Nothing gives a vegan a nice full belly better than rice! Here’s a super easy recipe that’s sure to spice up the kitchen. It’s Hatch chili season and Texas, and here’s one (of many) recipes I’ve spiced up!
1 cup brown jasmine rice
4 cups organic vegetable broth
2 small sliced carrots (I used one orange and one purple)
1/2 sliced union
1 clove of garlic
1/4 cup roasted hatch chilis (if you don’t have hatch chilis, you can use a can of green chilis)
A dash of turmeric (if desired)
Place all ingredients into sauce pan and bring to a boil. Lower heat and simmer covered until all liquid is absorbed. Cool and serve.
I had full intentions to make vegan sausage using whole, canned black beans; however, the distractions of a busy super market got the best of me, and I grabbed canned refried black beans. I've outlined how I made the best out of my purchase. I have to say…they turned out pretty darn good!
Free of gluten, dairy, soy, and animal products.
1 Can refried black beans
1/2 cup coconut flour
1/2 cup sesame seeds
Onion powder, garlic powder, sage, smoked paprika, cracked red pepper, salt and pepper to taste (because I hate following recipes)
About 1 tbsp fennel seeds (less if you prefer, but I really like fennel, this is what gives sausage the taste of sausage)
Spray skillet with cooking spray and heat to medium. Mix all ingredients together in a bowl and form small patties. Cook on medium until the top is dark brown or slightly charred. Makes about 15-20 small patties.
Sunday breakfast–must be filling and delicious. Nothing can beat the nostalgia of grandma’s bacon and eggs but this dish certainly fills the void with an amazing vegan option. I’ve been looking for a soy free, grain free egg replacement. I present, Ezekiel english muffins with smashed avocado and “eggs.”
Whole can chick peas (juice and all) into skillet.
Add ground flax seed, chopped onion, turmeric powder, garlic powder, salt, pepper to taste over medium heat.
As the mixture heats, mash and allow to simmer until thick, stirring frequently.