Red Beans and Rice
Please don’t destroy us for trying to come up with vegan Red Beans and Rice, but we love them and miss them and needed to find a way to have a reunion. We came up with this version of one of our faves and it hit the spot. It wasn’t quite the same, but we tried to combine our memories of the flavors and were pleasantly surprised.
We made our own creole seasoning to avoid the salt and it ended up having a lot more heat than expected. To counter it, we made a southern themed walnut dressing. I’ve never heard of it, but I wanted something creamy and a little sweet that wouldn’t take away from the main course and decided to play a bit.
- Red Beans and Rice
- Walnut Dressing
Red Beans and Rice
- 1 Lg Onion chopped
- 1 Green Bell Pepper diced
- 2 Stalks Celery thinly sliced and halved
- 3 Garlic Cloves minced
- 2 TBSP Creole Seasoning (You can make your own salt free. I use Emeril’s Essence, but it’s spicy. You can reduce the Cayenne.)
- 3 c. Veggie Broth
- Fresh Thyme, Oregano, Marjoram
- 1 lb Bag of Dry Red Beans, soaked and cooked with cooking water retained
- Brown Rice cooked according to package directions
Add a thin layer of water to the bottom of a pan and water saute onion. When it starts to brown or is cooked throughly, add bell pepper, celery and garlic and saute until cooked adding more water if necessary to prevent burning. Add creole seasoning and cook for 2 minutes or until spices are fragrant. Add Veggie Broth, beans and cooking water, and fresh herbs and mix. Bring to a boil, then reduce to simmer for about 20 minutes. The longer it simmers, the better the flavor. Serve over brown rice and garnish with more fresh herbs if desired.
NOTE ON SALT: This is the moment where I tell you that if you aren’t a heart patient and salt is an acceptable part of your diet, you can add a pinch or a little more to your bean pot. If you’re adding salt to a recipe but don’t want high sodium and are using sodium free broth, add about 1/8 tsp to a small pot, and 1/4 tsp to a large pot of soup. This is a large. Iodized salt is best if you don’t have a diet overly rich in Iodine.
- 3/4 c. Plant Based Milk
- 1/8 c. Walnuts
- 2 Dates
- 1/2 a Peach chopped (ripe is better)
- 1 Tbsp White Balsamic Vinegar
- 1 Tsp Chia Seeds (optional… omit if you don’t have them and go to step 2)
Combine chia seeds and milk and let them sit for at least 5 minutes. Blend all ingredients except peach. When smooth, add peach and blend until smooth. Serve over any salad, but we served ours with golden raisins and sliced almonds.