Notes: I cooked in the rice cooker after browning rice. I also added corn.
Ingredients
Vegetable oil
1 cup long grain rice
1 tsp minced garlic
1/2 tsp cumin
1/2 cup tomato sauce
1 cup vegetable broth
Chopped fresh cilantro
Directions
In a big sauce pan brown rice in oil.
Add garlic and cumin and stir.
Add tomato sauce and broth.
Bring the mix to a boil then turn heat to low and simmer till all liquid is absorbed.
Stir in cilantro.
Cubed potatoes seasoned with onion, garlic, cumin and chili powders, roasted at 375 for 20-30 minutes flipping/tossing halfway through.
Dressing is a 2 to 1 mix of Vegenaise and Valentina hot sauce.
We both thought this was really good. Recipe here.
I omitted the ginger and I dipped the cauliflower in to the sauce verses drizzling the sauce over.
We both thought this was pretty good.
I also made a cilantro – jalapeno dip/pesto with cilantro, jalapenos, walnuts and oil which wasn’t that good.
Boil the potatoes and carrots until soft.
Drain the potatoes and carrots and add to blender along with the rest of the ingredients.
Blend till smooth.
Add more water if needed.
Carrot dog on whole wheat bun with red cabbage slaw.
Vegan Carrot Dogs
Ingredients
3 or 4 carrots (hot dog size)
2 TBSP tamari (or soy sauce)
2 TBSP liquid smoke
1 TBSP maple syrup
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp black pepper
Directions
Peel carrots.
In a small bowl mix together all ingredients except the carrots.
Put the mixture along with the carrots in a ziplock bag.
Work the mixture around coating the carrots.
Let marinade for at least a couple hours occasionally working the bag to coat the carrots.
Place marinaded carrots on baking sheet and bake at 350 for about approx 30 minutes.
I roasted sweet potato, brussels sprouts and red bell pepper at 400 degrees for about 35 minutes.
For the dressing blend the following…
1 avocado
1 clove garlic
1/4 olive oil
salt and pepper
Today’s quick, simple lunch.
Carrots, onion and cabbage in this egg sandwich.
We both thought this was really good.
Ingredients
1 butternut squash peeled and cubed
1 onion diced
2 cups diced celery
3 Carrots diced
3 garlic cloves
6 cups vegetable stock
1 Tbsp dried thyme
1/4 cup dried parsley
1 Tbsp dried oregano
1 can full fat coconut milk
Directions
Place all ingredients except the coconut milk in the Instant Pot and use the Soup setting.
Once done blend with the coconut milk (I did it in 2 batches in the Vitamix).