And above all, watch with glittering eyes the whole world around you because the greatest secrets are always hidden in the most unlikely places. Those who don’t believe in magic will never find it.~ Roald Dahl
I like the warmth and comfort of the rice and beans paired with the cool crunchy veggies – a good contrast in temperature and textures. It also gives you the feeling you are eating a hot meal, although its mostly “raw” with all the healthy veggies.
This is one of the recipes from The Detox Menu Plan I shared last week ( see the tab at the top of the page).
To make the sauce, just puree everything up until very smooth in the food processor —making sure to use “silken tofu” not regular tofu. Look for this packaging ( see photo). I generally use Mori Nu brand, and buy the “firm”. Also, when looking for it, keep in mind, it is usually not refrigerated, although sometimes it is. Often it’s located in the the health food isle of your grocery store, or just ask.
You can whip up silken tofu with smoked chipotles or smoked paprika to make a smoky spicy version as well. Play around with it and have fun. It’s a blank canvas, waiting for you to create your own masterpiece.
Basically add enough water to the pot, according to the directions of the grain you are using. Instead of rice, you can also use quinoa or any other whole grain. Then add the spices, the drained and rinsed cooked beans. Bring to a boil, cover and let simmer until the water has evaporated and the grains are tender. Short grain brown rice can take 55 minutes. Quinoa, however can be done in 20 minutes flat. Basmati rice, lands somewhere in between.