Black Bean and Rice Veggie Soup and Curry Kabocha Squash with Cilantro Lime Cauliflower Rice

From frozen to fabulous!  Here are 2 ways I turned some of the veggies I froze from last week's video into delicious plant based dinners! 

BLACK BEAN AND RICE VEGGIE SOUP

 

I put the mirepoix mix I froze in a small stove pot over medium heat.  Once dethawed, I placed the veggies in a strainer and drained all the water in the pot. I placed veggies back in the pot and added extra virgin olive oil and kosher salt. I stirred to coat veggies and while it cooked over medium heat I minced 4 garlic cloves and added to pot.  I grinded up some fresh pepper in my mortar and pestle and added to pot as well as some turmeric powder. I mixed everything and cooked for a few minutes. I added broth to fill the pot and cooked on low medium heat.  I added some dry black rice, 1 turnip diced and cooked black beans.  I covered the pot until the rice was cooked. 

CURRY KABOCHA SQUASH WITH CILANTRO LIME CAULIFLOWER RICE

 

 

To cook a kabocha squash I just stick the whole squash in the oven and bake at 350 degrees until I can poke a fork thru the skin.  I cut in half, deseed and then just cut away the skin!

In a small pot I poured in a can of full fat coconut milk, grated in a lot of fresh ginger using a microplane, added minced garlic, turmeric powder, fresh grounded black pepper and some kosher salt.  Cooked on low medium to allow flavors to marinate then I added frozen green beans that were dethawed and some of the squash.

I cooked cauliflower rice that I had froze in a cast iron skillet for a few minutes then added kosher salt, fresh lime juice and a bunch of cilantro.

 

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