Cashew Rice Bowl

Kayla and I were chatting the other night about how expensive groceries are becoming, and it’s only going to get worse. It’s incredible at how expensive produce is, 6 dollars for cauliflower, 3 dollars for celery, 2 dollars for onions, you get my drift. Now how do you feed your family healthfully for the least amount of money possible? Good question. Not every one can live on left overs, not to mention even liking left overs. So the question is- how do you keep things fresh and not boring. How can one trick their family into thinking they are NOT eating left overs? (side note, I can live on left overs)

During the winter, I often resort to frozen veggies because they are much cheaper and still healthy. I do not like canned veggies (unless it’s corn) I find canned veggies to be mushy, gross and sickening- but that’s just my opinion. But I still like to buy fresh carrots, onions, garlic and other veggies when there’s a sale on. I like to peel and chop. Hire me, and I’ll come over and prep your fruits and veggies for you, I could even cook your dinner 😉

I made Ginny’s Cashew rice bowl. I used the veggies I had on hand- read: already washed and chopped. I had brussels sprouts, carrots, green beans and zucchini. I cooked the recipe as it states, (though I didn’t add  rice to the wok), as I had cooked it in the IP (instant pot), as I was cooking the veggies and didn’t want the warm rice to stick and become mushy. By using the IP I was able to cut the cooking time in half. If I had made the rice before hand and it was cold, I would’ve added it to the wok with the cashews. This worked perfectly.

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I also made foiled wrap veggies, which turn out well… except the zucchini- it was over cooked, oh well, I will know for next time to keep an eye on it, or not to use them at all. But over all- it was good.

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Back to how to make this taste like a new meal? Well, I had left overs today- I added some hot sauce and a little bit of hoisin sauce. Make sure you read labels, you can buy vegan hoisin sauce, it may not be easy to find. I found mine in a locally owned store where the owner carries a lot of vegan product for reasonable prices.

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I could’ve taken this dish because I did cook the rice and veggies separately, I could’ve put the veggies in a wrap, and added some broccoli and cheeze to the rice to make a casserole. Even if the veggies and rice were cooked together, it would’ve made for an awesome burrito. I had enough left overs for one, but if I decided to make burrito’s I would’ve been able to get two- stretching my money even further.

Are you a fan of left overs? If not, how do you keep your meals fresh?

Brussels sprout fried rice

 

 

This a quick and easy weeknight meal. I know a lot of people hate Brussels sprouts- but this dish makes the mini cabbages taste like more. Normally you would use left over rice to make fried rice, but this was a last minute decision. I used my instant pot to make the rice, used the manual setting, cooked rice for 3 mins, then natural release. This dish is better and quicker to make than take out.

This recipe can be found in Vegan with a vengeance by Isa, on page 114.

If you don’t like, or just don’t eat rice or noodles, try this dish without. The rice is a filler basically to stretch out the veggies.

What are your favourite stir fry fixing’s?

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