x8 baking dish with foil. Do NOT coat with cooking spray as this will make your peppers burn. Your peppers should be firm enough to stand on their own. Stuff each pepper with 1/3 of the stuffing. If desired, top with vegan cheese. Most vegan cheeses don't melt. For my kids I add dairy cheese, but I leave mine naked, so to speak. Prop them up together so they don't fall over (hence the reason for using a small baking dish as well).
Bake for 15 minutes or until hot and bubbly. Remove from oven and let stand for about 5 minutes. Using tongs, grab the peppers and cut in half. Top with vegan sour cream if desired.
Makes 6 servings.
Variation: Cut peppers in half prior to stuffing. Divide the filling six ways. Pro: you don't have to try to cut a hot pepper in half. Con: the stuffing doesn't stay in quite as well. Another option is simply to serve the peppers whole, though this is a LOT of food. Fine for my teenage children, but a little too much for me. If you have any leftovers, store them in an airtight container and eat within a couple of days.
*Most cans of tomato paste come in 6 ounces, and I rarely use 6 ounces at once. To avoid waste, I measure it out into 1-tablespoon portions and freeze. When I need the tomato paste, I simply pull it out of the freezer and add it directly to the recipe.
**Using a premade taco-seasoning may not seem very "vegan." I totally agree. However, I bought a container of it at Costco quite some time ago and I'm still trying to use it. I'm a huge fan of not wasting, so until the warehouse-sized container of taco seasoning is gone, this will show up in my recipes. After that, I will come up with some! :~)
3 bell peppers (I use green, but use any color you like)
1 1/2 c. cooked rice
1 1/2 c. cooked lentils
1 small white or yellow onion, diced
2 T. olive oil
3 cloves garlic, minced
2 T. tomato paste*
Water
Taco seasoning to taste**
Real Salt to taste
4 to 5 dashes Chipotle Tobasco sauce
4 to 5 dashes worcestershire sauce
1/8 c. nutritional yeast
Cook rice and lentils if you don't already have them cooked. Don't be afraid of making too much - you can just measure out what you need for this recipe and save the rest for a future meal.
Fill a very large pot with hot water, within a couple of inches of the top. Bring to a boil. Remove cores and seeds from peppers, rinsing well to remove any remaining seeds. Submerge in boiling water and blanch for 2 to 3 minutes - DO NOT OVERCOOK! Mushy peppers won't work for this at all. :) To test, they should be fork-tender, but still be able to stand up on their own. It's better to remove them early and test, because you can always put them back in the hot water if they need to be cooked a little longer. When finished, remove peppers from water and let drain, upside down, while preparing the rest of the dish.
Preheat oven to 350 degrees.
Pour olive oil in a large skillet over medium-high heat. When olive oil is warm, add onion and garlic and cook, stirring frequently, until onion and garlic are soft and aromatic. Add lentils, rice, and tomato paste, stirring to combine. Add water as needed to keep the mixture moist (I ultimately ended up adding about 2 cups hot water by the end, but do so gradually). Add taco seasoning, Real Salt, Chipotle Tobasco and worcestershire (most worcestershire sauces have anchovies and are therefore not vegan - but if you look hard you can find a vegan version). Continue stirring, adding water as needed, and adjusting for taste. Remove from heat.
Line an 8x8 baking dish with foil. Do NOT coat with cooking spray as this will make your peppers burn. Your peppers should be firm enough to stand on their own. Stuff each pepper with 1/3 of the stuffing. If desired, top with vegan cheese. Most vegan cheeses don't melt. For my kids I add dairy cheese, but I leave mine naked, so to speak. Prop them up together so they don't fall over (hence the reason for using a small baking dish as well).
Bake for 15 minutes or until hot and bubbly. Remove from oven and let stand for about 5 minutes. Using tongs, grab the peppers and cut in half. Top with vegan sour cream if desired.
Makes 6 servings.
Variation: Cut peppers in half prior to stuffing. Divide the filling six ways. Pro: you don't have to try to cut a hot pepper in half. Con: the stuffing doesn't stay in quite as well. Another option is simply to serve the peppers whole, though this is a LOT of food. Fine for my teenage children, but a little too much for me. If you have any leftovers, store them in an airtight container and eat within a couple of days.
*Most cans of tomato paste come in 6 ounces, and I rarely use 6 ounces at once. To avoid waste, I measure it out into 1-tablespoon portions and freeze. When I need the tomato paste, I simply pull it out of the freezer and add it directly to the recipe.
**Using a premade taco-seasoning may not seem very "vegan." I totally agree. However, I bought a container of it at Costco quite some time ago and I'm still trying to use it. I'm a huge fan of not wasting, so until the warehouse-sized container of taco seasoning is gone, this will show up in my recipes. After that, I will come up with some! :~)
Thursday, December 30
Broccoli Sauce
I saw a similar recipe (albeit unhealthier) that called this Broccoli Pesto, but that didn't make much sense to me. We don't use basil or pinenuts, so it seemed silly to call it pesto. Either way, it's super yummy. I serve it over whole wheat spaghetti noodles and thinly sliced half-moon zucchini. Yum!
2 c. steamed broccoli
1/2 c. vegetable broth
2 t. white or yellow miso
1/2 ripe avocado, peeled and pitted
2 t. olive oil
2 t. sesame seeds
2 T. hemp seeds
1 clove garlic, smashed
Real Salt to taste
Combine all ingredients in a blender or food processor. If you want a creamier sauce, use a blender, and if you want a chunkier sauce, use a food processor. Process on medium speed, pausing to scrape sides as needed. When sauce has reached desired consistency, serve immediately. Or, if desired, you may heat the sauce in a small saucepan over medium heat until heated through.
Serve over whole wheat pasta, brown rice or vegetables.
Makes about 4 servings.
2 c. steamed broccoli
1/2 c. vegetable broth
2 t. white or yellow miso
1/2 ripe avocado, peeled and pitted
2 t. olive oil
2 t. sesame seeds
2 T. hemp seeds
1 clove garlic, smashed
Real Salt to taste
Combine all ingredients in a blender or food processor. If you want a creamier sauce, use a blender, and if you want a chunkier sauce, use a food processor. Process on medium speed, pausing to scrape sides as needed. When sauce has reached desired consistency, serve immediately. Or, if desired, you may heat the sauce in a small saucepan over medium heat until heated through.
Serve over whole wheat pasta, brown rice or vegetables.
Makes about 4 servings.
Friday, November 26
Mushroom and Rice Soup
The biggest debate we had here was whether to add diced tomatoes to the recipe. Ultimately we decided no tomatoes with the Pick-a-Number routine. It was delicious and filling. We had very large servings and there was enough for 3 bowls. We will definitely be making this again.
2 c. vegetable broth
4 large carrots, scrubbed and sliced into "coins"
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, sliced
2 bay leaves
4 large mushrooms or 6 to 8 small mushrooms, stems removed and chopped
1 c. cooked brown rice
1 1/2 c. cooked garbanzo beans
Real Salt, granulated garlic and basil to taste
1 T. white or yellow miso
1/4 c. nutritional yeast
In a very large saucepan combine vegetable broth, carrots, onion, garlic, celery and bay leaves. Bring to a boil, reduce heat to medium-low and cook for about 10 minutes or until vegetables are tender. Remove bay leaves.
Add seasonings to taste. It is easier to do it at this stage of the cooking than at the end because there are more Chunky Things through which you must blend the seasonings. If you prefer to do it at the end you can. :~)
Add mushrooms, rice and beans. Return to a simmer and cook for 3 to 4 minutes or until mushrooms are soft. Adjust seasonings if necessary. Remove from heat and add miso and nutritional yeast. Serve immediately.
Variations: Like many things on this blog, the vegetables can be swapped out, added or otherwise changed. Zucchini and spinach are some that come to mind. However, the soup can be made creamier, if desired. To make creamier, blend garbanzo beans with about 1/2 cup of the soup broth before adding to the soup. You can blend all or part of the beans, depending on your preference.
Note: When adding miso to a soup, it is important that the miso not be boiled. If boiled, miso paste turns oily and icky and, quite frankly, doesn't taste very good. For best results, cook the soup completely and add miso right before serving, AFTER removing soup from the heat source. :)
**Can be made in the slow cooker.** :o)
Random factoid: Most people toss a significant amount of fiber by peeling the skins off veggies. Whenever possible, leave the skins on vegetables like carrots and potatoes. Just scrub 'em good.
2 c. vegetable broth
4 large carrots, scrubbed and sliced into "coins"
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, sliced
2 bay leaves
4 large mushrooms or 6 to 8 small mushrooms, stems removed and chopped
1 c. cooked brown rice
1 1/2 c. cooked garbanzo beans
Real Salt, granulated garlic and basil to taste
1 T. white or yellow miso
1/4 c. nutritional yeast
In a very large saucepan combine vegetable broth, carrots, onion, garlic, celery and bay leaves. Bring to a boil, reduce heat to medium-low and cook for about 10 minutes or until vegetables are tender. Remove bay leaves.
Add seasonings to taste. It is easier to do it at this stage of the cooking than at the end because there are more Chunky Things through which you must blend the seasonings. If you prefer to do it at the end you can. :~)
Add mushrooms, rice and beans. Return to a simmer and cook for 3 to 4 minutes or until mushrooms are soft. Adjust seasonings if necessary. Remove from heat and add miso and nutritional yeast. Serve immediately.
Variations: Like many things on this blog, the vegetables can be swapped out, added or otherwise changed. Zucchini and spinach are some that come to mind. However, the soup can be made creamier, if desired. To make creamier, blend garbanzo beans with about 1/2 cup of the soup broth before adding to the soup. You can blend all or part of the beans, depending on your preference.
Note: When adding miso to a soup, it is important that the miso not be boiled. If boiled, miso paste turns oily and icky and, quite frankly, doesn't taste very good. For best results, cook the soup completely and add miso right before serving, AFTER removing soup from the heat source. :)
**Can be made in the slow cooker.** :o)
Random factoid: Most people toss a significant amount of fiber by peeling the skins off veggies. Whenever possible, leave the skins on vegetables like carrots and potatoes. Just scrub 'em good.
Friday, October 8
Oven Roasted Veggies
This was seriously so yum. I left the skin on the eggplant, which my son didn't particularly care for, but other than that it got rave reviews. I made my own Vegan Mayo, but feel free to use Veganaise or any other vegan mayo you have on hand if you prefer.
1 c. dry brown rice
2 very small or 1 medium eggplant
1 white or yellow onion
6 Roma tomatoes
8-10 baby portabello mushrooms or 1 large portabello mushroom
Olive oil
Basil
Thyme
Oregano
Real Salt
1/2 c. veggie broth
4-6 T. Vegan Mayo (if you want homemade the recipe will follow)
Grease a 13x9 baking dish with non-stick cooking spray. Preheat oven to 400 degrees. Fill a large sauce pan halfway with hot water (a minimum of 3 cups) and bring to a boil over high heat. Add rice, return to a boil, reduce heat to a simmer and cook for about 45 minutes or until rice is tender. Meanwhile, proceed with recipe.
Cut eggplant into cubes (peel before cutting if desired - I like it better with the skin on). Halve onion and slice into half-moon rings. Cut tomatoes in half lengthwise, then into three sections the other direction. Remove stems from mushrooms and slice (if using a large portabello cut into cubes).
Place all vegetables in baking dish. I deliberately left out measurements for the spices because I figure individual tastes will vary so much. Season with basil, oregano, thyme and salt according to preference. Toss veggies if desired, but this is not necessary. Drizzle with olive oil and pour veggie broth into baking dish. Cover with foil and bake at 400 degrees for 30 to 35 minutes or until highly aromatic. Remove foil and bake for an additional 5 to 10 minutes or until all vegetables are very tender.
Let stand while making Vegan Mayo (if doing so). Combine 1 12 oz package extra firm silken tofu, 1 1/2 T. ground mustard, 1 T. Apple Cider Vinegar, 1 T. Lemon Juice, and 1 t. Real Salt. Blend in a blender, food processor, or with a hand blender (the hand blender is easiest). Add additional seasonings if necessary. You could also add a little Bragg's Liquid Aminos or Nutritional Yeast if desired.
Add 4 to 6 T. Vegan Mayo to vegetable mixture, stirring to combine. If you have chosen to make your Mayo, the remainder will keep in the refrigerator for several days.
When rice is finished cooking, drain water and return to pan. Serve vegetables over the rice. Makes about 6 servings (for hungry teenage boys).
Note: I prefer to make things like sour "cream" and Vegan Mayo for the simple fact that it costs less to make it from scratch. For example, the Vegan Mayo I describe here costs no more than $1.75 (and that's if I can't find the tofu on sale which I can about half of the time), and Veganaise I have seen in health food stores costs upwards of $5.50 or more. The vegan sour cream also costs about $1.75. I have never purchased the vegan version in the store, but even the dairy version costs over $2.00 (and don't get me started on the other "costs" associated with buying commercially processed dairy). It just makes sense to make the things we can because it saves so much money. In our Great Recession, who couldn't use a little extra dough?
1 c. dry brown rice
2 very small or 1 medium eggplant
1 white or yellow onion
6 Roma tomatoes
8-10 baby portabello mushrooms or 1 large portabello mushroom
Olive oil
Basil
Thyme
Oregano
Real Salt
1/2 c. veggie broth
4-6 T. Vegan Mayo (if you want homemade the recipe will follow)
Grease a 13x9 baking dish with non-stick cooking spray. Preheat oven to 400 degrees. Fill a large sauce pan halfway with hot water (a minimum of 3 cups) and bring to a boil over high heat. Add rice, return to a boil, reduce heat to a simmer and cook for about 45 minutes or until rice is tender. Meanwhile, proceed with recipe.
Cut eggplant into cubes (peel before cutting if desired - I like it better with the skin on). Halve onion and slice into half-moon rings. Cut tomatoes in half lengthwise, then into three sections the other direction. Remove stems from mushrooms and slice (if using a large portabello cut into cubes).
Place all vegetables in baking dish. I deliberately left out measurements for the spices because I figure individual tastes will vary so much. Season with basil, oregano, thyme and salt according to preference. Toss veggies if desired, but this is not necessary. Drizzle with olive oil and pour veggie broth into baking dish. Cover with foil and bake at 400 degrees for 30 to 35 minutes or until highly aromatic. Remove foil and bake for an additional 5 to 10 minutes or until all vegetables are very tender.
Let stand while making Vegan Mayo (if doing so). Combine 1 12 oz package extra firm silken tofu, 1 1/2 T. ground mustard, 1 T. Apple Cider Vinegar, 1 T. Lemon Juice, and 1 t. Real Salt. Blend in a blender, food processor, or with a hand blender (the hand blender is easiest). Add additional seasonings if necessary. You could also add a little Bragg's Liquid Aminos or Nutritional Yeast if desired.
Add 4 to 6 T. Vegan Mayo to vegetable mixture, stirring to combine. If you have chosen to make your Mayo, the remainder will keep in the refrigerator for several days.
When rice is finished cooking, drain water and return to pan. Serve vegetables over the rice. Makes about 6 servings (for hungry teenage boys).
Note: I prefer to make things like sour "cream" and Vegan Mayo for the simple fact that it costs less to make it from scratch. For example, the Vegan Mayo I describe here costs no more than $1.75 (and that's if I can't find the tofu on sale which I can about half of the time), and Veganaise I have seen in health food stores costs upwards of $5.50 or more. The vegan sour cream also costs about $1.75. I have never purchased the vegan version in the store, but even the dairy version costs over $2.00 (and don't get me started on the other "costs" associated with buying commercially processed dairy). It just makes sense to make the things we can because it saves so much money. In our Great Recession, who couldn't use a little extra dough?
Wednesday, June 16
Spinach Hummus Wrap
The boys are visiting their father for a couple of weeks and I don't feel the need to cook a large meal just for me. I made this wrap from tossing several things together from the refrigerator, but it turned out great.
For One Wrap:
1 large tortilla or wrap
2 T. hummus
1/4 roasted bell pepper, thinly sliced
1/8 cup diced (not sliced) baby portabello mushrooms
2 T. brown rice
8 to 10 large spinach leaves (or however many will fit in your wrap)
1 to 2 T. Creamy Vegan Ranch
Note: The hyperlinks will take you to a recipe on this blog for the required ingredient.
Optional: Heat tortilla in the microwave for about 10 seconds or in a heated skillet until just warm. This step is not required considering this is a cold wrap, but it does help the tortilla to roll more easily without tearing.
Spread hummus down the center of the wrap. Top hummus with peppers, mushrooms and brown rice. Add spinach, then drizzle ranch.
Fold like a burrito, tucking the "bottom" side in first. It is helpful to use a dull knife to stuff the vegetables into the wrap so they don't fall out while rolling.
Serve immediately or wrap in foil until lunch (be sure to recycle it when you're finished). :o)
Wraps are a great way to get some veggies into your diet. Load the tortillas up with any combination of vegetables, grains, beans, nuts, or even fruits. Sauces are the key to a delicious wrap - play with vegan Ranch, Caesar, varied flavors of hummus (my favorite is sun-dried tomato), or vegan cheese sauces.
For One Wrap:
1 large tortilla or wrap
2 T. hummus
1/4 roasted bell pepper, thinly sliced
1/8 cup diced (not sliced) baby portabello mushrooms
2 T. brown rice
8 to 10 large spinach leaves (or however many will fit in your wrap)
1 to 2 T. Creamy Vegan Ranch
Note: The hyperlinks will take you to a recipe on this blog for the required ingredient.
Optional: Heat tortilla in the microwave for about 10 seconds or in a heated skillet until just warm. This step is not required considering this is a cold wrap, but it does help the tortilla to roll more easily without tearing.
Spread hummus down the center of the wrap. Top hummus with peppers, mushrooms and brown rice. Add spinach, then drizzle ranch.
Fold like a burrito, tucking the "bottom" side in first. It is helpful to use a dull knife to stuff the vegetables into the wrap so they don't fall out while rolling.
Serve immediately or wrap in foil until lunch (be sure to recycle it when you're finished). :o)
Wraps are a great way to get some veggies into your diet. Load the tortillas up with any combination of vegetables, grains, beans, nuts, or even fruits. Sauces are the key to a delicious wrap - play with vegan Ranch, Caesar, varied flavors of hummus (my favorite is sun-dried tomato), or vegan cheese sauces.
Monday, June 14
Almond Fried Rice
I got my youngest son involved helping with this recipe. We served this as a side dish, although it could easily be served as a main dish with a salad on the side. I had to fight to keep some leftovers for lunch today. If you have brown rice already cooked, it comes together in a snap.
2 T. olive oil
1/4 c. thinly sliced scallions
1/4 c. raw almonds, coarsely chopped*
2 c. cooked brown rice
1/4 c. diced roasted red and/or yellow bell peppers
2-3 T. Bragg's Liquid Aminos
Garlic Powder and Real Salt to taste
*This is a fun thing for kids to do. I put the almonds in a zip-closed bag on top of a cutting board, gave my son an unopened can of dog food (although any heavy can or object will work) and let him go nuts - no pun intended. :~) Supervise so that little fingers do not get smashed and provide direction to ensure some level of uniformity to the coarsely chopped almonds. You don't want a powder, but you don't want giant chunks of almonds either. Finish with a knife on the cutting board if necessary.
If you don't already have cooked rice on hand, fill a medium sized saucepan with water and bring to a boil. Add as much rice as desired (I always cook extra to have on hand for quick meals during the week - I usually cook 2 dry cups at a time). Regardless of how much you are making, be sure you have about 3 times as much water as rice. Boil for 45 minutes and drain. Do not rinse. Measure out 2 cups of rice for recipe. The remaining rice, once cool, can be stored in the refrigerator in an air-tight container for several days.
Heat olive oil in a large skillet. Add scallions and almonds, stirring constantly for 3 to 5 minutes or until almonds are lightly toasted. Add rice and peppers, stirring to combine. Cook for about 2 minutes, still stirring constantly, until rice and peppers are heated through. Add remaining ingredients to taste. Serve immediately.
Note #1: The Bragg's Liquid Aminos have a naturally salty flavor, so you will likely need less Real Salt than you would normally put in other recipes. Keep this in mind when flavoring your rice.
Note #2: When I made this, the ingredients had a tendency to stick to the pan. Add additional olive oil while cooking as necessary to prevent sticking.
Variations: This recipe could easily accommodate any variety of vegetables or nuts. Feel free to experiment.
2 T. olive oil
1/4 c. thinly sliced scallions
1/4 c. raw almonds, coarsely chopped*
2 c. cooked brown rice
1/4 c. diced roasted red and/or yellow bell peppers
2-3 T. Bragg's Liquid Aminos
Garlic Powder and Real Salt to taste
*This is a fun thing for kids to do. I put the almonds in a zip-closed bag on top of a cutting board, gave my son an unopened can of dog food (although any heavy can or object will work) and let him go nuts - no pun intended. :~) Supervise so that little fingers do not get smashed and provide direction to ensure some level of uniformity to the coarsely chopped almonds. You don't want a powder, but you don't want giant chunks of almonds either. Finish with a knife on the cutting board if necessary.
If you don't already have cooked rice on hand, fill a medium sized saucepan with water and bring to a boil. Add as much rice as desired (I always cook extra to have on hand for quick meals during the week - I usually cook 2 dry cups at a time). Regardless of how much you are making, be sure you have about 3 times as much water as rice. Boil for 45 minutes and drain. Do not rinse. Measure out 2 cups of rice for recipe. The remaining rice, once cool, can be stored in the refrigerator in an air-tight container for several days.
Heat olive oil in a large skillet. Add scallions and almonds, stirring constantly for 3 to 5 minutes or until almonds are lightly toasted. Add rice and peppers, stirring to combine. Cook for about 2 minutes, still stirring constantly, until rice and peppers are heated through. Add remaining ingredients to taste. Serve immediately.
Note #1: The Bragg's Liquid Aminos have a naturally salty flavor, so you will likely need less Real Salt than you would normally put in other recipes. Keep this in mind when flavoring your rice.
Note #2: When I made this, the ingredients had a tendency to stick to the pan. Add additional olive oil while cooking as necessary to prevent sticking.
Variations: This recipe could easily accommodate any variety of vegetables or nuts. Feel free to experiment.
Thursday, June 10
Un-Stuffed Cabbage
This recipe wasn't fantastic, but it was good and healthy so I'm going to post it. The next time I make it I will play around with the spices a bit and see if that makes a difference. The kids said they enjoyed it for dinner, but they were NOT thrilled about the idea of leftovers. You'll have to try it for yourself. Next time I might cook the rice separately and add at the end of the cooking cycle just to heat through.
1 head Napa cabbage, thinly sliced
1 cup uncooked brown rice
2 cans (12 oz) petite diced tomatoes
1 small sweet onion, diced
1 bell pepper (color of choice), diced
1/4 cup powdered vegetable broth
1 T. Real Salt
2 T. Bragg's Liquid Aminos
3 T. minced garlic
1 T. Emeril's Southwestern Essence seasoning (or other similar seasoning)
2 cups hot water
Combine all ingredients in a slow cooker. Stir to combine ingredients, taking care to ensure all rice is covered by liquid. Cook on low for about 6 hours or until rice is tender.
Makes many, many servings. Recipe can be halved if you're not cooking for an army. :o)
1 head Napa cabbage, thinly sliced
1 cup uncooked brown rice
2 cans (12 oz) petite diced tomatoes
1 small sweet onion, diced
1 bell pepper (color of choice), diced
1/4 cup powdered vegetable broth
1 T. Real Salt
2 T. Bragg's Liquid Aminos
3 T. minced garlic
1 T. Emeril's Southwestern Essence seasoning (or other similar seasoning)
2 cups hot water
Combine all ingredients in a slow cooker. Stir to combine ingredients, taking care to ensure all rice is covered by liquid. Cook on low for about 6 hours or until rice is tender.
Makes many, many servings. Recipe can be halved if you're not cooking for an army. :o)
Friday, June 4
Spinach and Mushroom Cream Sauce
The boys are at a Men Only Campout tonight to it was just me for dinner. I was tired from working all week and wasn't feeling particularly creative. I used the leftover cream from the Rice and Beans with White Sauce to make this absolutely delicious meal. I already had cooked brown rice in the refrigerator, so dinner came together in a snap.
1 T. Earth Balance (or other non-dairy butter)
1 T. olive oil
1 c. sliced baby portabello mushrooms
1 scallion, thinly sliced
1 c. fresh spinach, sliced
1 t. garlic powder
1/4 cup white sauce (from Rice and Beans with White Sauce recipe)
1 cup cooked brown rice
1/2 T. raw sunflower seeds
Melt butter and olive oil in a large skillet. Add mushrooms all at once and saute about 2 minutes, stirring frequently. Add scallion and continue cooking until mushrooms are soft. Add spinach all at once and cook until soft but still bright green. This will happen very quickly, so watch closely. Remove from heat and stir in white sauce and garlic powder. Pour mixture onto rice and top with sunflower seeds. Serve immediately.
Makes 1 serving, but recipe can easily be doubled or more to serve more people.
1 T. Earth Balance (or other non-dairy butter)
1 T. olive oil
1 c. sliced baby portabello mushrooms
1 scallion, thinly sliced
1 c. fresh spinach, sliced
1 t. garlic powder
1/4 cup white sauce (from Rice and Beans with White Sauce recipe)
1 cup cooked brown rice
1/2 T. raw sunflower seeds
Melt butter and olive oil in a large skillet. Add mushrooms all at once and saute about 2 minutes, stirring frequently. Add scallion and continue cooking until mushrooms are soft. Add spinach all at once and cook until soft but still bright green. This will happen very quickly, so watch closely. Remove from heat and stir in white sauce and garlic powder. Pour mixture onto rice and top with sunflower seeds. Serve immediately.
Makes 1 serving, but recipe can easily be doubled or more to serve more people.
Wednesday, June 2
Vegan Rice and Beans with White Sauce
Every once in a while the boys and I will have what we call Choice Night, which is just a nice way of saying they can have something that either contains mad meat or that comes out of a can (and usually both). That leaves me to my own devices for a vegan meal. Sometimes I have leftovers and sometimes I don't - tonight I did not. This is what I whipped up from some of the ingredients in my refrigerator.
3/4 cup cooked brown rice
1/2 cup cooked adzuki beans
1 scallion, thinly sliced
1/2 tomato, diced
1 to 2 t. raw hemp seeds
For sauce:
1 package (12 oz) silken soft tofu
3 T. nutritional yeast
1/2 t. garlic powder
1 to 2 t. Real Salt
1 to 2 t. dried dill
1 to 2 T. raw apple cider vinegar
Place a small amount of olive oil in a medium saucepan or skillet. Combine rice, beans, scallion and tomato and add to skillet. Heat over low heat, stirring occasionally, until heated through. Meanwhile, combine tofu, nutritional yeast, garlic powder, salt, dill and apple cider vinegar in the container for a hand blender or in a traditional blender. Blend until smooth. Start with the lower amount of salt, dill and vinegar, adding more as needed to reach desired intensity of flavor.
Divide bean mixture between two plates (in my case, one plate and one storage container). Top with as much sauce as desired. Remaining sauce will keep stored in the refrigerator for a few days. Sprinkle hemp seeds on top of sauce and serve immediately.
Note: This dish has a lot of what I call "Natural Flavor," meaning you can really taste the flavors of the food you are eating. Some people call this "bland." If you are concerned about your food being too bland, taste bean mixture before plating. If not flavorful enough for your taste, add chili powder, cumin, coriander, salt and/or garlic to spice it up before serving.
Makes two servings plus a lot of sauce leftover. Sauce will go well over vegetables, rice or beans during the week.
3/4 cup cooked brown rice
1/2 cup cooked adzuki beans
1 scallion, thinly sliced
1/2 tomato, diced
1 to 2 t. raw hemp seeds
For sauce:
1 package (12 oz) silken soft tofu
3 T. nutritional yeast
1/2 t. garlic powder
1 to 2 t. Real Salt
1 to 2 t. dried dill
1 to 2 T. raw apple cider vinegar
Place a small amount of olive oil in a medium saucepan or skillet. Combine rice, beans, scallion and tomato and add to skillet. Heat over low heat, stirring occasionally, until heated through. Meanwhile, combine tofu, nutritional yeast, garlic powder, salt, dill and apple cider vinegar in the container for a hand blender or in a traditional blender. Blend until smooth. Start with the lower amount of salt, dill and vinegar, adding more as needed to reach desired intensity of flavor.
Divide bean mixture between two plates (in my case, one plate and one storage container). Top with as much sauce as desired. Remaining sauce will keep stored in the refrigerator for a few days. Sprinkle hemp seeds on top of sauce and serve immediately.
Note: This dish has a lot of what I call "Natural Flavor," meaning you can really taste the flavors of the food you are eating. Some people call this "bland." If you are concerned about your food being too bland, taste bean mixture before plating. If not flavorful enough for your taste, add chili powder, cumin, coriander, salt and/or garlic to spice it up before serving.
Makes two servings plus a lot of sauce leftover. Sauce will go well over vegetables, rice or beans during the week.
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