Yield: 4 servings
Place a serving of the rice (hot, warm or cooled) in a bowl, then top with a bit of the Heavenly Sauce, followed by the other ingredients listed and ending with the salsa. Add another dollop of the Heavenly Sauce, and bon appétit!
- 1 recipe of Heavenly Jasmine Rice (below)
- 1 1/2 cups of Heavenly Sauce (below)
- 2 to 3 cups shredded sharp cheddar cheese
- 2 ripe avocados, peeled, seeded, diced
- 2 to 3 medium tomatoes, cored and chopped
- 1 cup sliced black olives
- About 3/4 cup chopped green onion
- 1 cup black beans, canned or fresh-cooked
- 1 1/2 cups salsa
Makes 6 to 8 servings
- 1/2 cup chopped yellow onion
- 2 tablespoons butter
- 1 1/2 cups jasmine rice
- 3 cups water
- 3/4 teaspoon salt
Makes 2-1/2 cups
- 1/2 cup canola oil
- 1/2 cup roasted and skinned Oregon hazelnuts
- 1/3 cup canned and drained garbanzo beans
- 1/4 cup cooked and drained soybeans*
- 4 cloves garlic
- 1/2 cup water
- 1/2 cup fresh lemon juice
- 1/3 cup nutritional yeast*
- 1 tablespoon Ponzu sauce (or soy sauce)
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ascorbic acid (optional, for “zing”—available in the health food section of most supermarkets)*
* Found in local natural foods store.
In medium-sized heavy-bottomed pot over medium heat, sauté the onion in the butter until the onion is soft and translucent (about 5 minutes). Add the rice and sauté to evenly coat the grains. Add the water and salt, increase the temperature to medium-high and bring the water to a boil, stirring occasionally with a flat-bottomed utensil so the rice won’t scorch. Once the water has boiled, reduce the temperature to low, cover, and cook the rice at a very slow simmer for 20 minutes without uncovering the pot.
After 20 minutes, check the rice. If all the water has been absorbed, the rice is done. Gently fluff it with a fork. If not serving immediately, place a paper towel over the top of the pot and put the lid back on to keep the rice hot (the paper towel absorbs condensation that would otherwise drip back down on the rice and make it soggy).
In a blender, combine the oil, hazelnuts, garbanzo beans, soybeans and garlic. Pulse several times, stopping to scrape down the sides to ensure everything is fully blended. Once the mixture is a rough purée, add the water, lemon juice, nutritional yeast, Ponzu sauce (or soy sauce), salt, basil, cumin, and ascorbic acid. Continue blending until the mixture is relatively smooth (it will remain grainy because of the nuts). Scrape it into a container and store in the refrigerator for up to 2 weeks.