RIce with yams and coconut

YUMMMMMMMMMMMMMMMMMMMMMY

1 sweet potato, large (baked, peeled, cubed)
1 cup brown Basmati rice (uncooked)
1 cups vegetable broth
1 cups water
1/2 tsp salt
1 Tbsp extra virgin olive oil (or more coconut milk)
1 tsp garlic
1 tsp minced ginger
1/8 tsp cayenne
1/4 tsp pepper
1 bay leaf
1/2 large sweet onion, chopped
3 Tbsp maple syrup
3 Tbsp cup coconut milk (full fat)
1/4 cup raisins
 1/4 cup cashews
1/4 cup shredded coconut (unsweetened)
chopped cilantro
Directions:
1. In a large soup pot, add the onion and oil. Saute over high heat for a few minutes.
2. Next, add in the rice, water, veggie broth, salt, spices and bay leaf. Bring mixture to a boil. Cover with lid and reduce heat to low. Simmer for an additional 15 minutes.
3. When rice is cooked, fluff. Fold in the raisins, coconut, coconut milk, maple syrup. Fluff. Adjust salt and seasoning as needed. Remove bay leaf.
4. Serve warm with chopped cilantro on top.

Leek Chow Mein

Garlicy Good

170g Chow Mein Noodles, cooked according to pkg
1 clove garlic
3 cups fresh leeks, chopped
2-3 Tbsp Earth Balance
2 tsp nutritional yeast
salt/pepper to taste

1. Chop and wash  your leeks.
2. Place saute pan on stove over high heat. Add in one tablespoon of the vegan butter. Allow buttery spread to melt.
3. Add in the leeks. Saute for a few minutes, until leeks become tender.
4. Add in the noodles
5. Add in the remaining buttery spread and garlic.
6. Saute until the flavors absorb.
7. Salt and pepper to taste. Add nutritional yeast.
Serve

Best Ever white kidney bean balls

These are great as is or with salsa. I sprinkled some cayenne pepper on top. I could eat them all there are very good. AND very easy to make.

1 15 oz. can of organic cannellini beans
1 ear of corn - scraped off of steamed fresh corn
2 tsp coriander
 1 tsp cumin
1 tsp maple
1 Tbsp nutritional yeast flakes
2 Tbsp lemon or lime juice
1/2 cup rice crumbs (instead of bread crumbs)
1/2 tsp salt dashes of pepper

1 tsp coconut oil

Mash the beans then add the rest of the ingredients. Melt the coconut oil in a skillet on medium high heat. Form into balls and fry until golden brown. Sprinkle with a little cayenne pepper or serve with salsa.

Cinco De Mayo

It's Mexican night at our house. I wanted something different and found these great recipes. Happy happy happy

FIRST - warm a tortilla and top with:

Mexican Quinoa
3 cups cooked fluffy quinoa
1/2 cup chopped kale
1/4 cup chopped parsley
1/4 cup chopped cilantro
1 lime, squeezed + a bit of grated zest
1/4 tsp fine black pepper
1-2 Tbsp nutritional yeast
2 Tbsp ground flax seed
2 Tbsp hemp seeds
salt to taste

Directions: Toss cooked quinoa with all the ingredients. Garnish with lime wedges.

THEN ADD SOME:
Mango Guacamole

1 1/2 avocados, diced
1 champagne mango, diced
2 limes, squeezed
1 1/2 Tbsp goji berries
salt to taste
red pepper flakes

Directions: Toss and plate.
Add salsa if you want, roll up tortilla and enjoy!!!