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Anasazi Beans and Rice

I have a couple of pounds of the pretty Anasazi Beans in my pantry and got around to trying them out finally. They truly are a wonderful bean, the broth from cooking them was as flavorful as if I had used vegetable stock. They were worth the cost, a creamy and very tasty bean indeed.

I adapted a recipe off the back of the package from Bob’s Red Mill and veganized it.

Anasazi Beans® and Rice

Ingredients:

Beans –

  • 1 lb Anasazi Beans, picked over, washed and drained
  • ¼ cup extra virgin olive oil
  • 1 green bell pepper
  • 1 large yellow onion, peeled and chopped
  • 1 Tbsp garlic, minced (6 cloves)
  • 1 tsp fine sea salt
  • ¼ tsp ground black pepper
  • 2 dried or fresh bay leaves
  • 2 Tbsp rice wine vinegar, unseasoned
  • Hot sauce to taste

Brown Rice –

  • 1½ cups long grain brown rice
  • 2½ cups boiling water
  • 1 Tbsp vegetable oil
  • ¼ tsp fine sea salt

Directions:

Cover the beans with cold water in a large pot, bring to a boil and let boil for two minutes. Take off the heat, cover tightly and let sit for an hour.

Drain the beans and set aside.

In the same pot, over medium heat, sauté the pepper, onion and garlic until tender. Add the beans back in, add 8 cups water, bay leaves and pepper. Bring to a boil and simmer over medium-low for an hour.

Remove the bay leaves, add the salt and vinegar. Season with hot sauce if desired (I used Green Tabasco). Serve over bowls of brown rice.

Baked Brown Rice –

Preheat oven to 375°. Stir the rice, water, oil and salt together in an 8×8″ glass baking dish. Cover tightly with foil and bake for an hour.

Serves 6.

~Sarah

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Sweet and Sour Veggies

It was time for a “quick” dinner which helped me use up more of our canned goods in the pantry. Brown rice isn’t quick, but it is hands-off 99% of the cooking time.

Sweet and Sour Veggies

Ingredients:

  • 2 Tbsp vegetable oil
  • 1 large sweet onion, peeled and chopped
  • 14 to 16 ounce bag frozen bell pepper strips or 2 bell peppers, chopped
  • 2 large carrots, peeled and cut into matchstick strips
  • 8 ounce sliced water chestnuts, drained
  • 1 Tbsp garlic, minced (6 cloves)
  • 6 ounce bag fresh snow peas (about 2 cups)
  • 20 ounce can pineapple chunks, juice reserved
  • 2 Tbsp lower sodium soy sauce
  • 2 Tbsp sweet chili sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp ginger, minced or grated
  • 1 Tbsp corn starch or arrowroot powder
  • Baked brown rice

Directions:

Rice –

Preheat the oven to 375°. Add 2½ cups boiling water, 1½ cups long grain brown rice and ¼ tsp kosher salt to an 8×8″ glass baking dish. Cover tightly with foil, bake for an hour.

Veggies –

Heat a large skillet or wok over medium-high, add the oil, onion, peppers and carrots, cook until crisp-tender.

Add in the garlic, water chestnuts, snow peas and drained pineapple, cook until sizzling.

Whisk together the pineapple juice and remaining ingredients, pour over, turn to low and toss, sauce will thicken quickly.

take off the heat and serve over the rice.

Serves 4.

~Sarah

Black Bean Burritos and Tomato Brown Rice

I picked up a bag of Black Bean Flour recently and wanted to play with it, so I tried the recipes on the back of the bag. Might as well try a proven method first. Not sure I would eat the black beans as a dip but as a burrito filling they worked well and it was fast/easy. No long cooking of the beans, 5 minutes and the filling was ready. Convenience food speed but without using processed food (well that is if one makes their own salsa. I’ll admit it, I was pressed for time and took the easy route and grabbed a jar of organic chunky salsa.)

Buying tortillas can be pretty depressing, particualrly for flour ones. The majority of the ones sold have partially hydrogenated fats still added and are high in sodium as well. The best brand I have found is La Tortilla Factory’s Smart & Delicious High Fiber/Low Carb wraps, which use expeller pressed oil and are extremely high in fiber (thanks to oat bran). At 52% of the daily allotment of fiber, one tortilla will fill you up quickly. Not a bad thing

Black Bean Burritos

Ingredients:

  • ¾ cup Black Bean Flour
  • ½ tsp chili powder
  • ½ tsp kosher salt
  • ¼ tsp ground cumin
  • 16 ounce jar or 2 cups salsa
  • 8 large tortillas
  • 8 ounce wheel queso fresco cheese

Directions:

Heat 2½ cups water over medium-high in a large saucepan, add in the bean flour, chili powder, salt and cumin, whisk until smooth. Let come to a bubbling simmer while whisking, turn down to low, cover and let cook for 4 minutes (stirring every minute). Take off the heat and add in the salsa.

Spread the bean mixture on the tortillas, to about an inch or so from the edge. Drizzle a teaspoon or so of salsa on top and crumble some queso on top. Roll up and place in a 9×13″ baking dish. Cover tightly with foil and bake for 15 minutes at 350°. Serve with more salsa on top and more cheese sprinkled (extra cheese is good on top of the rice).

Tomato Brown Rice

Ingredients:

  • 2½ cups boiling water
  • 1½ cups long grain brown rice
  • 14.5 ounce can petite diced tomatoes, drained
  • 1 small sweet onion, peeled and diced
  • 1 Tbsp extra virgin olive oil
  • ¼ tsp kosher salt

Directions:

Preheat the oven to 375°. Add the ingredients into an 8×8″ glass baking dish, stir gently. Cover tightly with foil and bake for an hour. Let sit covered for 10 minutes, fluff up.

~Sarah

Chickpea and Apple Curry Stew over Baked Brown Jasmine Rice

A little of this and that and when that turns into a tasty dinner I am happy! It was delicious on a cold night 🙂

The dish is between a curry sauce and a stew. It isn’t spicy, it is mild due to using Indian style curry powder and not spicy/hot Thai curries.

Chickpea and Apple Curry Stew over Baked Brown Jasmine Rice

Ingredients:

  • 2 Tbsp canola or vegetable oil
  • 1 onion, peeled and chopped fine
  • 1 large crisp apple, peeled, cored and chopped fine
  • 1 Tbsp granulated garlic (or 3 fresh large cloves diced)
  • 1 Tbsp mild curry powder (Indian style)
  • 15 ounce can chickpeas (garbanzo beans), rinsed and drained
  • 14 ounce can light coconut milk (unsweetened)
  • 14.5 ounce can petite diced tomatoes
  • 2 Tbsp lower sodium soy sauce
  • 1 Tbsp brown sugar, packed
  • 1 Tbsp lime juice (bottled or fresh)
  • 2 Tbsp cilantro, chopped fine (fresh or freeze-dried)
  • Batch Baked Brown Jasmine Rice (Recipe Below)

Directions:

For the rice –
Heat the oven to 375°. Bring 2½ cups water to a boil, add it, 1 Tbsp extra virgin olive oil and 1½ cups long grain brown rice to 2 quart or 8×8″ glass baking pan, cover with foil tightly and bake for 1 hour.
Makes about 4 cups baked.

Curry –

Heat the oil in a large skillet over medium heat, add the onion and apple, cook until tender and turning golden. (If using raw garlic add in the last-minute or two) Sprinkle the garlic and curry powder on and stir in, cook for a couple of minutes.

Stir in the chickpeas, coconut milk, tomatoes, soy sauce and brown sugar. Bring to a boil, turn to medium-low, cover and let simmer for 10 minutes.

Stir in the lime juice and cilantro, let summer uncovered for 5 minutes more.

Fluff up the rice, divide between bowls and top with the curry.

Serves 3 to 4.

~Sarah

Skillet Brown Rice and Carrots

This was a fun recipe to come up with – a fried rice that wasn’t “fried” like normal. Very satisfying as well!

Skillet Brown Rice and Carrots

Ingredients:

  • 1½ cups Jasmine brown rice
  • 1 Tbsp extra virgin olive oil
  • 2½ cups boiling water
  • 1 Tbsp canola or vegetable oil
  • 1 onion, peeled and diced
  • 1 lb carrots, peeled and trimmed, grated
  • ½ cup raw walnuts, finely chopped
  • Sauce –
  • 1 Tbsp lower sodium soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp dried cilantro
  • 1 tsp ground ginger
  • ½ tsp dried orange peel (or fresh, either way)
  • ½ tsp red pepper flakes

Directions:

Preheat the oven to 375°. Add the rice, olive oil and water to an 8 x 8″ glass baking pan, cover tightly with foil. Bake for 1 hour.

As the rice is finishing up its baking time, heat a large non-stick skillet over medium. Add he canola oil and onion, cook until tender. Add in the carrots, cover and let cook for 5 minutes (it steams them).

Whisk the sauce together and set aside.

Take the rice out of the oven and add to the skillet, stirring well. Slowly drizzle the sauce over, tossing to combine. Let cook for a couple of minutes, tossing constantly. Add in the nuts and take off the heat.

Serves 3.

~Sarah

Gumbo and Double Corn Maple Cornbread Muffins (Vegan Friendly)

My friend Dani came over for dinner this week and I made this for our dinner. And wow did it make a lot! So much I used the leftovers up the next day and made a soup out of it! Delicious though and I didn’t miss the meat at all 🙂

Gumbo

Ingredients:

Roux –

  • 2 Tbsp olive oil
  • 1 Tbsp granulated garlic
  • 2 Tbsp all-purpose flour
  • 1 cup lower sodium vegetable broth
  • 1 tsp vegan Worcestershire sauce

Gumbo –

  • 2 Tbsp olive oil
  • 1 large onion, peeled and chopped (about 1½ cups)
  • 1 large bell pepper, seeded and chopped
  • 12-14 ounces okra (thawed frozen)
  • 12.95 ounce package Field Roast sausages, sliced into rounds
  • 2 14.5 to 15 ounce cans diced tomatoes
  • 1½ cusp lower sodium vegetable broth
  • 5 tsp dried sliced garlic
  • 1 tsp dried thyme
  • 1 tsp ground coriander
  • Tabasco sauce to taste – ½ to 1 tsp or more

Rice –

  • See below

Directions:

To make the Roux – In a heavy medium saucepan over medium heat add the oil and granulated garlic and cook for about a minute, whisking as needed. Whisk in the flour until it starts darkening (do not leave!). When it is very deep smelling and turning as dark as you want to add in the broth and Worcestershire sauce, whisking constantly until thickened. Take off the heat and set aside.

To make the Gumbo – In a deep skillet over medium-high heat add the oil, onion and peppers and cook for 5 minutes. Add the okra in and cook for another 5 minutes (it is normal for okra to look a bit er….gelatinous when cooking). Add in the sausage and cook for 10 minutes, stirring gently often.

Meanwhile mix the tomatoes, all the broth but ¼ cup and the garlic, thyme and coriander. Whisk the reserved broth into the roux. Add the tomato mixture to the skillet, then the roux, stirring all together. Bring to a boil, then reduce the heat to medium-low and let cook covered, gently bubbling, for 20 minutes, stirring as needed.

Add the hot sauce to taste.

For the rice
Heat the oven to 375°. Bring 2½ cups water to a boil, add it, 1 Tbsp extra virgin olive oil and 1½ cups long grain brown rice to 2 quart or 8×8″ glass baking pan, cover with foil tightly and bake for 1 hour.
Makes about 4 cups baked.

To serve

Fluff up the rice and make moats of it in a shallow bowl or plate, fill the moat with hot gumbo.

Serves up to 8!

So you have leftovers? Make soup! I added my leftover gumbo and rice to 4 cups more broth, a cup of frozen corn and brought to a boil, then simmered on low for a few minutes and ta-da! gumbo soup!

Double Corn Maple Cornbread Muffins

Ingredients:

  • 1 cup unsweetened almond or soy milk
  • ¼ cup Earth Balance buttery stick, melted
  • 2 Tbsp pure maple syrup
  • 2 Tbsp apple cider vinegar
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 Tbsp baking powder
  • ¼ tsp kosher salt
  • 1 cup frozen corn, thawed

Directions:

Preheat the oven to 375° and line a 12 count muffin tin with paper liners.

In a small mixing bowl whisk the milk, butter, maple syrup and vinegar together.

In a large mixing bowl whisk the cornmeal, flour, baking powder and slat together. Add the wet to the dry, barely mix together, fold in the corn and stir to combine.

Divide between the tins (a disher works well, they will be heaping). Bake for 20 to 25 minutes, until a toothpick comes out clean and they are lightly browned on top. Mine took 23 minutes.

Makes 12 muffins – serve with plenty of buttery spread on the side!

~Sarah

Pineapple Fried Rice

Delicious fried rice using a pineapple I spied at Costco this week and I tried something new – I roasted my own cashews from raw ones. Easy and delicious!

Pineapple Fried Rice

Ingredients:

  • 1 batch baked brown rice (see below)
  • 3 Tbsp canola oil
  • 1 medium onion, peeled and diced
  • 1 Tbsp roasted garlic (jarred)
  • 1 Tbsp grated ginger (jarred is fine)
  • 1/4 tsp red pepper flakes
  • 1/2 cup liquid egg substitute
  • 14-ounce package bell pepper strips
  • 1 cup frozen green beans, chopped
  • 2 cups fresh pineapple, chopped
  • 2 Tbsp lower sodium soy sauce
  • 2 tsp mild curry powder
  • 1/2 cup roasted cashews

Directions:

For the rice –

Heat the oven to 375°. Bring 2½ cups water to a boil, add it and  1 Tbsp extra virgin olive oil and 1½ cups long grain brown rice to an 8×8″ glass baking pan, cover with foil tightly and bake for 1 hour.

Makes about 4 cups baked.

Once finished cooking, let cool for a few minutes and then transfer to a large heat safe mixing bowl and chill for at least a couple of hours.

For the Fried Rice –
Break up the chilled rice in its bowl and work in 1 Tablespoon of the oil, set aside.
Heat 1 Tablespoon of the oil over medium-high heat in a wok or large non-stick skillet. Add the onion and cook for a minute, add in the garlic, ginger and red pepper flakes, cook for another minute. Add the egg, scramble until done. Scoop out into a bowl and set aside.
Add the last Tablespoon of oil to the skillet and turn up to high heat, add in the peppers and green beans, cook until thawed, stirring often. Add in the pineapple and continue cooking until the pineapple is turning golden and the vegetables are crispy.
Turn back down to medium-high , add the egg mixture back in and the cold rice and start stirring. Stir in the cashews.
Drizzle over the soy sauce and curry over the rice and keep stirring until the rice is hot/sizzling.

Serves 4.

Want to roast cashews?

Preheat your oven to 350° and spread how many raw cashews you need on a baking sheet. Bake for 10-20 minutes, checking every 5 minutes and shaking the pan to distribute. Keep a close eye on the cashews, they roast very fast, take out when turning golden brown and smelling very intense. Let cool before storing.

~Sarah

Coconut Curried Tofu and Pineapple Lime Rice

What happens when one has too many cookbooks and actually uses them? Well sometimes one notices that two of their books are nearly similar. Both books are newer – one in 2010, one in 2011 and both by the same publisher. They are both vegan cookbooks but for different audiences. The book The Everything Vegan Cookbook is aimed at a more general audience and has things such as nutritional info, where as The Part-Time Vegan is aimed at a more youthful audience with menus added. In most cases who is going to notice it? I did … but then I cook and read a lot. To say the least The Everything book has a wider range of recipes and it had the Pineapple Lime Rice in it (page 138). The tofu as I mention below can be found in both books.

Still, double recipe-ing and all aside, the tofu is amazing tasting. Both recipes are winners to me!

Pineapple Lime Rice

Ingredients:

  • 1 batch baked brown rice (see below)
  • 2 Tbsp Earth Balance buttery stick
  • 5 tsp lime juice (bottled is fine)
  • 2 Tbsp fresh cilantro leaves, finely diced
  • 20 ounce can pineapple tidbits, well-drained

Directions:

For the rice –

Heat the oven to 375°. Bring 2½ cups water to a boil, add it, 1 Tbsp extra virgin olive oil and 1½ cups long grain brown rice to 2 quart or 8×8″ glass baking pan, cover with foil tightly and bake for 1 hour.

(Makes about 4 cups baked.)

Scrape the hot rice into a large heat safe bowl, toss with the Earth Balance until melted. Add in the lime juice, cilantro and pineapple and toss to combine.

This recipe can be found on page 158 of The Part-Time Vegan and on page 235 of The Everything Vegan Cookbook.

Coconut Curried Tofu

Ingredients:

14 or 16 ounce block extra firm tofu, well-drained

1 Tbsp canola oil

3 Tbsp natural peanut butter

2 Tbsp lower sodium soy sauce

2 Tbsp water

2 tsp sesame oil

1 tsp mild curry powder

¼ cup shredded coconut

2 Tbsp fresh cilantro leaves, finely diced

Directions:

Cube the tofu into bite size pieces.

Whisk the sauce ingredients together in a small bowl.

Heat a large non-stick skillet over medium-high, add the oil and the tofu and panfry until crispy and golden brown.

Turn to medium-low and add in the sauce and gently stir to coat. Cook for 5 minutes shaking often.

Add in the coconut and cilantro, heat through.

Serve plated with the rice.

Serves 3.

~Sarah

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