Kale, Rice and Carrots with Chipotle Bean Sauce: An All Creatures American International Vegetarian Vegan Recipe - cruelty free, gourmet, recipes, lifestyle, food, appetizer, appetizers, beverage, beverages, bread, breads, roll, rolls, cake, cakes, breakfast, lunch, dinner, supper, dishes, meals, case

Kale, Rice and Carrots with Chipotle Bean Sauce
From all-creatures.org
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Kale, Rice and Carrots with Chipotle Bean Sauce
Serves 6

Ingredients

3 lbs. Kale, chopped
2 cups Brown Rice, cooked in 4 cups Water
1 lb. Carrots
2-3 Onions, medium size, diced
1 - 15-oz. can White Beans
1 cup Lemon Juice
2/3 cup Nutritional Yeast
1/2 to 1 Chipotle Pepper
1 tbsp. Corn Starch
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Preparation

We cook this recipe in our microwave oven, but it can also be prepared in a conventional oven or in a wok.

We begin by placing the cold water in a pot on the stovetop for cooking the rice. Turn to heat on to "high", and bring to a boil.

While the water is heating, we wash and peel the carrots and onions, and wash and clean the kale.

When the water in the pot begins to boil, add the rice, cover, and reduce the heat to "simmer", and cook until all the water is absorbed.

We use our food processor to slice and dice the veggies, beginning with 2/3 of the carrots (hold the remaining carrots for the sauce) and onions, but they can also be sliced and diced with a knife.

Place the carrots and onions in a large covered baking dish, cover, and precook for about 5 minutes.

While the carrots and onions are cooking, shred or chop the kale in the food processor, and add them to the baking dish when the onions and carrots are precooked. Cover, and return the baking dish to the oven and cook until the kale is tender. Mix occasionally to insure uniform cooking.

While the kale is cooking, open the can of white beans, drain off the liquid, and place the beans in container of a high speed blender (Vita-Mix type). Add the remaining carrots (cut into pieces), add the chipotle pepper, the lemon juice, the corn starch, and the nutritional yeast, cover, and run the blender at high speed until the mixture is creamy smooth.

When the rice and kale are cooked, add the rice and sauce, mix well, cover, and cook on high for about 15-20 minutes. Mix after 10 minutes.

If cooking in a wok, stir-fry the veggies in a little water until they are tender, reduce the heat to simmer and mix in the rice and sauce, and continue mixing until all the liquid is absorbed, which takes about 5 to 10 minutes.

Serve and enjoy!

Ingredients information

Beans, Cannellini, canned	Carrots	Corn Starch	Kale	Lemon Juice, Reconstituted
Onions, Yellow	Peppers, Chipotle	Rice, Brown	Nutritional Yeast	Love: It makes everything taste better.

Utensils and Equipment Information

Dish, Ceramic Baking	Food Processor	Knives	Measuring Cups, Dry	Measuring Cup, Liquid	Measuring Spoons
Peeler, Vegetable	Pot, Glass	Spoon, Large Mixing	Vita-Mix	Wok, Stainless Steel	A loving cook: He or she makes everything taste better.

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!

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If we REALLY want God to bless America and the earth, GO VEGAN!

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