Peanut Butter Coconut Rice

This vegan meal is flavorful and VERY filling. Jeff gave the meal a "10", which always makes this cook a happy camper.   :)

In looking through my fridge, I could see that I had some leftover brown rice, a bunch of fresh spinach, some green onions, and some garbanzos we cooked up (slated for my delectably creamy hummus).

My friends, there is perhaps nothing better than opening your fridge when you're exhausted and seeing lots of ingredients ready to go that can help you get a meal on the table in minutes. When I see cooked grains and beans I nearly jump for joy.

Anyway, I realized these ingredients smooshed together would be perfect with a sauce of some sort.

If you ever feel your vegan meals are a snoozefest—because let's be honest, vegan food can be kinda sorta (okay, really) boring sometimes—then it's important to learn how to make sauces quickly and easily whenever you need one because it can add so much to a dish.

This creamy and tasty sauce came together quickly and easily. And it wasn't long before Jeff and I were happily munching away on this yummy meal.

Vegan Peanut Butter Coconut Sauce
Yield: 1 1/4 cups

1/2 cup water
1/4 cup organic peanut butter
1/4 cup coconut milk
2 Tablespoons organic Tamari
1 Tablespoon extra-virgin olive oil (or try veggie broth)
1/2 Tablespoon apple cider vinegar
1/2 Tablespoon vegetarian Worcestershire sauce
1/2 Tablespoon pure maple syrup
1/2 teaspoon salt, or to taste
1/4 teaspoon cayenne

Process all ingredients in a blender until completely smooth. You may remove the sauce to a small saucepan to gently warm, if desired. If using a super strong blender, simply process on high until warmed.

Note: You will likely not use this entire recipe for this meal. If you have leftover sauce, simply refrigerate to be used with another dish.

Vegan Peanut Butter Coconut Rice
Serves: 3

2 cups cooked brown rice, or whole grain of choice (I had on hand a combination of wild rice/brown rice/lentils)
1 cup cooked garbanzo beans
2 green onions, chopped
1 large garlic clove, minced
1 teaspoon cumin
1/4 cup organic Tamari soy sauce
1 bunch fresh spinach, cleaned and coarsely chopped
1 Tablespoon lemon juice
Sea salt and freshly ground black pepper, to taste
1 green onion, chopped (for garnish)

1. Place some water (about 1/4 cup) in the bottom of a large frying pan over medium-high heat. Add the brown rice, garbanzos, green onions and garlic. Heat, stirring occasionally, until warmed throughout. Add cumin and Tamari and stir to mix.

2. Add about 1/4 cup water and the chopped spinach. Cover, lower heat, and simmer in the water until spinach is wilted. Remove cover.

3. Add lemon juice, and salt and pepper, to taste, and stir to mix. Heat gently until warmed through.

4. Makes enough for 3 servings. Spoon rice onto serving plates. Cover with desired amount of Peanut Butter Coconut Sauce. Garnish with chopped green onion.

Serve your dish with a crisp green leafy salad and 1/2 avocado.

So delish!

Happy Cooking!