1 1/2 cups jasmine rice
2 cups almond milk
1/2 cup sugar
2 Tbsp. vegan margarine
1/2 tsp. cinnamon
1 cup raisins
Combine the rice, almond milk, margarine, sugar, and cinnamon in a sauce pan and bring to a boil.
Add the raisins, cover and simmer for 20 to 25 minutes, until the rice is fully cooked.
1 yellow onion, diced
3 cloves of garlic, minced
2 Tbsp. sesame oil
4 cups mushrooms (your choice), sliced
1 cup slivered almonds, toasted
2 cups brown rice
2 cups water
1/4 cup soy sauce
2 cups frozen sweet peas, defrosted
toasted sesame seeds
In a large sauce pan, toss the diced onion and garlic with the sesame oil. Saute over medium heat until the onion is just softened and transparent. Add the mushrooms and continue to saute for about five more minutes.
Add the almonds, soy sauce, water and rice to the pan. Bring to a boil, then cover ad reduce the heat to low.
Let simmer for 20 to 25 minutes, or until the rice is fully cooked.
Add the sweet peas. Bring the heat back up to medium and stir the rice occasionally until the peas are heated through.
Garnish with toasted sesame seeds and serve.
1 yellow onion, diced
1 Tbsp. olive oil
1/4 tsp. salt
1 (15 oz.) can diced tomatoes, drained
1 (14 oz.) can corn, drained
crushed black pepper, to taste
1/8 to 1/4 teaspoon cayenne pepper
1 cup brown rice
1 cup water
1 (15 oz.) can black beans, drained and rinsed
In a large sauce pan, toss the diced onion with the olive oil and salt. Saute over medium heat until the onion is softened and transparent.
Add the tomatoes, corn, and spices to the pan. Saute for another two minutes, then add the rice and water. Bring to a boil, then cover and reduce the heat to low. Let simmer for 20 to 25 minutes, until the rice is fully cooked.
Add the black beans. Bring the heat back up to medium and stir the rice occasionally until the beans are heated through. Serve with fresh cilantro and lime as a side, with chips, or as burrito filling.