I found this recipe online some time ago, but it included meat. After I went plant based I decided I liked it enough to modify it. I am so glad I did because it is an easy meal to make. It also makes a lot so I am set for the week. I put everything in my rice cooker and it’s done in about an hour. Plus the list of whole food ingredients is small, so it’s simple and fairly inexpensive to make. Enjoy! Coconut Rice 3/4 of a large onion, diced 1 inch ginger, finely grated veggie broth 1 can coconut milk 16 oz. orange juice 2 cups rice (I used the amount my rice cooker called for which is slightly less than 2 cups) 2-3 carrots, sliced 1 can kidney beans Salt to taste — I recommend black salt, but any salt will do Saute onion and ginger until soft. Cut up carrots.… Read More
I learned to make this dish from a local food store I used to work in. This dish is so simple, tasty, and of course, plant based. It is a bit of a comfort food, very filling, and satisfying. When you can, try to use reduced fat coconut milk. Other than that, it’s oil free. The recipe is below the video. If you try this, please comment. Thanks! 1/2 cabbage 1 can coconut milk 1 can tomatoes (or 2 cups fresh chopped tomatoes) Rice Slice cabbage thinly and saute with ¼ of the coconut fat and ¼ cup of the coconut milk. Cook, covered, until tender. Add tomatoes and salt to taste. Cook 1-2 cups rice with the rest of the coconut water and fat. Add salt to taste.