1 Can of No Name Peaches and Cream Corn (341mL, 12oz)
1 Can Ferma Romano Beans (540mL, 19oz)
1 Can Money’s Sliced Mushrooms (284mL, 10oz)
1 Can Primo Thick and Zesty Original Recipe Tomato Sauce (680mL)
Directions:
Make the rice.
Once the rice is done cooking, add the mushrooms, corn and beans to the rice cooker and mix. (If canned in water, dump out the water) Dump about half the can of tomato sauce into the rice and mix that in too.
Preheat oven to 350. Cut the peppers in half vertically and take out the innerds.
Get a roasting pan and pour some of the tomato sauce into the bottom of the pan and spread around. Place the pepper halves into the pan.
Scoop the rice mixture into the peppers. I was able to fit about 3Tbsps of the rice into each half.
Scoop about 1Tbsp of tomato sauce on top of all the peppers, smearing some on the sides of the peppers as well.
Cover the pan with foil and bake in the oven for 20min.
Take peppers out and uncover, adding the remaining sauce on top (and some in the bottom of the pan if it dried out) and place back in oven for another 10min.
Allow to cool and enjoy!
*I put the left over rice in the deep freeze for later use.
I know I’ve been on sort of a rice kick lately, but I have to use it, right?
Don’t worry if you’re sick of rice though – summer IS coming, so I’ll be making much less ‘hearty’ dishes for the warming weather. Stay tuned!
But, for now… more rice-y goodness!
5C white rice (I used Jasmine Rice)
5 carrots
5 potatoes
1 head of broccoli
1 Container of Mushroom Broth*
½ container of vegetable broth*
Spices:**
S&P
Garlic and Onion Powder
Paprika
Oregano
Basil
Parsley
Nooch
Directions:
Cut up the carrots, potatoes and broccoli. The carrots I just left as slices (feel free to make them smaller) and the potatoes I cut into eighths. The broccoli I left pretty chunky.
Place the cut up carrots and potatoes into a bowl. Add the broccoli to another bowl. Fill the bowls up with the Mushroom Broth until all the pieces are covered (or mostly covered).
Add the spices and stir the veggies around.
Cover and place in the fridge. Let the veggies marinate in the broth for about an hour and half. (I went for a bike ride while they were marinating so the timing might not be exact)
Preheat the oven to 350. Take veggies out of the fridge and spread out on a baking sheet. (Carrots and potatoes on one, broccoli on another) Keep the liquid! (We’re gonna use it to cook the rice)
Bake the carrots/potatoes for about 40 minutes, (until soft enough to poke with a fork), then cook the broccoli.
In the last twenty minutes of cooking time, make the rice. Use the marinating liquid instead of water. (To give the rice more flavour)
Once the rice is done, transfer to a container (or a serving dish) and mix in the veggies.
*I used Campbell’s Mushroom/Veggie Broth, it comes in a red square container, 900ml/container
** I didn’t measure out how much spice I put in, but if I had to guess, I’d say it was a couple of Tablespoons for each bowl
So, what do you guys think? Like it? Hate it? Let me know in the comments! Also, I know this one takes a while, but marinating definitely gives the veggies (and rice) way more flavour.
Okay guys, here’s the recipe for the Wrap I posted last week.
I used Gardein Mandarin Orange Chick’N, but since I don’t like the sauce packet that comes with it, I just left them plain. They taste more like ‘regular’ nuggets that way too. If you like the sauce though, feel free to make them with it, just beware – the wrap might get mushy because of the sauce.
Cook the Gardein Chick’N according to instructions.
While nuggets are cooking (in the last half of the cooking time), cut the green pepper and cucumber. I cut the green pepper into strips, so I could line them up on the edges to keep the rice in. I cut the cucumber into slices.
Heat up the cheesy rice in a pan until it’s warm, just enough to get the cheese to re-melt.
Now to assemble: take the cheesy rice and make a little mountain, (be sure to leave room at the bottom of the wrap so you fold it), lay out some of the nuggets on top (I could only fit 4), then add the cucumbers on top of that. The add the green peppers along the side of the rice, like a border. Sprinkle some extra Daiya shreds on top and roll up. (Use toothpicks to keep together if needed)
Here’s a picture of how I assembled the wrap:
5. Heat about 1Tbsp of oil up in a medium-hot pan. Once oil is hot, place the wrap fold side down and let heat for a few minutes, until the side gets golden/brown, then flip it over. (I didn’t time it, but I’d guess about 3 minutes)
6. Once done, take out of pan and cut in half. (Optional)
Usually, I don’t make cheesy rice spicy, but I had some left over Pepper-Jack shreds from something else and decided to try it. It’s not overly spicy, and for some of you, you might not even be able to tell it’s ‘spicy’. But since I don’t eat a lot of spicy food, this has a bit of a kick to it for me. That’s why I called it ‘Wee Bit of Spicy’.
Also, I only made 4C of rice so that I would have room to add the cheese shreds to the rice cooker without spilling anything. If you need to make more, feel free, just be careful when mixing in the cheese that it doesn’t spill.
4C brown rice
Daiya Pepper-jack Cheese Shreds (it was the end of the bag, about ¼ C)
Half a pack of Daiya Mozz Shreds
Spices (All 1Tbsp)
S&P
Garlic Powder
Onion Powder
Oregano
Nooch
Paprika
Poultry Seasoning
1/2Tbsp Cayenne
1/2Tbsp Red Chili Flakes
Directions:
Cook rice according to rice instructions (I used my rice cooker, but you could do it on the stove if you don’t have one.) I also mixed in all the spices here before turning the cooker on.
Once rice is done cooking, fluff around with fork and make sure none of it stuck onto the pot. Add the cheese and mix in. Replace the lid and wait until cheese is melted. (About 5-10minutes)
Once cheese is melted, you can add veggies if you want and turn it into a cheesy rice stir-fry. I left mine plain because tt’s kind of like mac n cheese – you can add veggies, but it’s good by itself too. Also, I added it to a wrap and put the cold veggies in that separate.
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I know Gardein stopped making wings, so you could either make some homemade seitan to go on top of this, or buy their Seven Grain Crispy Tenders because they’re basically the same. (Since I didn’t put the sauce packet on them)
Or, you could leave out the wings completely and just eat a mixed rice stir fry.
Also, I know in the picture there’s a mushroom – it’s because the ‘brown rice’ I mixed with the white rice was left over take-out mushroom fried rice.
Frozen Veggies (corn, peas, green beans, broccoli, carrots, green peppers)
2 Tbsp Soy Sauce
1 tsp S&P
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Poultry Seasoning
1 tsp. Basil
1 tsp. Ginger
1 tsp. Paprika
¼ tsp Tumeric
Directions:
Make seitan wings first, (if none on hand, if precooked/in fridge skip to Step 2).
Cook rice according to instructions.* (Can spice rice here if throwing in a rice cooker)
In the last 10min. of rice cooking time, fill a pot with water, dump in the frozen vegetables and place on high heat. Once water starts boiling, dump out veggies. Reheat the seitan wings in oven so they’re not cold. (Keep these separate from vegetables)
Add veggies back to drained pot, and add spices. Turn the pot back on to low-medium.
Once rice is done, mix the white and brown rice together in a bowl. Add the Soy Sauce to the rice and mix.
Throw the rice in the pot with the vegetables and stir until evenly mixed. You can also add more spices here if needed.
Once heated, turn off pot and scoop rice mixture out into a bowl/plate, laying the wings across the top of the rice.
Enjoy!
*If you’re using a rice cooker, I don’t recommend tossing both brown and white rice together at once – it will mess up the cooking time and might end up not cooking/over cooking some rice. I’d say to do it in two batches. (Or, you could make this if you have different rice left in the fridge and don’t know what to do with it.)
This was one of the earlier recipes I tried to make, and it actually turned out pretty good. Only thing was it was too sweet for my taste, so when I make it in the future, I’m going to use less sugar.
For you guys though, I left the amount the recipe I followed said – since everyone has different tastes, you might not find it too sweet.
3Tbsps Cornstartch (Divided)
½ C water plus
2 Tbsps water, divided
½ tsp garlic powder
Beef strips (I used a whole bag of Gardeins Beefless Tips*)
2 Tbsp veg oil, divided
4C broccoli (I used frozen, but you can use fresh if you want)
1 onion (small)
1/3 C soy sauce
2 Tbsp brown sugar
1 tsp ground ginger
Directions:
Combine 2Tbsp cornstarch, 2Tbsp water and garlic until smooth. Add the beef and toss
Over medium-high heat, stir fry beef w/ 1 Tbsp oil. Remove from heat once thoroughly cooked and keep warm.
Stir fry broccoli and onion in remaining oil until onions are translucent.
Return the beef to the pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water. Blend until smooth and add to pan.
Cook for about 2 minutes or until everything is well combined and the beef is hot.
Remove from heat and serve over rice. (If desired)
*I know that Gardein stopped making the Beefless Tips, so I would suggest, either seeing if you can find another one, or maybe make some beef-style seitan to go with it? Or, if you want to really not eat beef, you could substitute Tofurkey Sausages (cut into pieces).
Let me know in the comments if it was too sweet for you, or any other question/concern/comment you might have about it!
Have you guys tried Ketchup Doritos? If not, you’ve GOT to try them! SO glad they’re vegan! The only problem with them? They aren’t available all year round, only ever limited time with such greatness…
Well, before they disappear this time, might I suggest make them into nachos? Ooohhh yeah – I went there.
These are split in half with Sweet Chili Heat Doritos (also vegan, and available all year!), but if you’re really craving ketchup, feel free to just use one chip.
Or, if you love Sweet Chili Heat but find eating them alone is a little too spicy for you – cut them in half with Ketchup Doritos. They pair really well together – the little kick from the Chili and the coolness of the ketchup are great.
Spices (salt, pepper, garlic powder, oregano, basil, tumeric and cumin)
Salsa
Directions
Make rice according to instructions and add spices if desired.
Cut up the bell peppers and mushrooms to desired smallness (I made them cubes) Put bell peppers to the side.
Throw the mushrooms in a pan with a little bit of olive oil. Add spices as you wish, and cook until tender, add soy sauce close to the end of cooking.
Preheat oven to 375. Put foil over baking sheet and add 1 layer of chips. (Make about half ketchup, half sweet chili)
Layer toppings as desired (except salsa). I layered: rice, mushrooms, red/yellow peppers and then cheese. Place in oven for 10 minutes or until cheese is melted.
Scoop salsa into a small bowl to have on side. Serve and enjoy!
Love this recipe so much, wish I could make it all year but what can you do? Let me know what you think of this masterpiece in the comments!
Okay, so… this actually started out as risotto (or, just, cheesy rice, I was gonna make a rue and then just dump some rice/veggies in that, also I’m pretty sure risotto is actually more complicated than cheese+rice) but we were out of margarine, so there went that plan. So, I had to change the plan, but didn’t want to make rice stir fry (which would’ve been a hell of a lot faster/easier) because I had just made that last week and was trying to not make the same things over and over.
Then I started thinking about stuff I hadn’t made in a while that had rice and thought of making stuffed peppers. I checked the fridge – out of peppers. Then I thought about other vegetables I could stuff (I had also just seen this GIF on Twitter of stuffed spaghetti squash, hence the intent on stuffed something) and I turned around and saw a bag of potatoes and… yeah, stuffed potatoes.
And for those wondering, I will be making cheesy rice tomorrow after I go to the store because I have lots of rice left over. 😀
Okay, so, on to the recipe:
Ingredients:
6C Brown Rice
6 (big/big ish) Taters
Coconut Oil
3C Frozen Veggies (peas, corn and broccoli)
Spices:
S&P
Garlic Powder
Paprika
Oregano
Basil
Parsley
Poultry Seasoning
Onion Powder (I’m out of this too but would’ve put it in if I had it)
Cook the rice (I add the spices to it before setting it in the rice cooker, if you don’t want to do that just spice it after it’s done)
Preheat oven to 350. Place whole taters on a lightly oiled tray. Let cook for 30 minutes.
Leave the oven on after you take out the taters and allow them to cool enough you can pick them up without burning yourself.
Cook the frozen vegetables in a pot on the stove. (Tip: if you fill the pot with water and dump the vegetables in right away and then take them out after it starts boiling you can cook them faster)
Cut the taters in half vertically and scoop out innerds. I didn’t go right to the skin for them, I left an edge of potato, so that they were sturdier. (Also, the last time I tried to go right to the skin, I failed horribly and ended up making potato balls. If you want you can go right to the skins though) Spice the potatoes as well and then mash. Make mashed potatoes how you normally would (adding the milk/butter) and mix until the spices are not all in one spot. They also don’t have to be completely un-lumped, just do your best. Mine were kinda lumpy but that’s okay.
Add the vegetables and rice to the mashed potatoes and mix until all that goodness is evened out.
Scoop the mix back into the shells and place back on the tray and in the oven for about 15 more minutes. (I had to do this in two batches because I have a small oven, and cut in half, there was more potatoes to line up)
Take out, turn the oven off and allow to cool past the point of burning your tongue before serving/eating.
I know that on the spices it doesn’t tell you how much to put in, but that’s because I just kinda eyeballed/know how much I need to put in to flavour the amount I make. I have a big family and cook a shit-ton of food (whole packs of pasta, 6-8 cups of rice, etc.) so even if I told you the amounts I put in for spices, you’d have to adjust it anyway to fit the amount you were making. If I had to guess though, I’d say maybe a few Tbsps of each.
So… Stuffed Potaotes: Did you like/love/hate/its complicated them? Let me know how feel in the comments, or if you have any questions, I’d be happy to answer!
