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“REFRIED RICE”:

LEFTOVER RICE LEEK/SCALLION (optional) or ONION SOY SAUCE, TAMARI or LIQUID/COCONUT AMINO PARSLEY/CILANTRO (optional)

when you start batch cooking you realize that a big batch of rice at the beginning of the week may literally save your life. something we love for almost any meal starts with leftover rice, and whatever leftover veg we have in the house. if you have scallions or leek, that can be really nice for this. you can also simply just use a little more chopped onion here. if using leek or scallion, chop and hold some tops (greens) aside for topping. heat oil in a pan or wok over medium heat. (for this variation, sesame oil is ideal, but if you don’t have it, no big deal.) heat scallion / leek / onion in oil until soft / translucent. throw in leftover veggie mix splash with soy/tamari/liquid amino (to taste — don’t know how much you have left!) cook this with the lid on over low/medium heat for about 5-6 minutes remove lid and toss in rice, mixing well. add additional tamari/soy/aminos, and a little water, and cook, uncovered, for about 5 minutes, until brown. rice can get a little crispy here, which is delicious.

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top with leek or scallion greens, parsley or cilantro. or another 7 minute egg! *** you’ll find following this a few quick tips/recipes for roasting your squash seeds, raita (w vegan variation), and the perfect 7 minute egg! to use for toppings.

New Economy Chapbook Cookbook Volume 1  
New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...

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