The school year has yet to start but that does not mean we are not back to being busy. Holland Chorale is back in session with a 3 day rehearsal schedule introducing the new music for our upcoming concert.
How many hours of rehearsal is this? Well, I am also in a chamber choir that rehearses an hour before chorale rehearsal, so I am looking at 4 hours for each rehearsal for a total of 12 -14 hours this week and weekend. Yes, this is a lot!
I finally feel like my body is slowly healing itself after that massive workout that I explained on my last post. My body still feels great so I am glad. I also feel like I am out of my slump. This wintery weather has been making me feel REALLY sleepy but I have finally been getting a little more sleep too.
Today I get to prepare a vegan chili for a chili cook-off that the Chorale is hosting so I am hoping it turns out really yummy. People will have to vote on the most flavorful chili so I am debating whether to truly make a Texan Chili with lots of spice or just keep it mild for the group. We do need to rehearse after eating though, so I guess I answered my own question. 😉
I have not prepared anything fancy because we had been busy packing and heading out to Holland, so on Wednesday night I quickly prepared a Mushroom Marinara to go with some thin spaghetti served with a spinach salad. I have to tell you that both Ryan and I thought that it was SO good! How can something so simples as sauteeing baby bella mushrooms with onions and garlic be so fantastic? It is almost great comfort food!
One of my new comfort meals is a faux alfredo sauce I made with the Creamy Broccoli and Mushroom Bake I prepared back in December. As a vegan, I desire something filling and creamy but not high on calories. This nutty sauce is full of protein and essential vitamins that it makes the dish a complete meal!
I took that recipe and really modified it to make my own recipe using rice and spinach. Ryan and I were having a discussion whether the original recipe for Green Rice used broccoli or spinach. I said spinach and Ryan said broccoli. Well come to find out, it was broccoli, but I had grown eating it with spinach and with lots of cheddar cheese. Total comfot food people.
My version is creamy and cheesy too but without any dairy! The nutritional yeast gives it that cheezy factor coupled with cashews for a creamy mixture. This is such a QUICK meal and very filling especially if a green spinach or salad is prepared to go with it.
I do not repeat too many recipes because I am just that type of person. Ryan has to remind me to make his favorites, but this dish needs no reminding. I am making this VERY often and you should too.
Creamy Baby Bella Green Rice{Gluten-Free}
print recipe
serves 6
For the casserole:
2 Tbsp olive oil, divided
1 1/2 cups baby bella mushrooms (or any other kind), cleaned
1 large onion, roughly chopped
2 carrots, peeled and diced
2 1/2 cups white or brown rice, cooked
2 cups frozen spinach, semi-thawed
For the sauce:
1 cup So Delicious unsweetened coconut milk, or non-dairy milk
1/3 cup nutritional yeast
1/3 cup raw cashews,( I did not soak and just used Vitamix)
2 1/2 Tablespoons arrowroot (or cornstarch)
2 Tablespoons Earth Balance margarine
3 Tablespoons Coconut Secret Coconut Aminos (Bragg Liquid Aminos or soy sauce)
2 1/2 Tablespoons tahini paste
1 1/2 Tablespoons lemon juice
3 cloves garlic, peeled
Heat 1 tablespoon of the olive oil in a large skillet on medium high heat. Chop mushrooms, carrots, and onions and add to the olive oil and cook, stirring frequently, until softened, about 5-7 minutes.
Add spinach and cook for 5 more minutes, allowing the spinach to thaw and cook in veggie mixture. Reduce the heat to medium and add the rice. Mix well.
While the veggies are cooking, combine all sauce ingredients in a blender and purée until smooth. Add the sauce to the rice and veggie mix and cook for 10 more minutes until the sauce thickens.
Ready to serve with a big green salad. A very filling and most delicious meal.
