This recipe from I Love Vegan was tonight’s dinner. It seems pretty flexible – in fact I forgot tomatoes altogether, and didn’t miss them. We did think that overall it was maybe a bit too sriracha-y. You could try dialing it back, or at least measuring – I did not, except for the dressing.
- chopped green onion
- halved grape tomatoes* (oopsie?)
- fresh avocado
- And the following, with recipes:
- 1-2 cups cooked rice
- Handful of Sriracha Potatoes
- A few spoonfuls of marinated kidney beans
- some dressed greens
- 1 1/2 cups chopped Something Blue Little Potatoes
- 1 tbsp olive oil
- 1/2 tbsp sriracha
- 1 clove garlic, minced
- 1/4 tsp salt
- black pepper, to taste
- 2 tbsp water
- 2 tbsp lemon juice
- 2 tbsp sriracha
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp olive oil
- black pepper, to taste
Marinated Kidney Beans
- 1 cup cooked red kidney beans
- 2 tbsp dressing
- 3 stalks green onion, chopped
- 1-2 handfuls baby kale and spinach (or coleslaw)
- 2+ tbsp dressing
So first cook the rice. Nowadays when I cook brown rice, I adhere to a protocol: First rinse the rice in cold water. The heat some oil in the saucepan you will cook the rice in. Oil hot? Dump the drained rice in. First the water will boil off. Then the rice will start to turn opaque kind of like a risotto, then toast more like a pilaf. I usually add a dash of salt too – not enough that you can tell there is salt, but enough that you can’t tell there is no salt. Got that?
While the rice cooks, first step is make the dressing. We made it to the description, and I can’t recommend doing otherwise.
Start the beans marinating ASAP. I used canned beans – Bush’s Organic is usually where I go to find a firm, but fully cooked canned bean). But they do not in fact sponsor this post, so use whatever you like; cooking your own would be best!
Anywho, next get the potatoes going. Again, no sponsors here. The local grocery has small purple potatoes and we used them. Fingerlings or other potato options would work fine. Now I made a lot more than 1.5 cups. I think I chopped about 8 golf-ball size potatoes into quarters, and this was well over 2 cups (did not measure). To this, I added an amount of sriracha. It was squirted on with the convenient squeeze bottle. All convenience is lost if you measure. I also glurped on some oil, ground on the salt & pepper, and chopped the garlic.
If i had this to do over, the garlic would have been bigger. It totally burnt up while potatoes were cooking. If Kate had this to do over, she would probably take the sriracha out of these potatoes. Its in everything, and a potato would have been a welcome reprieve – but not these ones. They had a nice, hot afterburn.
Once those are going you’re home free. The potatoes take a while – 20 minutes or more for mine. While that is going on, you could chop some more green onion, slice some avocado, maybe catch a show on Netflix… Or you could remember the tomatoes too. Slap it all together and it might look like this, but with tomato:
This was good. Any one of the parts could go into another ‘bowl’ and the dressing could be used in other projects. Which is good, because I have a lot left over.