Thursday, March 11, 2010

Jamaican Vegetable Medley with Coconut Rice and Beans

Sorry for the picture here. This dish was so good that we had already dug in before remembering we needed a picture! Both recipes are from The 30-Minute Vegan and both are fabulous. The rice was easily cooked up in our rice cooker with the beans added upon completion and the vegetable and tofu mixture was quickly broiled to tasty perfection. For the rice I used light coconut milk which doesn't impart as much flavor as the full-fat stuff, but it was still really good. The real star here however was the Jamaican Jerk sauce that was on the vegetables and tofu. It used just about every spice on my spice rack and it was unbelievably good. The smell alone was hard to endure as we waited for the broiling to be done. I made a few substitutions to the vegetable medley: omitted onion, used 1 red bell pepper in place of 1/2 green and 1/2 red, added extra mushrooms, and doubled the amount of tofu (we like our tofu) and tomatoes (little bitty ones, so good when roasted). I feel like it needed a little something green in there to balance it out and I'm not sure if the green bell pepper would have done it. Maybe green beans or zucchini? Next time I'll try adding one of those and see how it goes.

Edit: this doesn't do so well as leftovers, it still tasted good but it was soggy.

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