Faux-potle Ingredients as follows:
Cilantro-lime rice
2 cups rice (we prefer wild rice. You can try quinoa, brown, or black rice)
2 TBSP grapeseed oil
3 cups vegetable broth
1 TBSP dried onion
2 tsp dried cilantro
2 tsp sea salt
Juice of half lime
Rinse the rice. After rinsing rice, add oil to pot and toast rice for a couple of minutes. Then add rest of the ingredients except for lime juice. Bring to a boil, cover, and turn heat to low. Cooking times will vary depending on the rice, so check your box or bag for times. Once done squeeze lime over rice and fluff.
2 TBSP grapeseed oil
3 cups vegetable broth
1 TBSP dried onion
2 tsp dried cilantro
2 tsp sea salt
Juice of half lime
Rinse the rice. After rinsing rice, add oil to pot and toast rice for a couple of minutes. Then add rest of the ingredients except for lime juice. Bring to a boil, cover, and turn heat to low. Cooking times will vary depending on the rice, so check your box or bag for times. Once done squeeze lime over rice and fluff.
Black Beans
1 15 oz can Black Beans
1TBSP grapeseed oil
1 tsp minced garlic
1 tsp dried onion
½ tsp ground cumin
½ tsp paprika
½ tsp dried cilantro
1 cup vegetable broth
Rinse black beans with cold water. In a pot on medium heat, add grapeseed oil, onion, and garlic. Cook till fragrant, about 2 minutes. Then add the remaining ingredients bring to a boil, cover, and reduce heat to low. Cook for 10 minutes.
1TBSP grapeseed oil
1 tsp minced garlic
1 tsp dried onion
½ tsp ground cumin
½ tsp paprika
½ tsp dried cilantro
1 cup vegetable broth
Rinse black beans with cold water. In a pot on medium heat, add grapeseed oil, onion, and garlic. Cook till fragrant, about 2 minutes. Then add the remaining ingredients bring to a boil, cover, and reduce heat to low. Cook for 10 minutes.
Sautéed Veggies
2 TBSP grapeseed oil
1/3 each orange, yellow, and green bell pepper, chopped
½ medium onion, chopped
1 15 oz can Corn
Salt and Pepper to taste
After opening corn, rinse with cold water. In a saucepan over medium heat, add oil and all ingredients. Sautee till just tender, about 2-3 minutes.
1/3 each orange, yellow, and green bell pepper, chopped
½ medium onion, chopped
1 15 oz can Corn
Salt and Pepper to taste
After opening corn, rinse with cold water. In a saucepan over medium heat, add oil and all ingredients. Sautee till just tender, about 2-3 minutes.
All that’s left to do is assemble in any order you prefer. Add any additional toppings you like: cashew sour cream, Heidi Ho spicy cheeze (This stuff is awesome! Google it!), Beyond Meat grilled chikn, avocados, jalapenos, or chopped tomatoes. And enjoy!!
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