This is SO easy to make, and yet savory and delicious. I cooked the jasmine rice (one cup rice, two cups water) ahead of time and let it cool. Meanwhile, I had leftover julienned zucchini, sweet onions, carrots, and chopped deseeded fresh tomatoes. I coated a large, heavy frying pan with olive oil (about 2 tbsp) and brought it up to medium-high heat before adding these vegetables. I sautéed for about 5 minutes, stirring constantly. I then added the rice, soy sauce, and three cloves of minced garlic. I stirred it all up before letting it steam (covered) for just a few minutes before removing from the stove. I topped it with some chopped chives and basil from my garden when I was ready to serve.
Lots of vegan protein packed into this meal, and that’s just what I wanted. I made a big batch of lentils and rice, storing it in separate containers in the refrigerator so I can use it to make other salads over the next few days. There’s myriad variations using these two high-protein staples—salads, wraps, patties, and lots more.
2 c organic green lentils (cook ahead and cool)
2 c organic brown basmati rice (cook ahead and cool)
1 c chopped sweet onion (red or white)
1/2 c fresh basil leaves, chopped
1 c thawed and rinsed frozen baby peas
1/4 c chopped fresh mint
lettuce (I used red leafy lettuce from my garden)
1 pkg extra-firm organic tofu, drained well and patted dry with paper towel
Extra-virgin olive oil
S & P
Cook the green lentils and the rice according to their package directions, and let them each cool separately in the fridge.
Cut the tofu in large cubes and toss it with enough olive oil to coat it well, and sprinkle with seasoning of your choice (I used organic dried garlic with sea salt). Bake in a 425 F oven on a parchment-paper lined sheet for about 10 minutes, then remove and gently turn over and bake another 10 minutes, or so. Keep an eye on them; they should be firm and browned around the edges, but not overdone. When they are ready, gently place them onto a paper towel while you assemble the salad.
Mix 2 cups of the cooked lentils, and 1 cup of the cooked brown basmati rice together. Add 1 cup of chopped sweet onion, the peas, basil leaves, and mint. Mix together. In a small bowl, add 1/4 c balsamic vinegar and salt and pepper to taste. Whisk together. If the balsamic vinegar is of a high quality (which it should be), you don’t need to add any sugar. If not, you will likely need to sweeten it. Drizzle olive oil into the mixture as you whisk. It is usually one part vinegar to 3 parts olive oil, but I tend to do less than that much olive oil. That’s optional. When it is to your taste, drizzle over the salad and mix well. Serve it with some leafy lettuce and the tofu. I topped mine with some chives from my garden, but you can add any kind of garnish.
The mint in my patio garden is growing like crazy! One of my favorite dishes is steamed peas with fresh mint, and I wanted to make something that would include brown basmati rice that I’d cooled in the fridge. Stocked up on organic tomatoes, zucchini, green onions, and avocado from my local roadside farmer’s stand, I chopped them all up to mix in this salad.
Just cook the brown basmati rice according to the package directions. Let cool, and then refrigerate overnight. Whatever vegetables you like and have on hand can be added to the rice, but the peas and mint are a must. I used about 1/4 cup of finely chopped fresh mint, and about a cup of thawed frozen peas, 2 finely chopped pickling cucumbers, 1 finely chopped round zucchini, 2 finely chopped tomatoes, and 2 large chopped green onions. Mix all together and season with Flavor God Lemon & Garlic Seasoning, to taste. Add one sliced avocado on top.
I’m trying to get him to eat more vegetarian/vegan meals and meal prepping for him is the perfect tactic to exact my plan! If these meals fully satiate him, he may just decide to alter his diet a bit.
I posted the yam and kale biscuit recipe a few days ago. I’d made the biscuits first, and then with the leftover that I hadn’t baked, I added mashed garbanzo beans, some more seasoning and garlic. For the broccoli and yellow bell pepper salad here, I really quickly steamed the broccoli and then dropped in an ice bath so they’d not continue cooking. I wanted them almost raw. I made a batch of guacamole (not pictured) for dipping (recipe posted here on the last meal prep post from a few months ago). The lentil and rice pilaf recipe is really REALLY tasty, and I decided to poach an egg and plop it on top of some fresh baby spinach, along with a little grated cheese. If this was a meal prep for me, I’d omit the eggs since I’m vegan. I’d probably add some chopped fresh veggies on top of mine.
So, here’s the lentil and rice pilaf recipe:
2 cups dried brown lentils, rinsed and picked over
1 large onion, minced finely
1 small bunch Kale, rinsed and chopped
2 cloves garlic, finely minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1 bay leaf
4 cups vegetable broth
4 cups water
1 cup extra long grain rice
3 tbsp tomato paste
Salt and freshly ground black pepper to taste
Add the lentils to a soup pot with enough water to cover them by about 2 inches. Bring the water to a boil and boil uncovered for approximately 20 minutes.
Drain and rinse the lentils and discard water. Be sure to rinse the soup pot of any residue that may have remained.
In the same soup pot, over medium heat, add the onions and kale. Season with a bit of salt and saute the vegetables for about 5 minutes, stirring to prevent sticking. You don’t want the vegetables to brown, just get tender.
Add the garlic, cumin, and oregano to the pot and stir for about a minute.
Add the lentils back to the pot with the vegetable broth, water, and the bay leaf. Bring the liquid to a boil and simmer uncovered for approximately 20 minutes. Add the rice and the tomato paste and continue to cook for another 20 minutes or until the rice is cooked through.
Re-season with salt and freshly ground black pepper to taste.
The family really liked the Vegan Pulao I’d made the day before, but I wanted to make a lower simple carb version, using a bunch of really finely chopped vegetables, and just a little bit of rice mixed in after the vegetables were done. I also grilled some super firm tofu, seasoned with Flavor God “Everything Seasoning,” and a light spray of olive oil (not pictured here, but I posted a photo of that on my donnalynnfox Instagram account). This stir fry includes a mouthwatering mix of vegetables that blend together well, and create an awesome, flavorful and colorful dish.
1 c cooked and cooled rice
1/2 large cauliflower, finely chopped
2 c very finely chopped green beans
1 c finely chopped green onions
3 garlic cloves, minced
4 carrots, scraped and very finely chopped
4 stalks celery, very finely chopped
1/2 c finely chopped cilantro
2 tbsp EVOO
Flavor God Everything Seasoning (flavorgod.com) **
Fresh-cut chives for garnish
Heat oil in non-stick wok or frying pan over high heat. Add the beans, carrots, and celery first. Mix and stir for a few minutes until they begin to soften. Add the garlic, cauliflower, green onion and cook for about another minute while continuing to stir. Turn heat down to medium and add cilantro and season to taste. Turn heat off and cover for five minutes. Turn heat back on to medium, and add rice, stirring gently into the mixture. Remove from heat once everything is heated through, and spoon into a large family-style serving bowl. Garnish with chives.
** Flavor God seasonings are the best I’ve used. Flavor God chef and owner, Chris Wallace, grinds his herbs and spices fresh every day for orders going out that day. His business has grown exponentially over the past few months because his product is so excellent. Check out his site at flavorgod.com. I ordered his eBook and the four-seasoning combo pack. I’ll definitely be ordering more once I run out (which will likely be soon)!