jennyjennygenesis
homemaking, homeschooling, and striving for holiness
Delicious Recipes II ~ Veggie Lovers
There has been a request, and you know I aim to please, so here you are Emily M!! This is what I made this week, very simple, and yet, the kids and the parents enjoyed it. That is success for me, when the family eats it. If they have to hold their nose, I probably will work it out of the rotation….
There was some major fun to be had at the Whites House, this summer! Thank you, Deanna, for opening your home to us, and allowing us to fill our bellies with your wonderful raspberries, and paint your AMAZING flowers, what a treat to see you, and your beautiful farm. Look at me and most of the littles with our prized raspberries!!
The first recipe you will see here, is basically basmati rice with a lot of added stuff to make it delicious, and beautiful! Then there is the sweet peas with beets in the retro orange tubberware- a feast for the eyes and the tastebuds! Following those you will see my Saturday lunch, which is the Cranberry Rice leftovers with stir-fried zucchini spears on top.
ENJOY!!
CRANBERRY RICE
3 cups basmati rice, rinsed
1 cup dried, sweetened cranberries
a bunch of kale, chopped and washed
1 lb mushrooms ( I use baby portabella)
1 head chopped cauliflower roasted with olive oil
and salt and pepper and garlic salt in 400 degree oven for 15 minutes or until golden
1 can coconut milk
2 cups whole raw cashews
a large onion
3 cloves garlic smashed
salt and pepper to taste
1+ cup olive oil
2 TBS Bills Curry (any curry spice will do)
1 TBS paprika
Rinse rice until the water runs clear, add cranberries, can of coconut milk, and enough water (2 1/4 cups per cup of dry rice). Bring to a boil and then turn it down and let it simmer with lid on until ready. About 20 minutes. Add spices and olive oil after you have turned the heat down.
In a sauté pan, heat up olive oil (1/4 cup) and caramelize onion and mushrooms with cashews until they all have this sweet golden thing happening, and then add more curry (1 TBS) and more paprika (1tsp) and salt and pepper.
Stir in crushed garlic and kale, remove from heat, and partially cover.
You don’t want to really cook the kale and garlic, it will be perfect from the heat of the other veggies.
Put the veggie/cashew combination with the cauliflower – serve on top of rice and enjoy.
I know you think I’m nuts, but try it, and tell me what you think.
Retro Beet~Pea Salad
Pickled Beets
Fresh Crunchy Sugar Snap Peas
Sometimes I add Sunflower Seeds..
Combine in little bowls and eat. They don’t call peas “easy” just because. They really are that good. The sweetness of the peas combined with the vinegar in the pickled beets is pure magic.
If you happen to enjoy your veggies, don’t be shy, and share some favorites with me! I am searching for some good sauces to pour on top of similar recipes, like imagine an almond butter garlic sauce, or perhaps something with tahini….
I will keep posting, your job is to comment 🙂 Thanks for reading!!
jennyjennygenesis 
How are you more on top of this than me? I just looked it up to comment on your previous post, and here you’ve outdone me. Thank you!!
Ha ha! Thanks for commenting, and thanks for being a major driving force in the Atrium!
We so need YOU! God is working, and things are getting done! Tell me if you come upon any more magical veggie recipes!