RICE PRIMAVERA w/ TOMATO "CREAM" SAUCE
Amounts are approximate b/c that's how I cook. You can also substitute ANY of the veggies. Or use WW pasta instead of rice.
Get brown rice cooking in your rice cooker or pot. I used 3/4 brown rice and 1/4 wheatberries.
Cook 1 small onion in a little water in non-stick pan until soft. Add a good bit of broccoli florets (fresh), some fresh chopped kale, some frozen corn, and a can of black beans (no salt added, well-rinsed). [NOTE: Try other veggies, or garbanzo beans--anything will work!] Cook until broccoli at preferred consistency. Add a little garlic powder and black pepper to taste.
IN THE MEANTIME: Put 3/4 c. nutritional yeast into small bowl. Add a small amount of warm water until mixture is creamy. Add 1/4-1/2 c. of fat free McDougall-friendly spaghetti sauce. Add 1 T potato or corn starch [NOTE: This works best if you put it in small cup and add small amt of water, whisking well, until all starch liquified, or it will lump up]. Stir well.
When veggies are done, add the tomato "cream" sauce to the veggies and mix quickly--you just want the sauce warmed.
Put brown rice on plate and spoon veggie/sauce mixture over. Add "Table Tasty" salt substitute if desired and enjoy.
I had two of these big bowlfuls last night and have 2-3 more meals worth left over! What really makes it is the tomato "cream" sauce. It is AMAZINGLY creamy, and w/out having to use a blender!
