Caribbean Peas & Rice

1 bunch scallions, white parts sliced thin
2 whole celery stalks, minced
4 whole garlic cloves, minced
2 tbsp fresh ginger root, minced
4 whole fresh thyme leaves
1½ tsp Tabasco green pepper sauce
2 tbsp ketchup
¼ tsp turmeric (optional)
1 bunch kale, chopped
15 ounces black-eyed peas, drained and rinsed
1 cup brown rice, uncooked
2½ cups vegetable broth
2 tsp Jamaican dried jerk seasoning

Combine rice with 2 cups of vegetable broth in a large pot and set aside. Line a skillet with a thin layer of broth and add scallions, celery, garlic, ginger, thyme, jalapeno sauce and 1 tsp jerk seasoning. Cook over high heat, adding additional broth as necessary, until the celery is soft, about 3 minutes. Add remaining jerk seasoning, stirring to coat. Transfer to rice, add 2 squirts of ketchup and turmeric (for color), stirring to combine. Cover and bring to a boil. Once boiling reduce heat to low and simmer 40-50 minutes, until rice is cooked, but keep and eye on it, as you may need to add more broth or water (some brown rice is very thirsty). Meanwhile, lightly steam greens. Press out any excess water and chop into bite-sized pieces. Once rice is fully cooked, fluff with a spatula then stir in rice and greens. Serve with jalapeno sauce on the table.

From The Happy Herbivore

Rice Pudding

⅓ cup brown rice, uncooked
2 cups non-dairy milk
⅓ cup raisins
2 tbsp cornstarch
a dash of cinnamon
a dash of pure maple syrup (optional)

Combine rice with 1 cup of non-dairy milk in a sauce pan, cover and bring to a boil over high heat. Once boiling reduce to low and continue to cook until rice is cooked and all non-dairy milk has been absorbed. Meanwhile whisk remaining 1 cup of non-dairy milk with cornstarch until well combined. Once rice is cooked, stir in non-dairy milk/cornstarch mixture and raisins. Bring to a boil over high heat and reduce to medium once boiling. Allow the pudding to thicken up, stirring occasionally. Add sweetener here if desired (brown sugar, agave, pure maple syrup--I find the raisins make it sweet enough, esp. with sweetened non-dairy milk, but most traditional recipes call for sugar). If the pudding becomes too thick, thin out with non-dairy milk. If it's not thick enough, continue to cook. Once thick and creamy (takes 3-5 mins) stir in cinnamon as desired (I like 1/4 to 1/2 tsp). Allow pudding to completely cool then transfer to fridge in an air-tight container. Chill for several hours before serving. **If you find your pudding didn't turn out sweet enough, drizzle a little pure maple syrup over top.

From the Happy Herbivore

Smashed Sweet Potato Burrito

4 whole whole wheat wraps
1 whole sweet potato, mashed
1 cup brown rice, cooked
10 ounces spinach, frozen
1 cup black beans, cooked
¼ tsp cinnamon
¼ tsp cumin
¼ tsp garlic powder
¼ tsp onion powder

Cook spinach according to directions, pressing out any excess water once fully cooked. Sprinkle spinach with garlic powder and salt and set aside. Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside. Sprinkle mashed sweet potato with cinnamon and stir to combine. Then combine sweet potato mixture, spinach mixture, grains and black beans in a large bowl, stirring to evenly incorporate, and scoop mixture into the center of the shell. Drizzle with hot sauce if desired.

From The Happy Herbivore

Chicken with bell Peppers and Mushrooms

2 chicken breasts (about 1 lb)
1 onion, sliced
½ lb of mushrooms
3 bell peppers of mixed color, red and yellow
2 Tbsp of olive oil
¼ tsp salt
¼ tsp pepper
½ tsp paprika
1 tsp dry basil or 5 or 6 leaves of fresh basil,
chopped

Cut chicken breast into strips about a ½-inch thick by about 2-inches long. Remove top of bell peppers and seeds from the center. Cut bell peppers into strips about a ¼-inch thick by 1-inch long. Cut onion into thin strips. Cut mushrooms into 4 pieces. Put olive oil in a non-stick saucepan and heat on high for 1 minute. Add onion and chicken, and sprinkle paprika and pepper on top. Stir and cook for 2 minutes. Lower heat to medium high. Add bell peppers, then stir and cook for 5 minutes. Add mushrooms and basil, stir, and if desired, adjust seasoning to taste. Cook for another 2 minutes and serve.

The Fertile Kitchen Cookbook

Brown Rice and Thin Sliced Yams

Cook 1 cup of Long Grain Brown Rice. Slice a Yam into 1/8” thick disks. Lightly oil a cookie sheet with good quality olive oil and bake the Yam Slices at 425. Cook for about 12 minutes, flipping the slices over around ½ way through. Serve the thoroughly baked yam slices over a bowl of brown rice, and top with ½ tsp Tamari, a few sprinkles of Gomasio, and a sheet of Nori cut into thin strips.

by TCRA

Brown Rice with Kabocha Squash and Fried Eggs - (Any winter squash will do)

Cook 1 cup of Long Grain Brown Rice. Slice a Kabocha squash in half and then scoop out the seeds and pulp. With the skin still on, slice the squash into strips ¼ inch thick, and steam for about 10 minutes. When the squash is nearly done steaming (you can test it by seeing if it is tender and soft with a fork), pan fry 1 or 2 eggs in a skillet. To serve, scoop some brown rice into the bottom of bowl. Add a few strips of kabocha squash, and then place the fried egg(s) on top. Break the yolks so that the yolk soaks into the rice and squash. To season, top with a little bit of umeboshi vinegar and a ½ teaspoon of tamari.

By TCRA

Chicken, Rice, Green Chili, Black Bean Casserole

1/3 cup Brown Rice, cooked in 1 cup veggie broth
1 Tbsp. Olive Oil
1/3 cup diced onion
1 medium sliced Zucchini
2 Chicken Breasts
1/2 cup sliced mushrooms
1 14 oz. can Black Beans
1 small can Dice Green Chilis
1/3 cup Shredded Carrots
1 cup Shredded Swiss Cheese (optional)
1/2 teaspoon Cumin
ground cayenne and salt to taste

Preheat oven to 350 degrees ferenheit. Grease 9" by 13" baking dish, preferably glass. Cook rice in broth before hand. Sautee in Olive oil: Chicken first, then add onion, zucchini, mushrooms. Combine all ingredients except cheese in large bowl. Spread into baking dish, sprinkle with cheese, cover with foil. Place in oven and bake for 30 minutes. Take off foil and bake for an additional 10 minutes.

By Darlene Barton