If you could read my mind during any mealtime, you'd hear that
thought - a lot. I really miss cheese and I know
I'm not alone.
But go on we must and with the acceptance that pretty much
everything would taste better with cheese - it can still taste
pretty good without.
I'm not going to say that I made up this recipe because it's so
simple and good that I can't be the only one who's created it - that said,
here is one from my own inner chef. Full credit to all those out there
with similar dishes. If you have one like it I'd love to know.
Gluten-free Vegan Brown Rice Penne with
Broccoli, Spinach, Mushrooms and White Kidney Beans
1 package cooked brown rice penne pasta (I like the
Tinkyada brand)
3-4 tbsp olive oil
1 cup chopped broccoli
1 package of frozen cut spinach (drained) or 2 cups of fresh spinach, washed and dried
1 cup chopped mushrooms
1 can white kidney beans
3/4 cup vegetable broth (adjust amount for how much sauce you want)
1/4 cup rice milk
1-2 tbsp balsamic vinegar
3 cloves of garlic minced
Salt and pepper to taste and maybe some oregano or basil (I used an All-purpose spice mix)
While the pasta is cooking, saute the mushrooms over
medium heat in a couple if tbsp of olive oil. let cook
for 2-3 minutes, add the broccoli and garlic and let cook
for another 2-3 minutes. Try not to over cook the broccoli
or burn the garlic. Add the spinach and spices, let cook for
about one minute more. Add the broth and rice milk and
simmer for a few minutes to thicken. Add the white beans
and simmer long enough to heat the beans. Remove from
heat and add the balsamic vinegar. I add the cooked pasta
right in to the pan with the veggies so it gets well mixed but
you could serve the veggies over the pasta on the plate.
Drizzle with olive oil (have thought about adding cheese) and enjoy!