Friday, September 22, 2017

Red Beans and Rice with Oven-Roasted Zucchini Wedges


    OVEN-ROASTED ZUCCHINI WEDGES
  • 1/2 large zucchini, cut length-wise
  • 1 tablespoon, corn starch
  • 1 tablespoon, nutritional yeast
  • salt
  • freshly ground pepper
  • cooking-oil spray (I filled an atomizer with a 1:1 mix of peanut oil and Tito's gluten-free corn vodka.)

    Spray zucchini wedges with oil. Press into coating mix. Arrange on cookie sheet, peel down. Spray coated wedges with oil again. Bake until coating is crisp, and zucchini is tender.
    RED BEANS AND RICE
  • 1 small onion, diced
  • 1 jalapeño, minced
  • 1/2 cup dry red beans
  • 1 1/4 cup water
  • 1 teaspoon, kelp granules
  • 1 tablespoon, tamari
  • 1 New Mexico chile, chopped and oven-roasted
  • fresh cilantro, leaves and stems chopped
  • tomato, chopped
  • 1 tablespoon, peanut oil
  • 1 cup cooked short-grain brown rice
  • salt to taste

    Sauté onion and jalapeño. Add water, beans, kelp, and tamari. Bring to boil, then simmer for ~1 1/2 — 2 hours. Combine beans with rice; add chopped chile, tomatoes, and cilantro; top with oven-roasted zucchini wedges.

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