Rice Biryani

This fragrant dish is easiest to put together when you prepare and measure the ingredients before beginning to cook.

Place chopped onions, bell pepper, celery and carrots in a medium bowl.

Place minced garlic, ginger, curry powder, turmeric, cinnamon and black pepper in a small bowl.

Place diced apple, bay leaf, brown rice, green peas and raisins in a medium bowl.

Ingredients

2 1/2 cups vegetable stock (divided)

1/2 onion, chopped (about 1 cup)

1/2 red bell pepper, chopped (about 1/2 cup)

1 stalk celery, chopped

1 carrot, chopped

1 clove garlic, minced

1/2 inch fresh ginger grated

1 Tablespoon mild curry powder

1 teaspoon turmeric
1/4 teaspoon cinnamon

1/8 teaspoon black pepper

1/2 apple, diced (about 1 cup)

1 cup brown rice

1/2 cup green peas

1/4 cup raisins
1 bay leaf

Instructions

Heat 1/4 cup vegetable stock in a large pot or skillet with a cover. Saute onion, bell pepper, celery and carrot in the veg stock for 5 minutes. Add another 1/4 cup veg stock, followed by the garlic, ginger, curry powder, turmeric, cinnamon and black pepper and cook 1 minute longer.

Stir in the remaining 2 cups of veg stock, along with the apple, brown rice, peas, raisins and bay leaf.  Cover and cook for 40 to 45 minutes or until rice is tender.  Remove the bay leaf.

Easy Granola

The original recipe for this granola said to first boil the dates with water on top of the stove and then blend to thicken. I find it's easier to leave out the first cooking step and just put all the ingredients except oats into the blender, then stir the blended mixture with the oats and bake.

Ingredients

6 cups oats

3/4 cups applesauce

1 cup dates, chopped

2 teaspoons vanilla

2 teaspoons cinnamon

Instructions

Preheat oven to 300 degrees.  Measure oats into a large bowl. Place dates, applesauce, vanilla and cinnamon in a blender or food processor and process until smooth, adding a 1/4 cup water if necessary to blend. Pour the date mixture onto the oats and stir well.

Spread granola onto a cookie sheet lined with parchment paper. Bake 45 minutes, stirring every 15 minutes. 

Allow to cool. The granola will get crisper as it cools. Store at room temperature in a covered container.

Oat Cornbread

This cornbread recipe has no eggs, dairy, wheat, oil, salt or sugar, but it is moist and tasty.  Serve at breakfast with fruit or for dinner along with chili and salad. Oat cornbread also makes a satisfying snack.

Ingredients

1 cup cornmeal

1 cup oat flour (grind 1 1/4 cups rolled oats in blender)

2 teaspoons baking powder

1 cup unsweetened plant-based milk such as almond, rice, soy
   (plain or vanilla flavored)

1/2 cup unsweetened applesauce

6 dates, chopped (snip whole dates with kitchen shears)

Instructions

Preheat oven to 400 F.  Process 1 1/4 cups of rolled oats in a blender to make flour - should take less than one minute.  Transfer oat flour to a large bowl.  Put dates, plant-based milk and applesauce in blender and allow to dates to soak for a few minutes to soften.

Meanwhile, add cornmeal and baking powder to the bowl with the oat flour and stir all together.

Process the dates, milk and applesauce together until the dates are well blended. Pour the date-milk-applesauce mixture into the bowl with the dry ingredients and stir together just until mixed.  Spread batter into ungreased 9" square or round baking dish.  Bake 20 - 25 minutes or until toothpick inserted in center comes out clean.

Makes 9 servings.  Loosen around the edges of the baking dish with a sharp knife. After the cornbread cools, cover the dish and store the bread at room temperature. Leftover bread stays moist for the next two or three days.

Oat Cornbread with cracked pattern on top

For Apple Cornbread, substitute fresh chopped apple for applesauce.

Spanish Rice

Ingredients

1 cup diced onion

1/2 cup diced green bell pepper

2 1/4 cups water or vegetable stock (divided)

1 clove garlic, minced

1 cup brown rice

2 fresh tomatoes, diced or 1 (14 ounce) can diced tomatoes

   or 1 (8 ounce) can no-salt added tomato sauce

1/2 teaspoon paprika OR 1 teaspoon chili powder

1/4 teaspoon freshly ground black pepper

Instructions

In a large skillet, saute onion and bell pepper in 1/4 cup water or vegetable stock for 10 minutes, adding a tablespoon or two of water if necessary to keep onions from sticking to pan.  Add garlic and spices and saute one minute longer.

Add remaining water or veg stock, brown rice and tomatoes. Cover, bring to boil, lower heat and simmer 35 to 45 minutes until rice is cooked.

Spanish rice, veggie fajitas, Mexi-Cali pinto beans, sprouts