Collard Wraps

I love the smell of brown rice cooking! My daughter just loves it when I add seasoning into the rice while it is cooking because it tastes like ‘uncle Ben’s’. Wild rice adds nice color, texture and variety. To me, this is a great way to bridge the gap of RAW and VEGAN. A little cooked whole grain (easy, warm, nutritious and yummy) and those mega-superstar raw collards and zucchini; playing their very important roles here.

2 cups wild rice blend (or brown rice)
4 cups water (plus 2 Tbls. water for “good measure”)
3 Tbls. chicken seasoning blend of choice
1 zucchini, grated
8 collard greens, washed and stems sliced out
1/4 cup dressing of choice (vegan ranch, balsamic, etc.) or  lemon juice to taste
vegan collard wrap
Prepare a small oven safe container (or rice cooker) with a bit of coconut oil. Add rice, water and seasoning. Cover and bake in the oven for 60 minutes at 350 degrees. (Ovens may vary but this usually works great)
When the rice is cool, fluff and grate the zucchini into it. Mix together with some lemon juice, dressing, vegan ranch, salsa, hummus, etc… and roll manageable amounts of the rice mixture onto the collard greens one at a time. (Save extra rice for the next meal!!) Secure with toothpicks and serve.


Vegan Lentil and Brown Rice Loaf

I cooked the brown rice and lentils both in the oven. Different days yet, easy method with a covered casserole. Using leftover beans and rice in different dishes is not only a money and time saver but these are powerhouse nutrition bases for meals!

There is only a little sliver in the photo as I forgot to take a picture until the very last little square! I served with mashed potatoes and steamed collards and carrots. Comfort Food ­čÖé

lentil loaf

2 cups lentils, cooked

2 cups brown rice, cooked

3 Tbls. flax, ground

1 medium carrot, chopped

2 Tbls. minced onions

1 tsp. garlic powder

1 tsp. salt

1 tsp sage

1/4 apple, chopped

1 small handful fresh parsley

1/2 cup ketchup

Add the lentils, parley, carrots and apple into a food processor and pulse until it sticks together. You can also do this with a fork or potato masher. Scrape the lentil mixture into a large bowl and then add  rice and seasonings back into food processor to break down the rice a bit as well. Mix all together well except the ketchup.

Spread the mixture into a coconut oil prepared loaf pan. Top with the ketchup and bake for 65 minutes at 350 degrees. Let sit at room temperature for 10 minutes before slicing.


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