When I was a teenager, many years ago, and I am not saying how long ago, I would go to the mall. In this particular mall there was a food court. The food court had many different food stalls/restaurants with a variety of different kinds of food.The one I am referencing now sold stuffed baked potatoes. I would always get the one that had ham, broccoli and a gooey cheese sauce. It was a sad day when it closed.
Now, many years later, I have a new version – Vegan style. I can feel good about eating this version and have no ill effects.
I made a sheet pan of extra potatoes so I would have some for another meal.
- Baked potato
- Vegan butter
- Head of broccoli, florets only, cooked until fork tender
- 1 recipe of “Cheese” sauce
Note: You will have some broccoli and “cheese” sauce leftover. I will have another recipe in a coming post that will transform those leftover potatoes, broccoli and “cheese” sauce. I am already looking forward to sharing that with you.
Assemble: Potato, butter, broccoli florets and top with “cheese” sauce.
Serve. Eat. Enjoy.
I had some Forbidden Rice at a restaurant sometime ago. I cannot remember the restaurant or when it was, but I do remember how good it tasted. I had purchased a bag of this delicious rice with intentions to make this delectable rice myself. I bought the Forbidden Rice and then put it into the pantry to be forgotten. The rice was found when I decided to clean out and organize my pantry.
To my surprise and delight I found this treasure and decided to bring it to you. Forbidden Rice is also called Black Rice due to its color, yet when it is cooked it turns into a purplish hue.
I hope this will inspire you to try something new this week. It is still as good as I remember.
- 2 c vegetable broth
- 1 c Forbidden Rice (black rice)
- 2 c carrots, sliced
- 1 c parsnips, sliced
- 1 bag broccoli (12.6 oz) frozen
- avocado oil
- All-purpose seasoning
- Fresh Herbs, garnish
In a medium size saucepan add vegetable broth and rice. Bring to a boil; reduce to a simmer and cover with lid. Simmer about 30 minutes, or until liquid is completely absorbed. Fluff rice with fork.
Preheat oven to 400 degrees. Scatter carrots, parsnips and broccoli onto a sheet pan.
Drizzle avocado oil onto veggies. Sprinkle all-purpose seasoning onto veggies and stir.
Roast veggies for 25 minutes. Stir veggies midway through roasting time.
Layer your base – Forbidden Rice
Top with veggies and fresh herbs.
Serve. Eat. Enjoy.