No-Fry Fried Rice

Bonny Rebecca — Thu, 20 Oct 2016 17:49:43 +0000

Yum! I love this oil-free, vegan, fried rice dish. Top with cilantro and fresh chile and you are good to go! Sometimes I also add Sriracha, because I’m an addict … don’t judge me. Looking for more healthy vegan dinner ideas?

Recipe adapted from Carbolicious.

Yield: Serves 2

Ingredients

Teriyaki sauce

1 small clove garlic, crushed
1 small knob ginger, finely grated
1 tablespoon low-sodium Tamari
2 tablespoons coconut sugar or other dry sweetener
½ cup water
1 tablespoon cornstarch plus 1 tablespoon water

Unfried Rice

1 cup frozen or fresh corn
2 carrots, diced
3 green onions, chopped
4 mushrooms, sliced
1 8-ounce can chopped pineapple, or fresh if available
2 cups baby spinach
1 red chile, seeded and diced
½ cup chopped cilantro
1 small head broccoli, diced
2 cups uncooked brown jasmine rice

Instructions

Give your rice a good wash and then cook it according to package directions or in a rice cooker.
Heat a tablespoon of water over medium-high heat in a nonstick frying pan or wok, until the water begins to simmer. Add the carrots, broccoli, and green onions and cook until the onions are translucent, about 5 minutes.
Add the mushrooms, corn, pineapple, spinach, chile, and cilantro. Mix together and turn down to medium heat. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
To prepare the sauce, place the garlic, ginger, tamari, and coconut sugar in a small saucepan. Stir and let it cook for a minute or until the sugar dissolves. Add the ½ cup water.
Mix the cornstarch and water together in a small bowl. Add the cornstarch mixture to the sauce, stir well, and let it cook and thicken for a further 2 minutes.
Once the rice is cooked, throw it in the pan with the cooked veggies, pour your delicious sauce on top and mix it all through! Serve immediately.

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Green Split Pea Soup

Bonny Rebecca — Sat, 04 Mar 2017 00:25:12 +0000

This split pea soup recipe is my favorite! I probably say that a lot, but this is just so perfect for rainy days or cold nights. Comforting and so filling. We eat this dish with rice, but it also goes really well with sweet potatoes or white potatoes. I suggest that you put on your rice or potatoes before you begin the rest of the recipe.

Recipe from Carbolicious.

Yield: Makes 1-2 high-carb servings

1 small onion, finely diced
2 celery stalks, finely sliced
2 carrots, diced
3 small potatoes, cubed
2 teaspoons smoked paprika
1 teaspoons onion granules
1 clove garlic, crushed
2 teaspoons curry powder (no added salt or oil)
2 cups green split peas
8 cups water (or 1:1 veggie stock to water)
Juice of 1 lemon

FOR SERVING

Cooked rice or potatoes
Large handful of chopped parsley
Black pepper
Chili flakes
Lemon juice

Instructions

Place the onion, celery, carrots, potatoes, paprika, onion granules, garlic, and curry powder in a nonstick pot.
Sauté over medium-high heat, stirring occasionally, for 3 to 5 minutes or until the onions and celery are translucent. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
Add the spilt peas and water and/or stock. Cover the pot, turn the heat to medium, and simmer for 30-40 minutes until spilt peas and potatoes are soft.
Add the juice of 1 lemon.
Serve with rice or potatoes. Garnish with parsley and an additional squeeze of lemon, some pepper, and chili flakes.

The post Green Split Pea Soup appeared first on Forks Over Knives.

Bonny Rebecca Archives - Forks Over Knives

No-Fry Fried Rice

Ingredients

Teriyaki sauce

Unfried Rice

Instructions

Green Split Pea Soup

FOR SERVING

Instructions