Brown Rice Soft Cream Cheese

This is a mild and delicious cream cheese, and it does not taste like rice at all!
1 1/2 cups brown rice, very well cooked
1/3 block of tofu, drained
3 tbsp. cornstarch
1/2 cup cashew pieces (raw)
Salt to taste
1/4 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. olive oil
1 cup plain soy milk
An additional 1/4 cup soy milk.

In a blender or food processor, process all ingredients, except the olive oil, till smooth and very creamy.
Scrape into a sauce pan. Cook over low heat, mixing it occasionally till it thickens and begins to leave the sides of the pot (about 15 to 20 minutes), as you mix it, add the olive oil and the other 1/4 cup soy milk.
Serve into a container and let cool before using.

This cheese is excellent over toast, with mashed potatoes or baked sweet potatoes, to top a salad pita, to smother muffins or bagels, and anything you can think of!















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Yellow Rice

This is a savory and simple side dish. You can use it as is or add to it as you wish.

2 cups brown rice

1/2 cup sweet red pepper

1/4 cup sweet green peppers

2 Tbsp. sweet paprika powder

1 tsp. turmeric

1 tsp. garlic powder

1 tsp. onion powder

Salt to taste

2 Tbsp. olive oil

3 cups water or more, if needed

Put rice to cook in the 3 cups of water, when it begins to soften and open, add all the other ingredients. Cook till rice is soft and well open.

You can serve this rice in a variety of ways. Here it is shown with seasoned skillet tofu slices.

Variation:

You can add 1/2 cup sliced olives

and 1/2 cup kernel corn



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Rice and Beans

This is a very simple but absolutely delicious way of preparing rice! This dish is very popular in the Caribbean and traditional in many of the islands where it is prepared in an endless variety of ways! Here is a very easy way of making it:

2 cups brown rice 1 can Pinto beans or preferred kind of beans

1 medium onion (peeled)

1/2 cup green sweet pepper, chopped

1/4 cup sweet red pepper, chopped

Salt to taste

3/4 cup tomato sauce

3 Tbsp. sweet paprika powder

1 Tbsp. garlic powder

1 cilantro sprig

1/2 Tbsp. italian Seasoning (mix of sweet basil, oregano, sage in equal parts)

3 Tbsp. olive oil

3 1/2 cups water (to cook rice, or amount recommended in package)

Cook brown rice following package directions. When rice is almost done, add the beans and all the seasonings and oil. Mix thoroughly, and let simmer covered, over low heat, until the rice has absorbed all the liquid. If a little bit of more water is needed, add it, and let it cook until done.

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Seitan Rice

This is an extremely easy and tasty recipe!

Take 1 cup of thin noodles and toast them until they are golden in a large dry skillet, add 1 cup of pre-cooked brown rice
add seitan chopped in chunks (amount depends upon your taste)
You will find the recipe for the seitan here:

http://delicioso1.blogspot.com/2010/06/tasty-seitan.html

Add 1/2 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. olive oil
Taste salt and adjust if needed
1 tsp. sweet paprika powder
just enough water so that the flavors may be absorbed.
Add olives to taste.
Let it get heated through.

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Brown Rice with Vegetables and Mushrooms

4 cups brown rice cooked
1 cup cut green beans
1 1/2 cup shredded cabbage
Optional 2 cups broccoli florets
1 cup frozen corn, thawed
2 large carrots, peeled and sliced
1 cup frozen peas, thawed
1 stalk celery, chopped
2 Roma tomatoes, chopped
2 1/2 cups Crimini mushrooms (not Button)
1 cup sweet green and red peppers, seeded and diced
1/4 cup olive oil
Salt to taste
2 1/2 Tbsp. sweet paprika powder
1 Tbsp. garlic powder
2 Tbsp. onion powder
1/2 tsp. Italian Seasoning
1 tsp. turmeric powder

In a large skillet, put the tomatoes, the paprika, garlic powder, onion powder, herbs, salt, the mushrooms and the oil,
leave to cook a bit with a little bit of water, till the mushrooms are soft (about ten minutes). Add the cabbage, and cook it, stirring, for some minutes.
In a separate pan, cook slowly for no more than 6 or 7 minutes the green beans,the corn, and the carrots in a little bit of water. Cook until tender-crisp. When the veggies are done,
drain (do not discard the water) and add to the skillet where the mushrooms are. Add the broccoli, the peas and the celery. Cook for about 5 minutes, then add the rice and the seasonings, mixing well.
If the mixture is a bit too dry, add some of the water where the carrots, green beans and corn cooked. Add water to taste, let all heat through for about 5 to 6 minutes. Make sure that it doesn't come
out too dry nor too soggy. Add an extra Tbsp. olive oil if needed to make it moist.
Serve,
If you want to, you can add some olives before serving or cooked asparagus spears.


There are some very good recipes and tips at this site:

Recipes and Health Notes

Tasty Quinoa Patties

2 cups quinoa cooked as per package instructions
1 cup quick oats
1 cup brown rice, cooked
3/4 cups potato flakes
2 Tbsp. sweet paprka powder
1 Tbsp. garlic powder
1 medium size onion, peeled and sliced
1/2 cup walnut pieces
2 Tbsp. olive oil
3/4 cup gluten flour or Do-Pep
Salt to taste
1/4 tsp. oregano powder
1/4 tsp. rosemary powder
1 tsp. coriander seed, ground
1 medium beet, peeled and sliced

Note: If you do nt have gluten four or Do-Pep, or if you have a gluten free diet, you can substitute this ingredient for 1/2 cup all purpose flour.
In the blender, with a little water, process the nuts, the onion, the rice and the beet till smooth. Scrape into a bowl. Add all the other ingredients and mix till well combined. Form patties of whatever size you prefer.
Bake in an oiled cookie sheet or in an electric skillet barely "painted" with a little olive oil at 350º F for 30 minutes, turning them or until golden brown on both sides.

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