Caribbean Coconut Rice with Garbanzos & Veggies
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Hi Friends! This week is flying by and I feel like I’ve been running around like a maniac and juggling so many different things. That’s life, though. I’d rather be busy than bored.
I’ve seen many people around the sphere lately with rice cookers and making amazing looking rice dishes. Evan, Gena, Heather, and Diana all come to mind. However, I don’t have a rice cooker and may not even buy one any time soon, because today’s recipe proved I didn’t need one. It would have been nice, I’m sure, but it wasn’t essential.
I recently saw Diana make something in her rice cooker that I wanted to put my spin on. I am not a curry fan and neither is Scott so I knew I wanted to take things in a different direction than curry. So I went Caribbean + Thai, rather than Indian.
Caribbean Coconut Rice with Garbanzos & Veggies
1 c Brown Rice
1 Can (2 cups) Coconut Milk (I used TJ’s light)
1/4 c Vegan Butter (you can probably skip the butter if you really want, but why?)
1 Tbsp Ground Ginger
2 Tbsp Mrs. Dash Caribbean Citrus Blend (if you don’t have this or want to incorporate other flavors, i.e. Indian, Thai, Italian, etc. use curry powder, turmeric, garlic, onion, cayenne, chipotle seasoning, lemon herb seasoning, basil, rosemary, or whatever inspires you)
Salt & Pepper to taste
Optional: 1 Tbsp sugar if you prefer a sweeter rice rather than more savory
Combine all the ingredients in a sauce pot on the stove and cook until rice is done. For me, this was about 10 minutes.
Then I added:
1/2 c Green Beans (any veggies from carrots to broccoli to asparagus will work)
1 c frozen Artichokes
1 Can drained and rinsed Garbanzo Beans
2 Tbsp Peanut Butter
Optional but it helps with the Caribbean theme: 1/2 c fresh or dried pineapple and/or 1/2 c fresh mango or dried mango
Stir to combine & Serve
The pictures of the process:
Rice, Seasonings, Coconut Milk, Butter
10 minutes later
Garbanzos, Artichoke Hearts, Green Beans, Peanut Butter added to the cooked rice. Stirred, and served.
And Scott’s words, I quote, “Babe, you’ve got me eating things I never thought I would. Like chickpeas and artichokes.”
I said, “Well, it’s good, right? That’s why you’re eating it.”
And he said, “Yes, it’s great!”
And with that my friends, is how you help your family eat more plant-based foods.
You cook things that are:
Easy & Fast (this was 1 pot and from start to finish, the entire meal took 15 minutes)
Cheap (under $3 for the entire pot and it made a ton of food and fed all of us for many meals)
No crappy ingredients used
And of course, it’s Vegan and GF
With this dish, I happily will put the Vegan Mofo stamp down on this recipe. And I didn’t even need a rice cooker. I guess I maybe don’t need one after all to cook “good” rice.
Today’s rice recipe reminds me of my recent wild rice adventure.
And also if you like one pot meals, try my Sweet & Sour Veggie Stir Fry
Dessert. Yes, Chickpeas as dessert. They are that good. And since I already have the chickpea vibe going on today, I wanted to remind you of these.
From yesterday’s post about buying quality items and if price paid matters?
Most of you said that at some point, yes, price does matter but there are exceptions to that. Thanks for sharing your list of items that you’ve bought used. And what you will only buy new. And any great finds for cheap that you’ve come across lately. I shared mine, and a few duds I’ve purchased, so it was fun reading yours.
1. What was the last recipe you made that you were “winging it” and it came together beautifully?
This one worked out so well that I can’t wait to make it again. And I just made vegan GF cookies that are beyond good. Recipe to follow in a few days. Omg possibly the best thing I’ve ever made!
2. Do you make little compromises to what you’d eat in a perfect world in order not to play short order cook and create multiple and separate meals for your family or others whom you’re cooking for?
I’ve posted before Here and Here that yes, I am a short order cook with most meals and in many circumstances because why subject my family to some of my food allergy limitations when they could eat it and enjoy it?
I try to make variations on a theme, i.e. tacos with raw nut meat on lettuce for me. Tacos with raw nut meat and cheese on tortillas for Scott & Skylar, but it doesn’t always work out in reality that way.
However, with this recipe. We all ate it. No changes or short-ordering. That’s big around here!
3. Do you like Mrs. Dash? Any other seasoning blends or brands you love?
I love it because it’s salt-free (I am not a fan of added sodium), and many blends are free from garlic and onions (also not a fan). And it just adds some spunk and variety to dishes or veggies that could otherwise get a little bland or repetitive.
4. Do you have a rice cooker? Or want one?
I have posted about it before here, and I do have a Crock Pot. And I am still torn if I really “need” another appliance. It’s more that it will take up storage space than cost. I’m on the fence.
If you absolutely love yours, please let me know. And the brand, too, if you’re a fan. Lots of you chimed in with your make and model of rice cooker here, but it never hurts to get extra recommendations.
5. Have you ever cooked with coconut milk? Anything you love to make with it?
The last great thing I made with it that comes to mind was
Vegan Fudge-10 Minute No-Bake Recipe, Gluten/Soy/Tree-Nut Free
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