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Author: Mike Hipp Status: published license cc-by-sa tags: vegan, vegetarian, dinner, supper, delicious, brown rice, cornbread, cornbread muffins, red beans, red beans and rice,
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Share on TwitterRed Beans and Rice over Brown Rice with Corn Bread Muffins.
The brown rice is delicious; I cook it in a pressure cooker. The red beans are very easy, just sautee some onions and then throw in some soy burger crumbles followed by some dark red kidney beans and some light red as well. Throw a can of chopped tomatoes in and cover. Let that cook while you make the cornbread.
The muffins are as follows:
1 cup corn meal
1.5 cup whole wheat flour
1/5 block of tofu
1 tsp baking soda
1/2 tsp salt
1 tsp agave syrup
2 tblspn olive oil
some almond milk
Blend the tofu, salt, agave syrup, olive oil and a 1/4 of almond milk. In a different bowl, blend the corn meal, flour and baking soda. Before combining, preheat oven to 415 degrees and spay some oil on your muffin tins. Combine when oven is preheated and stir until just moist; you will probably need more almond milk to get the right consistency. Bake for 25-30 mins.
