I hope everyone had joyous beginnings to this holiday week and spent the most wonderful time with families and dearest friends whilst delighting in precious splendor of merry music, classic films, red, green, and gold decorations, and good food (please have people try something vegan, cruelty free– this can be hard yet achievable). I stayed in comfort clothes with scorching heater and teddy bear companion, watching every holiday related film/television episode. I didn’t make a huge dinner– mourned mac n cheese, stuffing, veggies, and gardein turk’y cutlets– but didn’t have the spirit to stay in the kitchen and “wait forever.” I suppose lonely days off in December are like that. However, I must say that over the weekend, I tried out the Vedge curated Whole Foods Market menu and the “cheesy” rutabaga and potato mash was excellent as was the mushroom and black lentil stuffing. I have added rutabaga as the one thing to play around with in the new year. At last, my black beans and rice. It’s a simple recipe that continues to get better for me as time wears on. I especially believe that black beans and cumin have this beautiful relationship that goes well with a pot of brown rice. Out of all the vegan cheeses, for me personally, Field Roast Chao’s Tomato Cayenne has the perfect amount of spice that goes along with the ingredients. Next time, I would love to add diced sun dried tomatoes just to remix things.
Black Beans And Rice Ingredients and Preparation
2 cup brown rice
1 15 oz black beans, rinsed
3 tablespoon nutritional yeast
1 teaspoon cumin
1 teaspoon garlic, minced
1 teaspoon salt
Field Roast Chao Tomato Cayenne, 3-4 slices, chopped
Cook brown rice according to directions. Lower heat and drain some of the rice water.
Mix in black beans, nutritional yeast, cumin, garlic, and salt, stirring continuously for seven to ten minutes.
Add Field Roast Tomato Cayenne Slices, letting them melt in.
Remove from heat.