Serves 4                                                                                             Refined Sugar-Free, Gluten-Free, Vegan Option

Ingredients

Sauce

 

• 1 can coconut milk, full fat

• 1/2 lemon, squeezed

• 1/4 cup nutritional yeast

• 3 Tbsp. Tahini - sunflower seed butter

• 1 Tbsp. unpasteurized honey or 1 tsp agave

• 1/2 tsp. celtic sea salt

• 1 Tbsp. braggs liquid aminos or tamari 

 

 

• 1 1/2 cups brown rice 

 

 

• 1 tsp. coconut oil

• 4 cloves garlic, minced

• 1/2 yellow bell pepper, diced

• 5 mushrooms, diced

• 8 stalks of asparagus, cut in two

 

 

What to do

 

 

1. Wash and chop veggies.

 

 

2. Fill a pot with 3 cups water and bring to a boil. Add brown rice and cover. Turn down heat to low/med heat and set the timer for 25 minutes. The rice will be finished when there are no more bubbles.

 

 

3.  Meanwhile, add the coconut oil to a pan and turn it on to low heat. After coconut oil has melted, add garlic, bell pepper and mushrooms and fry until soft. Usually around 10 minutes. Add asparagus and cook for another 10 minutes. Stirring every 3-4 minutes.

 

 

4. In a medium pan make the sauce. Whisk ingredients together and heat on med heat until hot.

 

 

5. When rice is done fluff with a fork and let sit off the heat, covered, for 5 minutes. Add to plates. Top with vegetables and add sauce. 

 

 

Garnish with celtic sea salt, chia seeds and nutritional yeast.