Welcome to the Staples List. On this page I list what I count as absolute essentials for making your life/transitioning to veganism easier. This list just contains food but don’t worry, I’ll be making another post about switching over the other aspects in your life.
These are, (again) absolute essentials only – very, very basic ingredients. Some you may not even realize you need to replace. Others, are pretty basic ingredients to keep on hand (vegan or not), that just make cooking/finding something to make a hell of a lot easier with them always in stock.
Cause seriously, do you actually enjoy going to buy bread every week? (Fun fact: bread can keep in the freezer 3-6 months!)
General Cooking
Margrine/Butter (I like Earth Balance and Becel Vegan Margarine)
Oil
Spices*
Non-Dairy Milk (Almond/Soy/Nut – I personally like SilkAlmond)
Sauces (Soy sauce, hot sauce, ketchup, salsa, salad dressing, etc.)
Hemp Hearts (a great source of protein, and you can sprinkle them on practically anything!)
*Depending on how you cook, you’ll want to keep cuisine spices on hand (Chinese – ginger, seasame seeds, soy sauce, etc., Italian – garlic, oregano, rosemary, thyme, fennel, onion, parsely, etc.) I’d assume if you’ve ever done any cooking, you should already have some spices on hand, so you may not need to worry about that.
Pantry
Dried Rice (I like keeping brown rice over white, since it’s healthier)
Dried Pasta (again, I keep whole wheat over regular)
Peanut Butter (Kraft Unsweetened/Unsalted [dark blue label] is good)
Mushroom/Vegetable Broth (some ‘veggie’ broths have fish/beef/chicken stock in them – be sure to read the label!)
Baking supplies (optional, but I recommend keeping at least flour, cornstarch, baking soda and [brown] sugar around)
Freezer
Bread
Frozen Veggies
Fruit (if you make a lot of smoothies, also they keep longer when frozen)
Seitan Basics
Vital Wheat Gluten
Nutrional Yeast (referred to as ‘nooch’ – is a great source of B12)
Tahini Paste
Spices*
Vegetable/Mushroom Broth
*Depending on what meat you’re trying to replicate, the spices you put in your seitan will change. If you make Chick’N Seitan, you’ll want to keep poultry seasoning or sage and thyme on hand to give it that distinctive flavour.
One of the easiest dishes to make out of the ingredients listed above is stir-fry. I highly suggest learning how to make stir-fry both with rice and pasta, that way there’s at least a bit of a difference when making it. It’ll definitely save your butt on those days when you don’t really feel like cooking and want something fast/easy, without ordering take-out, or having to buy all those pre-made meals. (Which I’ll cover later)
I hope this list of essentials helps you in stocking your newly vegan kitchen, and allows you to begin your journey with a bit more ease.
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As you may of heard, there was a vegan food and drink festival Aug. 19th this year in Toronto, and I was lucky enough to be able to go. It was my first ever vegan festival, and I was definitely blown away. I’m already working on my game plan for next year’s event.
One of my favourite things: Getting to order whatever I wanted from any vendor. That alone was enough to make me want to go back.
I don’t know how many of you have allergies, but being allergic to dairy, (whey) there is a hell of a lot of food in this world I can’t eat. And deciding to go vegan didn’t exactly broaden my food spectrum. So, being able to go to a public event without having to research/bring my own/call ahead/ask what was in every dish before ordering was absolutely fantastic. I swear, I was like a kid in a candy store. I wanted to try everything there just because I could. That itself blew my mind. It was so… I don’t know – nice, I guess would be the word – to not have to worry about what I could/couldn’t eat. The only ‘worrying’ I did about the food was whether or not I’d have enough time to try everything.
On top of that, I was amazed to see just how many people showed up! I mean, I know probably not every single person there was vegan, but it was still amazing to see. There were so many people! There were some lines that were so long they were impossible to get around. I loved seeing how many turned out, even though it meant waiting in giant lines.
Alright, now onto what you all came here for: the food.
Globally Local’s Famous Burger
This is supposed to be a vegan Big Mac. Now, I’ve never had a real Big Mac, so I can’t compare the two. All I can say about this is: Oh. My. God.
There aren’t enough words in the English language for me to describe to you how incredible this burger was. Hands down the best thing I tried at the festival. The patties themselves were actually pretty underwhelming – they were super thin and I feel like the only thing they added to the burger was texture. Not to be mean, but it seemed like they use those really terrible thin, cardboard-y vegan frozen burgers you used to buy before you discovered there was better options.
But the sauce!
Again, never having the real Big Mac sauce, I can’t tell you if it was close to the real thing or not. The sauce to me, tasted similar to warm ranch dressing. I loved it. If they sold the sauce in a bottle like salad dressing, I’d probably drink it. (Yes, it’s that good)
This burger was also messy. And, while I tend to stay away from eating foods that are too messy (I hate getting my hands all goopy with sauces), I didn’t really mind licking this off my fingers. I had the sauce smeared on my face and dripping out of my palms and I did not care at all. It was pure indulgence and I couldn’t have been happier.
My only regret is not getting two.
Sweet Teeth’s Cookie Monster Ice-Cream
The best dessert I tried. No contest.
Before the ice-cream melted enough to spoon out of the container, the spoon slipped and cookie crumbs went flying, since the cookie dough wasn’t soft. I believe it was their vanilla ice-cream that was dyed blue, but I’m not sure. (I can’t remember)
The worst part about this ice-cream was the size of the pint. It’s the same size as the Ben and Jerry’s vegan ice-creams – waaaay too small. (But considering I ate the whole thing, perhaps they do that on purpose)
I got to their booth later on (closer to when the festival was over at 7pm), they were sold out of almost everything else, but boy am I glad I got some of this.
I already miss it.
Rescue Dog’s Fat Mac
This. Just… this.
Like the Big Mac, there aren’t enough words. If it wasn’t swamped with so many onions, I would’ve liked it better, but it was still good. (Most of the onions fell off when I picked it up anyway)
This not-dog is made out of flax. Yeah, you read that right: flax. I don’t know how they do it, but boy am I glad they do. It has a great texture; it’s closer to a sausage texture than a hot dog, in that it has that nice hard bite/shell and then the squishy, juicy inside. And the sauce – same as the Famous Burger – it is amazing. It actually tastes similar to the burgers, I think they might even use the same one. (Though I can’t say for sure)
Either way, I’m not complaining. Best not-dog I’ve had, ever.
Also, apparently Good Rebel sells their dogs in packs of 6, so there may be a homemade replica of this in the future.
V Eats Buffalo Chicken Sandwich
This was the first thing I tried at the festival, and man am I glad I picked it. It’s amazing.
These guys came all the way up from Dallas, Texas. The ‘chicken’ they used was actually oyster mushrooms. This was the first oyster mushroom dish I’ve ever had, and it was good. To me, it didn’t taste like chicken – didn’t have that distinctive ‘chicken’ taste, like it does when I make seitan, but it didn’t need to. The sandwich was good all on its own. They could’ve said this was a buffalo mushroom sandwich, and I would’ve been just as happy to eat it. It was also a bit spicy, I feel like if they used a bit more lettuce or something to cut through the spice it would’ve been better.
This one was also messy, but worth it. They filled it with so much stuff that when you took a bite, it would squish out the back. Totally something you need to eat with napkins, but it’s definitely worth getting. If you’re in Dallas, or see these guys at another festival, I highly recommend getting this sandwich.
Bald Baker’s Peanut Butter Chocolate Chip Cookie and Brownie Bite
The cookie was super thick and really soft. It also has peanuts in it that help give it a crunch. The brownie was super soft too and was just amazing. And… it was the last one they had. (Sorry!) I didn’t even try the free sample first, I just saw it was the last one and bought it.
Once again, my only disappointment was that it was the only one they had.
Sweet Olenka’s Cookies N Cream Bar
This was good.
Chocolate, cookies and ice-cream, what more could you want?
It was super frozen though – I’m guessing because it was so hot, they had their freezer cranked up so they didn’t melt, I couldn’t bite into it, it was so hard. I didn’t mind waiting for it to soften though, I ate all the cookie crumbs off from the chocolate shell.
And then, when I got down to the end of it, the whole bottom of my chocolate shell fell off. Luckily, it landed on a napkin, and not on the ground.
This again, wasn’t really anything special: vanilla ice cream and chocolate, but on a hot day it definitely hit the spot.
Flying Colours Food’s Chocolate Hazelnut and Walnut Caramel Spread
The chocolate hazelnut spread was my favourite between the two. I’d assume it tastes close to Nutella, but I’ve never had real Nutella, so I can’t say for sure. I didn’t really like the walnut one, I’m not sure why. It wasn’t bad, it just wasn’t… I don’t know, special, I guess. I think I might’ve just been more excited to try other foods, so this one was kind of ‘meh’.
I’ll definitely be looking for the chocolate one in stores though.
Panago’s Mediterranean Pizza
This one, I’m sorry to say was nothing special. It just tastes like take-out pizza with Daiya on it. If you’ve ever had Pizza Nova or PizzaPizza pizza, you know what this tastes like.
I am proud to say though, this pizza had black olives on it (I hate olives), but they actually weren’t too bad with the other flavours. I’m not committing to anything, but I wouldn’t mind getting this pizza again.
I checked out their website, and I’m glad to report they are very accommodating to vegans. All their crusts are vegan, and they say you can sub out any cheese on any other pizza with Daiya, and do the same with their meatless pepperoni. I’m definitely going to try some of their other pizzas.
The Spicy Ethiopian’s Tikel Goman
This reminded me of stew. It was good, for sure, but if I had a choice between this and the Famous Burger, well…
The dough-y bread (sorry, I don’t know what to call it, it’s like a very thin pancake) was very squishy. I didn’t like the texture of it in my hand, especially having to pick up the stew (more squish) with it and then put it in my mouth. I probably would’ve liked it better if I ate it with a fork.
Again, not bad, but not the greatest. It was essentially potatoes, carrots and bread. Nothing I’ve never had before. This was probably my least favourite dish.
I also tried two cheeses that I didn’t get a picture of. The first was from this new place, West Junction. This was my first ever cashew-based cheese, and I was pleasantly surprised.
I don’t know why, but I’ve been putting off trying nut-based cheeses for some reason, but I’m definitely glad I tried West Junction’s. They had cut their mozzarella up into cubes and I tried it in what I believe they said was their salad dressing. It was covered in oil, some spices and had an olive on the side. It was good, definitely milder than Daiya (I’m starting to think that they’re the most… potent vegan cheese), and the consistency kind of reminded me of tofu. I think the oil on it gave it a weird, slippery texture, but I’ll definitely buy this when it becomes available for purchase to do a proper review of it. (Not covered in oil)
The other was my second nut-based cheese from Main Vegan Deli. They were selling cheese and deli slice items (like grilled cheese and other sandwich types), but I got there after they were packing up, so I didn’t get to try anything off the menu. They were nice enough to let me try a cube of what I think was their cheddar (it was orange) cheese. This one and the West Junction one tasted pretty similar, this one was less slippery, but still that soft, tofu consistency. I guess that’s just the texture of nut cheeses? Again, it was good, but I’ll definitely have to track them down to try it again, perhaps in a dish.
If you missed this one, there is another festival coming up Sept.8th-10th, VegFest. This one has more vendors, and some of the same ones, so if you missed getting to try anyone from this event, you’ll get a second chance to check them out. VegFest is free admission, but you’ll still need to buy food and drinks from the vendors. I haven’t decided yet if I’m gonna go to this one, I might just save up for next year’s Food and Drink festival.
All in all, this festival was a lot of fun. I definitely enjoyed trying all the different types of food, and seeing all the people who showed up. If you’re able to, I definitely suggest checking it out. I can’t wait until next year’s!
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I have to confess, even before going vegan, I never really liked the taste of beef. I admit, my preferred meat was (and still is) chicken. I don’t know why, but whenever we were cooking beef, and it would make the whole house smell like fat/beef – it always made me a bit nauseous to smell. (I have no idea why) I really only ever ate beef as meatballs (buried under spaghetti sauce), or in a burger at my families annual BBQ. I never really ate it by itself, it always had to be hidden in something else.
Needless to say, while I was excited to try a new vegan burger, I had a bit of doubt I’d enjoy it much because these are fake beef burgers. But, I’m glad to say, this burger surprised me. I cooked it as per box instruction (5min, flip, 5min.) and added cheese, lettuce, and red bell pepper, topped with a squirt of ketchup on a toasted bun. The texture is a good, solid texture. It really gives you that nice bite you want from a burger (that ‘meaty’ bite, not squishy or overly chewy), they’re not too thick, but not pancake thin either.
All in all, this is a burger I could (and probably will!) eat by itself, just bun-patty-bun. Could also cut it up and put it in a salad, or even just eat with your hands like a caveman, no toppings/bun. It’s that good. It doesn’t need to be buried under a million different flavours. It’s a great stand alone burger. When I was cooking it, it smelled kind of like brown rice (I’m assuming that it might’ve actually been the barley) so that was good, I’m very glad that it didn’t have that classic beef/fatty smell – it smelled like I was making a stir fry. Also, it is carnivore approved! I gave it to my (toughest to please with vegan food) friend and they said it was ‘the best vegan burger’ they’ve had (with the exception of my seitan chick’n burgers). Score!
Okay, so that was the good, now for the ‘bad’:
After pulling the patties out of the box, I have to admit, I don’t like how they’re packaged together in the plastic. It reminds me of when people make a roast and they tie it up with rope, I don’t know, that kinda bothers me.
Also, there was only 4 in a box, which is disappointing because they’re so good. I’d like to see them come in a bigger box, even if it’s just two extra – I felt like they need more per box. Especially if you want to get them for a cook-out/party – you’re gonna need at least three boxes, and at $12 per box, that’s kind of crazy to spend on burgers alone.
I don’t know, maybe that’s just me, I know they’re really amazing quality, but even if they lower the price down to $10 or $8, that’d be better.
Also, when I went to flip them, they seemed a bit flimsy – they didn’t fall apart, but if I wasn’t as careful, they looked like they could’ve. I don’t know if maybe they needed more time on the one side, or maybe I suck at flipping things, but they were kind of the same like when you go to flip a pancake the first time, and if you don’t get all of it on the flipper, it kind of sags and gives you that panicky moment.
Other than that though, I highly recommend checking this burger out, you won’t regret it. It might even please the non-vegan family/friends (or fool them).
So, have you tried the Field Roast burger? What are your thoughts on it? Like it? Hate it? Let me know in the comments!
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Y’know, I’d never had ‘real’ buffalo wings before I went vegan, so I was a little hesitant about making these, but I actually enjoyed them. Also, my best friend (not vegan) says this is ‘amazing’. She loves seitan though, so she might be a bit biased.
If the buffalo sauce isn’t spicy enough for you, you can always add more hot sauce. Or, if it’s too spicy, add more ketchup. I’m just a wimp when it comes to spicy things so this is spicy for me.
Add the flour and spices to a bowl, mix together until combined.
Mix up the Egg Replacer in a separate bowl and add a splash of milk to make it more liquid-y (I use the Bob’s Red Mill Egg Replacer so using the milk helps make the consistency more liquid-y)
Take the seitan wings and coat first in egg and then in the flour. Do this until all wings are coated.
Get a pan and heat some oil (I used just enough to cover the bottom) to high. Once oil is ready add the seitan a few at a time. Cook both sides for 30 seconds*, then take out and let drain/pat excess oil off with a paper towel.
For the sauce: heat up a pot on the stove (medium heat) then add the ketchup and hot sauce, stirring constantly. Once mixture begins to bubble/thicken, remove from heat.
Toss the wings in the sauce and serve.
Note: The seitan recipe I use makes about 30-34 wings – I split the batch and only buffalo-ed half of it. The other half I put in a ziplock bag and put in the deep freeze. (It lasts up to a year)
*Every time I go to fry something, the oil is always super hot. I’m not sure if it’s because of the pan or that we just have a powerful burner, but even recipes that it says to leave in for 5 minutes to get it ‘golden brown’, if I leave it in that long they always get super burned. So, adjust the cooking time for your burner/stove.
Before learning how to make it, I’d had my first taste of seitan at Hogtown Vegan (their Unchicken Ceasar Wrap, definitely recommend) and I was blown away how much it tasted like chicken. It tasted exactly like it.
After that, I started searching the Internet for how to make this amazing creation at home, and I’m not gonna lie, all the recipes I found overwhelmed me. (Vital Wheat Gluten??? Nooch?????)
After a lot of research and a sort of stealing myself, I decided to finally try and make seitan at home. The first time I ever made it, I followed Peta’s SolFoods Vegan’s Spicy Fried Chicken recipe. (I’ll link it below)
So this recipe is originally adapted from theirs.
Also, I’ve never really enjoyed the taste of beef or pork, etc., which is why I only have a chick’N recipe, and not a beef or pork recipe. I will probably end up making one for if I want notballs or fausages in something, but for now, anytime I refer to using seitan, I’m using this one.
Dry:
2C Vital Wheat Gluten
5tbsp Nooch
2tsp. Poultry Seasoning
1tsp:
– S+P
– Garlic+Onion Powder
– Oregano
– Basil
– Parsley
– Paprika
Wet:
5Tbsp Tahini Paste
1 1/2C Mushroom Broth
Directions:
Combine all the dry ingredients in a bowl.
In a measuring cup, (or another bowl), combine the wet ingredients – mix together.*
Mix the wet into the dry and mix together until you get a doughy consistency.
Shape however you like (I usually make patties, breast-like shapes or wings)
Wrap each piece in foil*
Fill a pot with water and turn it on to high.
Once water is boiling, get a steamer basket (or, use a cooling rack and place foil on top of chick’N) and place the chick’N pieces in.
Let steam for 30 minutes.
Once done, remove from steamer (put next batch in), remove the foil and allow to cool on a cooling rack.
*The original recipe I read said to wrap the seitan loosely in foil because they’d expand, but I haven’t notice them expand much if at all
I decided to name this dish Faushi because it’s just a compound word of ‘faux’ and ‘sushi’, and since there is no fish OR seaweed in this (I don’t like the taste), I didn’t want to confuse anyone. (Also, making up words is fun!)
Since it’s getting warmer, I didn’t want to make something hot, so I decided to make sushi. I had originally planned on swapping the seaweed for swiss chard, but that failed. (Going off the memory of 1 Youtube video probably didn’t help any)
So, because I ended up using tortillas, I technically made wraps, and then just cut them up. Aaaand that’d be why I didn’t label this real sushi.
If you wanted to though, you could not cut these into pieces and then you would have a cold wrap instead.
Anyway, onto the recipe!
(You can see the failed Swiss Chard wrapped ones at the back)
3C White Jasmine Rice
Tortilla Wraps (I used Whole Wheat)
1 large Cucumber
½ a Yellow and ½ a Red Bell Pepper
1 bag of Bean Sprouts
½ a Large Carrot
Spices:
S&P (Optional)
Directions:
Make the rice. Don’t add any spices or anything, leave it plain. Once the rice is done, allow it to cool.
Cut the cucumber and bell peppers into strips and shred the carrot and put all veggies off to the side once done.
Grab one tortilla and lay it flat in front of you. Wet your hands a little (I kept some water in a bowl on the counter) and place some rice into the center of the wrap in a line. Flatten it out a little bit. Be sure to leave room on either edge so that you can fold it. Next, place some of the pepper strips on either side of the rice (like a border) and place one cucumber strip on top of the rice. (If adding, sprinkle some S&P on top of the cucumber/rice)
Fold both top and bottom edges of the tortilla and wrap it up. (It should look like a burrito now) Take a sharp knife and cut the wrap into pieces (About the width of your finger) If needed, secure with toothpicks.
Continue doing that for the remainder of the wraps/until you run out of veggies. If you’re not making a platter, or don’t want to eat them now, you could make a bunch and then put some in the freezer for later.
I was very excited to see that Good Rebel finally had the VeganEgg in stock! I went as soon as I could and bought it. Let me tell you, it is amazing! I had scrambled it plain before this, with just a bit of S&P and it was so good! I highly recommend trying it. Now, granted, I haven’t had ‘real’ eggs in a while, but as soon as you open the package, you definitely smell that distinctive egg smell. And it just gets more intense when you mix it with the water.
Seriously, go try it, I promise you won’t be disappointed.
Now, for this recipe, I’ve seen a bunch of breakfast wrap/burrito ads lately, and I’m not sure if it’s due to the warm weather or what, but I decided I might as well try it now that I’ve found an egg substitute I like. (Sorry Tofu Scramble, you just don’t hold up to this glorious creation)
So, I figured, why not? And thus, this little masterpiece was born. It’s quite simple, but who says good food has to be complicated?
1 VeganEgg
2, 6in. Tortillas
¼ pk Ground Round (I used the Italian Ground Round)
(About) 2Tbsp White Rice
Daiya Mozz Shreds
Spices:
A Pinch of
– S&P
– Garlic Powder
– Onion Powder
Directions:
Make the VeganEgg in a pan, scramble it up. Add the S&P.
Place the VeganEgg off to the side and keep warm.
In the same pan, add the ground round, stirring until cooked. Once almost done cooking, add the rice and mix until rice is hot. You can sprinkle some cheese shreds in now if you’d like.
Once that’s done, remove from heat. Take your tortilla and lay down a sprinkle of cheese shreds first, then add ½ the VeganEgg and half the ground round mixture. Fold in both ends and roll so it’s a burrito. Do the same to the other tortilla.
The a pan, add a splash (1Tbsp) of oil and allow to heat on med-high. Once heated, place one of the wraps seam-side down. Let cook until it turns a nice golden brown and then flip over. Once both sides are golden, remove from pan and do the same to the other wrap.
Place on plate and cut in half (optional) and add a handful of grapes.
Serve immediately and enjoy!
So, what do you guys think? Like it? Hate it? Should be thrown into a pit and never made again? Let me know in the comments!
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.
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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