The One Community food infrastructure is designed to meet the needs of vegans, vegetarians, and omnivores. To meet these diverse nutritional needs and desires, food items were chosen that are a common ground between these three main groups. The items include fruits, vegetables, grains, legumes, and starchy vegetables. The recipes will always feature at least one of these staple items to fulfill the caloric needs of that meal. On this page, brown rice will be the staple food for the recipes listed.
This page is specifically all about vegan rice recipes. If you are looking for omnivore rice recipes, then you can check out the omnivore rice recipes page.
To provide menus and meals that can be of benefit to any group
To demonstrate and share the healthiest and most delicious choices we’ve come up with so far
To make the food production aspect of DIY sustainable building easier and more affordable for others
This rice-based menu is part of our plan to make it easier for others to implement a healthy, sustainable, and delicious food program into their projects. We’ve chosen to specifically open source rice menus and recipes because they’re affordable, high in calories and healthy carbohydrates, filling, easily digestible, and easy to integrate into a wide variety of dishes from around the world. Rice has been a staple food for many of the world’s largest cultures for thousands of years. Examples of dishes that contain rice are Thai red curry with rice, many types of sushi, rice pilaf, sweet cinnamon rice, rice pudding, rice milk, and pineapple tofu fried rice. As you can see, rice mixes well with just about anything.
WAYS TO CONTRIBUTE TO EVOLVING THIS SUSTAINABILITY COMPONENT WITH US
Rainbow Swiss Chard Soup with Leeks, Corn, and Brown Rice
Asian Stir Fry
Creamy Fennel and Coconut Soup
Beet, Asparagus, & Arugula Salad
Rainbow Stir Fry
Roasted Cauliflower, Rice & Balsamic Reduction
VIDEOS COMING AS WE IMPLEMENT THIS AS PART OF OUR CROWDFUNDING CAMPAIGN. THEY WILL INCLUDE: PREPARING EACH RECIPE, SHOPPING TIPS, TEMPORARY KITCHEN SETUP, AND MORE
To address the dietary desires of omnivores, each of these vegan recipes have been chosen and designed as recipes that can easily be made with the addition of animal proteins/fats.
NOTE: In these meal plans, exact measurements may not be followed and are offered as suggestions. Particulars will be decided by the chef and the community size. Duplication of meals will also be important to offer economies of scale when buying weekly meals as well as making food production easier.
Total Time: 2 hrs 15 min (unless beans and rice are cooked in advance – then assembly is 15 minutes) Prep: 15 min Cook: 2 hrs (cooking rice and beans concurrently)
Yield: 6 servings Level: Easy
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
Place each tortilla in large bowl add lettuce, black beans, rice.
Top with avocado slices and pic de gallo.
*Directions for Black Bean Recipe (serves 6)
Place beans in large pot and cover with water until they are submerged by 4 inches.
Add garlic, onion and bay leaf.
Cook on high heat until until water comes to boil.
Reduce heat and simmer for two hours until beans are soft, between 1 and 2 hours.
Remove onion and bay leaf.
Drain beans.
Add salt and pepper to taste.
**Directions for Brown Rice Recipe (3o mins – serves 6)
Bring brown rice and vegetable stock to a boil in large, uncovered pot.
When the rice boils, turn off the heat and cover until all stock is absorbed (aprox 10-15 mins).
Total Time: 20 min Prep: 20 min Cook: 10 min if brown rice and lentils are prepared in advance. See Bulk Recipes*
Yield: 6 servings (2 peppers/serving) Level: Easy
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
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)
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
Place water lentils in large pot.
Bring to boil, cover tightly and reduce heat.
Simmer until lentils are tender (approx 40 minutes).
White Bean & Fennel Chili On Brown Rice with Macadamia Sour Cream
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
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.
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.
Mix all dressing ingredients in a mixing bowl. Add all ingredients including orange pieces and toss with vinaigrette. Garnish with orange zest.
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
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.
Heat balsamic vinegar in shallow pan until reduced by half.
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.
RESOURCES
Here are all the One Community links to all the other recipe and menu pages:
On the following pages, you can find more information about our open source food program:
In summary, rice is an integral part of One Community’s open source food program and enables us to create easy to make, sustainable, nutritious, and delicious recipes that everyone will love.
FREQUENTLY ANSWERED QUESTIONS
Q: Is One Community going to be a vegetarian community?
The One Community team consists of vegans, vegetarians, and omnivores. In accordance with our philosophy for The Highest Good of All we are maintaining a non-idealogical approach to food choices. That said, also in accordance with this philosophy, we will only support and consume food items that are ethically and sustainably raised, managed, and produced. The consensus process will be used to decide the evolution of the One Community food plan.
Q: I'm vegetarian/vegan, would I have to participate in any part of the process or raising animals for food and/or eating/cooking them?
No, you would not have to participate in any aspect of One Community's food diversity that didn't agree with your personal beliefs and preferences.
Q: I'm an omnivore or vegan, what if I don't want to eat a vegan or omnivore diet?
Vegan recipes were chosen that could easily have animal-based proteins added for omnivores
Omnivore recipes were chosen that could easily be made with 100% vegan ingredients
Alternating weeks of omnivore and vegan focused menus: The weeks are alternating so that we could design complete 1-week menus for each dietary preference to provide complete menus for both philosophies AND so that groups containing mixed preferences would have an equal way of focusing on each dietary preference for a week while still providing for the other preference as per #1 above. They alternate to address any concerns that recipes aren't as good when a vegan recipe is made omnivore just by adding animal protein, or an omnivore recipe is made vegan just by replacing all animal-based ingredients.
In this way all dietary preferences can be provided, any sacrifices are shared in alternating weeks, and groups completely preferring vegan or omnivore options have clear menus they can follow for both choices.
Q: How do you intend to produce spices, mill grain for flour, cooking oil, etc. etc.
To us, "100% food sustainability" means we will demonstrate and open source share a model that doesn't need external food sources. Having achieved this, what we produce internally versus choosing to buy will be decided through the consensus process.
Q: What is One Community's stance on pesticides, herbicides, and fungicides?
If it is not safe to eat, we will not be spraying it on our food. Here's a video we feel is helpful in understanding why:
Q: What if I want something that isn't on the community menu?
The community menu will be agreed upon through the consensus process. If a person wanted something not included on that menu, then they would be welcome to purchase and provide it for themselves.