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We cracked open our recently-purchased copy of La Dolce Vegan! again tonight and made a slightly tweaked version of the Red Beans and Rice. I sauteed diced onion, green bell pepper and celery in olive oil, then added some of the Twin Oaks veggie chorizo I mentioned a while back. Then in went a couple cloves of minced garlic (absent from the recipe in the book, but really, everything needs garlic). Then I added 1 c. of white basmati rice and 1 1/2 c. veggie broth and half a 28 oz. can of plum tomatoes. It was seasoned only with a heaping teaspoon of essence and a healthy amount of fresh ground black pepper. And I added a little finely chopped kale since we've still got some in the fridge. That simmered, covered, over medium-low heat for about 20 minutes and then I added a can of red kidney beans (drained) and cooked another minute until the beans were heated through (it was garnished with some chopped garlic chives that are coming back nicely in our herb garden).
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3 days ago
3 comments:
That looks awesome! I've been wanting to find a good rice and beans recipe, so I might give this one a try.
Mmmm, that looks so yummy. I'm gonna make it--hopefully today, if I can get Steve to pick up the tomatoes this afternoon. If he can't, then I'll make it sometime this weekend. Maybe I'll try making the chorizo from scratch--got a recipe for that using TVP, but I'd have to use gluten flour instead because I'm out of TVP.
I always make seitan/gluten from scratch. When I first tried it, I had only been a vegetarian for several years. And the seitan tasted just like animal meat to me--I didn't like it at all! But over twice as many years have passed, and my palate's lost most of the association between the tastes. Though sometimes the bad memory comes back. I like seitan/gluten best when it's in a flavorful sauce.
thanks vegancore - you definitely should give it a try. I do love beans and rice.
fran - we've been making seitan from scratch lately too and really like the recipe in Vegan with a Vengeance. I think there's a chorizo recipe in there too but we haven't tried it yet. The Twin Oaks stuff that's made locally is pretty good though.
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