I made a taco casserole for dinner last night and was really craving some plain ol’ mexican rice to go alongside, then I realized I’d never made a vegan version before. Now that I know it’s super simple and delicious made with plain, fresh vegetable broth instead of an innocent little chicken’s life (aww, no :[ ) I’ll be making it more often. It’s a nice, easy addition to any mexican meal, and is a great filling meal stretching dish. I don’t know why it took me so long to make this… nom nom.
I will be honest. I bought too much broccoli, I don’t know why I bought so much, but somehow I did. I had no idea what to do with it and I was tired of just eating it as a side dish. This is what happened, and I thought it was delicious and seriously filling. Hope you enjoy ~
It has been super cold today, so naturally I wanted something to warm us up after we went for our walk. This meal is super cheap, really easy, healthy and flavorful. I made two batches of it and switched some things around on the second go. Luckily, I have pictures of both so you can decide which one looks right for you to enjoy.
I have made this rice pilaf several times, and every time I have paired it with something different. It is great by itself, with beans on top, or even along side some BBQ seitan. I love it because 1) it automatically stretches any meal to save some money and 2) it has vegetables scattered throughout.
I don’t make this dish very often, but when I do I completely enjoy it. For this dish, I always drain and press my tofu the night before, freeze it, bake it, and then fry it. That’s not hard at all, but it can be time consuming. It definitely has a more ” meaty ” texture and is not so mushy if you take the time to prepare it that way, though. Hope you enjoy as much as I do.