11 Vegan Rice Recipes

One of my passions is plant-based cooking. The Rich Bitch Cooking blog presents wonderful recipes with clear how-to videos and mouthwatering photos. When we can create our own delicious and healthy foods at home, why wouldn’t we?

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11 Vegan Rice Recipes - Rich Bitch Cooking Blog

Here’s 11 different ways to make vegan rice. I dug through a bunch of these allrecipes recipes to figure out what to make. Since I make dishes for the first time pretty much in front of the camera don’t look at any of these as 100% solid recipes. Maybe you’ll want more or less salt, lime or spices. These are easy to make and easy to tweak.

Some of these rice dishes are heavily seasoned while others lightly spiced. I prefer more flavor but there are times when you’ll want just a subtle spice to compliment your main dish. Or subtle spices when you’re in a mellow mood.

All of these recipes used 2 servings (1/2 cup) of dry rice. Think 1/2 cup dry rice with 1 cup cup of liquid. Add spices, oil and maybe some sauce (salsa or tomatoes). Most of these were made with cheap white rice but…

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9 Vegan Pasta Dishes – Dinner For One

Okay, I’ve been making tasty vegan pasta dishes for years, but honestly, these recipes blow mine out of the water! Rich Bitch Cooking has a great blog with all sorts of useful info for vegans, would-be vegans and vegetarians, and they’re always budget conscious. Read on for droolworthy plant based yum! And please watch the cool video at the end of their post of the bloggers preparing these yummy dishes, accompanied by their very own music! Give them a follow!

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9 Vegan Pasta Dishes - Dinner For One - College Meals - Rich Bitch Cooking Blog

I figured I would call these pasta dishes “for college students” because who could use single portion recipes more? There’s lots of pictures in this post because there’s 9 freaking recipes for us to go through. There’s a video at the bottom if you want to watch my dancing hands take you through step by step. I bought some fresh herbs and fresh garlic because I intended to dazzle you with going the extra mile. That did not end up happening. I used dried herbs because L-A-Z-Y.

You can double or triple the recipes below. Yeah, go feed somebody. And bust out that thrift store Foreman grill to add in a bag of frozen veggies to you pasta dishes.

9 Vegan Pasta Dishes - Dinner For One - College Meals - Rich Bitch Cooking Blog

Feel free to taste as you go! Do you think the creamy dishes could be creamier? Add a 1 TB or 2 of extra vegan butter or coconut cream. Do you…

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Why Buddhists Should be Vegetarian

As a Buddhist and imperfect vegan who more accurately fits the definition of vegetarian, this post offers much food for thought, if you’ll pardon the unfortunate cliché, and the comments that follow are every bit as thought provoking and helpful in their way as the author’s most excellent writing on the subject. Let us all reason together, explore, discuss, evolve and change for the better. May we try each day to live Metta, or loving kindness, to the very best of our imperfect ability. Namasté, Sonnische/Shielagh

Sujato’s Blog

The Buddha ate meat. This is a fairly well attested fact. The issue of vegetarianism is addressed a few times in the Suttas, notably the Jivaka Sutta of the Majjhima Nikaya. The Buddha consistently affirmed that monastics were permitted to eat meat, as long as it was not killed intentionally for them. There are numerous passages in the Vinaya that refer to the Buddha or the monastics eating meat, and meat is regularly mentioned as one of the standard foods.

For these reasons, the standard position in Theravada Buddhism is that there is no ethical problem with eating meat. If you want to be vegetarian, that is a purely optional choice. Most Theravadins, whether lay or monastic, eat meat, and claim to be acting within the ethical guidelines of the Buddha’s teachings.

This position sits squarely within a straightforward application of the law of kamma, understood as intention. Eating meat…

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Many Changes, Most Good, Some Hard

do it now

We are relocating, sort of. We are transitioning from Brooklyn, New York part time to northeastern Pennsylvania full time. To say this is a challenge, a monumental adjustment, would be an understatement. This moving is a huge challenge, even though the apartment has been sold furnished, as we strain every muscle, mental as well as physical. Living nearly 25 years in one small city apartment, it would seem a cinch for us to pack up our gear and go. Not so. Stuff hides behind every closet and cupboard door, cubbyhole and forgotten cache spot. We probably put this off too long, but ever since we went into contract we’ve boxed, stuffed, toted, schlepped, donated, discarded and given away a ton of stuff. Nearly all of it carried down three flights of stairs ourselves. Maybe our “never” was we thought we’d never move. Or we thought it would never be this hard, or we never considered the result of bringing new stuff home.

It is really freeing to get rid of excess belongings. The issue was having double of almost everything to make shuttling back and forth the 100 miles or so every week less daunting. So we’ve made at least one and often more trips to the Salvation Army with shoes, clothing, dishes and kitchenware, and other assorted stuff we don’t need. Then there is the quandry of whether or not to keep any winter things. We both elected to keep some winter boots and outerwear, just in case we get surprised by an early snowstorm before heading to our winter snowbird nest, or a late one after we return.

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Earlier this year–or was it late last year?–I ordered an assortment of heirloom seeds from the Grommet, produced by the Hudson Valley Seed Library, a small business devoted to preserving and proliferating the wonderful, flavorful heirloom plants as they were before hybridization and genetic modification “improved” them for us. They are awesome seeds, and I can’t wait to see what they yield for me, a gardener who has relied on garden store seedlings for years. I bought seeds for Cherokee Purple Heirloom Tomato, Swiss Chard, Italian Parsley, Basil and Scallions. I planted them last weekend in my 4′ x 8′ raised bed plot in our community garden. I also planted a couple of big tomato plants from the nursery near us to get a start on this process. There’s nothing tastier than homegrown tomatoes!

Made with Repix (http://repix.it)

Made with Repix (http://repix.it)

I am opening a new, spacious psychotherapy office next month in the college town of East Stroudsburg, with Pocono Psychiatric Associates. I plan to offer groups once I get settled. This is awesome and very exciting for me,  especially as one who has paid an arm and a leg and another arm for a very small, high-floor Manhattan office that could barely fit me, a client and one other person. The people there are wonderful and I welcome this new phase of my career. Challenges are terminating with clients I will sorely miss, getting my Medicare provider credentials set up for Pennsylvania, changing my address with a myriad of business and personal correspondence entities, and dealing with people who don’t handle change very well. Even if it is wonderful and exciting.Talking to myself here, too.

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On a brighter note, our local seasonal local ice cream stand has dairy-free vanilla soft-serve this year! How cool is that? I had my first dipped vanilla cone in over 5 years last weekend. I’ve been vegan at least that long, imperfect but sincere. And they offer some 24 different flavors that can be added to it. I can see have some tasty work ahead of me!

So out goes the old, mingled with the newer, in with the fresh, and learning new things every single day! Today it was figuring out how to send a fax from home, not an intuitive effort when the phone line is part of the cable package. It’s raining like cats and dogs, as per usual at this time of year. For the second year in a row, the opening events of the tennis season here have been postponed, leaving game-hungry tennis bums thoroughly bummed.

So just one more challenging change. Blue highlights!

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Namasté

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The Postie and the Pig

In New Zealand it appears that the advertising business gets that not everyone sees pigs as edible commodities. At least the Vodafone people get it! Watch this cute video, maybe more than once as I did, to savor the full message.

Needless to say, pigs make great pets but they don’t stay small, even the so called “teacup” variety. Best Friends Sanctuary shares their insights here. There are a myriad of deceptions breeders employ to sell buyers on the belief the piglet they buy will be “tiny”, “teacup” or “micro”.

Pigs are big creatures in maturity, and loving, intelligent and playful non-human animals. Visit the Woodstock Farm Animal Sanctuary, as we have, to get up close and personal with wonderful adult pigs. By the way, WFAS has moved to better, bigger digs closer to New York City, in High Falls, New York, and will have their Grand Opening Labor Day Weekend! They could use your help, both hands on and monetary. Maybe this will be the year you get to celebrate Thanksliving with the animals, including sharing pumpkin pie with the turkeys! Learn more here: http://woodstocksanctuary.org/news-events/events/

Remember our nonhuman brothers and sisters today, every bit as deserving of compassion and caring as the human family. The world is changing, and in this case, in a good way!

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Spring in the Time of Climate Change

Summer Garden Bounty

Summer Garden Bounty

 

I’ve planted a small raised bed garden annually for the last 5 or 6 years in our rural northeastern Pennsylvania community where we spend half our week. The soil is organic and freshened every spring, and no herbicides or pesticides are allowed. The whole big garden is fenced and features a rainbird-type sprinkler system that waters it once a day, so dry spells aren’t a factor. We also have a hose for watering our plots ourselves as needed. The garden seems to be divided pretty equally between veggies and gorgeous flowers, mostly enormous Dinnerplate Dahlias climbing high with help from poles and trellises. We also have a community herb plot we can all use, and last summer it included curry, basil, oregano, spearmint, peppermint, and rosemary. I love heirloom tomatoes for their tangy flavor and great texture, so I go for Mortgage Lifter. As a pretty strict (but not perfect) vegan, I love my tomatoes! Sometime I put ripe tomato slices with coconut bacon in a BLT with Just Mayo vegan mayonnaise for an amazing treat.

Mortgage Lifter heirloom, courtesy of Bonnie Plants, So named because a radiator salesman in the 1940s started selling the seeds and made enough in 6 yrs to pay off his mortgage!

Mortgage Lifter heirloom, courtesy of Bonnie Plants.
So named because a radiator salesman in the 1940s started selling the seedlings and made enough in 6 yrs to pay off his mortgage

Dinnerplate Dahlia, getting the name from the size of the blooms, and the plants can grow to over 6′ tall.

I usually throw in a Big Boy or Big Girl tomato plant to get a nice variety. I usually have four tomato plants in my 4×4′ raised bed plot. I also plant Italian flat leaf parsley and enjoy it in my green smoothies all summer. It’s the last of my plants to get killed by frost in the fall. My plot is rounded out with basil, and marigolds are interspersed to discourage pests. Two years ago some critters got in and kept biting the ripening tomatoes on the vine, so I bought wildlife netting, but I didn’t need it last year.

So here we are at Memorial Day weekend, and I was planning to buy my seedlings and get the garden in the ground tomorrow. We are in the 5b hardiness zone, which means that the average minimum winter temperature is -15 to -10 F. Our garden chief told us that the garden plots were ready to plant a month ago but urged us to wait until Memorial Day to plant, because it’s not uncommon for us to get a killing frost in May. Last year I tempted fate and planted in mid-May, and thanks to a late frost, everything but the parsley died and I had to buy all new tomato and basil plants and try again.

So I thought this weekend would be safe. Wrong! Thank goodness I haven’t bought the plants yet because last night it went down into the 30s F and some blossoms on our deck took a hit. That’s two years running with later frosts than we had been having up here. Then there were the past two winters which really pummeled the northeastern US. We had more snow than we knew what to do with. Add to these the tornados and droughts and flooding rains in various places not accustomed to them, and it seems we are in for a bumpy ride in the years ahead.

But a few weeks ago, before the foliage of the shrubs, including blackberry canes, and trees began to fill in, the daffodil bulbs bloomed. We planted them years ago when my aunt brought them to me from Tennessee. Here’s a photo I took with my iPhone, as all my originals are these days!

Early spring ruffled daffodils, from Roane County Tennessee bulbs

Early spring ruffled daffodils, from Roane County Tennessee bulbs.

Happy Memorial Day weekend to everyone in the US, as we remember our loved ones who have gone beyond, and all those who died serving our country. And May All Beings Be At Ease, everywhere.

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Kevita!

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As as a vegan I have long wished for a non-dairy kefir, and now we have one, sweetened with stevia, non-GMO, organic, made with coconut water and much lower in calories than regular dairy kefir.  Visit the website to find a store near you. I checked, and I can find it in a number of stores within an easy walk from my office, and even in markets near my rural home. How cool is that? 

If you’d like to know why probiotics are so important to our health, I recommend this blog http://allergiesandyourgut.com/2014/11/18/prebiotics-probiotics/.

I bought a bottle today, and it’s very good. It’s slightly fizzy, refreshing, and has a light, fruity taste. The flavor I bought is Blueberry Cherry and does not contain coconut water, but does have organic apple cider vinegar, something I love. Although the bottle says it may contain traces of alcohol, it isn’t detectable to me, either in flavor or effect. This product isn’t cheap, costing me $3.49 plus tax at my Manhattan Whole Foods. It isn’t really kefir, but it has four strains of live probiotics.

If you try it, let me know what you think.

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