Forbidden Rice

Forbidden, or black rice, is full of antioxidants and is much better for you than white rice! It is a good source of iron and fiber, as well as the antioxidants, anthocyanins (cancer fighters). To learn more, follow this link for more in depth info from CNN. As the article states, this rice is a bit chewier or has more ‘bite’ to it than white rice that many people are used to, but I really like the texture and you can’t beat the nutritional stats as far as rice is concerned. The author also talks about grinding the rice into a powder and adding it to other dishes, which I plan on trying as well. Have any of you experimented with this grain? What did you make?

Last Friday night we went to our friends Drew and Laura’s house for dinner. They made us delicious veggie kabobs on the grill and I was in charge of bringing a side dish, so I made up the following rice dish to bring along.  Feel free to add more pineapple if you like a lot of it, as it really adds to the dish.

 Antioxidant-Rich Forbidden Rice

  • 1 cup Forbidden Rice
  • 1 ¼ cup water or vegetable broth
  • 1 tsp. Oil
  • 1 ½ cup chopped Red Onion
  • 1 ½ cup Chopped Sweet Potato
  • 1 ½ cup Chopped Yellow Bell Pepper
  • 1 Tbsp. minced Garlic
  • 1 cup Shelled Edamame
  • ½ cup canned pineapple with juice
  • ¾ tsp. Ground Cumin
  • ¼ cup Lime Juice
  • Salt, to taste

– Rinse the rice until the water runs clear.

– Place the rice and water/broth in a pot with a tight-fitting lid and bring to a boil.

– Reduce heat and simmer for about 30 minutes, or until the liquid is absorbed. Then let sit with the heat off for 10 minutes.

– Meanwhile, sauté the onions for about 5 minutes. Sprinkle them with salt, then add the sweet potato and garlic and continue to sauté until the sweet potato begins to soften. Add the bell pepper and cumin.

-Once the rice has cooked and the bell pepper is just beginning to cook (still a little crunchy!), add the rice and edamame to the veggies.

– Stir in the Pineapple, juices and salt, to taste, just before serving.

The green edamame really popped in this dish!


Making a Recipe Your Own

Whenever we find a recipe online, we find it hard to stick to it. We either have to veganize it (obviously), ‘healthitize’ it, or make it our own in some way. Substituting applesauce for some of the fat, stevia for some of the sweetener or flax for eggs are always common substitutions with us. We also like to add cinnamon or different flavors of extracts (almond, coconut, raspberry, maple…) to mix up the flavor. By doing these things, it’s easy to add what you like!

I have been wanting some chocolate-chocolate chip muffins since finding a vegan one at a bakery about a month ago so I finally decided to make some when we were at our Grandma and Grandpa’s for Easter. I actually did follow the recipe that time, and the muffins turned out great, but when I decided to make them again at my place, I changed it up.

The version that I made has fewer calories and more protein than the original version, thanks to the addition of protein powder (I used Trader Joe’s Vanilla Soy Protein Powder) and substitution of stevia for some of the sweetener. I also used homemade applesauce in order to make up for the liquid that was lost when I cut the maple syrup amount in half, but go ahead and use unsweetened or cinnamon applesauce instead! Although substituting ingredients hasn’t always turn out great for me when baking, the following recipe did, so I encourage you to try it and to try making other recipes your own as well!

 Chocolate-Chocolate Chip Bundts
Based on a recipe from Cookie Madness
[Makes 14 mini bundts]

  • 1 cup Spelt Flour
  • ¼ cup unsweetenedCocoaPowder
  • ¼ cup vanilla protein powder
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. Cake Spice (or sub cinnamon)
  • ¼ cup cup-for-cup Stevia
  • ¼ cup Maple Syrup
  • ¾ cup Unsweetened Almond Milk
  • ¼ cup Applesauce
  • 1 Tbsp. Vanilla Extract
  • 2 Tbsp. Coconut Oil (or Coconut Manna)
  • ½ cup Chocolate Chips

– Preheat oven to 350º F. Spray a mini bundt pan or muffin tin with cooking oil.

– Melt the coconut oil just until it liquefies.

– Mix the dry ingredients in a small bowl and the wet ingredients in a large bowl (excluding the chocolate chips).

– Add the wet ingredients to the dry and mix until just combined. Fold in the chocolate chips.

– Bake in the preheated oven for 15 minutes or until the Muffins are firm or a toothpick comes out clean.

– Eat as is or spread some peanut butter on top and enjoy!

I also made a few mini muffins as well!