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Scroll down for the recipes!
*********** PRODUCTS MENTIONED***********
Vegan Hazelnut Creamer:
Organic Sriracha Cashews
Vegan Brussels Sprouts Puffs
Vegan Chocolate Love Truffles
Korean BBQ Sauce
*********** RECIPES ***********
–BROWN RICE + LENTIL CONGEE–
Makes about 7 x 2-cup servings
10 cups water or broth (plus more water)
1 cup uncooked lentils (any type you like)
1 cup uncooked brown rice (or any grain you like)
4 green onions, whites sliced lengthwise, green parts chopped
1″ piece of ginger or 1/2 teaspoon ginger powder
1 teaspoon salt
Thrive Market Sriracha Cashews, whole or chopped
Louisville Vegan Jerky Rueben’s Smokey Carolina BBQ, chopped
toasted sesame oil
Rinse and drain the rice and lentils. In a large pot over high heat, combine them with green onion whites, ginger, salt and 10 cups of water or broth in a large pot and heat until it comes to a rolling boil, about 10 minutes. Turn the heat down to a simmer; I used medium heat.
Cook covered or uncovered, maintaining a simmer and making sure it doesn’t bubble over. Stir well every 10-15 minutes to prevent the rice from sticking to the bottom and burning.
When the congee starts to get thick, about 45 minutes in, uncover the pot if you were cooking covered. Continue to cook until the congee reaches your desired consistency. For me, it was 45 minutes more for a total cook time of 1 hour 40 minutes.
Remove from heat and serve. Add salt if you like but keep it a bit on the bland side if you’re using salty toppings. Add whatever toppings you like. Enjoy!
Let the leftovers cool before dividing into containers and freezing for up to two months.
–COCONUT MISO NOODLE SOUP–
Makes about 4 X 2.5 cup servings
1 shallot, sliced
3 cloves garlic, crushed
1/4 cup tomato paste
3 cups frozen mix of broccoli, cauliflower and carrots
3 cups bok choy, leaves separated and sliced lengthwise
6 – 8 cups vegetable broth
3.5 oz (100g) uncooked spaghettini or your choice of pasta
1/2 cup coconut cream (skimmed from a refrigerated can of coconut milk)
3 – 4 tablespoons miso paste
Saute shallots and garlic in coconut oil over medium-high heat for one minute or until the shallots turn translucent. Add tomato paste and cook while stirring for a couple minutes; until it thickens and becomes fragrant.
Add vegetables, broth, and pasta. Turn the heat up to high and let come to a boil. Turn the heat down to a simmer (I used medium heat) and cook until the noodles are tender. Remove from heat.
Stir in coconut cream. In a small bowl, combine a quarter cup of broth from the pot with the miso paste. Stir until the paste dissolves then add it to the pot. Taste and adjust salt and seasonings. Lemon or lime juice would be a terrific addition. Divide into bowls and enjoy!
–KOREAN BBQ SHEET PAN RICE BOWL—
Makes about 2 – 3 large servings
1 1/2 cups cooked rice or grain of choice
3 cups frozen mix of broccoli, cauliflower, and carrots
2 cups cooked chickpeas or bean(s) of choice
2 tablespoons Sky Valley Korean BBQ Sauce
1 tablespoon olive oil
1 tablespoon nutritional yeast
big pinch of white pepper
1 avocado, sliced
2 – 3 lime wedges
1 scallion, chopped
crispy nori strips
Thrive Market Sriracha Cashews
Sky Valley Korean BBQ Sauce
Preheat oven to 450°F. On a parchment-lined baking sheet, combine frozen vegetables and cooked chickpeas. Drizzle with Korean BBQ Sauce and olive oil. Sprinkle with nutritional yeast and white pepper. Massage the vegetables and chickpeas to distribute all the flavour ingredients. Bake for 30 minutes, flipping halfway.
Assemble your bowls with rice at the bottom and top with roasted vegetables and chickpeas. Add toppings as desired, squeeze on some lime juice and drizzle with extra sauce.
Take a photo and tag me on Instagram @marystestkitchen, then enjoy!
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