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Remember Hamburger Helper? |
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Remember Hamburger Helper? Here is my version. 1 Rice Cooker full of Roger's Brown Rice (see recipe) - or your favorite brown rice
1 can Black Beans rinsed and drained
1 can Garbanzo Beans rinsed and drained
1 can Red Beans rinsed and drained
1 - 2 handfulls of Frozen Corn
1 can Mexican Stewed Tomatoes
1 can diced Green Chiles
Red, green, yellow and orange peppers diced
Zucchini diced
1 tub fresh salsa
Black pepper, chili powder ..... (I like it spicy, but season to your taste)
Mix all ingredients in a large bowl. I fill several disposable single serving freezer containers and store in both the refridgerator and freezer. Here is how I use it: 1) This is good cold or hot just by itself. 2) It is excellent in a tortilla wrap, heated and covered with peach or mango salsa. 3) Stuff a bell pepper and bake in the oven. 4) Stuff an acorn squash and bake. 5) Pour over a baked potato. 6) Use as a filling in a Pita Pocket. The possibilites are endless!! |
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I love my brown rice! It's chewy with many textures and flavors. I use Lundberg's Black Japonica Brown Rice.
5 parts Lundberg's Black Japonica Brown Rice
2 parts Quinoa
1 part wild rice Place rice in rice cooker, stir to mix the rices, add water and start the rice cooker. |
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7-Grain Bread Recipe
Oatmeal Bread
For Bread Machine
Marilyn Moore
An easy low – rising bread – Vegan Water 1 1/8 Cups
Fruit Juice Concentrate 1 1/2 Tbls. ( I use apple juice)
Honey/Maple Syrup 3 Tbls.
Salt ? to ¾ tsp. ( I use ½ tsp.)
Vital Gluten (opt.) 1 1/2 to 3 Tbls. ( I use 2 Tbls.)
7/9 Grain Cereal 3/4 Cups (oatmeal)
Whole Wheat Flour 2 1/4 Cups
Yeast 1 1/2 tsp. Use whole wheat setting for 1 1/2 pound loaf. This is Roger's favorite bread. |
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Sauce
1 cup apricot nectar
½ teaspoon ground ginger
1/8 teaspoon ground coriander
Stir together and set aside. Heat and pour over pumpkin and dressing when serving.
Stuffing
1 cup sliced mushrooms
2 cloves garlic, pressed
1 onion, chopped
1 ½ cups chopped celery
2 small apples, peeled & diced
1 cup apricot nectar
1 cup cooked white beans
2 tablespoons chopped fresh
parsley
1 tablespoon soy sauce
½ teaspoon Italian seasonings
½ teaspoon dried sage
1/8 teaspoon pepper
2 to 3 cups whole wheat bread cubes
To prepare stuffing: Saut鬬 the mushrooms, onion, celery and apple in the apricot nectar for 10 minutes. Add the beans and all of the seasonings and simmer for a few minutes to allow the flavors to blend. Stir in the bread cubes.
You can add other vegetables that you like in the dressing; I have put in green peppers and zucchini.
I also have substituted 2 cups of wild rice, and used half of the bread crumbs.
Pumpkin
1 medium pumpkin
Cut off the top of the pumpkin and save for a cover. Clean out seeds and string portion Place bread stuffing inside, cover with top of pumpkin. Place in a large roasting pan with 1 inch of water covering the bottom of pan. Bake at 350º for 1 ½ hours or until pumpkin can be pierced with a fork.
NOTE:
You may also use any of the following: Two medium acorn squash cut in half, butternut squash, cut in half, or banana or Hubbard squash.
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