rice

Tater Gravy Hash

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MATERIALS

Makes 4-6 servings

  • Gravy

    • ~3 tbsp plant-based butter

    • 8 oz mushrooms

    • Potato Leek Soup (or sub with mushroom soup, any brand will work)

    • salt and pepper, to taste

  • 6-8 medium potatoes

  • 2-3 heads broccoli

  • Brown rice, optional

PROCEDURE

Optional prep: prepare brown rice according to package instructions.

1. Preheat oven to 425 degrees.

2. Prepare taters: Line baking pan with parchment paper or baking mat. Peel and chop potatoes. Drizzle with olive oil and season with salt and pepper. Roast for 35 minutes or until starting to brown and tender when poked with a fork. Prepare brown rice, if using.

3. Make gravy while taters are baking: Melt butter in skillet over medium heat. Slice mushrooms and add to the skillet. Saute for a few minutes. Add soup and broccoli and simmer for ~20 minutes. Taste and adjust seasonings as necessary.

4. Fill your plate with equal amounts of broccoli and taters, brown rice if using, top with gravy.

THE RUNDOWN

Comfort food you don't have to feel guilty about. Pro tip - save additional time and dishes by using a bag or two of frozen broccoli or your favorite frozen veggies.

A Plantsanity Original

Pantry Beans and Rice

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MATERIALS

Makes 4-6 servings

  • 1 cup brown rice, uncooked

  • 3 cans black beans, drained

  • 1 can diced tomatoes and green chiles (aka Rotel)

  • 1/2 can corn, drained

  • 1 tbsp chili powder

  • 2 tsp cumin

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp salt or to taste

  • Serve with:

PROCEDURE

Prep:  Cook brown rice according to package directions. 

1. Add beans, diced tomatoes and green chiles, corn, and spices to skillet and warm over medium heat.

2.  Assemble as desired. Mix in brown rice, serve over greens, serve with guac and salsa, etc.

Variation

Sub quinoa for the brown rice.

 

THE RUNDOWN

Do you ever have those days when you get home and realize you don't have any fresh ingredients, don't feel like cooking and definitely don't feel like going to the store? This recipe is the perfect solution and only requires a well stocked pantry. 

This is basically the no chopping version of the Burrito Bowl.

A Plantsanity Original

Burrito Bowl

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MATERIALS

Makes 2-3 servings

  • 1 tbsp oil (omit if water sauteing)

  • 1/2 medium onion, diced

  • 4 medium garlic cloves, minced

  • 1 tomato, diced

  • 1 tsp chili powder

  • 1 tsp garlic powder

  • 1 tsp oregano

  • 1/2 tsp cumin

  • 1/4 tsp cayenne pepper (optional)

  • 1/2 tsp salt, or to taste

  • 2 1/2 tbsp tomato paste

  • 1 can black beans, drained and rinsed

  • 1/2 cup cilantro, finely chopped (optional)

  • 1 cup brown rice, uncooked

  • Extras: cilantro, avocado slices/guacamole, corn, salsa, etc.

PROCEDURE

1. Prepare brown rice according to package directions.

2. Heat oil, if using, in a skillet over medium heat. Saute onions and garlic for 4-5 minutes.

3. Add diced tomato and continue to cook for a couple minutes.

4. Add spices and tomato paste and mix. Add a few tbsp water as necessary. Stir in black beans and heat for a couple more minutes. Stir in cilantro, if using. Taste and adjust seasonings as necessary.

5. Assemble your bowl with black beans and all your favorite extras!

THE RUNDOWN

This is one of the first trials recipes we made and it remains a staple.  Easy enough for a weeknight dinner and still very flavorful.  Double the recipe if you want leftovers. Think Chipotle in your own kitchen. Pro tip - when you are short on time and energy, skip spicing up the beans and go straight to Step 4 using just the can of black beans. Admittedly not as flavorful, but way faster.

Inspired by: Oh She Glows