Tag Archives: vegetarian

Green Rice

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Ingredients

RICE

  • 1 cup uncooked white rice
  • 1 Tbsp avocado oil
  • 1/2 cup chopped white or yellow onion (or sub shallot)
  • 3 cloves garlic, skins removed and minced
  • 1 healthy pinch sea salt

GREEN MIX

  • 1 ¾ cup water (or sub broth of choice for more flavor)
  • 1 small jalapeño pepper, seeds and stems removed and chopped
  • 2 cups cilantro, large stems removed (as recipe is written, about 1 large bundle)
  • 1/2 tsp sea salt
  • 1/4 tsp spirulina (for added color // if you don’t have it, omit))

FOR SERVING optional

  • Cilantro
  • Lime wedges

Instructions

  1. Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.
  2. To a blender add water, pepper, cilantro, sea salt, and spirulina and blend on high for 30 seconds or until completely combined. Set aside.
  3. Heat a large saucepan, dutch oven, or skillet (with a secure lid) over medium heat. Once hot, add avocado oil then onion and garlic and a healthy pinch of sea salt. Sauté until just tender — 3-4 minutes. Then add well-drained rice and begin toasting, stirring occasionally, for about 2-3 minutes.
  4. Slowly add the green mix from the blender to the pan and stir to fully combine — it should just cover the rice. Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. DO NOT open the lid until the timer goes off. At that point, the rice should be fluffy and the liquid should be absorbed. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid so the moisture can redistribute — this will help prevent mushy rice.
  5. Add lime juice or cilantro wedges as a garnish for serving. Rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It is freezer-friendly up to 1 month.

via Minimalist Baker

No Soak Slow Cooker Black Beans

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  • 2½ cups dried black beans (picked through for debris and rinsed)
  • 6 cups water
  • 1 chopped onion
  • 4 whole garlic cloves
  • 1 (4oz.) can green chilies
  • 1 bay leaf
  • 2 tablespoons Cumin
  • 2 tablespoons Chili powder
  • 1 tablespoon salt
  1. Place all ingredients into your slow cooker.
  2. Give it a swirl to stir in the seasoning.
  3. Cover and cook on HIGH for 4-5 hours or LOW 6-8 hours.
  4. If you’re running low on water as they cook, go ahead and add more.
  5. You’ll know when the beans are done by scooping up a few, then gently blow on them. The skin will split when they are ready to eat.
  6. Scoop out for desired meal and enjoy.
  7. Storing- I scoop out the cooled beans using a slotted spoon and into a zip lock bag. I mash the garlic into the juices and add a cup or so of juice to the beans.
  8. I store in my refrigerator up to a week, or freeze up to 6 months.

 
From: Today’s Creative Life

Carrot Ginger Dressing (Dojo)

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  • 1 medium carrot, peeled and roughly chopped
  • ¼ cup vegetable oil
  • 2 tbsp diced onion
  • 2 tbsp fresh ginger
  • 2 tbsp rice wine vinegar
  • 2 tbsp tamari / soy sauce
  • 1 tbsp mirin
  • 1 tbsp white miso paste
  • 1 tbsp sesame oil
  • 1 clove garlic, minced

Blend everything in a food processor until smooth. Keeps in the fridge a few days but you may have to remix it as the oil may separate.

adapted from Vegangela.

Hijiki Tofu Burgers

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  • 1/4 cup dried hijiki (or wakame) seaweed
  • 1 cup peeled and grated carrots (1 medium carrot)
  • 1 Tbsp. minced garlic (4 cloves)
  • 2 tsp. grated fresh ginger root
  • 1 Tbsp. vegetable oil
  • 1 block of tofu, pressed
  • 1/2 cup minced scallions (2-3)
  • 1/4 cup sesame seeds
  • 1/4 cup light miso (or more, to taste)
  • 1 tsp. dark sesame oil
  1. Preheat the oven to 350ºF.
  2. Sauté the carrots, garlic, and ginger in the oil for about 5 minutes, until the carrots are limp.
  3. In a bowl, mash or crumble the tofu and mix with seaweed.
  4. Add the cooked carrots and the scallions, sesame seeds, miso, and sesame oil and stir well.
  5. Place on the baking sheet and bake until firm and golden, about 30 to 40 minutes.

adapted from PETA

Roasted Sweet Potatoes and Brussels Sprouts

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  • 1/2 pound Brussels sprouts, trimmed
  • 1 sweet potato (1/2 pound)
  • 2 cloves garlic, smashed
  • 3 tbsp olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • pepper to taste
  1. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
  2. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
  3. Smash 2 cloves of garlic and add it to the bowl.
  4. Pour 1/3 cup olive oil over the vegetables.
  5. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
  6. (Line a large sheet pan with foil if you want super easy cleanup)
  7. Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
  8. Pour the veggies onto the pan.
  9. Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.

From The Food Charlatan.

David Eyre’s Pancake

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  • 1/3 cup all-purpose flour
  • 1/2 cup whole milk
  • 2 eggs, lightly beaten
  • 2 tablespoons salted butter
  1. Heat oven to 425 degrees. Combine the flour, milk, and eggs in a bowl. Beat lightly. Leave the batter a little lumpy.
  2. Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 10 to 15 minutes, until the pancake is golden brown.

From Food52 & the New York Times.

Biscuits

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Ingredients

  • 2 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons shortening
  • 2 tablespoons butter
  • 2/3 cup milk

Instructions

  1. Preheat oven to 450. Lightly grease a cookie sheet.
  2. Sift together the flour, baking powder, and salt.
  3. Cut the shortening and butter into the flour with a pastry knife.
  4. Add milk to form a soft dough.
  5. Mix well and pat out on a floured countertop until about 1/2 inch thick; cut out rounds.
  6. Place on prepared cookie sheet and bake for 12 to 15 minutes.

Adapted from Vegan with a Vengeance & Ruth Wakefield’s Toll House Tried and True Recipes.