Thursday, September 15, 2011

Rice and Beans...

No meat, no dairy, no eggs, no honey, no artificial colorings preservatives, additives, little, if any, refined foods... yet I feel no dearth in variety of what I eat. Fruits, veggies, nuts, seeds, the occasional whole grain or legume... all making endless combinations of delicious ethical and healthy cooked or raw dishes. But I guess I shouldn't be too surprised when I get asked, "So... what do you eat?" from another.
If that person is serious and interested in learning more about veganism and raw foods, I will answer intelligently. But more often than not, it isn't meant that way, so I answer with a comical, "Rice and beans".

Rice and beans has been something that never really appealed to me... until recently. I've been craving a rice and bean dish all day... So I made one. The weather is getting cooler, so why not make a warming dish to welcome autumn?
Of course, I added a nice amount of veggies to mine. The idea of eating nothing but grain and legume seems boring to me...

Rice and Beans [And Veggies]
1 C brown basmati rice
1 can kidney beans
swirl olive oil
3 cloves garlic, minced
1/2 large yellow onion, chopped
1 carrot, chopped
1/2 head broccoli, chopped
1 small red bell pepper, chopped
1/2 zucchini, chopped
1/2 yellow squash, chopped
2 1/2 Tbsp tamari
2 Tbsp vegetable broth
1 Tbsp apple cider vinegar
1/2 Tbsp white miso
Cumin, Pepper, and salt to taste

Cook the rice according to directions on the package.

While the rice is cooking, prepare veggies. In a large skillet, heat olive oil on medium heat. Add the minced garlic and allow to cook for a minute. Add the onion followed by the remaining vegetables.

Sautee for about 15 minutes, or until the vegetables are tender.
Reduce heat to low, and add the tamari, broth, vinegar, and miso. Mix well, and add in the rice and beans, stirring to combine.
Add the spices to your preference and enjoy!

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