Simple Sautéed Vegetables with Jasmine Rice

 

These simple ingredients becomes this

 

 

It's amazing what you can come up with using a little creativity…that could just be the artist in me:) This dish is quite filling. It's quick, simple and delicious. My instructions for the recipe is for a serving of maybe 2 or 3 but you can just double or if need be triple it. Hey, have fun with it!!!!

 

Ingredients:

1 medium onion

1 medium green pepper

2 whole carrots

8-9 whole mushrooms (any kind will do as you can see I used whole white ones)

2 cups of cooked jasmine rice (I took the 10 min quick shortcut way, Success Boil in Bag)

A tsp. of liquid smoke

A 1/2 cup of nutritional yeast flakes

A tsp. of turmeric

A tsp. of sriracha

A dash of black pepper

Sea salt to taste

So I started off by chopping the carrots, green pepper and onions up and set to the side. The carrots I rough chopped in to chunks and the pepper I also gave a quick chop through. I really wanted them to be quite chunky. If your one of those ones who like their veggies finely chopped by all means chop to your hearts content. The onions I cut into quarters and then eighths. Roughly chopped mushrooms up.

In a small saucepan add the rice and carrots and enough water to completely submerge rice and carrots and allow that to boil about 10 mins. At this point add salt and pepper to your water. In nonstick skillet, add a tablespoon of oil. Add your peppers and sauté them a couple of minutes. Then add onions and allow them to cook until they are almost translucent. Let that cook for a few minutes. If you've used the boil in bag rice it should be done. Drain any liquid that is left and allow the rice and carrots to rest. I put it in a container with a lid on it so the steam can really make the rice nice and fluffly. To your peppers and onions add the chopped mushrooms, turmeric and sriracha. Let it simmer a few minutes. Then add your nutritional yeast flakes. At this point if your peppers and onions are a little dry and a little water to give it a stir. Also taste it to see if you need to add a little salt. Cook this a few more minutes. Take the pan off the heat and let it rest for a few.

Take your rice and fluffy it with a fork. At this point you can add the rice to your vegetables if you like or you could just serve the rice and top it with sautéed vegetables. Also feel free to add any other vegetables you like and like I said also increase the amount of ingredients. I wanted to keep this simple yet still flavorful. If you make this, take a picture and post it in my comments.

 

Until the next one…

 

Quinoa Black Bean Burgers

It’s been awhile since I’ve posted a recipe here…matter of fact it’s been a while since I posted period…Lol. Today I fixed some black bean burgers. It’s been a hot minute since I have made them. Let me tell you they were amazing! I figured I would share my recipe with you guys. So enough of my chitchat.

Quinoa Black Bean Burgers

Makes approximately 6-8 burgers

Ingredients:

• 1 15oz can of black beans (drain and rinsed well)
• A half cup of wild rice or brown rice (cooked and cooled)
• 1 half of an onion chopped
• Breadcrumbs (You can substitute crackers crumbled up if you like)
• Half a cup of TVP (Textured Vegetable Protein)
• Half a cup of quinoa (I used the pre-rinse brand, saves a step of two)
• A cup of water
• A pinch of salt
• Half a teaspoon of onion powder
• Half a teaspoon of taco seasoning
• A dash of turmeric
• A pinch of parsley
• A pinch of black pepper
• 1 egg

Directions:

 

1. Take a saucepan and add the water, then add the TVP and Quinoa. Add the taco seasoning, turmeric, and onion powder. Bring to a boil and then reduce heat to medium. Let cook for about 10 minutes or until the water has mostly evaporated. Remove from heat.
2. In a non-stick pan, sauté the onions in about a teaspoon of oil until the onions are translucent. Once they are translucent remove them from the heat.
3. In a mixing bowl, add a little over half of the black bean and mash them up. Then add in the onions, the rice, and the quinoa/TVP mixture. Mix the ingredients up well. Then add the breadcrumbs and the rest of the black beans and mix. Take care not to over mix the mixture. You don’t want mush. At this point you should taste your mixture. You can salt to taste if it’s not to your liking. Add the salt and pepper. Then add the egg and parsley. Mix.
4. Take the mixture and form it into 6-8 nice size patties. Not too thick, not too thin. In an oiled non-stick pan, brown the patties on each side for about 7 minutes until golden brown.

 

You can make these burgers in advance and freeze them until you are ready to use them. You can top these anyway you like them. If you are vegan you can omit the egg and use vegan breadcrumbs in the mixture. The egg works as a binder. By omitting the egg, you will need to leave a little more moisture in your quinoa/TVP mixture. Enjoy!

Black bean burgers

Today I fixed Black bean burgers for the first time and I was pretty excited with how they came out. I just had to blog about it.

This is my first official week of my “veg-over”. Initially I plan on sticking to my vegetarian lifestyle on Mondays and Thursdays. I will begin to add another day the more I become comfortable with the lifestyle change.

I hope to have you guys here for the journey. Until next time.