Tag Archive for: wfpbno

Creamy Kickin' Rice Primavera
Creamy Kickin' Rice Primavera

Creamy Kickin Rice Primavera

Creamy Kickin' Rice Primavera

Creamy Kickin' Rice Primavera

Need a quick meal idea? Kick up your leftover cold rice with veggies on hand, spice and some vegan cream cheese. Use frozen brown rice, frozen and fresh veggies (of choice) and a little vegan cream cheese to create a quick, savory and optionally spicy rice primavera. Getting to know your spicy curry blends takes some practice. If you have access to an Indian grocery store why not go there and explore or order from one of the many spice purveyors online. Curry paste can also be used in this dish. Get creative and have fun with it. 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 2 large

Ingredients
  

  • 1 small onion, chopped
  • 1/2 red pepper, chopped
  • 2 garlic cloves, minced or use garlic ramps if available, chopped
  • 1 cup asparagus, sliced or use zucchini, broccoli, etc.
  • 1 cup frozen soup veggies (carrot, pea, corn and green beans)
  • 1 cup frozen cubed potatoes or frozen hash browns
  • 1 Tbsp red or yellow curry spice blend of choice spice to your taste with addition hot sauce or cayenne
  • 2 Tbsp vegan cream cheese of choice oil free, such as kite hill or miyoko's brands
  • 1-2 cups water or broth as needed
  • 2 cups COLD or frozen brown rice
  • 2 Tbsp fresh basil, sliced or parsley or spinach, etc.

Instructions
 

  • Take out leftover/frozen brown rice, veggies of choice and potatoes from the Freezer, measure them out and set them aside.
  • In a deep fry pan set on medium-high heat, add chopped onion with water nearby to add in and stir as needed. Cook for about 5 minutes.
  • Add chopped red pepper, stir and cook adding more water as needed for another 5 minutes.
  • Add remaining veggies and rice saving fresh herbs if using for last. Warm through, add seasonings, hot sauce if desired and salt/pepper to Taste.
  • When everything is warmed through and seasoned, taste again and add optional vegan cream cheese, stir well to combine and serve with warm bread or pita.
Keyword curry, dairy-free, Easy, one-pot, savory, vegan, wfpb

Beautiful Berry No-Bake Cheesecake

Jill Keb
"Wow" your family or guests with this decadent luscious dessert! This beautiful layered cheesecake is easier to prepare than it looks and modifiable with you choice of berries. A silicone mold is recommended to easily pop out the squares, but muffin tin liners may also be used. We used all four sections of the the 1 cup Souper Cube mold and after removing the frozen sections, cut each in half.
Prep Time 30 mins
Freeze Time 3 hrs 30 mins
Total Time 4 hrs
Course Dessert
Cuisine American
Servings 8 small squares

Ingredients
  

  • 1/2 cup almonds, raw unsalted (skin on or off)
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup Medjool dates (about 4 or 5) pitted
  • 3/4 cup cashews, raw unsalted soaked 15 min. in hot water then drained
  • 3/4 cup unsweetened almond milk (or non-dairy of your choice)
  • 5 TBSP lemon juice, divided 1/4 cup and 1 TBSP
  • 7 TBSP pure maple syrup, divided 1/4 cup and 3 TBSP
  • 2 cup blueberries or berries of choice
  • 1 pinch salt

Instructions
 

  • Start soaking the cashews in hot water. After at least 15 minutes, drain.
  • Combine almonds, coconut and dates in a food processor until small crumbles. If using the 1 cup Souper Cube silicone mold, press 1/4 of the mixture into each of the 4 sections. Alternatively, press a small amount into the bottom of each muffin liner, about 1/4" to 1/2" thick. This is your first layer.
  • Blend cashews (drained) with plant milk, 1/4 cup lemon juice and 1/4 cup maple syrup in a high speed blender until smooth. Reserve and refrigerate roughly 1/3 of this cheesecake mixture for later. Pour the other 2/3 of this mixture in even amounts over your first layer in the molds and place molds in the freezer for at least 1 1/2 hour to set.
  • While your second layer is freezing, make your berry compote...
  • In a saucepan over medium-high heat, stir berries with 1 TBSP lemon juice, 3 TBSP maple syrup and pinch of salt. You may want to slightly mash larger berries with the back of a fork or potato masher. Continue stirring until mixture thickens, approximately 15 minutes. Then, refrigerate to cool while first two layers continue to freeze.
  • When your bottom layers are finally set, begin to make the third layer (leave bottom layers in freezer until you have finished this next step). Divide the berry compote, blending 1/2 cup compote with the reserved cheesecake mixture in blender. Remove molds from freezer and pour this evenly over molds to make your third and final layer. Return molds to the freezer for another 2 hours. Reserve and refrigerate the remaining compote as a topping for serving.
  • Once all layers are frozen and set, remove from freezer and immediately remove from silicone mold. Let thaw about 10 minutes before cutting rectangle in half and serving. Optionally, top with a drizzle of reserved berry compote, some fresh berries, coconut flakes, chopped nuts, etc.
Keyword dairy-free, Easy, gluten-free, vegan

Souper Cube Silicone Mold

Layers and Silicone Mold