Roya's Rice

1 cup rice

2 cups water.

Add to a pot, bring to a boil. Once boiling, cover with a lid, lower heat to two. Give it about 15 minutes to cook. 

Sweet and Sour Chickpeas and Green Beans

 

Sweet and Sour Chickpeas and Green Beans

From Oh My Veggies https://ohmyveggies.com/sweet-and-sour-chickpeas-and-green-beans/#recipe

Cook Time: 10 minutes. Total Time: 10 minutes. Serves 4

Ingredients

• 2 cloves garlic, crushed

• ½ green bell pepper

• 7 oz green beans, trimmed

• 30 oz chickpeas, 2 15-oz cans

• 1 tablespoon cornstarch, or arrowroot powder

• brown rice, cooked, to serve

For the sweet and sour sauce (or just do what we did and use Panda Express Orange Sauce)

• 2 tablespoon maple syrup

• ¼ cup tamari

• ¼ cup rice vinegar

• 1 tablespoon tomato paste

• ½ cup water

  Instructions

  -Add the garlic to a non-stick frying pan and sauté for around 2 minutes. Then, add the green bell pepper and cook for 3-4 minutes. Add the green beans and sauté for around 3 minutes more, until softened.

  -Meanwhile, prepare the sauce by stirring together the maple syrup, tamari, rice vinegar, tomato paste and water.

  -Add the chickpeas, sauce and cornflour to the saucepan. Cook on a low-medium heat for around 5 minutes, until the sauce had thickened. Serve immediately with brown rice.

  Notes

  -Serving Suggestions: This is great served with brown rice, quinoa, or couscous. I also like to serve it with a scoop of steamed edamame.

  -Optional Garnishes: Sesame Seeds, Crushed Peanuts, Chopped Cilantro

Course: Main Course, Side Dish

Cuisine: American, Chinese

Diet: Gluten Free, Vegan, Vegetarian

Keyword: 15 minutes or less, Chickpeas, Dinner, earth of maria, easy, Gluten-Free, green beans, high protein, Oil free, set1, sweet and sour sauce, to move, weeknight dinner

Pineapple Coconut Curry (shared by Megan)

 

Pineapple Coconut Curry

This pineapple curry is sweet, spicy, and so satisfying! Made with juicy pineapple chunks and fresh veggies in creamy coconut milk base, it's absolutely scrumptious and really easy to make.

https://www.connoisseurusveg.com/pineapple-curry/

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Servings4

Calories370kcal

AuthorAlissa Saenz

Ingredients

-2 tablespoons vegetable oil, divided

-1 small onion, diced

-1 medium red bell pepper, roughly chopped

-2T vegan yellow curry paste, or to taste (Notes 1 and 2)

-1 (13.5 ounce/400 ml) can full-fat coconut milk (can double this for more sauce)

-2 cups diced fresh pineapple (½ to 1 inch pieces)

-1 cup fresh green beans, chopped (1 inch pieces)

-8 ounces super-firm tofu, cubed (about ½ inch)

-1 tablespoon lime juice

-Salt, to taste

-½ cup chopped fresh basil

-¼ cup chopped fresh cilantro

-Cooked jasmine rice

US Customary – Metric

Instructions

-Coat the bottom of a large pot with 1 tablespoon of the oil and place it over medium heat.

-Once the oil is hot, add the onion and bell pepper. Sweat the vegetables for about 5 minutes, until they start to soften, stirring frequenly.

-Stir in the curry paste and sauté it for about 1 minute, stirring constantly to prevent it from burning.

-Stir in the coconut milk, pineapple, and green beans. Raise the heat to high and bring the liquid to a boil, then lower the heat until it's just at a low simmer. Cover the pot and let the curry simmer for about 15 minutes, until the beans are as tender as you like them. Uncover the pot and give the curry a stir occasionally as it cooks.

-While the curry simmers, coat the bottom of a medium skillet with the remaining tablespoon of oil and place it over medium heat.

-Once the oil is hot, add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice so that they brown on multiple sides. Transfer the tofu to a plate when it's done cooking.

-Uncover the curry and let it simmer for about 2 minutes longer, just to thicken the sauce a bit. Stir in the tofu.

-Remove the pot from heat. Stir in the lime juice and season the curry with salt to taste. Stir in the basil -Notes

-You can use as little as 2 tablespoons for a very mild curry, or up to 6 tablespoons for an intensely flavorful curry.

-Red curry paste is spicy. You can substitute a milder variety like panang or yellow curry paste if you'd like to reduce the heat.and cilantro.

-Serve the curry over rice.

Nutrition

Calories: 370kcal | Carbohydrates: 22g | Protein: 8g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 54mg | Potassium: 563mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3726IU | Vitamin C: 87mg | Calcium: 90mg | Iron: 5mg

Corn Salsa

 Corn Salsa

from Wendy Cameron

1 can black eyed peas, drained

1 can white corn, drained

2-4 green onions, chopped

5 med. tomatoes, seeded and chopped

1 avocado, chopped

1/2 bunch cilantro, chopped

1 pkg. Good Seasons Italian dressing, mixed as directed

Combine all ingredients and refrigerate at least 2 hours. Serve with tortilla chips.

French Bread (from Krum family)

 French Bread

(Makes 2 loaves)

2 cups warm water

2 1/2 tsp sugar

1 T active dry yeast

5-6 cups flour

2 1/2 tsp salt

1 tsp olive oil

In bread mixer, combine water, yeast, and sugar. Let sit 5 minutes or until foamy. Add 2 cups flour and salt. Begin kneading, adding flour, half a cup at a time until the dough is smooth but not sticky. Knead for 10-12 minutes. Rub olive oil around the dough ball and let rest for 15 minutes. Turn the dough onto a floured surface and divide in half. Roll one half into a rectangle. Starting from the long side, roll dough into a cylinder. Turn both ends in and pinch the seams closed. Round the edges and place on a baking sheet. Repeat with second dough ball. Let rise for 30-45 minutes. Make 3 diagonal cuts across the top of each loaf. Preheat oven to 400. Bake for 17-20 minutes or until tops are golden brown. Brush tops with butter.

 Megan's 3 Ingredient Fudge

4 T butter

3 cups semi sweet or milk chocolate chips

1 14ox can sweetened condensed milk

Mix all 3 ingredients in a glass bowl over a pot of simmering water (or microwave) until melted, 3-5 minutes.

Pour into a greased 8x8 pan and enjoy!

Smoky Vegan Carrot Dogs

 

Smoky Vegan Carrot Dogs

• Author: Chuck Underwood

Description

Don't you just hate Summer Picnics where everyone is grilling burgers and dogs?  Well take these Smoky Vegan Carrot Dogs and join right in!

Ingredients

Scale

• 6-8 Carrots (peeled)

Marinade

• 1/4 cup Soy Sauce (low sodium)
• 1/4 cup Apple Cider Vinegar (Braggs)
• 1/4 cup Vegetable Broth (low sodium)
• 2 Tbs Maple Syrup
• 1 Tbs Liquid Smoke
• 1 tsp Yellow Mustard
• 1 tsp Fresh Garlic (minced)
• 1 tsp Pickled Jalapeno Juice
• 1/2 tsp Onion Powder

Instructions

1. Cut and peel carrots to make them "bun length'.
2. Boil carrots in water until just fork tender.  About 10-15 minutes. 
3. Drain carrots, rinse with cold water, and drain again.  Place carrots in a ziplock freezer bag.  
4. Whisk all marinade ingredients together and pour into bag with carrots. 
5. Marinate for 4-6 hrs. 
6. Grill carrots on an open grill, basting occasionally.  
7. Grill to heat all the way through and to get some blackened grill marks on each side. 

UPDATED INSTANT POT INSTRUCTIONS

1. Add cut carrots and marinade to Instant Pot. Attach and seal lid, then cook on MANUAL for 3 minutes.  After doing a Quick Release you can then leave the carrots in the pot until you are ready to grill.  
2. I would marinate the carrots after the pressure has been released for at least 1 hour.  If not grilling soon - remove carrots and marinade and transfer to a container you can store in the fridge.