I am a fair to middling cook/baker and have been known on occasion to experiment, depending on what is in my cupboard and fridge at the time. When I feel like cooking, I usually make three of four dishes at a time so that I can enjoy the convenience of having on hand what my daughter lovingly used to refer to as “leftunders”. This is especially true at holiday and special occasion time when I am putting together menus and dishes for family and friends.
Sometime after becoming vegan I noticed that my views about wasting food and ingredients had slowly started to change. I became much more aware of throwing unused food in the “bin”, as they say in Britain. Somehow, I now detested discarding leftover dishes of food, even if they were past their “best before” date. Other vegan friends of mine have reported feeling this way as well. I am guessing that it must have something to do with being more in touch with the destructive environmental impact of the farmed animal industry, and not wanting to contribute negatively to an already seriously damaged Mother Earth.
So, sometime before Christmas, I was making a dish with sweet potato as an ingredient, while an un-recipe related pot of rice was simmering away on the stove – just because I like to have rice on hand in the fridge. It makes a great snack and I will often have it for breakfast with a side of bean dip. Occasionally I will turn it into rice and raisin pudding which, by the way, also makes a very tasty breakfast.
Of course, I had some leftover grated sweet potato and not wanting to waste it, I threw it into the partially cooked rice. Lo and behold I ended up with a sweet, soft rice that tasted pretty darn good. We polished it off in good order and I decided to tweak it and try it out on my family on Xmas Eve. A plant based fondue was on the menu and I always include a side of rice. It was a hit. My daughter remarked that it was very tasty and my grandchildren ate theirs with relish (not literally, of course).
So there you have it: A simple family dish that is easy to prepare, has very few ingredients, is not too spicy for the little ones, keeps well in the fridge and is low fat and nutritious to boot.
Plus there is an added bonus for me, as I am pleased as punch with myself for having created it. LOL!
I hope you enjoy.
Vegan Annie’s Handy Kitchen Tips
Turn the rice into a main by adding some beans or plant based sausage.
Add herbs and/or spices as desired.
May all beings be happy and free.