Check out these fabulous, healthy recipes from Cat at Almost Raw Vegan.
Vegetable and Wild Rice Stir Fry
- 1 cup wild rice, 3 cups water
- 1 tbsp olive oil
- 2 red onions, chopped
- 6 mushrooms, chopped
- 2 red hot peppers, chopped
- 3 carrots, chopped
- 10-15 brussels sprouts, quartered
- 1 box cherry tomatoes
- 4 heaping tbsp hummus
- 1-2 cups tomato pasta sauce
Wild rice takes about an hour to cook. Follow the directions on your package – the rice I used called for 1 part rice, 3 parts water and cooked for 50+ minutes.
While the rice is cooking, heat the olive oil in a large skillet. Add the mushrooms and onions and heat until onions are transparent and mushrooms become golden. Add hot peppers, stir together and cook for another minute. Add carrots, brussels sprouts and cherry tomatoes, stir and cook for about a minute until just warm (but still fresh and crunchy). Add hummus and pasta sauce and mix well together to create a nice creamy sauce. Add rice and mix well together. Serve right away.
Leftover Tip: I always make extra when I prepare these types of stir-fry dish. Doing so makes for an easy peasy lunch the next day! Chop one head of romaine (or your green of choice) and added 2 big spoonfuls of this veggie mix – toss and serve! DeeeLish!!
Ingredients: Makes 12 slices
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- 2 cups cherry tomatoes, cut in 1/8th (yes it takes about 5 minutes to cut, but it’s worth it!)
- 1/4 cup basil (or if you don’t have basil like me today, then cilantro is a great substitute)
- fresh ground pepper
- 1/2 loaf french bread (you can use the remaining 1/2 loaf with the Plant-Based Chilli!)
- 3 tbsp olive oil (to brush on bread)
Pre-heat oven to 450 degrees and ensure oven rack is on the top shelf.
Add minced garlic, olive oil and vinegar to a bowl, mix well together and let marinade for minimum 10 minutes. While garlic mixture marinades, cut cherry tomatoes in 1/8th. Place cherry tomatoes in colander, rinse and drain seeds. Add tomatoes and cilantro to garlic mixture and stir well and continue to marinade.
Cut bread in 1/2 ” slices. Brush olive oil on one side of bread using pasty brush and place oil side down on baking sheet. Place in oven for 5-6 minutes until bread is golden brown.
Place bread on serving plate and top with tomato mixture. Serve right away (if permitted to sit too long the bread will become soggy).