What To Do With Leftover Rice and Beans – Rice, Beans, and Greens

Using Leftovers to Make Rice Beans and Greens

Using what you have on hand can be a struggle, especially with it is just a little of this and a little of that from previous recipes. One trick I love is to let go of preconceived notions of making something specific, and just make something that tastes good. I have a version of this rice, bean, and vegetable mixture regularly as I frequently have leftover rice, beans, and some odds and ends of vegetables. You can jazz it up with herbs and spices, or keep it simple like this version. I love the simplicity and deliciousness of a good olive oil, a little nutritional yeast, and some big, crunchy salt.

Ingredients

1 TBL oil for cooking
1 small onion, sliced
4 mushrooms, sliced
1 cup cooked rice (mine was leftover from takeout Indian)
3/4 cup cooked kidney beans (or other bean of choice)
2 cups fresh spinach (or other greens)
1 TBL nutritional yeast
1 TBL good olive oil
Kosher salt

Instructions

Heat a medium skillet over medium high heat.
Add oil, and saute onion and mushrooms until just softened, about 3 minutes.
Add the rice, kidney beans, and spinach and cook until spinach is wilted and rice and beans are hot.
Sprinkle on nutritional yeast, drizzle the oil, and add some salt. Stir lightly to combine and serve.
This is probably enough to serve two of normal appetite. Enough for one nursing mother.

Tofuballs with Extra Veggies

I know I just posted the Italian Tofuballs a few weeks ago, but I figured out how to add a few more cups a vegetables to the mix while keeping the flavor and texture. I just had to share. This version calls for an egg, which helps the texture a bit, and helps them hold together. If vegan you can omit the egg altogether or substitute with a few tablespoons of aquafaba. These are a delightful snack, I actually even like them cold, or can be used to go with pasta. My toddler gobbled these up.

Tofu Balls with Extra Veggies

Ingredients

2 TBL oilve oil
11/2 cup grated zucchini
1/2 cup minced onion
11/2 cups finely chopped spinach
3 mushrooms, minced
1 lb water packed extra firm tofu
1 TBL Italian seasoning
1/4 tsp salt
1/4 tsp granulated garlic
freshly ground black pepper to taste
2 TBL nutritional yeast
1 egg beaten (omit if vegan, or try 2 TBL aquafaba lightly beaten with a fork)
1/4-1/3 cup vegan bread crumbs
Neutral flavored oil for cooking

Instructions

Heat a large skillet over medium high heat.
Add oil, zucchini, onion, spinach, and mushrooms and cook 5-8 minutes or until most of the water has been released and cooked off.
Mash tofu in a large bowl with your hands or a potato masher.
Add Italian seasoning, salt, garlic, egg, cooked vegetables, and nutritional yeast and stir together.
Add bread crumbs a few tablespoons at a time stirring to combine. The mixture should start to stick together.
Taste the mixture and adjust seasonings to taste.
Heat about a 1/4″ of oil in a large heavy bottomed skillet to about 350 degrees. I never actually check this with a thermometer, but you should. It should be hot, but not smoking, and when you flick a few drops of water into the oil it should sizzle and pop.
Form the tofu mixture into walnut sized balls with your hands. Pack them a bit, but don’t worry if they feel loose as long as they hold their shape in your hand. If they don’t add more breadcrumbs until they do.
Carefully place the tofu balls in the hot oil, and cook until one side is golden brown (3-4 minutes), flip them and cook on the other side another 3 minutes or so until golden brown.
Unless you have a super huge skillet you will need to work in batches. You might need to add more oil between batches. If this happens don’t forget to reheat the oil before frying.
Once cooked remove the tofu balls and place on a plate lined with paper towel to drain.
Serve hot with pasta and sauce, or just eat as is. Super yummy snack!
You could also bake these on an oiled baking sheet at 375 for about 20 minutes. Still good, but not quite the same.

Vegan Mushroom Walnut Pâté

I’ve been really hungry lately, Truthfully, I’m always really hungry, but it seems especially bad lately. I think it’s because I’ve finally started working out again post baby. Being hungry is good and bad for me. I love to eat, but I actually hate snacks. I pretty much never want to eat snacks. More often than not they aren’t very good, and then you can’t eat something you really want to eat because you’re full. Also, rarely are snacks good for you, at least the ones that taste good. So, I don’ t like snacks. If I do snack (and I do, several times a day) I usually eat a small portion of leftovers because it’s just better food. I’m ranting about this because this Pâté is an exception. I made it for guests, and then ended up eating it for days and looking forward to it!

This delightful Pâté -originally from the Veganomicon– is super easy, and you probably have almost everything in your pantry. I used fresh herbs in mine because I happened to have them hanging around. The original recipe calls for dried so I’m sure that would be fine if it’s what you have on hand.

Vegan Walnut Mushroom Pâté

Originally from Veganomicon

Ingredients

3 TBL olive oil
1 cup diced yellow onion
3 cloves garlic, minced
1 TBL fresh tyme or 1 tsp dried thyme
1 TBL fresh tarragon or 1 tsp dried
3/4 tsp salt
freshly ground black pepper to taste
1 LB cremini mushrooms, chopped
1 cup lightly toasted walnuts
3/4 cup cooked cannellini beans
1 tsp balsamic vinegar
up to 1/4 cup vegetable broth (I didn’t use any)

Instructions

Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
Add the onions and saute for 3 to 5 minutes until translucent,
Addthe garlic, thyme, tarragon, salt, and pepper, and cook another minute.
Add the mushrooms and cook for 7 to 10 minutes until they are very soft, lowering the heat if necessary to prevent them from burning.
While the mushrooms are cooking, place the walnuts in a food processor or blender and process until very fine.
Add the cooked mushroom mixture to the walnuts in the food processor, along with the balsamic vinegar, beans, and remaining tablespoon of olive oil. Process until smooth, adding the vegetable broth 1 tablespoon at a time as needed to make a smooth puree. Note: I didn’t need to use any.
Continue to puree the ingredients until the pate resembles a smooth, thick and spreadable paste.
Scrap mixture into an airtight container and chill for at least an hour before serving, to allow the flavors to meld.

Vegan New Year’s Brunch Roundup

I haven’t been very good at posting for the last few weeks. I’m sorry. I am struggling with cooker’s block. With everything that has been going on (new baby and all) it has been a bit of a cooking rut for me. I’m starting to break out and have been focusing on making some new recipes. It is a process to get them where I am comfortable posting them for your consumption. It is my New Year’s resolution to cook something new once a week. Please hold me to it.

For now I have some amazing standby recipes for your New Year’s Brunch. Tweet me @happyfoodninja if you have a substitution question because you are in your pajamas and can’t be bothered to go to the store for some crazy ingredient.

Now, for brunch.

Tofu and Avocado Benedict

Banana Chocolate Walnut Baked Oatmeal

Vegan Drop Biscuits

Vegan Chocolate Chip Zucchini Scones

Pancakes

Chocolate Peanut Butter Oatmeal

Or just visit my breakfast link for other ideas. I have a few…

Roasted Vegetables and Thanksgiving Suggestions

This is my last post before Thanksgiving! oh, my. I felt I had to do a quick post on roasted vegetables as it is a stable for my fall table. I particularly love roasted butternut squash, beets, parsnips, onions, and broccoli. I love to roast my broccoli until it is almost burnt and super crispy. It’s like little broccoli chips. Anyway, roasting vegetables is super easy. The hardest part is prepping them. If you’re short on time you can buy them peeled and chopped at most stores.

These are a perfect side for any meal, and are quite delightful as an easy, colorful side for Thanksgiving. If you are looking for other options for any portion of your meal check out this recipe roundup from last year Thanksgiving Feast Suggestions . I need to add a few things from this year of course, like:

One Dish Holiday Meal -Perfect for a vegan to bring to non-vegan Thanksgiving

Easy Vegan Gravy

Vegan Scalloped Potatoes

Vegan Stuffed Mushrooms

Aquafaba Chocolate Mousse

Ingredients

Lots of vegetables (about 6 cups) cut into even sized 1/2-1″ pieces
Some of my favorites are broccoli, carrots, beets, onion, parsnips, and winter squash. I might also add in potatoes or sweet potatoes to add more bulk if needed.
Olive oil- I never measure this, but about 1/4 cup
Salt – also never measured, sprinkle a little on knowing you can always add more later
Other herbs and spices if you like. I almost always only use salt as it allows the flavor of the vegetables to really shine.

Instructions

Preheat your oven to 400
Place vegetables in a single layer on a sheet pan with sides, I use my biggest jellyroll pan.
Drizzle olive oil over vegetables, sprinkle with salt, and stir so vegetables have an even coating of oil.
Bake, stirring every 15 minutes or so until starting to become brown and crispy on the edges, and sweet and caramelized. I like to cook mine about 40-50 minutes depending on how big I have cut them.
They are perfect as is for a side dish, or try them in pasta, lasagna, salads, burritos, enchiladas, risotto, soup, you get the picture.

Beet Pickles or Easy Quick Pickle of Anything

It is the end of summer, and what better way to celebrate than to make pickles?! I love pickles. Like, really love them. The sourness with the salt and a bit of crunch. Ohh, man! When we lived in Maine we had a garden and I would make pickles pretty often as I always planted a way too many cucumber plans. Or so I thought, until my pickles ran out. I also love to pickle green beans and beets. Other crisp vegetables such as carrots and cauliflower also work well as a pickle.

Depending on how fast you want to eat your pickles will change how you cut them. Usually to make cucumber pickles I cut the cucumbers into spears. They should pickle for at least a week and will last several months in the refrigerator. For these beet pickles they are ready in about an hour and will last a few months in the refrigerator. You must refrigerate these pickles as they have not been sterilized through a boiling process like some recipes for canning pickles.

I suggest eating these straight from the jar, or topping your favorite sandwich with them. Ohh, yum.

Makes 1-2 pint jars of pickles depending on how many vegetables you use. Recipe is easily doubled or halved.

Ingredients

about 4 small beets peeled and sliced on a mandolin set to 1/16″ (very thin slices)
- or, 2-3 cucumbers per jar, cut in quarters lengthwise, or green beans, carrots, cauliflower…
1 cups white vinegar
1/2 cup apple cider vinegar
1 cups water
1 TBL salt
1 TBL sugar
1/8 tsp crushed red pepper (per jar)
1/4 tsp black peppercorns (per jar)
2-3 cloves garlic (per jar)
several sprigs of dill (per jar) – I didn’t use this with the beet pickles, but you could.

Instructions

Heat vinegars, water, salt and sugar together until just starting to simmer.
In sterile jars place crushed red pepper, peppercorns, garlic, and dill.
Add vegetable of choice.
Pour hot pickling liquid over the top to cover vegetables.
Place lids on jars and finger tighten rings.
Let cool to room temperature, then store in the refrigerator.

Quick and Easy Vegan Garbanzo Bean “Tuna” Salad

This has been my go-to lunch throughout this pregnancy. It seems to be perfectly satisfying, and easy enough that I can make it even when I’m already hungry. I usually make just enough for one meal, which is what this recipe is for. Sometimes, when I’m feeling the need to do so, I will reduce the fat in this recipe by halving the mayo used and subbing in the same amount of aquafaba (liquid from the can of beans). The flavor is almost as good, and during this pregnancy the lower fat is better every now and again.

Makes 1 serving

Ingredients

1/3 cooked garbanzo beans
1 TBL vegan mayonnaise
1 tsp sweet pickle relish
squeeze of lemon juice
salt and pepper to taste
1 tsp each minced sweet onion and celery (optional)

Instructions

Mash garbanzo beans in a small bowl with a fork.
Stir in the mayo, pickle relish, lemon juice, salt and pepper.
Add the onion and celery if using and stir to combine.
Taste and adjust seasoning to your preference.
Serve on bread, or with crackers, sliced veggies, or however you desire.

Mustgo Fried Rice with Sweet Chili “Chicken”

Mustgo is my favorite thing to eat. You know, this must go, that must go. I have a few meals in my collection that really don’t have much of a recipe because it changes depending on the odds and ends I have in my fridge. This is one of those. Requirements are some sort of leftover grain, I do prefer rice. Some vegetables, and, to really make it a meal a bit of vegan chicken and sweet chili sauce. This is one of my pregnancy cravings for sure. I think I made it every week for a month straight and ate it two meals a day until it was gone. Just thinking about it I feel like I should run out and get some Trader Joe’s Chicken-less strips and make it for dinner. I do make the fried rice part a lot without the chicken, but it really takes it to a new level.

I have to thank my friend Tatum for this idea as it was something she introduced to me back in grad school. The chili-vegan chicken part that is.

Ingredients

Olive oil for cooking
2 cups chopped vegetables of choice
I like onions, mushrooms, zucchini, some type of green such as kale, chard, or dandelion greens, or whatever I need to use up from the fridge)
2 cups cooked brown rice, or mixture of brown rice and lentils
2 TBL olive
1 TBL tamari or soy sauce
salt to taste
juice from half a lemon (optional but recommended)
1 8 oz package vegan chicken strips. I like Trader Joe’s Chicken-less strips
1/3 cup sweet chili sauce. I pick mine up at the Asian grocery store, but there is often a version in the international food isle of most large grocery stores. Check to make sure it is free of dyes and anything else you are avoiding

Instructions

Heat a large skillet over medium heat.
Add a little oil, and whatever vegetables you like to cook the longest (onions for me), saute a few minutes, then add the next (mushrooms, zucchini, and greens). Cook until just tender.
Meanwhile, heat a smaller skillet over medium heat.
Add a little oil and the vegan chicken cooking, stirring frequently, until browned (3 -5 minutes).
Turn off the heat, drizzle with sweet chili sauce, and stir to coat the “chicken”.
Add rice to the cooked vegetables and cook a bit more to heat the rice through.
Drizzle with 2 TBL olive oil, the tamari, a little salt, and the lemon juice, stirring to combine.
Taste and adjust salt as needed.
Top with cooked chili “chicken” and enjoy!

My Top Ten Easter Brunch Ideas

Easter is just over a week away! This year I’m trying to be a little bit proactive and give you a list of what to make early so you can make plans. Easter for me is a perfect day for brunch. I love brunch, and I really love to have people over for brunch. It is late enough to get all the cooking done, especially if you plan ahead, but early enough you get a good part of your day for other things, or for continuing to hang out with everyone you invited over and you still get a good night’s sleep! Brunch has to have a few savory items in my opinion, but is really just a late breakfast. My list includes everything I would like on one brunch table, but I would probably have to pick and choose a few of these if I was doing all the cooking myself. Good luck making your plans and happy eating!