Zucchini, Black Bean and Brown Rice Skillet

This recipe has been one that I have made for quite some time, but have kind of swept it under the rug while working on developing new recipes.  I decided it was time to bring this one back the other night, and I remembered why I used to cook it often.  It is DELICIOUS, so easy and reheats very well for leftovers.  Almost feels sinful, but I promise, it is a clean, healthy dish that the whole family will love.  Enjoy!

Zucchini, Black Bean and Brown Rice Skillet

Ingredients

1/2 tbsp coconut oil
1 Tbsp garlic, minced
1 large zucchini, halved lengthwise and sliced
1 14.5 oz can of diced tomatoes (look for the no salt added)
1 15.5 oz can of black beans, drained and rinsed
2 cups of cooked brown rice
Sea salt and pepper to taste
Hand grated parmesan cheese for optional topping

In a large skillet, over medium heat, melt coconut oil.  Add minced garlic and sauté for 1 minute, or until fragrant.  Add zucchini and continue to cook for 5 minutes, or until the zucchini gets tender, but not mushy.  Add tomatoes, black beans, sea salt and pepper to taste.  Allow to cook for an additional 2-3 minutes to incorporate flavors.  Add brown rice.  Mix well and cook for 5 minutes to insure all ingredients are properly heated.  Serve topped with optional hand grated parmesan cheese.

Seaweed-less, Vegetarian Sushi

I have NEVER liked sushi!  My husband and parents always loved going out to eat sushi, but I stuck with eating safe things that I could pronounce.  One time, I felt brave and tried a California Roll.  It took all I had to not spit the thing out and I gagged the entire time I chewed it.  Needless to say, I haven't tried any since.  Since I have never been a seafood fan, I figured maybe it was the taste of the seaweed wrapper that I didn't like.  So that idea brought me to this: making my own, seaweed-less, vegetarian sushi.  This time, I thoroughly enjoyed the sushi and have now made it several times.  Enjoy!

Seaweed-less, Vegetarian Sushi

Ingredients

1 cup sweet thai rice, uncooked
1 medium carrot, julienned
1 medium cucumber, peeled and thinly sliced lengthwise
1/2 cup cilantro, roughly chopped
1 ripe avocado, peeled, deseeded and thinly sliced
Low sodium soy sauce for dipping











In a bamboo rice cooker, steam sweet thai rice for 15 minutes, covered.  Flip rice over after 15 minutes and continue to cook for 5 more minutes, covered.  When rice is finish, allow to cool a bit so the rice can be handled.

Spread a 1 foot piece of saran wrap on a hard surface.  Using your hands, take a generous amount of sweet thai rice and spread it out forming a large rectangle.

In the middle of the rectangle of rice, place your ingredients so they are forming a line lengthwise down the rice.

Using the saran wrap to help, gently fold over one long side of the rice rectangle to meet the other side, making sure all ingredients stay inside of the roll.  Gently squeeze the seam of rice shut.  Roll the saran wrap covered sushi roll to make sure all the ingredients are inside securely.  Using a sharp knife, while saran wrap is still attached to the roll, cut into 1 inch pieces.  Remove saran wrap once cut and discard.

Enjoy with low sodium soy sauce.