Mix and Match Curried Rice Salad

This recipe can take shape in a number of ways. I will provide some loose ideas and let your imagination take flight....

1. Use either an oil and vinegar base or a Vegenaise base and add 1T. of good curry powder to taste
2. Add 2 cups of cooked brown basmati rice.
3. Add the fun stuff: I added 3/4 c. chick peas, 3/4 c. peas, 1/4 c. sliced scallions, 1/4 c. diced red pepper, and 1/2 c. raisins. A little sea salt makes the curry really pop.
4. Other options include: dried apricots, toasted slivered almonds or cashews, sliced apple

What other fun items would you add?

Stirfry Breakfast Bowl

Waking up to a couple inches of snow on May 1st, I craved a warming breakfast. With Jim on the road, the mushrooms in my fridge beckoned....

Olive oil to coat pan
10 baby portabella mushrooms, sliced
Several handfuls of baby spinach (about 2 cups)
3 scallions, sliced
2 cups leftover brown basmati rice
1 local egg (or leave out for vegan meal)
Braggs amino acids or tamari

1. Heat wok or frying pan over medium heat.
2. Add olive oil.
3. Saute mushrooms until brown.
4. Add spinach and scallions and steam for a few minutes.
5. Add brown rice and braggs/tamari to taste.
6.When rice is heated through, push rice mixture to one side and add one egg.
7. Scramble the egg in the pan, and when it is cooked through, incorporate egg into rice mixture.

Sweet Brown Rice Breakfast Bowl

Years ago my mother's friend Barbara shared this idea with me. It has taken me decades to try it, but now that I have, it will be a staple in my warm breakfast repertoire.

3/4 c. Brown basmati rice, cooked
1/4 c. unsweetened applesauce
2 T. raisins
1 T. shaved walnuts
rice milk, to taste

Heat and eat...

A great way to use leftover rice and a nice alternative to oatmeal.

Lentil Shepherd Pie

Ingredients

Bottom layer:
1 cup cooked brown lentils
1 onion, diced
1 tsp. olive oil
1 cup beefless broth
2 T. tamari
1 T. Maramite
1 tsp. vegan Worcestershire sauce
1 T. cornstarch, dissolved in a little cold water

Middle layer:
1 red pepper, diced
1 tsp. olive oil
2 cups of corn
Spinach

Top layer:
4-6 potatoes (about 1 1/2 pounds), peeled and chopped
scallions, chives
Salt and pepper
Earth Balance
Soy milk

Directions:

1. Bottom layer: Saute onion in 1 tsp. olive oil. Add lentils, broth, tamari, Maramite, and Worcestershire sauce and simmer until heated through and flavors combine. Add cornstarch mixture and stir until thickened.

2. Middle layer: Saute red pepper in olive oil. Add corn.

3. Top layer: Boil potatoes for about 15 minutes, or until tender. Mash according to preference. Add scallions, chives, salt, pepper, Earth Balance, and soy milk to taste.

4. Assemble: Spray a casserole dish with cooking spray and add bottom layer of lentils first. Add corn and red pepper mixture and a thin layer of baby spinach (no need to cook, it will wilt in the oven). Top it off with mashed potatoes.

5. Bake at 350 degrees for 30 minutes allowing potatoes to brown a bit on top.