Category: Vegan

Classic Rice and Beans

Posted on by Lisa P

Use the beans recipe here, but make the below adjustments.

http://www.geniuskitchen.com/recipe/classic-black-beans-and-rice-46221

Adjustments:

  1. Don’t use sazon, it has MSG in it, just add some adobo seasoning instead, or a mix of garlic powder, paprika and salt.
  2. Double the recipe
  3. This will taste way better if you use beans you’ve cooked from dried and stored in your freezer using this recipe.  Home cooked beans are always better than canned.
  4. Serve over long grain brown rice, not white rice.

Easy No-Cook Oatmeal

Posted on by Lisa P

Serves: 1
Hands-on time: 5 minutes
Total time: 1 hour

Also called “muesli” in many parts of Europe, you don’t need to soak this no-cook oatmeal overnight. A good one-hour soak in the morning will do the trick. Make it while you’re waiting for your coffee and by the time you get out of the shower it’ll be ready to go. Continue reading “Easy No-Cook Oatmeal” →

Sautéed Tofu and Greens

Sautéed Tofu and Greens

Posted on by Lisa P

http://www.marthastewart.com/338939/sauteed-tofu-with-bitter-greens

I made this Martha Stewart recipe last night and attempted to adjust it to make it faster to prepare. I think I mostly succeeded, but it still took almost an hour. The first time you make a new recipe, especially if you are deliberately revising it to suit your own purposes, always takes longer than it should. Anyway, here’s what I did: Continue reading “Sautéed Tofu and Greens” →

Vegan “Dirty” Brown Rice

Posted on by gch_admin

This is a wonderful rice dish as a vegan main course or a side dish to a piece of fish or chicken. You can spice it up with any of your favorite vegetables and or hot peppers.  For a protein-rich version add a drained and rinsed can of black or red beans along with the vegetables. (See note in directions.)

Ingredients

1 cup of fresh broccoli, chopped
1 cup of fresh cauliflower, chopped
1 cup of sliced carrots
2 cups of long grain brown rice
5 1/2 cups of water
2 tablespoons of garlic
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of your favorite dried herb or herb blend (optional)
1 can of drained beans or chickpeas (optional for protein if desired)

Directions

  1. Combine 2 cups of long grain brown rice and 5 1/2 cups of water in a large saucepan. Bring just to a boil. Add carrots and seasonings, stir and bring to a boil. (Add 1-2 tbsp of butter or oil if desired.)
  2. Reduce heat and cover tightly.
  3. Simmer 30 minutes, then lift cover and quickly add the cauliflower and broccoli. Don’t stir.
    Re-cover immediately. [To make this a complete meal with protein, you can add a can of drained beans or chickpeas right here as well.  Add them first, stir the pot, then add the cauliflower and broccoli on top.]
  4. Simmer 15-20 minutes longer, or until rice is tender and all the water is absorbed.
  5. Fluff lightly with a fork and serve.

Nutrition Info

Nutritional Value of Brown Rice (1 cup cooked)

216 Calories
1.8 g Total Fat
0 g Cholesterol
10 mg of Sodium
84 mg of Potassium
45 g Total Carbohydrates
5 g Protein

Nutritional Values of Vegetables (1 cup raw)

73.6 Calories
.8 g Total Fat
0 mg Cholesterol
89 mg Sodium
2607 mg Potassium
15 gr Carbohydrates
5.26 g Protein

Rockin’ Red Super Smoothie

Rockin’ Red Super Smoothie

You can make this versatile super smoothie at home in less than 10 minutes.  It’s great for a light meal replacement or a post-workout recovery.

This smoothie is LOADED with super-nutrients.  I drank one after a 3-mile run and it kept me sated for about an hour.

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 Rockin’ Red Super Smoothie Yum
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Course Main Dish
Prep Time 10 minutes
Servings
smoothie
Ingredients
Course Main Dish
Prep Time 10 minutes
Servings
smoothie
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
  1. Soak chia seeds in 3 T of water while you prep the smoothie.  They should soak for about 7 or 8 minutes, until they get gelatinous.
  2. Put the remaining ingredients except the ice cubes in your high-speed blender.
  3. When the chia seeds have formed a gel, add them to the blender, then add the ice cubes on top.
  4. Blend according to your blender’s instructions.
Recipe Notes
  1. If you use an apple instead of applesauce, you can use every part except the stem.  Yep, seeds and all.  Just make sure you wash the apple before using it to get rid of any remaining pesticide residue.
  2. If you use too much parsley you will taste it.  you want just enough to be beneficial (great for bad breath) so a couple of tablespoons should do it.
  3. If you have never tried spirulina, I highly recommend it.  It is a true superfood.  It doesn’t have an appealing taste all by itself, but it is perfect for smoothies.
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Easy Crunchy Cucumber Salad

Posted on by Lisa P

1 stalk celery
3-4 mini english cucumbers or pickling cucumbers
1/2 tsp garlic salt
fresh ground pepper to taste
1 Tbsp olive oil (or to taste)
1 tsp red wine vinegar (or to taste)
(Or 2 tsp white wine vinegar)

1. Peel the cucumbers leaving a few thin strips of green on them for color. Trim off the ends. Slice thinly.
2. Wash and thinly slice the celery.
3. Add all ingredients to a zip lock bag and shake. Let sit for 20-30 minutes while you make the rest of your dinner. Either in the frig or on the counter.

Right before serving, pour the salad into a nice bowl and top with a few sprigs of cilantro or parsley (optional).

Enjoy!

(Sorry, forgot to take a picture, will add it next time I make this!)