September 4, 2018

Vegan Rice

Baby Vegan

One of our weekday go-tos, one of our fave meatless Monday recipes and one of the things that helps Jared easily scale back on eating meat at most meals to just a few times a week (which he’s a champ for doing, it was voluntary and not required by me which I never thought would happen!) we customize it with different veggies and you can throw in extras like garlic/ginger/cumin or change it to quinoa. But this is the simple version
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INGREDIENTS

2 carrots
1 zucchini
2T avocado oil
1.5C brown rice pre cooked in stock
2T sunbutter
2 tsp ACV
4T coconut aminos
3 stalks dinosaur kale
Salt to taste
A handful of toasted seeds to serve

DIRECTIONS

Slice carrots and zucchini thinly in the slice blade of a grater. Sauté in the oil on med/high until soft then throw in the rice and turn down the heat. When rice is hot mix a little water into the sunbutter to thin it then add it to the pan with the aminos, ACV, and kale and stir and cook just enough more to wilt the kale. Divide into 2 bowls, top with toasted seeds + serve.

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