Vegan Rice Recipes

 Ingredients

• 6 large flour tortillas or 12 corn tortillas
• 6 cups black beans (see Black Bean Recipe*)
• 6 cups brown rice (see Brown Rice Recipe**)
• 3 cups Romaine lettuce, chopped into bite sized pieces
• 3 avocados, sliced, skins and seed discarded
• 6 servings Pico de Gallo (see recipe***)

*Black Bean Recipe

• 1 pound dried black beans
• 1 onion, peeled and cut in half
• 1 bay leaf
• 6 cloves garlic, minced

**Brown Rice Recipe

• 6 cups brown rice
• 9 cups of vegetable stock

***Pico de Gallo Recipe

• 2 cups tomatoes, seeded and diced
• 1/4 cup diced red onion
• 1/2 jalapeno, seeded and minced
• 2 cloves garlic, minced
• Juice of two limes
• 1/2 cup of cilantro, chopped
• Salt and pepper to taste

Option to double the black beans and rice to add more calories

Directions

1. Place each tortilla in large bowl add lettuce, black beans, rice.
2. Top with avocado slices and pic de gallo.

*Directions for Black Bean Recipe (serves 6)

1. Place beans in large pot and cover with water until they are submerged by 4 inches.
2. Add garlic, onion and bay leaf.
3. Cook on high heat until until water comes to boil.
4. Reduce heat and simmer for two hours until beans are soft, between 1 and 2 hours.
5. Remove onion and bay leaf.
6. Drain beans.
   
7. Add salt and pepper to taste.

**Directions for Brown Rice Recipe (3o mins – serves 6)

1. Bring brown rice and vegetable stock to a boil in large, uncovered pot.
2. When the rice boils, turn off the heat and cover until all stock is absorbed (aprox 10-15 mins).

***Directions for Pico de Gallo Recipe (serves 6)

1. Mix all ingredients from Pico de Gallo Recipe.

 Ingredients

• 2 c. cooked brown rice*
• 2 c. cooked lentils**
• 2 green onions, diced
• 2 avocados, diced
• 2 c. cucumber diced, skin on
• 2 c. cherry tomatoes, sliced in half
• 2 c. chopped celery
• 1. c. chopped cilantro
• 12 large red peppers, raw, tops, seeds and ribs discarded or used in compost
• 1 c. chopped dried apricots
• 12. T. chopped pecans

Dressing

• 8 T. apple cider vinegar
• 4 T. agave nectar
• Salt and fresh ground black pepper to taste

*Brown Rice Recipe

• 6 cups brown rice
• 9 cups of vegetable stock

**Lentil Recipe

• 9 cups water
• 3 cups brown lentils

Option to double the brown rice and lentils to add more calories

Directions

1. Mix all ingredients in large bowl except red peppers and pecans.
   Mix dressing ingredients in separate bowl until incorporated.
   Toss ingredients in bowl with dressing mixture until fully incorporated.
   Fill peppers with mixture and top each with chopped pecans.

*Brown Rice Recipe (3o mins – serves 6)

1. Bring brown rice and vegetable stock to a boil in large, uncovered pot.
   2. When the rice boils, turn off the heat and cover until all stock is absorbed (approx. 10-15 mins).

**Lentils

1. Place water lentils in large pot.
2. Bring to boil, cover tightly and reduce heat.
3. Simmer until lentils are tender (approx 40 minutes).

 Ingredients

• 2 packages of firm tofu, drained, rinsed, and crumbled (recommended non-GMO brand, House Foods)
• 2 cup diced onion
• 4 cloves minced garlic
• Add 4. T chili powder
• 2 t. ground cumin
• 1 t. hot sauce
• 2- 14.5 oz can fire roasted tomatoes (brand Muir Glen Organic)
• 1-28 oz. can garbanzo beans (or any white bean) rinsed and drained
• 6 cups cooked brown rice*
• 4 tsp. salt
• 2 tsp. oregano
• 3 tsp. crushed fennel seed
• Additional salt and pepper to taste

Garnishes

• 1 chopped red onion
• 2 cups chopped cilantro
• 2 avocados, sliced
• Macadamia Sour Cream **

*Brown Rice Recipe

• 6 cups brown rice
• 9 cups of vegetable stock

**Macadamia Sour Cream

• 1 cup soaked macadamia nuts (soaked in water for at least two hours and drained)
• 12 T. water
• 4T. lemon juice
• 2 T. grape seed oil
• ½ t. lemon zest
• ½ t. salt
• 1 clove garlic

Directions

1. Put crumbled tofu, onion and garlic in large pot.
2. Sauté until vegetables are translucent, about five minutes.
3. Add remaining ingredients and stir until heated through.
4. Cook on low heat until all flavors are blended, about 20 minutes.
5. Serve and top with chopped red onion, avocado, cilantro and macadamia sour cream.
6. Add additional salt and pepper to taste.
7. Serve over 1 cup of brown rice.

*Brown Rice Recipe (30 mins – serves 6)

1. Bring brown rice and vegetable stock to a boil in large, uncovered pot.
2. When the rice boils, turn off the heat and cover until all stock is absorbed (aprox 10-15 mins).

**Directions for Macadamia Sour Cream

1. Mix all ingredients in small food processor except oil.
2. When ingredients are fully blended, slowly pour oil in steady stream until mixture is fully blended.

 Ingredients

• 4 c. diced sweet potato (1 large sweet potato)
• 1/2 c. almond milk (silk brand unsweetened original)
• 4 c. cooked brown rice*
• 1 c. chopped red onion
• 1 c. vegetable broth
• Juice of 2 limes
• 1/2 cup chopped cilantro
• Salt and pepper to taste
• 18 Corn Tortillas

Garnishes

• 1 chopped red onion
  2 cups chopped tomato
• 2 cups chopped cilantro
• 2 cups finely shredded purple cabbage
• 2 avocados sliced
• Macadamia Sour Cream**

*Brown Rice Recipe

• 6 cups brown rice
• 9 cups of vegetable stock

**Macadamia Sour Cream

• 1 cup soaked macadamia nuts (soaked in water for at least two hours and drained)
• 12 T. water
• 4 T. lemon juice
• 2 T. grape seed oil
• ½ t. lemon zest
• ½ t. salt
• 1 clove garlic

Directions

1. Place the sweet potatoes in boiling water and cook until tender enough to mash, about 15 minutes.
2. Drain potatoes and place in boil.
3. Add almond and mash or mix with blender until you achieve the consistency of mashed potatoes.
4. Add salt and pepper to taste.

*Brown Rice Recipe (30 mins – serves 6)

1. Bring brown rice and vegetable stock to a boil in large, uncovered pot.
2. When the rice boils, turn off the heat and cover until all stock is absorbed (aprox 10-15 mins).

**Macadamia Sour Cream

1. Mix all ingredients in small food processor except oil.
2. When ingredients are fully blended, slowly pour oil in steady stream until mixture is fully blended.

 Ingredients

• 1/2 T. salt
• 2 tsp. fresh thyme
•  Â½ c. macadamia nuts, soaked in water about 30 minutes (you can soak these while preparing the other ingredients)
• ¼. c. green onion diced (white part only) greens can be used for garnish or saved for other recipes
• 2 cups carrots, diced
• 4 c. diced cauliflower florets (gold colored cauliflower was used for this recipe, but any color will do)
• 1 tsp. fresh ground black pepper
• 3 cups water plus ¼ c. for sautéing
• 3 cups cooked brown rice (see recipe)
• salt/pepper to taste

Directions

1. Heat olive oil in soup pot.
2. Sauté green onion in oil.
3. Add chopped cauliflower and carrots, thyme and ¼ cup water and continue to sauté for another five minutes, until vegetables start to get tender.
4. Add remaining water and boil for 30 minutes.
5. Remove mixture from heat and carefully ladle into blender.
6. Rinse and drain the macadamia nuts and add to blender.
7. Mix until fully incorporated and add salt/pepper to taste.

Pour into six bowls. Garnish with fresh ground black pepper and fresh thyme.

 Ingredients

Burgers

• 3 c. chick peas (from can), rinsed and drained
• 1½ c. cooked brown rice (see recipe )
• 1½ c. almond flour
• 3/4 c. chopped red onion
• 3 clove garlic, minced
• ¾ c. chopped Italian parsley
• 3 T. soy sauce

Toppings

• 3 tomatoes
• 1 head butter lettuce (or other favorite lettuce)
• Catsup/mustard
• 1 red onion
• Any other favorite burger toppings

6 Burger Buns (recommended brand Ezekiel Sesame Seed)

 Directions

1. Combine all ingredients except olive oil in food processor.
2. Blend until fully incorporated. Texture will be very sticky.
3. Rub bottom of non-stick pan with olive oil, just enough to lightly coat.
4. Divide the mixture into six parts and form burger patties, about ½-inch thick.
5. Heat burgers on medium high heat until brown on both sides (about five minutes). 
6. Poke holes in burgers with fork to heat through. Cook an additional five minutes on low heat until burgers are heated throughout.

Place burgers on buns with favorite toppings. Serve with carrot sticks instead of French fries to offset the richness and density of the burgers.

Ingredients

• 1 TBSP Olive oil
• 2 medium leeks, chopped white part and a bit of green only (about two cups)
• 2 celery stalks, chopped
• 1 large bunch of rainbow (or regular) Swiss chard, roughly chopped into bite size pieces (about 8 cups)
• 1 large carrot, diced
• 3 ears of corn, raw ” cut corn from cob and discard husks and leaves
• 4 bay leaves
• 1 T. Salt
• 4 cloves garlic, minced
• 2 cups cooked brown rice
• 8 cups water
• Fresh cracked black pepper to taste
• 1 loaf French bread, cut into 12 pieces

Directions

1. Sauté leeks, celery, Swiss chard and carrot in oil on medium heat until vegetables are softened, about five minutes.
2. Add water, bay leaves, salt, garlic, brown rice and cracked pepper.
3. Bring to boil.
4. Cook for an additional 25 minutes until all vegetables are tender.
5. Serve soup with 2 slices of French bread per person.

Ingredients

Sauce

• 1/2 c. tamari (wheat-free soy sauce)
• 2 T. agave nectar
• ½ t. fresh ginger, minced
• 2 tsp. garlic, minced
• 2 t. sesame oil
• 3 clove garlic, minced
• ¾ c. chopped Italian parsley
• 3 T. soy sauce

Stir Fry

• 3 large carrots, thinly sliced
• 3 green onions, sliced on the diagonal
• 1 c. sugar snap peas (ends removed)
• 1 red bell pepper, stems and seeds removed, and julienned (cut like matchsticks)
• 3 small bok choy, sliced
• 3- 6.5 oz packages tofu cutlets (House Foods brand is recommended), cut into thin slices
• 3 T. grape seed oil
• 3 T. black sesame seeds
• 6 cups cooked brown rice

Directions

Sauce

Mix all ingredients in a food processor or blender. Set aside

Stir Fry

1. Heat oil in large frying pan on medium high heat in large frying pan.
2. Add all vegetables and stir fry until crisp tender (about 5 minutes).
3. Add tofu and soy sauce mixture.
4. Stir until everything is thoroughly heated, about three minutes.

Put rice in bowls and top with vegetable mixture and black sesame seeds.

Ingredients

• 2 fennel bulbs
• 3 cloves garlic, minced
• 1 T. coconut oil
• 4 c. vegetable stock
• 1 tsp. fresh ginger, grated on micro-plane or minced
• 1 small can of coconut cream (4 oz.)
• 1 t. curry
• 1 lime
• 1 t. salt
• 10 oz. cooked brown rice
• 1 package firm tofu, drained and cubed
• Fennel fronds for garnish
• Dried unsweetened coconut for garnish (optional)
• Salt and fresh ground black pepper

Directions

1. Chop stems off fennel bulbs and set aside.
2. Slice bulbs in half and slice thinly. Remove hard core and discard or keep for soup stock.
3. Mince garlic cloves.
4. Heat 1T. coconut oil and sauté fennel on low to medium heat until fennel softens; about five minutes.
5. Reduce heat and add garlic. Continue to heat for an additional 2-3 minutes.
6. Add stock, ginger, coconut cream, curry, juice of lime, salt, brown rice, and tofu. Heat through.
7. Blend soup with immersion blender until creamy or put in blender.
8. Add salt and pepper to taste.
9. Garnish with fennel fronds and coconut.

Ingredients

Dressing

• ½ c. orange juice
• ½ T. Grapeseed oil
• 2 T. white balsamic vinegar
• 1 pinch salt
• ¼ t. minced garlic
• 1 orange ” remove zest, then separate sections off by cutting in between membrane to remove wedges

Salad

• 1 lb. beets ” red
• 1 lb. asparagus
• 16 oz. cooked brown rice (I use bagged frozen rice that can be heated quickly)
• 6 cups arugula
• 1 cup whole pecans

Directions

1. Remove stems from beets and use for stock or compost. Scrub beets, and place in pot, covering with water. Bring water to boil. Continue to boil for 45 to 50 minutes or until beets are tender when pierced with a fork. Drain water and run cool water on beets until they are cool enough to touch. Skins will come off easily. Cut into bite-sized wedges.
2. While beets are cooking, remove the tough bottom part of the asparagus stems. Cut the remaining stems into 1 inch pieces. Place pieces in one inch of boiling water until tender (3-8 minutes depending on the thickness of the stem). Remove when tender and drain. Set aside.
3. Mix all dressing ingredients in a mixing bowl. Add all ingredients including orange pieces and toss with vinaigrette. Garnish with orange zest.

Ingredients

• 1 bunch asparagus (touch ends cut off and discarded) cut in one inch pieces
• ½ red onion cut in thin slices
• 1 purple potato, cut in very thin slices for quick cooking
• 1 ear of corn, cut from cob
• ½ cup mushrooms, sliced
• 6.5 oz. package of House Food Brands tofu cutlets, patted dry and cubed (or just extra firm tofu cubes)
• 1 green onion, cut diagonally
• 1 lemon
• Salt & pepper
• 1/2 T. olive oil
• 16 oz brown rice

Directions

1. Heat oil in non-stick pan.
2. Sauté potato until soft.
3. Add remaining ingredients except tofu, green onion and lemon. Mix and heat through. If mixture gets dry, add water instead of extra oil.
4. Cover for 3-5 minutes, until all asparagus and all vegetables are tender. Asparagus may take longer to cook if it is thick.
5. Add tofu and heat through.
6. Add lemon, then add salt and pepper to taste with green onion.
7. Serve with brown rice.

Ingredients

• 2-3 heads of cauliflower ” any color ” purple, yellow, white, green, or a combination
• 4 cups of cooked brown rice
• 2-3 T. Olive oil
• Salt & fresh cracked pepper
• ½ c. balsamic Vinegar
• 4 cups cooked brown rice or other grain

Directions

1. Cut florets off of cauliflower. Store remaining cauliflower for soup stock. Drizzle olive oil, salt, and pepper on florets and cook in oven at 350° for 20 minutes or until cauliflower is brown and fork tender but not mushy.
2. Heat balsamic vinegar in shallow pan until reduced by half.
3. Serve florets on top of brown rice and drizzle additional olive oil and balsamic reduction on the plate. Add additional salt and pepper to taste if desired.