This delicious pesto turns ordinary carbs into special meals. You can use this as suggested below for serving with pasta, pizza, or potatoes. Or skip the carbs as I've done here, and toss this pesto with "noodles" made of raw zucchini and/or yellow summer squash made with a spiral slicer. No matter how you use it, this pesto, made greener with spinach, imparts a rich, briny flavor from the addition of miso. [Read more...]
Search Results for: fresh veg
Raw Sweet Potato and Kale Salad with Coconut-Lime Dressing
This variation of Raw Sweet Potato and Cabbage Salad with Coconut-Lime Dressing was inspired by Ricki Heller. She took my aforementioned recipe and varied it by using raw kale. The combination of raw sweet potato and raw kale (two veggies more commonly eaten cooked) is amazing. A small amount of red cabbage is added for color and crunch, and the coconut oil and lime dressing ties it all together. [Read more...]
Bok Choy Salad with Snow Peas and Red Cabbage
Bok choy, snow peas, and red cabbage are a companionable trio of crisp raw veggies. Always pleasing for serving company, yet easy enough to make for weeknight meals, this colorful Asian-flavored salad has become one of my standards. It's a perfect salad to serve with Asian Noodle Recipes. Photos by Rachael Braun.
Seitan and Broccoli Stir-Fry
This easy vegetable stir-fry featuring broccoli and carrots, showcases seitan's unique flavor and texture. Serve with hot cooked brown rice or Asian noodles, along with one of the many tasty options in A Slew of Slaws. [Read more...]
Napa Cabbage and Mushroom Stir-Fry
Napa (sometimes spelled nappa) cabbage, a variety common to Asian cuisines, quickly becomes tasty and tender in a simple stir-fry with mushrooms. This is compatible with Asian rice, noodle, and tofu dishes. Photos by Evan Atlas. [Read more...]
Creamy Green Pea and Cashew Butter Soup
A delectable, high-protein puree featuring cashew butter and green peas in a base of white beans or silken tofu, this is a nearly-instant soup. It's a treat when you crave fresh soup but don't have the time for a lot of chopping and simmering. Serve with a crusty bread. [Read more...]
Rice and Noodle Pilaf
Combining pasta with a grain is fairly common in Eastern European cuisines, as well as Middle Eastern. Here's one such pilaf, combining rice and slender noodles, which makes for a simple and tasty side dish. Serve with plenty of green veggies, and a salad to which you add chickpeas or other beans, for a simple dinner menu. [Read more...]
Sesame-Ginger Salad Dressing
Savory and tangy, this sesame-ginger dressing is perfect for salads served with Asian-style meals. It's also good on wilted greens and on cold noodle dishes. Thanks to Progressive International for providing the salad dressing shaker shown in these photos by Evan Atlas. [Read more...]
Butternut Squash and Apple Soup
Everything about this butternut squash and apple soup says "fall harvest," from its warm golden color to its slightly sweet, fresh flavor. Once you've got the squash baked, it cooks fairly quickly. [Read more...]
Okra-Rice Soup
A true Southern classic, this okra and rice soup was as commonplace in the nineteenth century as it is unusual today. Despite the "throw-everything-into-the-pot" simplicity of the recipe, the result is a wonderfully complex blend of flavors and textures-thanks mainly to the unique character of okra. This thick soup is closely related to a Creole gumbo. Photos by Hannah Kaminsky. [Read more...]
Basic Vinaigrette
This basic vinaigrette dressing is a wonderful all-purpose dressing for salads, slaws, and marinating. Mix it up with your favorite flavored vinegars and fresh herbs for an endless combination of flavors.
Tips & Tricks
This basic salad dressing recipe is perfect for serving with green salads, grain and/or bean salads, pasta salads, lentil salads, corn salads and more.
You can also use it for marinating vegetables before roasting or grilling, or for marinating tofu that has been very well drained, blotted and diced to use as a feta cheese substitute.
Mix up the flavor by using your favorite flavored olive oils and vinegars. Some of my personal favorites and garlic olive oil and blood orange vinegar.
Increase the amount of vinegar if your prefer a more pungent and tangy taste.
Don't forget to check out these other delicious vegan salad dressing ideas while you are here.
Recipe
Basic Vinaigrette Recipe
This basic vinaigrette dressing is a wonderful all-purpose dressing for salads, slaws, and marinating. Mix it up with your favorite flavored vinegars and fresh herbs for an endless combination of flavors.
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Servings:
Ingredients
- ½ cup extra-virgin olive oil
- ¼ to /1/3 cup vinegar good quality - balsamic, apple cider, white or red wine
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar or agave nectar
- 1 teaspoon Italian seasoning
Instructions
- Combine all ingredients in a tightly lidded bottle and shake thoroughly.
- Shake well before each use.
Nutrition (Estimate per Serving)
Calories: 128kcalCarbohydrates: 2gProtein: 1gFat: 14gSaturated Fat: 2gSodium: 22mgPotassium: 6mgFiber: 1gSugar: 2gVitamin A: 6IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Mexican Green Rice
Called arroz verde in its native language, Mexican green rice (spiked with chilis, cilantro, and lime) is a good side dish to serve with burritos, vegan quesadillas, and other Southwestern or Mexican specialties. Photos by Hannah Kaminsky. [Read more...]
Roasted Potatoes with Black Olives
You'll love the hearty yet tangy flavor of these Roasted Potatoes with Black Olives. They're the perfect combination of home-style comfort food and zippy Mediterranean food.
These roasted potatoes taste great on the side of most mains. I love pairing them with a light salad, a hearty vegan meatloaf, or a warming soup.
Here's a simple way to bring out great flavor in roasted potatoes. Roasted potatoes are always a treat no matter what, but the rosemary adds a distinctive and delicious flavor. Even better, the olives add little bursts of flavor in every bite!
How to Make Roasted Potatoes with Black Olives
- Preheat oven and line a roasting pan with parchment.
- Scrub potatoes, then cut into quarters.
- Toss potatoes with onion and olive oil.
- Arrange veggies in one layer in roasting pan.
- Bake for 15 minutes.
- Add remaining seasoning ingredients and stir.
- Bake longer until potatoes are golden.
- Transfer to serving container, season, and serve.
Full directions for how to make Roasted Potatoes with Black Olives are in the printable recipe card at the bottom of the post.
Roasted Potatoes with Black Olives FAQs
How are roasted potatoes different than mashed potatoes?
The difference between roasted potatoes and mashed potatoes is pretty simple. Roasted potatoes are simply whole or chopped potatoes that have been roasted in the oven. Mashed potatoes, on the other hand, have been cooked and them mashed.t
Can I make this dish into mashed potatoes?
You can easily make this dish into mashed potatoes. Simply place the roasted potatoes into a food processor or mash them with a handheld potato masher. The flavors will still blend together just as well.
Here are more easy, tasty potato recipes.
Recipe
Roasted Potatoes with Black Olives
You'll love the hearty yet tangy flavor of these Roasted Potatoes with Black Olives-the perfect combo of comfort food and Mediterranean.
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Servings:
Ingredients
- 3 lbs small potatoes Yukon gold or red-skinned
- 1 medium yellow onion chopped
- 2 tablespoon olive oil
- 3 sprigs fresh rosemary or as much as you'd like, leaves only
- ½ cup oil-cured black olives pitted and chopped
- ¼ cup sun-dried tomatoes sliced; optional
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 425°F. Line a roasting pan with baking parchment for easy cleanup.
- Scrub the potatoes well, then cut into quarters.
- In a large mixing bowl, toss the potatoes with the onion and olive oil.
- Arrange potatoes and onions in a single layer on the roasting pan.
- Bake for 15 minutes.
- Then add the rosemary, olives, and optional dried tomatoes. Sprinkle in the thyme and paprika and stir.
- Bake for 10 to 15 minutes longer or until the outsides of the potatoes are golden and the insides tender.
- Transfer the mixture to a serving container, season with salt and pepper, and serve.
Nutrition (Estimate per Serving)
Calories: 253kcalCarbohydrates: 45gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 195mgPotassium: 1153mgFiber: 6gSugar: 4gVitamin A: 261IUVitamin C: 48mgCalcium: 46mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Crustless Tofu Quiche with Mushrooms and Herbs
This crustless tofu quiche is so tasty and easy to prepare that you may come to prefer it over the heavy egg-and-cheese variety. For another tofu-based quiche, see Ricki Heller's gluten-free Classic Tofu Quiche. [Read more...]
Dilled Miso-Tahini Dip
Made with tofu, miso, and tahini, and flavored with lemon and dill, this is a bold-flavored dip or spread that's great with raw vegetables, fresh bread, or pita bread wedges. It's also makes a tasty spread for starting a leafy wrap. [Read more...]
Pasta with Asparagus and Marinated Artichoke Hearts
This simple pasta dish, filled with flavorful asparagus and artichokes, is sure to please in late spring and early summer. This can be served warm or at room temperature. Serve with a salad featuring chickpeas (I especially like this with Chickpea Salad with Roasted Peppers, Tomatoes, and Basil) and fresh corn on the cob. Photos by Rachael Braun. [Read more...]
Gingery Asian Noodles with Snow Peas and Shiitake Mushrooms
In this simple and fragrant dish featuring snow peas and shiitake mushrooms, either bean-thread noodles or Asian rice vermicelli work very well. Both give this noodle dish a nice light flavor and texture, and they happen to be gluten-free. This is good accompanied with sautéed tofu or tempeh, and can be served warm or at room temperature.
West African Spinach with Spicy Peanut Sauce
Dishes flavored with peanuts and spiced with chiles are found throughout West Africa. This spinach dish is typical and delicious served over rice or couscous. Let your own heat tolerance be your guide on the amount of chiles to use. If you prefer, hot red pepper flakes may be substituted for the chiles or they may be omitted altogether for a mild yet flavorful dish. Reprinted from Vegan Fire & Spice* by Robin Robertson, by permission of Vegan Heritage Press. Photos by Evan Atlas. [Read more...]
Spinach and Basil Pesto
Spinach, in combination with basil, makes a less intensely-flavored pesto sauce. Some may enjoy this milder flavor, whether served traditionally on pasta, or as a topping for potatoes or an offbeat dressing for potato salad, on grains, or as a garnish for soup. [Read more...]
Rainbow Peppers and Red Onion
This stir-fry of colorful bell peppers is an especially nice addition to summer meals, but you can make it any time of year. Use it as a side dish, toss it with pasta, or top a pizza with it. Recipe contributed by Susan Jane Cheney. Photos by Evan Atlas. [Read more...]
Greek-Flavored Spinach and Orzo Soup
Here’s a lively spinach soup that comes together quickly, with leeks, greens, and tiny orzo pasta in a lemony broth. It's a lovely soup for everyday meals as well as holiday celebrations such as Easter dinner. Photos by Hannah Kaminsky. [Read more...]
Pinto Bean Salad With Watercress or Arugula
This simple salad pairs pinto beans with super-nutritious watercress or baby arugula. It's an easy way to boost the protein content of meals, and is a great choice for the lunch box as well as outdoor meals and picnics. Photos by Evan Atlas. [Read more...]
White Bean Soup with Corn and Red Peppers
This hearty soup of navy or cannellini beans, corn kernels, and red bell peppers is easy and family-friendly. It can be the be the centerpiece of a meal or an introduction, depending on what else is being served. If you’re inclined to bake, Quick Three-Grain Brown Bread goes well with this, and you can pop it into the oven before starting the soup.
Pasta Caponata
Serve this tasty pasta salad all year round. It's flavored with traditional eggplant caponata ingredients (including olives, ripe tomatoes, and fresh herbs), and it's great for an everyday dinner, potluck, or buffet. It's best served at room temperature. Photos by Evan Atlas. [Read more...]
Orzo and Black Bean Salsa Salad
Bursting with Southwestern flavors, this pasta salad, made with tiny rice-shaped orzo, is as flavorful as it is easy to make. It features corn, prepared salsa and lots of cilantro. Serve with vegan quesadillas any time of year, or with grilled vegetables and a simple slaw for a nice summer meal. Photos by Hannah Kaminsky.
Lentil and Conchiglietti (Tiny Shell Pasta) Soup
If you love lentil soup, you're sure to enjoy this one, in which flavorful lentils contrast with tiny shell pasta. Tomatoes, spices, and wine add to the flavor of this hearty meal in a bowl. Serve with a crusty bread and a big green salad. Photos by Hannah Kaminsky. [Read more...]
Orange-Glazed Beets
A citrus glaze is a great way to enhance the natural flavor of beets. This is a great way to use beets when they're plentiful at the farm market or from your home garden. They're great in the winter, too. Serve this simple preparation warm or at room temperature. [Read more...]
Sweet and White Potato Salad with Mixed Greens
This potato salad, combining white or golden potatoes and sweet potatoes is one I often make for company. It's so pretty, perched on mixed greens and ringed with grape tomatoes and avocado, yet is incredibly easy to prepare. It's wonderful for summer and early fall potlucks and other gatherings. [Read more...]
Zucchini, Tomato, and Red Onion Salad
Here's a tasty salad to make when zucchini and tomatoes are abundant in late summer. Red onions, parsley, and olives add great flavor. I prefer Roma tomatoes in this salad, as their slices match the zucchini and they get less watery when standing, but use any ripe tomatoes you have available. Photos by Evan Atlas. [Read more...]
Passover Quinoa Pilaf
This colorful quinoa pilaf is a great addition to the Passover holiday's festive Seder meal. Contributed to Vegan Holiday Kitchen's Passover chapter by a longtime reader of mine, Barbara Pollak, this pilaf is attractive made with a mix of red and white quinoa, but either color can be used on its own. Photos by Hannah Kaminsky. [Read more...]
Leek and Bell Pepper Hash Brown Potatoes
If you like leeks, you’re sure to enjoy this dressed-up version of hash brown potatoes. It's perfect for a vegan brunch, paired with a simple tofu scramble and fresh fruit. Use firm-textured potatoes, rather than mealy ones, for best results. I highly recommend trying this with one sweet potato, as suggested below.
[Read more...]
Couscous Stuffed Eggplant
For this delightful couscous stuffed eggplant, you can use regular couscous, or try it with Israeli couscous, as shown in the photo. Regular couscous has more of the look and feel of a grain; Israeli couscous more like a tiny pasta. If you're looking for a gluten-free variation, you can substitute quinoa, which is also excellent in this preparation. [Read more...]
Sautéed Broccoli or Broccoli Rabe, Baby Carrots, and Yellow Squash
This colorful trio of sautéed vegetables was one I made often when my kids were growing up, as the combination of broccoli (or broccoli rabe), carrots, and yellow squash seemed to make everyone happy. it complements many different kinds of main dishes, including pastas, potatoes, and grains. [Read more...]
Passover Mock Chopped Liver (Mushroom, Cashew, and Onion)
I don't care for the name of this dish, but it's a Jewish faux classic. It might look a bit like the dish it's intending to imitate, but it tastes nothing like it - thank goodness! Another version is made with green beans (see Green Bean and Cashew Pâté - though Ashkenazik Jews don't use green beans during the Passover week). The essential difference between this and the other recipe on this site is the use of mushrooms; both are simple and tasty. Serve with matzo or matzo crackers or raw veggies. This makes about 2 cups. [Read more...]
Eggplant Matzo Mina
Matzo minas are layered vegetable casseroles traditional to Sephardic Passover Seders. This one can be aptly described as a matzo lasagna. Many variations are made by Sephardic Jews of various cultures. This one is of definite Italian influence, and will certainly remind you of an eggplant lasagna. Photos by Evan Atlas. [Read more...]
Mujaddarah (Middle Eastern Bulgur and Lentil Pilaf)
Mujaddarah, a traditional Middle Eastern dish, is sometimes made with rice, and sometimes with cracked wheat (bulgur). The grain is combined with lentils and lots of onions browned by olive oil. Like many simple classics, it's delicious. Serve with Fattouche Salad and a steamed green vegetable for an easy meal. Though they're the least traditional to use in this (brown lentils are the usual) I like to make this with black beluga lentils for the visual contrast. [Read more...]
Salsa and Olive Oil Salad Dressing
This simple, basil-scented dressing of salsa and olive oil can be made in no time flat and offers an offbeat alternative for jazzing up all kinds of salads. Photos by Evan Atlas. [Read more...]
Penne and Broccoli with Tomatoes, Walnuts, and Raisins
This pasta dish is filled with a variety of delicious flavors and textures — tomatoes walnuts, as well as along with healthful broccoli. Broccoli is loaded with calcium and vitamin C and nutrient-rich walnuts are a good source of alpha-linolenic acid, an essential omega-3 fatty acid. Recipe adapted from Vegan on the Cheap* by Robin Robertson © 2011, published by John Wiley & Sons. Photos by Evan Atlas.
Heart-Beet Rosti
These Heart-Beet Rosti are colorful and flavorful! Serve them up for a healthy Valentine's Day dinner or any other special occasion.
The rad-pink color of beets is perfect for making hearts! Shredded beets and potato are molded into a heart-shape for Valentines Day and baked until tender on the inside and crisp on the outside.
This rosti makes for a beautiful and delicious side dish for a V-day meal. Serve it alongside a tasty pasta dish or soup. You can also serve this rosti as a light main with a side salad or some homemade bread!
And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!
How to Make Heart-Beet Rosti
- Preheat oven and grease baking sheet.
- Grate beet and potato using food processor or by hand.
- Toss veggies with dry ingredients to coat.
- Press mixture into heart shapes on baking pans.
- Drizzle with oil, cover with foil, and bake.
- Remove rosti from oven, and carefully flip over.
- Bake rosti again until browned.
- Garnish with parley and serve hot.
Full directions for how to make Heart-Beet Rosti are in the printable recipe card below.
Heart-Beet Rosti FAQs
What is a rosti?
A rosti is an originally Swedish dish that is similar to hashbrowns in a way. Rostis are typically made from sauteed or pan-fried potatoes. What makes them really different from hashbrowns is that they are cooked in a solid mass.
We added beets to our rosti, both for color and flavor! Our rosti is also baked, making it much more hands-free.
How can I remove the beet skin easily?
To remove the skin from the beets, place them in a saucepan of boiling water for about 5 minutes then plunge them into cold water. This should loosen the skins enough to remove easily.
How long does this rosti last?
Although the rosti can be made several hours ahead, they're best if used on the same day they are made. You can, however, store them in the fridge for up to 3 days.
If not serving your rosti right away, allow it to come to room temperature, then cover and refrigerate it until needed. When you're ready to eat it again, simply reheat the rosti!
Here are lots of other recipes using beets.
Recipe
Heart-Beet Rosti
These Heart-Beet Rosti are colorful and flavorful! Serve them up for a healthy Valentine's Day dinner or any other special occasion.
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Servings:
Ingredients
- 1 large red beet peeled
- 1 medium white potato peeled
- ¼ cup onion grated
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- ¼ cup all-purpose flour
- 2 tablespoon olive oil
- parsley or chives, minced for garnish
Instructions
- Preheat the oven to 375°F, and generously grease a small heart-shaped cake pan or a large baking sheet.
- Grate the beet and potato in a food processor. (You can grate them by hand, but it will be messy.)
- Place the grated beets, potato, and onion in a bowl. Sprinkle with the flour, salt, and pepper, and toss well to coat.
- If using the heart-shaped pan, spread the beet and potato mixture in the pan and press with a spatula to compress evenly.
- If you don't have a heart-shaped pan, transfer the mixture onto the prepared baking sheet and press it together into the shape of a heart. (You can divide the mixture in half and shape it into two smaller hearts, if you prefer.)
- Drizzle with the olive oil, cover tightly with foil, and bake for 20 minutes.
- Carefully remove the rosti from the over and place a plate on top, invert, and slide the rosti (even if baked in the pan) onto the baking sheet. If you've made small hearts, flip them over carefully with a metal spatula.
- Return to the oven to brown the other side, about 20 minutes.
- Garnish with parsley and serve hot.
Nutrition (Estimate per Serving)
Calories: 289kcalCarbohydrates: 36gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 330mgPotassium: 629mgFiber: 4gSugar: 4gVitamin A: 17IUVitamin C: 24mgCalcium: 27mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
This recipe is from Party Vegan: Fabulous, Fun Food for Every Occasion* by Robin Robertson © 2010, published by John Wiley & Sons.
Robin Robertson is the author of numerous cookbooks, including Fresh from the Vegetarian Slow Cooker* and many other titles.* Visit Robin at Global Vegan Kitchen.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
Creating a Plant-Based Pantry
So many people have asked me how to set up a plant-based (vegan) pantry that I decided this subject merits a permanent place on VegKitchen. Whether you are a newcomer to a vegan/vegetarian diet, or someone who wants to have a greater variety of healthy ingredients at hand, this list can serve as your handy guideline. [Read more...]
Raw Organic Lotus Forbidden Black Rice
No need to cook with this Raw Organic Lotus Forbidden Black Rice! This tasty raw dish is flavorful and filled with superfood nutrition.
[feast_advanced_jump_to]Black rice truly is a super food that has as many antioxidants as blueberries and is regarded as a longevity super food in China that can prevent cancer and other diseases! The story goes, in ancient times the Emperor of China discovered this special black rice and it's amazing health benefits. Wanting to keep all the special nutritional powers to himself, the emperor made this black rice "forbidden" for anyone but him. Today, thanks to Lotus Foods, we can all enjoy this once-forbidden black rice in the most organic, all natural, fair-trade and sustainable way possible!
So far, this Lotus rice is the ONLY rice I can soak overnight that will be sprouted & soft and taste cooked & delicious! In the raw food world, there hasn't really been a "raw rice" available-so this Lotus brand rice is very special and unique. Fortunately, it's also affordable at only $3.89-$3.99 a bag at your local Whole Foods Market, your nearest health food store, or online! You can eat a bowl of this raw rice on its own (after soaking it and disposing of the soaking water, of course) or pair it with a tasty curry or stir fry.
How to Make Raw Oranic Lotus Forbidden Black Rice
- Pour entire rice package into bowl.
- Fill bowl with water 1 inch above rice.
- Cover bowl & let rice soak 10-12 hours.
- Drain water, rinse rice, and pat dry.
- Drizzle with olive oil & add seasonings.
- Mix together and serve.
Full directions for how to make Raw Organic Lotus Forbidden Black Rice are in the printable recipe card at the bottom of the post.
Raw Organic Lotus Forbidden Black Rice FAQs
Do I have to soak the rice for 10 hours?
You do need to make sure to let your rice soak for at least 10 hours. Since this rice is not cooked, it takes much longer to soak in the water and become soft. You can do this step during the day, but I like to soak my rice right before I go to sleep at night. Then, when I wake up, my rice is done and ready to eat!
Can I reuse the rice's soaking water?
Do NOT reuse the soaking water from your rice. You can use it to water plants or for a science experiment, but you cannot reuse the water in any kind of food or drink. The raw rice is soaked in water partially to remove any kind of debris or insects that are still stuck to the rice pearls. This means that the soaking water is full of all kinds of dirt and debris that are not edible.
How can I switch up this recipe?
I like to keep my rice simple with chopped cilantro, kelp, cayenne pepper, a squeeze of organic lime, and celtic sea salt. But some of my friends like to add chopped organic jalapeno or raw organic peas to their rice. Or they add mango and avocado, which is really gourmet and delicious-like a Mexican or Spanish Rice. Use your imagination and get creative!
Find more Raw and Almost-Raw Entrees on VegKitchen.
Recipe
Raw Organic Lotus Forbidden Black Rice
No need to cook with this Raw Organic Lotus Forbidden Black Rice! This tasty raw dish is flavorful and filled with superfood nutrition.
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Ingredients
- 1 bag Lotus Food Organic Forbidden Black Rice
- pure water enough to cover the rice
- herbs and spices I use kelp, cayenne, celtic sea salt, and chopped fresh organic cilantro
- organic extra-virgin olive oil
- organic lime juice to taste
Instructions
- Pour an entire package of Lotus Foods Organic Forbidden Rice into a large glass or ceramic mixing bowl.
- Fill the bowl with pure water until it covers the rice, plus about 1 inch.
- Cover the bowl with a plate or plastic wrap to keep the rice clean and protected as it soaks.
- Let rice soak for 10-12 hours.
- Drain the water. You can use the soaking water to water your plants or reuse it in some way-just DO NOT reuse the water in food or drinks.
- Rinse the rice with a bit of new clean water, then drain again and pat dry with paper towels.
- Drizzle rice with olive oil and sprinkle with your favorite herbs, spices, and seasonings.
- Mix together with a wooden spoon and serve!
Nutrition (Estimate per Serving)
Calories: 559kcalCarbohydrates: 117gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 11mgPotassium: 337mgFiber: 5gSugar: 1gCalcium: 35mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Contributed by Raw Chef Bryan Au. Raw Chef Bryan Au is the author of Raw Star Recipes. Visit him on the web at Raw in Ten Minutes.
A Big Pot of Really Good Chili
When you need a heaping helping of something fast, inexpensive, and hearty, I can think of few things that fit these criteria better than A Big Pot of Really Good Chili.
I have been making this chili recipe for years. Simple, hearty, and warming, this chili is a great choice for casual winter parties like Super Bowl Sunday, or for everyday meals.
Chili is one of those foods that, I believe, can never go wrong and is great for any occasion. Depending on the setting, you can serve this chili with some homey cornbread, an elegant salad, or even a decadent chocolate cake (for dessert, of course)!
How to Make A Big Pot of Really Good Chili
- Heat oil in a large pot.
- Saute onion until translucent. Add garlic.
- Add all but last 3 ingredients.
- Simmer, covered, for 30 minutes.
- Season to your liking.
- Let chili sit, off the heat, until ready to serve.
- Serve garnished with cliantro and tomatoes.
Full directions for how to make A Big Pot of Really Good Chili are in the printable recipe card below.
A Big Pot of Really Good Chili FAQs
Why do you let the chili sit after cooking?
If you have time, you can let your chili sit-off the heat-for an hour or so after cooking. This gives the flavors in the chili more time to meld together. I always try to follow this step, but you can totally skip it if you want to!
What is the best way to store leftover chili?
I suggest storing your leftover chili in the fridge. Keep it in an airtight container and eat it within 5 days. You can also freeze your chili (see below).
Can you freeze chili?
Freezing chili is a great way to meal prep! I suggest freezing your chili in serving-size freezer-safe containers or baggies. Then, when you want some chili, simply pull out however many servings you need at a time and reheat them.
You can make an entire batch to freeze, freeze half of the finished chili, or simply freeze whatever leftovers you may have.
Here are more Bean Stews and Chilis.
Recipe
A Big Pot of Really Good Chili
When you need something fast, inexpensive, and hearty, you'll want to make yourself A Big Pot of Really Good Chili.
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Servings:
Ingredients
- 2 tablespoon extra-virgin olive oil
- 2 medium onions finely chopped
- 5 cloves garlic minced
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- 84 oz beans of your choice try a combination of pinto, pink, and black beans; drained and rinsed
- 28 oz tomatoes diced, with liquid
- 16 oz tomato sauce
- 1 jalapeño peppers or other hot peppers, seeded and minced OR 8 oz mild or hot green chiles, chopped
- 1 tablespoon good-quality chili powder
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoon dried oregano
- 2 teaspoon ground cumin
- salt and freshly ground pepper to taste
- ripe tomatoes chopped, for garnish
- cilantro or parsley, chopped, for garnish
Instructions
- Heat the oil in a large soup pot.
- Add the onion and sauté over medium-low heat until translucent.
- Add the garlic and sauté until the onion is golden.
- Add the remaining ingredients except the last three.
- Bring to a simmer, then cover. Continue to simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors meld.
- Season with salt and pepper, and adjust the other seasonings.
- If time allows, let the chili stand for several hours before serving. Heat through as needed. The chili should be nice and thick; if your chili is too thick, stir in a cup of water.
- Serve your chili in individual bowls, garnished with tomatoes and cilantro.
Nutrition (Estimate per Serving)
Calories: 313kcalCarbohydrates: 54gProtein: 19gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 219mgPotassium: 1184mgFiber: 17gSugar: 6gVitamin A: 1282IUVitamin C: 38mgCalcium: 87mgIron: 7mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Recipe from Vegan Holiday Kitchen. Photo by Susan Voisin.
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