Monday, July 13, 2015

Vegan Lunch: Roasted Pepper & Sweet Potato Forbidden Black Rice

I've spent many lunch breaks eating cans of soup for the simple fact that soup is just so easy to prepare! Ease of preparation aside, I know that soup is not the best possible lunch I can have.  Not to mention the fact that it can get pretty boring if you eat it every day.

I decided to spend a little bit of time on a Sunday afternoon preparing enough lunches for the entire week.  I've had a recipe saved for a while that I have been meaning to try.  I believe I originally found it at the Lotus Foods website, but it appears they have since taken it down.  (My version is a bit different than what they had posted, but I thought I should mention where I first saw the idea).

This lunch idea turned out to be awesome, so I thought I would share it here. The main ingredient is the Lotus Foods Forbidden Black Rice, which is supposedly packed with antioxidants. The black rice is mixed with roasted peppers and sweet potato then flavored with sesame oil and Tamari to make a very flavorful and interesting Asian-inspired lunch.

1 cup uncooked Forbidden Black Rice
1 cup water
1 red bell pepper
1 yellow bell pepper
1 large sweet potato
1 tbsp canola oil
2 tbsp sesame oil
1-2 tbsp tamari
Spices to taste (garlic powder, onion powder, salt, pepper and cayenne)
1/2 bunch of scallions

1.  Preheat the oven to 375 degrees
2.  Put the cup of black rice and a cup of water in the rice cooker, and let it do it's magic.

3.  Cut up the bell peppers and the sweet potato into small bite-sized pieces (about 1/4").

4.  Place the peppers and sweet potato in a baking dish, drizzle with 1 tbsp of canola oil and 1 tbsp of sesame oil, then sprinkle with spices.  Mix.  Cover and bake for 20 minutes.  Stir.  Cover and bake for 20-25 more minutes until the potato is no longer crunchy.

5.  While baking, cut up the scallions and put into a storage container.

6.  When the rice is done and the veggies are done roasting, pour them all into a large mixing bowl.

7.  Add a tbsp. of sesame oil and 1-2 tbsp. of Tamari (to taste).

  8.  Separate into containers, you have lunch for the whole week!

9.  Enjoy!

Friday, June 19, 2015

2-Year Update

Wow!  It's been two full years since I completed my 21-day vegan challenge. So much has happened since then.  I ditched the dairy in January of 2014, and have managed to stick with that choice (other than a few questionable meals) since then.  Hey, no one is perfect!

Being plant-based forces a person to really get creative with meals.   My husband and I are not chefs by any means, but we have learned to love experimenting with our meals.  We have stumbled on some tasty (and easy) meal ideas which we may have never found out about had we not embarked on our vegetarian/vegan journey together.

(Leo and I)

We have decided to get this blog rolling again, together, and to share our discoveries with anyone who wants to know more about how an average vegetarian/vegan couple keeps our meal time interesting and fun. We have tried so many meat-free and dairy-free products in the past couple of years that we should be experts by now. The truth is that there is still so much more to learn!

We are looking forward to sharing with you.  Stay tuned...