Since we'd planned on being away, I purposely hadn't bought many fresh foods the past few days. Scrounging through the pantry, I came up with ingredients to make a simple beans/rice dish, the mainstay of a vegan diet. Once again, this recipe is from Dr. Barnard's Get Healthy, Go Vegan Cookbook. The whole pot of rice & beans cost about 4 bucks, proof that eating healthy doesn't have to be expensive!
Spicy Red Beans and Brown Rice
- 3 1/4 cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 1/2 cups long-grain brown rice, rinsed
- 1 (14.5-ounce) can diced tomatoes, liquid drained
- 1 teaspoon chopped canned chipotle pepper in adobo sauce
- 15 ounces red beans (if canned, rinse & drain)
- Sea Salt to taste
- Freshly ground black pepper to taste
- Heat 1/4 cup broth in large saucepan over medium high heat; saute onion & garlic for 3 minutes.
- Add the brown rice and saute for 2 minutes more.
- Add the remaining broth, tomatoes and chipotle pepper and bring to a boil. Lower heat and simmer for about 45 minutes, until the rice is cooked through. Add beans and cook for another 2 minutes. Season with salt and black pepper.
Original Recipe from: Get Healthy, Go Vegan Cookbook by Dr. Neil Barnard
Note: The leftovers make a nice burrito filling! You can also add sliced vegan sausage (such as Tofurky brand) for more substance.
- Fat: 1.8g
- Protein: 9g
- Carbohydrate: 53g
- Sugar 4.9g
- Fiber 9.2g
- Sodium 882mg
and then we went down to Main Street to enjoy some live, local music and watch the weekly fireworks show. (I love this town!) Early to bed, early to rise..today's a new day! Hopefully the RV will be repaired by next Saturday and we'll try again.
Have a wonderful Sunday!