avocado black beans carrot garlic gluten-free rice vegan mofo veggies
The Last SupperNovember 01, 2012
You guys, I missed the end of Vegan Mofo! As you know I live in NJ and we were unfortunately affected by the hurricane. We lost power on Mo...
You guys, I missed the end of Vegan Mofo! As you know I live in NJ and we were unfortunately affected by the hurricane. We lost power on Monday around 6, and it hasn't come back on since. We gave up waiting and split town back up to New England to wait it out, shower, eat food, and drink water. Monday afternoon I managed to whip up one last dinner before the power went out. It's basically the most basic dinner and perhaps a picture of what people think vegans eat. It's definitely got no frills but I love eating food like this. It's when you know you need to put everything deemed edible that's left in your fridge into your dish. I got most everything from my fridge into the dish. Somehow there was still a few misfortunate veggies left in my powerless fridge the next day.
Rice and beans sounds really boring, but really, it's so good! You can season it to taste and make it as flavorful as you want it to be. So what I'm saying is, if you don't like your rice and beans, it's your own fault! So just add some salt or something. Ooo or avocado. That'll fix it up.
Rice and Beans and everything else in the fridge:
1 onion, diced
4 cloves garlic, chopped
1 teaspoon olive oil
2 cups baby spinach
3 carrots, peeled and chopped
1 large can of black beans, rinsed and drained
1 jalapeño pepper, diced
1 cup brown rice, rinsed
2 cups water
1 tablespoon annatto powder
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 avocado, diced (optional)
Bring rice and water to a boil, then reduce to simmer. Simmer about 40 minutes, or until the water is absorbed. Don't stir. Just turn the heat off and keep covered.
Meanwhile, saute onion in olive oil over medium high heat. Add garlic and saute about 2 minutes. Add carrots, jalapeño and baby spinach. Stir until spinach is wilted and add beans. Stir in salt, pepper and spices (except annatto powder) and let cook about 10 minutes, stirring every few, until carrots are tender.
Add annatto powder to rice and stir. Add to veggies and beans and stir to combine. Top each bowl with some chopped avocado and serve!