Nug's Corner: Vegan Cheesy Southwest Rice

   I've made this dish using several variations before, but according to the taste master himself, this vegan version is by far THE BEST. I typically use these ingredients for my Vegetarian Southwest Burritos, minus the rice, and they are my Dad's favorite. But I wanted to make a better version that was vegan and gluten free so I threw in some long grain brown rice and swapped out the dairy. And not only does it taste BETTER, but it's BETTER for you since it doesn't contain mucous forming dairy, hard to digest wheat tortilla wraps, or ill-combined foods.

  
And while vegan cheeses are nothing short of a miracle for vegan folks, I try not to eat them all that often since they contain a laundry list of ingredients that are still processed and not entirely nutritious if eaten on a regular basis. But when you are really feeling like a hot cheesy mess, this will certainly curb that craving and it's loaded with protein and vegetables for all my fellow meatless friends.

   Do note though that cooked corn may be hard for some people to digest. When cooked, corn actually promotes fungus and yeast growth within your digestive system. Not pretty I know, so it is best to mainly eat corn fresh and to ensure that it is organic. Just say no to GMO corn people.

Recipe:

1 cup dry organic long grain brown rice ( with 2 1/2 cups filtered water and 1 tsp unrefined coconut oil)
1 15 oz. can organic BPA-free black beans, rinsed and drained
1 cup frozen organic sweet corn
1 cup frozen organic spinach
1 Vidalia onion, chopped
2 garlic cloves, smashed and minced
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. fine sea salt
1 1/2 tbsp. nutritional yeast
1 package (8 oz) Daiya Vegan Mild Cheddar Cheese

*Please note that I kept this dish low in spice so Nug would eat it. Some kids don't like overly flavored dishes, so if you prefer, add an extra tsp. of chili powder, cumin, and chopped jalapenos*

Directions:

Pre-heat oven to 425 degrees.

1.) Begin by cooking rice according to package. I find it always requires more water than the package states, so I used a 1 cup rice/ 2 1/2 cup water ratio with 1 tsp unrefined coconut oil. Drain and set aside.

2.) In a mixing bowl, combine beans, corn, spinach, garlic, onions, cheese, rice and spices. Save the nutritional yeast for finished dish. Transfer to a casserole dish.

3.) Bake in oven uncovered for 30 minutes. Cheese will be crusty and look like it is not melted on top, but underneath you will find steamy cheesy deliciousness. Upon removing from oven, add in nutritional yeast and stir well. Serve immediately.