Vegan Black Rice Bowl

Ingredients

1 cup black forbidden rice
3 cups cold water
1 Tbsp white miso paste
1 Tbsp fresh lemon juice
1-inch ginger, peeled and minced
2 tsp tamari soy sauce
2 tsp toasted sesame oil
2 tsp maple syrup
1 large garlic clove, smashed and minced
1/4 cup sliced toasted nuts such as natural almonds, macadamia nuts, or hazelnuts
1/2 navel orange, cut into wedges
1/4 cup chopped cilantro
1/2 small bird’s eye chili pepper, sliced
bok choy or baby bok choy, steamed (optional)

Method

  1. Rinse and drain rice several times. Place in saucepan with water. Bring to a boil. Cover and reduce heat to medium-low and cook for 45 minutes, or until water is fully absorbed. Some of the rice grains might sprout during cooking.
  2. In large bowl, whisk together miso, lemon juice, ginger, tamari, sesame oil, maple syrup, and garlic.
  3. When fully emulsified, stir in cooked black rice until evenly coated.
  4. Immediately scoop into individual rice bowls and top with toasted nuts, orange wedges, cilantro, and a couple of sliced chili pieces.
  5. Serve with steamed bok choy or baby bok choy.

Makes 4 servings.

Source: Alive magazine

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Vegan Lasagna

Ingredients

1 tablespoon salt
12 lasagna noodles
1 tablespoon extra virgin olive oil
1 medium onion, cut into 1/4-inch pieces
1 clove garlic, minced
1 pound fresh spinach, rinsed
3 cups marinara sauce
3-1/2 cups non-dairy ricotta
1/2 cup shredded non-dairy mozzarella cheese
1/4 cup non-dairy Parmesan

Method

  1. Lightly oil baking sheet and set aside. Into a large pot of boiling water, add salt and lasagna noodles and cook for 6 minutes. Drain noodles and arrange individually on baking sheet.
  2. In a large skillet, warm oil. Add onion and sauté for 5 minutes, then add garlic and cook for 30 seconds. Add spinach in batches until wilted. Drain and set aside.
  3. Preheat oven to 400 degrees.
  4. In a lightly oiled baking dish, spread 3/4 cup tomato sauce, then add 3 lasagna noodles. Spread 1/3 ricotta over noodles and add 1/3 of spinach mixture. Sprinkle 2 tablespoons mozzarella over mixture, then add 1 tablespoon of Parmesan. Repeat two more times. Top last layer of noodles with remaining sauce, mozzarella, and Parmesan.
  5. Cover pan with aluminum foil and bake for 35 minutes. Remove foil and cook 10 more minutes. Serve warm.

Makes 8 servings.

Source: Veg News magazine

Meat-free Breakfast with Grilled Tomatoes and Portbello Mushrooms

Ingredients

1/2 pound green beans
4 tablespoons olive oil
1 garlic clove, crushed
1/2 teaspoon mixed dried herbs
12 slices baguette
6 tomatoes
8 medium portbello mushrooms
4 eggs
2 tablespoons snipped fresh chives
2 tablespoons chopped fresh parsley

Method

  1. Preheat the broiler to high and line the broiler pan with foil.
  2. Trim the beans and put them in a saucepan. Pour in boiling water to cover, then return to a boil, reduce the heat, cover, and cook for 5 minutes, or until tender. Drain and keep warm.
  3. Mix the oil, garlic, and herbs, and brush a little on one side of the baguette slices. Fry, oiled sides down, in a dry frying pan over medium heat for 4 minutes, or until browned. Set aside.
  4. Halve the tomatoes and place them on the broiler pan, cut sides down. Place the mushrooms on the broiler pan, stem sides up. Brush everything with the flavored oil and broil for 3 minutes. Turn over, brush with more oil and broil for another 3 minutes.
  5. Add the bread, untoasted sides up, and brush sparingly with the oil. Broil for 1-2 minutes.
  6. Meanwhile, heat the remaining garlic-and-herb oil in the frying pan over high heat. Break in the eggs and cook for 1-2 minutes.
  7. Transfer the eggs to four plates. Add the mushrooms, tomatoes, and green beans. Sprinkle with chives and parsley before serving with the bread.

Cook’s Tip

Slice tomatoes in half horizontally rather than down through the stems so they sit flat on the broiler pan and cook evenly.

Makes 4 servings.

Source: Super Foods Cookbook