Mango Salsa Black Beans + Red Coconut Rice

I'm not sure what exactly it is. The older I get the less I'm able to tolerate bullshit benightedness (I love Word of The Day). The less I can accept it. I don't know why. I just don't have the mental stamina or the tolerance in the capacity that is needed to deal with it. Maybe, I'm just getting meaner? Doubtful. Maybe, at this point in my life I have better things to do. Probably. Maybe, I've just realized that being the nice girl with no opinions is innocuous, downright vapid, and horridly lame. Most likely. Yes, at this rate I will be a downrightmean old opinionated lady. No, that's not true. I won't. Just because you're old doesn't mean you're allowed to be rotten. I'm sorry, it doesn't. I don't care how many great grandchildren you have. It's no excuse. Maybe, it's the German I'm learning. I'm almost halfway done! Woot, woot! Level 8! Yes, I'm still rockin' it over at Duolingo and I think you should too. However, quite possibly, it's simply that I happen to be riding a streak of sassiness.

Well, at any rate, this Mango Salsa Black Beans + Red Coconut Rice was absolutely delicious and the perfect meal for my newfound boldness. Creamy black beans melt with fluffy lime coconut rice and garnished with cilantro and mango salsa.  This dish can be best summed up by Todd, "It's got a lot going on." Much like me.

Now go make this dish. Challenge your ideals and question your actions. Research your information and form personal opinions. Try to be better than you are right now. Most of all though, be wary of insipidness and ignorance.It's ubiquitous. That's the advice for today. Just try to avoid all the morons.

Mango Salsa Black Beans + Red Coconut Rice

By Katie Henry - Produce On Parade

Creamy black beans melt with fluffy lime coconut red rice and garnished with cilantro and mango salsa.

Ingredients

• ½ cup unsweetened coconut flakes
• 1 cup red rice, dry
• 2 cups vegetable broth
• 4 cups water
• ¼ tsp. kosher salt
• ¼ tsp. ground black pepper
• 2 Tbsp. olive oil, divided
• 2 tsp. chili powder
• ¼ tsp. chipotle chili powder
• 1 medium yellow onion, diced
• 2 15 oz. can black beans, drained and rinsed
• 1 cup water
• 1 lime, juiced
• ½ cup cilantro, chopped
• 1 cup mango salsa

Instructions

1. Preheat oven to 350° F. Scatter coconut flakes on a baking sheet and bake for 5 minutes. Ensure that they don't burn. Once they turn a tan color, remove from oven and set aside.
2. In a large saucepan bring the rice, vegetable broth, water, 1 Tbsp. olive oil, salt, and pepper to a boil over high heat. Give it a good stir, then once it reaches a boil, cover and turn down to simmer for about 45 minutes or until all the water is gone and the rice is fluffy. Towards the end, give it a few more good stirs to keep the rice from sticking to the bottom of the pot. Add more water as needed. Red rice seems to take a lot of water I've noticed. If you're using different rice, then adjust accordingly.*
3. Meanwhile, in a large frying pan heat 1 Tbsp. olive oil over medium-low heat. Add in the chili and chipotle chili powder and saute a few minutes, then add the chopped onion and saute for about 5 minutes. Next, add the beans and 1 cup water and allow to simmer over low heat, uncovered, for about 20 minutes. Stir occasionally.
4. Remove the beans from heat after the 20 minutes and add the coconut, lime juice and cilantro. Stir well to combine. Serve the beans over the rice and top with ¼ cup mango salsa.

Prep time: 10 minutes
Cook time: 00:50
Total time: 01:00
Yield: 4 servings

Save Money!

I buy my red rice here. It’s only $0.14 per oz versus $0.34 per oz at our local grocery store!

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Other recipes you may like

Chickpea Artichoke Rice with Lambsquarter Greens

Teriyaki Romanesco & Beet Bowl

Sweet Potato & Balsamic Black Beans

Shiitake Tempeh and Kale Stir-Fry

For fun, what am I listening to? Blitzen Trapper – Furr

The Vegan Fat Shake

It's time to get fat... If you're looking to add on some lbs. the healthy way, or just recover from a serious workout, then look no further than this Fat Shake. Todd usually has one or two of these bad mofos per day.

He'd like to put on a few pounds and I'd like to drop a few. So, obviously I don't partake in this shake, but if you have a man (or you are a man) that'd like a little more meat on his bones (or her bones!), then try this shake out. No donuts or ice cream required.

Coming in at 800 calories (or add 2 Tbsp. of peanut butter for 1000 calories), this shake packs a serious nutritious punch. It's great recovery post-workout shake, or a meal replacement if you're short on time.

The Vegan Fat Shake

By Katie Henry - Produce On Parade

Coming in at 800 calories (or add 2 Tbsp. of peanut butter for 1000 calories), this vegan fat shake packs a serious nutritious punch. Full of healthy fats, plant-based protein, healthy fruits, and even some greens. It's great recovery post-workout shake, or a meal replacement if you're short on time. Inspired by No Meat Athlete.

Ingredients

• 2 cups plain, unsweetened soymilk
• 1 Tbsp. olive oil
• 1 cup (40g) fresh spinach
• 1 cup frozen mixed berries
• 1 ripe banana
• ½ ripe avocado
• 1 Tbsp. raw sunflower seeds (or favorite seeds)
• 1 Tbsp. raw walnuts (or favorite nuts)
• 1 Tbsp. whole or ground flax seed
• 1 1/2 tsp. loose leaf green tea leaves
• 1 tsp. creatine monohydrate (optional)
• ½ scoop of Garden of Life Raw Meal (or other protein powder)

Instructions

1. Add all ingredients to a blender and whiz on high until silky smooth. Put a straw in it and slurp away.

Prep time: 5 minutes
Cook time: 00:00
Total time: 00:05
Yield: 1 huge shake

Calories: 800-1000

Sage Maple Chickpeas + Creamy Pumpkin Quinoa & Millet

This is the most delicious shit I've ever had. Yes, expletives were absolutely necessary here. I won't apologize. I just won't. This blog is PG-13, okay? What does crispy roasted sage, sweet maple syrup and creamy pumpkin add up to? Toasted caramel. Yes. That's exactly what this dessert dinner tasted like. Even Todd said so! I wish we had some left...

Before the dish though, I'd like to take this moment to discuss James Cameron. Yes, the man behind Aliens, Titanic, Avatar, etc. The man is a genius. Everyone knows that. There's a few interesting things that I didn't know about him though. For example, he states that he is a "converted agnostic". He's an atheist, and says he's sworn off agnosticism which he now refers to as "cowardly atheism", source. Interesting. Also, he applied for American citizenship, but revoked it after Bush won the presidential election in 2004, source. He's from Canada. Just sayin'.

Oddly enough, my favorite vegan quote happens to be from him, "...all of human consciousness is five years old emotionally. It's not a requirement to eat animals, we just choose to do it, so it becomes a moral choice and one that is having a huge impact on the planet, using up resources and destroying the biosphere." source. That pretty much sums it up, don't you think? It's not a requirement, it's a moral choice that has huge negative impacts on our lives, animals lives and the planet.

Well said, Sir. Well said, indeed.

He apparently advocated a vegan diet during his speech at the National Geographic Society Gala, where he was being honoured. Cameron said,  "I've had an epiphany recently. I want to challenge all of you as people of deep conscience, people who are environment stewards of the earth and oceans … By changing what you eat, you will change the entire contract between the human species and the natural world." Source - The Huffington Post

Cameron talks about how much of an impact raising cattle has on global warming. Discussed in this article by The Examiner, "In 2006, the U.N. Food and Agriculture Organization released a report indicating that 18% of the world's man-made greenhouse-gas emissions come from livestock production. In reality, that figure is closer to 51%, according to a 2009 report by Robert Goodland and Jeff Anhang of the IFC Environment and Social Development Department." Yikes! For more on that, you can look at the World Watch's PDF, here. Don't choose ignorance.

So, if animal rights or the health impact meat has on the diet doesn't tickle your fancy, how about the health of our planet? Besides, the whole hipster bacon obsession "thing" is sooo 2012. "Do what you can until you know better. Then when you know better, do better." - Maya Angelou

Sage Maple Chickpeas with Creamy Pumpkin Quinoa & Millet sounds better to me anyway.This dish would be great paired with a green, leafy salad. No meat or dairy necessary.

Sage Maple Chickpeas + Creamy Pumpkin Quinoa & Millet

Inspired by Season to Season Eating

Makes 4 smallish servings

• 15 oz can chickpeas, drained and rinsed
• 1 Tbsp. olive oil
• 16 fresh sage leaves, finely chopped
• 1 Tbsp. fresh thyme, finely chopped (or 1 tsp. dried)
• 1 Tbsp. fresh rosemary, finely chopped (or 1 tsp. dried)
• 1 tsp. kosher salt
• 1 Tbsp. maple syrup
• 1/2 cup dry millet
• 1/2 cup water
• 1/2 cup dry quinoa, rinsed
• 1 cup water
• 15 oz canned pumpkin
• 2 Tbsp. maple syrup
• 2 Tbsp. canned full-fat coconut milk (or soymilk)
• 1 tsp. lite salt (or additional salt), to taste
• pepitas (shelled pumpkin seeds), for garnish

Preheat oven to 350 F.

In a medium bowl, mix the chickpeas, oil, herbs, salt and maple syrup.

When the oven reaches temperature, scatter across a rimmed baking sheet and bake for 20 minutes at 350 F, stirring at 10 minutes.  

Remove when 20 minutes is up and set aside.

Meanwhile, bring the millet and 1/2 cup water to boil in a medium saucepan over high heat. Once boiling, reduce to a simmer and cook for about 5 minutes. Now add in the pumpkin and continue to cook on low for about 10 minutes, then remove from heat. The millet will still be slightly crunchy.

While the millet cooks, in another small saucepan bring the quinoa and 1 cup of water to boil over high heat.  Once boiling, cover, reduce to a simmer and cook for about 15 minutes. When the time is up, the water should all be gone. Fluff with a fork at set aside. The quinoa should be soft and fluffy.

Add the cooked quinoa, maple syrup, coconut milk and additional salt to the millet and pumpkin mixture and stir well to combine.

Serve warm with the roasted chickpeas (make sure to get all the crispy sage leaves too!) over the millet, quinoa, and pumpkin mixture. Garnish with additional fresh herbs and pepitas.

Sage Maple Chickpeas + Creamy Pumpkin Quinoa & Millet

 

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4

What does crispy roasted sage, sweet maple syrup and creamy pumpkin add up to? Toasted caramel.

Ingredients

• 15 oz can chickpeas, drained and rinsed
• 1 Tbsp. olive oil
• 16 fresh sage leaves, finely chopped
• 1 Tbsp. fresh thyme, finely chopped (or 1 tsp. dried)
• 1 Tbsp. fresh rosemary, finely chopped (or 1 tsp. dried)
• 1 tsp. kosher salt
• 1 Tbsp. maple syrup
• 1/2 cup dry millet
• 1/2 cup water
• 1/2 cup dry quinoa, rinsed
• 1 cup water
• 15 oz canned pumpkin
• 2 Tbsp. maple syrup
• 2 Tbsp. canned full-fat coconut milk (or soymilk)
• 1 tsp. lite salt (or additional salt), to taste
• pepitas (shelled pumpkin seeds), for garnish

Instructions

1. Preheat oven to 350 F.
2. In a medium bowl, mix the chickpeas, oil, herbs, salt and maple syrup. When the oven reaches temperature, scatter across a rimmed baking sheet and bake for 20 minutes at 350 F, stirring at 10 minutes. Remove when 20 minutes is up and set aside.
3. Meanwhile, bring the millet and 1/2 cup water to boil in a medium saucepan over high heat. Once boiling, reduce to a simmer and cook for about 5 minutes. Now add in the pumpkin and continue to cook on low for about 10 minutes, then remove from heat. The millet will still be slightly crunchy.
4. While the millet cooks, in another small saucepan bring the quinoa and 1 cup of water to boil over high heat. Once boiling, cover, reduce to a simmer and cook for about 15 minutes. When the time is up, the water should all be gone. Fluff with a fork at set aside. The quinoa should be soft and fluffy.
5. Add the cooked quinoa, maple syrup, coconut milk and additional salt to the millet and pumpkin mixture and stir well to combine.
6. Serve warm with the roasted chickpeas over the millet, quinoa, and pumpkin mixture. Garnish with additional fresh herbs and pepitas.

 

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