Vegan Cooking with TLC

In my last post, Priorities Shift in an Instant , I talked about how sometimes how the way I cook has had to change over the past few years due to life circumstances. I thought about this and decided to share a few simple recipes that one can do when facing limited capacity. Several will be recipes that require no chopping. Also, these recipes tend to be ones that can be used to save time or when one doesn't have a way to store fresh produce.   I have probably already shared a few other recipes that could also fall into this category of meals that can be made when you have a limited capacity for whatever reason.  I find it important to find ways to work with what is available to me because I don't always have the resources or the ability to do things the way I want to. It's okay to do the best you can in a given moment even if it's not the way you would normally do things.  Easy Cajun Spice and Tempeh Vegetable Pilaf (no chop version) 1 10 ounce bag frozen mixed vegetab...

Rice is such a staple that it hadn't occurred to me to share a recipe before now. As I cooked rice to accompany this week's recipe, I realized I needed to share my rice recipe. Basic Rice 1 cup rice* 2 cups vegetable stock ** Add rice to a pan . Cover with stock. Bring to a boil. Let boil until stock is just below the rice.  Reduce heat to simmer. Simmer until all the rice has absorbed all the liquid. Depending on the type of rice this can take anywhere from 30 minutes to 50 minutes. Serve. * I used Volcano Rice for this particular meal. It's one of my favorite rices. But the same idea works with brown rice, black rice, jade rice, and a host of other rices. I avoid eating white rice because it's not healthy. ** I prefer to use stock in this recipe, but water will work just as well. The stock elevates the flavor and adds a bit more depth to the nutritional value. Note: I use organic ingredients whenever possible.