Last weekend we made Kale and Potato Enchiladas from Isa Chandra Moskowitz'z new book
Vegamonicon. I used some bad judgement and used the huge bag of baby russian kale I had just picked up from the CSA farm. Since it was small, I couldn't remove the stems and thought it would be fine anyway. I got done making the filling and had potatoes with chewy nasty looking kale stems. We tasted it and gave up on dinner. This made us really sad because the sauce we'd already made was yummy and we also had mexican rice in the rice cooker. I wanted to save it but was having a hard time coming up with ideas. Finally it dawned on me to use a can of refried black beans in it. I picked all of the kale out of the potatoes and stirred in a can of refried black beans and used that as the filling. We also heated another can of refried black beans as a side. I actually think this turned out way better than it would have if I'd used kale. It was great. I topped it with some grated Cheezly (vegan cheese from the UK) that I had gotten from Vegan Essentials on the web.
Rice Cooker Spanish RiceI took Isa's recipe for Mexican Millet and turned it back into a spanish rice recipe and threw it into the rice cooker. We loved it.
1 cup of brown basmati rice (or 1 rice cooker cup)
2 cups vegetable stock (or enough stock for your rice cooker)
1 tbsp olive oil
1 clove garlic
1 small yellow onion
1 jalapeno, seeded and minced
3 tbsp tomato paste
1/2 tsp salt
1/4 tsp cumin
1 sm roma tomato, seeded and diced
Rinse and drain rice and add it to the rice cooker along with the veggie stock. Set aside.
In a small skillet, heat olive oil over medium heat. Add onions and jalepeno and cook until onions are soft and translucent. Add the garlic and cook until fragrant, about 1 minute. Add onion mixture to the rice cooker.
Stir the rest of the ingredients into the rice cooker - tomato, tomato paste, salt, cumin. Cook according to rice cooker instructions. I set mine to the brown rice setting on my rice cooker.
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