Vegan Red Beans & Cauliflower Rice

Recipe from: http://quicheaweek.wordpress.com/2013/05/17/vegan-red-beans-and-cauliflower-rice/

Ingredients:
for red beans:
2 tablespoons of vegetable stock or water
½ medium onion, diced
½ green bell pepper, diced
2-3 stalks celery, diced small
3 cloves of garlic, minced
1 14oz can of diced tomatoes
2 15oz cans of red beans, drained from their goo (I used 1 can of kidney and 1 can of small red beans)
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon creole/cajun seasoning
½ teaspoon cayenne
¼ teaspoon ground black pepper
½ - ¾ tsp salt
1 cup (dry) textured vegetable protein, hydrated with veggie broth

for cauliflower rice:
½ medium onion, diced
2 stalks celery, diced
2 cloves of garlic
1 head of cauliflower, cut into florets

Directions:
In a large pot, heat up your vegetable stock or water over medium heat.
Cook the onions, celery, bell pepper, and garlic for 3-5 minutes or until they’re soft. Add the can of diced tomatoes and both cans of red beans, stir.
Add in the paprika, oregano, cajun seasoning, cayenne, salt, and pepper. Bring to a boil then down to a simmer, cover and cook for 30 minutes.

Uncover, mix all about, adjust the seasonings as you see fit, and add the hydrated TVP. Bring to a boil again then down to a simmer, cover and cook for another 30 minutes. Adjust seasonings if you need to.

Make your cauliflower rice while your beans are simmering:

Put the onion, celery, and garlic into a food processor and pulse a few times til minced. Heat a tablespoon or two of water in a wok over medium heat. Add the onion/celery/garlic mixture and saute for 10 minutes or so.

In a food processor, pulse the cauliflower florets until the pieces are rice kernel sized. Add the cauliflower to the skillet, cover and cook for 5-10 minutes. Salt to taste.

Jerk Soy Curls with Caribbean (Cauliflower) Coconut Rice & Beans

Recipe from: http://quicheaweek.wordpress.com/2012/09/20/jerk-seitan-andor-tofu-over-caribbean-rice-and-beans/

The first step is to prepare and marinate the soy curls. The marinade is homemade, so I recommend making a night ahead and marinating the soy curls overnight to have it ready the next day.

Marinade ingredients:


2 Tbsp low sodium soy sauce
2 Tbsp olive oil
2 Tbsp water
1 Tbsp distilled white vinegar
juice from two limes
3 tsp brown sugar
2 cloves of garlic, minced
1/2 a medium sweet onion
2 green onions, sliced a little past where it turns green
1 tsp ground allspice
1 tsp ground black pepper
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp cayenne
1/4 tsp cinnamon
2 tsp dried thyme
1/2 (or a whole) scotch bonnet (or habanero) pepper, carefully deseeded and chopped

~3 cups Butler soy curls

Directions for marinating soy curls:
Soak the soy curls in water or veggie broth for 10 minutes. Drain and press most of the liquid out.
Combine all the ingredients above except for soy curls in a food processor and process (I used my Ninja).
Add prepared soy curls to a tupperware and pour marinade. Mix to coat.
Store in the fridge, covered, for at least a couple hours (preferable overnight).

Ingredients for "rice":


one small head of cauliflower, broken into florets
1 medium-large sweet onion, diced
2 cloves of garlic, minced
1 tsp grated ginger (I used jarred ginger)
3/4 cup lite coconut milk
3/4 cup vegetable stock
juice from 1 lime
1 scotch bonnet (or habanero) pepper, intact
1 15oz can of kidney beans, drained and rinsed
salt and pepper to taste
1/2 cup pineapple, diced
green onions for garnishing (optional)

DIRECTIONS:

Saute the soy curls over medium heat with any excess marinade until it begins to brown.

Meanwhile, make the "rice".

Process your cauliflower florets until they are the consistency of rice. Set aside.

Spray a wok or a big pot or a skillet or something with some cooking spray and saute the onions, garlic, and ginger until softened. Add the coconut milk, stock, lime juice, pepper, and cauliflower. Cover and bring to a boil. Take down to a strong simmer and continue to cook until most of the liquid has been absorbed by the cauliflower, 15-20 min. It still might be a little sloppy and that’s cool too. Add the kidney beans and cook a bit. Salt and pepper to taste. Remove from the heat. Remove the pepper. Add the pineapple and stir. Top with green onions before serving.