Spanish Rice

6 servings, 3 cups

• 2 tablespoons olive oil
• 1 cup white basmati rice
• 1 ¹⁄₂ cups crushed tomatoes
• 2-3 garlic cloves, minced
• 1 small onion, chopped
• 2 cups vegetable broth (no sodium or low sodium)
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• 1/2 green bell pepper and 1/2 red bell pepper, diced (or whatever color peppers you like)
• 1 (4 ounce) can mild green chilies
• 1.5 cups chopped cilantro
• 1 cup chopped pimento stuffed green olives
• salt to taste

1. In a food processor or blender, blend the tomatoes, garlic, onion and 1/3 cup of the vegetable broth until smooth. Set aside.
2. Heat the oil in a large saucepan with tight fitting lid over medium heat. Add the rice and bell peppers and sauté for a few minutes.  Add the cumin, chili powder, and smoked paprika and sauté a few minutes until the spices are fragrant.
3. Stir the tomato mixture and green chilies into the rice. Add the remaining broth, cover, and cook over low heat until the liquid has been absorbed and the rice is tender, about 25 minutes.
4. Stir in the cilantro and green olives. Heat through.  Taste and add salt if needed.

Vegan Chikn Salad

This is easy and fast and makes a delicious filling for sandwiches for lunch or dinner.  

For the salad:

• 1/2  bag soy curls 
• 2 cups chikn or veggie stock
• 1 diced dill pickle
• 2 stalks celery, diced
• 2 green onions, sliced

For the dressing:

• 1/2 cup vegan mayo
• 2 tsp mustard
• 3 Tablespoon pickle juice
• 1 clove garlic, minced
• 1/2 tsp dried dill weed
• 1/2 tsp celery seed

1. Rehydrate soy curls with chikn or veggie stock for 10-15 minutes and squeeze out excess water and put in a bowl.
2. Add the dill pickle, celery and green onions.
3. Add the dressing ingredients and mix well.  Adjust seasonings to taste.
4. Serve in a sandwich, wrap or put a scoop on top of a salad. 
   Based on this recipe.