This is a great way to spice up your rice with a creamy, dairy-free sauce.
The creaminess comes from one can of coconut milk, non-dairy soy or almond milk, cumin, coriander, cardamom, tumeric, mustard, and salt. Get the full recipe at this link.
Add cashews for a crunch. The shredded coconut is totally optional.
Serve with a side of Chinese Green Beans and Cauliflower.
Tags: Cashews, Rice, Tofu
I made up tonight’s kale dish using leftovers in our fridge and served it next to marinaded, grilled tempeh.
I made it up as I went along, so these ingredient measurements are approximates.
- oil or water for sauteing
- a few shakes of cumin, garam masala, and turmeric
- 1 small or medium red onion, sliced in half moons
- 1-2 large garlic cloves, slices
- 1/2 large yellow pepper, diced
- 1/2 bag chopped kale, rinsed (approx 1 bunch, de-stemmed and chopped)
- 1/4 cup vegetable broth or water
- about 1 cup cooked brown rice
- balsamic vinegar (a few shakes)
- lemon juice (a few drops, maybe 1 tsp)
- salt/pepper to taste
- 1/2 avocado
- Heat oil in large saute pan over medium heat. Add spices and stir into oil for about 30 seconds. Add onion and garlic and saute for 5-7 minutes, until tender
- Add yellow pepper and saute a few more minutes
- Add kale and water, stir and cover. Steam for 5 minutes.
- Remove the cover, add the rice, and cook for a few more minutes until most of the water is gone, stirring occasionally.
- Turn off heat, add the balsamic vinegar, salt and pepper.
- Stir in the 1/2 avocado and serve
Yield: Side dish of 2-4 servings
This recipe is from the first vegetarian cookbook I ever got. It was a gift from my Aunt Julie when I was about 14 years old. It’s called Quick Vegetarian Pleasures.
Beans and rice is an easy, filling and inexpensive meal. The method for cooking brown rice in this recipe is my favorite way to cook it:
- 1.5 cups brown rice
- 3 cups water
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
Put in a pot, bring to a boil, then simmer for 45 minutes.
The ingredients for making the beans is only 5 ingredients: 3 cups red beans (aka 2 cans), 2 onions, 1 tablespoon chili powder, 1 cup salsa and water.
There are not many vegetables in this dish, so I like to serve it with sauteed kale or some other hearty vegetable. Season with salt and pepper if necessary, top with avocado and eat!
Categories: Dinner, Easy
Tags: Beans, Rice