Ⓥ Vegan Kitchen: Rice "Stuffing" Ⓥ

A lovely, easy gluten-free alternative to tradition stuffing but still packed full of lovely flavour. 

Rice "Stuffing"

1 cup Brown Rice

1 cup Water

1 cup Vegetable Broth

1/2 tsp Salt

1/4 tsp Pepper

1 tsp Garlic Powder

1 Tbsp dried Parsley

1 tsp Thyme

Optional: add in chopped celery or onion. 

In a medium pot, add all the ingredients together, bring to a boil and then reduce to simmer for about 45 minutes to an hour--until the rice is fully cooked. 

Serve! Super easy! 

Makes approximately 4 servings. 

Goes great with Root Vegetable Roast, Tofu Balls, and Vegan Gravy for a lovely holiday feast! 

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Ⓥ Vegan Kitchen: "Butter" Chickpeas! Ⓥ

Another one of my favourite recipes for you. :) Packed full of flavour and goodness! And pretty quick and easy to make! 

"Butter" Chickpeas:

1-2 medium Sweet Potatoes, cut into chunks

1 Tbsp Oil

1 tsp Garlic Powder

2 tsp Curry Powder

1 tsp Green Curry Paste

2 tsp Garam Masala

1 tsp Ground Ginger

1 tsp Cumin

1 tsp Salt

dash of Tamari

2 tsp Vegan Margarine (I use Earth Balance)

1 can Chickpeas (drained and rinsed)

1 can Crushed Tomatoes

2/3 cup Rice Milk (or other unsweetened vegan milk)

Veggies of your choice (I like Broccoli & Cauliflower)

*depending on what curry powder and paste you are using may depend on how much you want to add. Generally this recipe isn't overly spicy so you can adjust it to your desired liking. 

In a medium pot, boil the sweet potatoes until almost cooked. 

While potatoes are boiling:

Add oil and spices in a large saucepan and cook for a minute on medium heat. Add the chickpeas and sauté another couple minutes. Add remaining ingredients and simmer for about 10 minutes, stirring occasionally, adding in the sweet potatoes at the end. Cook until veggies are tender and the sweet potatoes are fully cooked.  

Serve over rice or quinoa! 

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