Vegan Beans & Rice

1 cup dried beans

2 tablespoons coconut oil
1/2 bell pepper
2 tomatoes
1/2 tsp hing
2 tsp dried coriander
1 1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric
1 tsp paprika
1 tsp salt
1 tbsp nutritional yeast flakes
1 tablespoon cider vinegar
1/4 - 1/3 cup TVP
3/4 cup water

1 cup uncooked white rice
2 cups water



1. Put beans and plenty of water in a medium saucepan on medium high to high and cook until starting to split approximately an hour. Drain and set aside.

2. In large saucepan warm the oil on medium heat. Add all ingredients except for rice and 2 cups water. Let simmer for a few minutes.

3. Add rice and rest of the water. Bring to a boil and then simmer for 15 mins or until rice is almost done. Add the beans.

serves 4

VEGAN Bell Pepper Hotdish

Ingredients for 8

1 green bell peppers

1 red bell peppers

1 yellow bell peppers

1 medium eggplant

2 organic celery stalks

1 green tomato

1/2 cup peas

1 cup TVP (textured vegetable protein)

1 (28 ounce) can organic crushed tomatoes

2 tablespoons organic coconut oil

2 tablespoons organic Italian seasoning (no garlic or onion)

1/2 teaspoon hing

2 teaspoons organic parsley

1 teaspoon Himalayan crystal salt

1 cup cooked jasmine rice

1 cup Daiya cheddar style shreds 

In a small sauce pan, make the rice.
Peel, slice and pre-bake the eggplant at 450 for 15 minutes.
Chop celery and dice tomato.


Cut the bell peppers in quarters, from top to bottom. Remove the stems, seeds and membranes. Rinse out the insides.


Oil the bottom of a 9X13 baking dishes and arrange the peppers to fit, cut side up.


Preheat the oven to 350°F. In a medium saucepan combine crushed tomatoes, eggplant, celery, green tomato, peas, TVP, oil, spices, and rice.


Scoop the mixture into each pepper and spoon the tomato sauce over the top.
Sprinkle parsley on the top.

Bake for 15 minutes. Remove and top with Daiya. Bake for another 15 minutes.