Baked Rice

I guess for me, summer means preparing very simple dishes because that's all I seem to be making these days.  Now that we are finally enjoying some warm, dry weather, it's hard for me to stand in the kitchen for very long.  This dish can be made as a side or a main meal accompanied by a salad.

Baked Rice

2     cups brown rice
3     15 oz. cans stewed tomatoes
2     medium green peppers or one large, cut in strips
1     small or medium onion (I like sweet onion), cut in rounds or strips
       salt & pepper
      1/3+ cup oil

Slice onion in rounds or strips and quickly saute' to soften.

Drizzle your cooking dish with olive oil then sprinkle with 1 cup of rice.
Layer 1/2 green pepper strips, 1/2 onion, salt, pepper and 1/2 oil, and half tomatoes (with liquid).
Repeat another layer of ingredients.  Add 3/4 can of water.

Cook 1 hour and 10 minutes uncovered 350 degrees.  Check to see if more liquid is needed.  Turn heat off, and cook for additional 20 minutes with lid on.  I added more olive oil before serving to keep rice moist.

Cucumber Salad

We've been so busy, we've neglected our blog!  In the summer I tend to make dishes I already know, which doesn't really give me the opportunity to post anything.  This SIMPLE salad is always good on a hot summer day and a great side for any cookout.

Cucumber Salad
cucumbers (any type you like, I used Persian which are seedless and very crunchy)
vegan sour cream
red wine vinegar
garlic salt
salt and pepper

Creamy Pasta Salad with Artichoke Hearts

Creamy Pasta Salad with Artichoke Hearts  (Vegcooking.com)

1/4   cup vegan mayo
2      T. lemon juice
2      cups cooked pasta
4      green onions, chopped
1      6-oz jar artichoke hearts, drained and sliced  (I use two jars and save the marinade and add to sauce)
1/2   T. dried basil
1/2   t. salt

Mix together mayo, lemon juice and artichoke marinade from jar into pasta.  Add the green onions, artichoke hearts, basil, and salt and mix well.

NOTE:  I make double the dressing because it seems to dry out quickly, that's why I also use the marinade from the artichoke hearts.

Strawberry Glazed Flax Cupcakes

My dad loves strawberries and since we were celebrating his 85th birthday, I thought I'd try this recipe that I found on-line.  The frosting for this strawberry cupcake didn't turn out like normal frosting, but it sure wasn't lacking in taste! I tried to add more strawberries to the frosting mixture and it never really firmed up so I poked holes in the cupcakes so the frosting could get into the cake.  My tip would be to stick to the recipe because these cupcakes are strawberry delicious.

Cupcakes:
    2/3 cup nondairy milk (I use almond milk)
    1/2 cup vegan vanilla yogurt
    1/3 cup canola oil 
    1/4 teaspoon vanilla extract
    1/2 teaspoon almond extract
    1 1/4 cups flour
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    2 tablespoons ground flax seeds
    1/4 teaspoon salt
    3/4 cup sugar

    Glaze:
    2 tablespoons vegan margarine 
    3/4 cup powdered sugar
    2 tablespoons nondairy milk (I use almond milk)
    1/4 teaspoon almond extract
    2 fresh strawberries, minced

Directions:

1. Preheat oven to 350 degrees F. Line cupcake pan with cupcake liners. Combine wet cupcake ingredients in a bowl, mix thoroughly.  

2. Slowly add all of the dry ingredients while mixing until all lumps are gone.

3. Fill cupcake liners 2/3 of the way full. Place in oven for 20 minutes. Let cool for 30 minutes before glazing.

4. For glaze, mix all ingredients together thoroughly.  Place in the refrigerator for 30 minute before glazing cupcakes. 

Source of recipe: I wrote this recipe.

Makes: 12 Servings, Preparation time: 15 minutes, Cooking time: 20 minutes
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