Month: September 2019

Veggie Grain Bowl

Ingredients

  • 1 cup brown rice
  • 1 yellow pepper
  • 1 red onion
  • 1 sweet potato
  • 1 cups broccoli or brussels sprouts 
  • 2 1/2 tablespoons olive oil
  • 1 15 ounce can of garbanzo beans
  • Paprika
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • 1/4 teaspoon cumin
  • 2 tablespoons grated ginger
  • 1/2 cup soy sauce
  • ½ teaspoon maple syrup
  • 3 cloves garlic-chopped

Steps

  1. Rinse rice if needed and add 2 cups water in saucepan
  2. Bring to boil then simmer for 40-45 minutes. Remove from heat. 
  3. Cut yellow pepper, red onion, sweet potatoes and broccoli/brussels sprouts into bite size pieces.
  4. Place veggies in four corners of two pans lined with parchment paper. Add broccoli or brussels sprouts last 10 minutes avoid burning.
  5. Place garbanzo beans down middle of width of pan.
  6. Sprinkle oil and paprika, salt, pepper, garlic powder, onion powder and mix a little.
  7. Bake at 425 for 20 minutes.
  8. For sauce, mix ginger, soy sauce, pepper, maple syrup (no more than half a teas.), and garlic in small glass bowl with cover.

Serve veggies on top of rice and add sauce.

Substitute snap peas for garbanzo beans,  carrots for sweet potato, red pepper for yellow pepper, cabbage for onion.

Adapted from “Tasty Vegetarian”.

Vegan Roasted Pepper and Tomatoes Flatbread

Ingredients

  • 2 green bell peppers cut into 2 inch chunks
  • 2 red bell peppers cut into 2 inch chunks
  • 1 small red onion sliced
  • 16 cherry tomatoes, halved
  • 1/4 cup black olives, sliced
  • 1/4 cup green olives, sliced
  • 1/4 cup of Aldi’s Simply Nature Stir-In Paste Basil
  • Aldi Stone Oven Baked Artisan Flatbread, 2 pack
  • 1 Tbsp. dried rosemary
  • 1 Tbsp. dried basil
  • Dash of red pepper flakes
  • Aldi’s Earth Grown Vegan Mozarella Style Shreds
  • Sprinkle of Aldi’s Who Needs the Bagel Seasoning

Steps

  1. Line two 9 by 13 inch baking pans with aluminum foil. Add some cooking spray on foil.
  2. Spread peppers on pans and roast for 20-25 minutes at 425 degrees. Remove from oven.
  3. Line small baking pan with aluminum foil and add some cooking spray on foil.
  4. Roast onions in pan for 13 minutes.
  5. Remove vegetables from pan and line pans with fresh aluminum foil.
  6. Place flatbread on each pan and spread pesto over the flatbread.
  7. Spread vegetables evenly over flatbreads.
  8. Sprinkle rosemary, basil, and red pepper, and vegan cheese over vegetables.
  9. Bake for 10 to 12 minutes at 400 degrees.

Makes two flatbreads.