Today is Earth Day and also the kickoff for U.S. Veg Week 2013 – a perfect day for sharing a vegan recipe: easy beans and rice!
So what do plant-based eating and one little recipe have to do with Earth Day? A lot! Animal agriculture is one of the biggest contributors to climate change, and that means any time you choose a meatless meal, you’re doing your bit to help the planet. Eating vegan, even for one day, might seem a little daunting if you’re used to a “meat and three” type plate arrangement, which is why I think that sharing vegan recipes is a powerful form of outreach.
There’s a common misconception that cooking vegan food has to be time consuming. I once went to a pot luck where a friend apologized to me for making a dish I couldn’t eat. She said, “I just didn’t have time to make something vegan.” That really struck me, because it is just so untrue! Sure, there are vegan recipes that take a lot of prep and work. There are animal-based recipes that take a long time to make, too, though. For Earth Day and for Veg Week, I wanted to share a recipe that’s quick, tasty, and inexpensive to pull together.
Easy Beans and Rice
Like I mentioned last week, I’m not quite back to my regularly scheduled cooking routine at the moment, but it does feel good to get in the kitchen when I can. Even if the meal I put together takes less than 5 minutes of prep time. I snuck this into the rice cooker while Darrol was napping, and it was ready in 25 minutes total!
makes 2-3 servings
- 1 cup basmati rice (or brown rice – your choice!)
- 1 cup water (up this to 2 cups water if you use brown rice)
- 1 15 ounce can black beans
- 1/2 a sweet onion, chopped
- 1 teaspoon cumin
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- As much chopped kale as you can cram into the cooker’s steamer basket
- Handful of fresh cilantro, chopped
- Sunflower seeds
- Your favorite hot sauce, to taste
- Combine the rice, water, beans, onions, and dried spices in your rice cooker, cram that kale into the steamer basket, and turn the cooker on.
- When the cooker clicks off, divvy up the cooked bean mixture and greens between 2 or 3 bowls, topping each one with fresh cilantro and some sunflower seeds.