Spinach Rice Gratin

This made a awesome weeknight meal! We used pre-cooked and leftover rice which made this super easy and quick to throw together. The whole family loved this! It went fast so we didn’t even get a pic of it cut into slices!

Spinach Rice Gratin

Spinach Rice Gratin
Recipe adapted from 101cookbooks.com
gluten-free

2 1/2 cups leftover/pre-cooked brown&/or white rice, room temp
1 1/2 cups cups well finely chopped spinach
8 ounces firm organic tofu, crumbled
15 black olives, chopped
1/2 medium red onion, diced
1/2 cup pine nuts or almonds, toasted
2 tablespoons olive oil
1 cup shredded Manchego cheese (or Parm, or Gruyere)
5 large eggs
1/2 teaspoon fine grain sea salt

Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish, casserole pan, oven-proof pot with a bit of olive oil.

In a large bowl combine the rice, spinach, and tofu. Stir in the olives, and red onion, pine nuts and olive oil. Now stir in 1/2 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into the prepared baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving – or taste and get a sense of whether you need any.

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Tofu and Veggie Stir-fry with Peanut Sauce

Stir-frys are the ultimate quick one-pot vegan meals. Typically it is a super balanced meal with proteins, veggies and a grain. Perfection! Quick, easy, Deelish!

Check out these other stir-frys for a quick meal. You can always get super creative and change it up easily for variations. Thai Vegan Tofu, Quick Seitan Stir-Fry, Super Fast Veggie Stir-frySpinach and Tofu with Peanut Sauce and Rice Noodle and Vegetable Stir-Fry.

Peanut Sauce is my typical go to sauce as we all love it! Check out these other variations on this super deelish sauce. Amazing Raw “Peanut” Sauce and Zucchini Noodles, Cold Sesame Noodles, Mixed Veggies with Peanut Sauce (slow cooker style), Raw Zucchini Noodles and ‘Peanut’ Sauce II, Lettuce Wraps with Almond Butter Sauce and Kelp Noodles & Veggies in Peanut Sauce.

Tofu and Veggie Stir-fry with Peanut Sauce


sauce
1/2 cup apple cider vinegar
1/2 cup tamari
3 tablespoons agave
2 tablespoons natural peanut butter

veggie stir-fry
3 teaspoons peanut oil or sesame oil
2 blocks extra firm tofu, drained, pressed & cubed
6 cloves garlic, minced
8 scallions, chopped, white and green parts separated
2 jalapenos, minced
2 red pepper, chopped
1 can water chestnuts, sliced
Dash of lime juice or lime wedges
Roasted Peanuts

Cooked Brown Rice

  1. Combine vinegar, tamari, agave and peanut butter and whisk until smooth.
  2. In a skillet or wok, add the oil and saute tofu, garlic, white part of scallions, jalapeno, and red pepper for 2-3 minutes. Add water chestnuts.
  3. Add the sauce and turn heat to low, stirring until combined.
  4. Serve over brown rice, garnished with green part of scallions, peanuts and either lime wedge or drizzled with lime juice.

Quick Mushroom & Kale over Brown Rice

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Quick, the kids are sleeping! This dinner was a perfect combination of healthy, delicious and fast! Leftover brown rice and a quick mushroom and kale stir-fry in the wok. Yum! The avocado was amazing on the side. First off, doesn’t avocado make everything taste better? and then with the sriracha in the kale the avocado was a nice cooling element.

Quick Mushroom & Kale over Brown Rice

  • 8 ounces mushrooms any type, sliced (I used cremini mushrooms)
  • bunch of kale, destemmed and chopped
  • cooked brown rice
  • olive oil, 1-2 tablespoons
  • mirin, 1/4 cup
  • rice vinegar, 1/8 cup
  • white cooking wine, 1/4 cup
  • sriracha, a few dashes depending on how spicy you like it
  • 1 avocado (optional)
  • salt, to taste

In a wok or large frying pan heat the olive oil over medium heat and add the kale, mirin and white wine. Using tongs toss to coat and keep cooking kale to cook it down (3-5 minutes). Add the mushrooms and cook another 3 minutes till they become soft. Add sriracha and salt to taste. Plate over brown rice and slice avocado on the side.

Enjoy and if possible sit down and relax by the fire your amazing husband built while you cooked dinner 🙂 Image

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Vegan Macaroni and Cheese

Mac and Cheese is one of my ultimate comfort foods and I am always up for trying out different vegan versions 🙂 I love that this recipe uses 20 ounces of squash for the sauce so you “sneak” in the veggies and help make it a creamier sauce without needing extra vegan cheese. (although we didn’t really skimp on that:))  Check out Cheesy Baked Penne with Cauliflower (one of my fave versions ever!) and Quick, Easy & Healthy Vegan Mac & Cheeze (I also used winter squash in this one).

Vegan Macaroni and Cheese
adapted from Skinny Bitch in the Kitch
Serves 8

• 1 tablespoon refined coconut oil
• About 2 tablespoons fine sea salt
• 1 pound whole-wheat or brown rice elbow macaroni
• 2 (10-ounce) packages frozen pureed winter squash
• 2 cups soy, rice milk or almond milk
• 8 ounces vegan Cheddar cheese, shredded
• 4 ounces (about 1/2 cup) vegan cream cheese
• 1 1/2 teaspoons powdered mustard
• 1/8 teaspoon cayenne pepper

  1. Preheat oven to 375 F. Oil a 2-quart casserole dish; set aside.
  2. In a 4- to 6-quart stockpot over high heat, combine 3 quarts of water with about 1 1/2 tablespoons of the salt. Bring the water to a boil, add the macaroni, and cook according to the package directions.
  3. Meanwhile, in a 3- to 4-quart saucepan over medium heat, combine the squash and milk, stirring and breaking up the squash with a spoon until the squash is defrosted. Increase the heat to medium-high and bring to a simmer, stirring occasionally. Remove from the heat and whisk in the Cheddar, cream cheese, mustard, cayenne, and the remaining 1/2 tablespoon of salt.
  4. When the pasta is done, drain it, then return the pasta to the pot. Stir the cheese sauce into the macaroni. Transfer the entire mixture to the prepared baking pan.
  5. Sprinkle with more cheese and salt and pepper and then bake for 20 minutes.

Bring on the troops!

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