Saturday, April 2, 2011

GLUTEN FREE VEGAN MARVELOUS MEXICAN MEAL


Last week I had very minor surgery, but the kind that would have made it difficult to stand chopping vegetables for a long time, which, I have to admit, is a lot of what my daily meal prep is about. I'd planned to do all sorts of cooking ahead, but all I managed was a vat of chili, so when my lovely niece, Taibi,
took it upon herself to cook up some dishes for me, oh, boy, was I happy, especially since she is vegan and easily made these dishes gluten-free for me, and because she is such a fine cook!

MEXICAN RICE SALAD

3 cups cooked brown basmati rice
1 small onion, chopped
1 cup cooked black beans
1 diced sweet red pepper
1/2 cup corn kernels
1 cup chopped cilantro
juice of one half lime
2T olive oil
salt and pepper to taste

Whisk olive oil, lime juice, cilantro,salt and pepper into a vinaigrette. Saute onion, pepper and corn until onion is translucent. Mix into beans and rice. Toss well to coat with dressing.

This was a refreshing addition to the meal of store-bought tortillas and homemade high protein chili. Recipe for chili is here.

Taibi is not only an accomplished cook but a graduate of Pratt Institute, where she majored in painting. Here's a collage of hers I love. You can see more of her work here.

5 comments:

Cheryl said...

Great recipe. I will try it this week! Also LOVE Taibi's artwork.

G.F.Veg said...

this is a really fresh and light salad. yes, i know isn't that an amazing collage??!!!

Angie Halten said...

Loved your presentation of the rice. Its so simple to put it in a mold before putting it on the plate but it looks so much more appetizing when you do it. Thanks for the great idea!

G.F.Veg said...

you know, i've been saving all sorts of little containers for just this purpose. this one was from a popular brand of goat cheese, but i've got all kinds. have fun with this!

Jen said...

Is it served cold or warm? It sounds delicious cold but I wouldn't want to miss out if it's even better warm!