The rice is the topping, not the foundation. The veggies are the main deal this time. In the past, the rice, potatoes, beans or pasta were the bulk of the dish, with the veggie or meat being the topping. Big families needed to extend the food by adding a low cost carb along with the high cost vegetable and even higher cost animal meat.
There’s just something exciting about opening up a bunch of cans, dumping them into a pot and creating something delicious to brag about!!That good feeling happens every time, without fail!!Cans you ask with a raised eyebrow? Yes. Cans.The BEST.
Peas, carrots and asparagus all from cans make a special prime content recipe. Easy, simple, elegant! Garlic, tarragon, coriander, liquid smoke and a blush of orange. Fresh cilantro processed with the veggies smooth it all out! Impressive!
How easy can it be. No slicing, dicing, peeling. Just empty the cans, bottles, packages and let the stove do the rest. GET OFF YOUR CAN AND COOK . It’s an idea I had decades ago for a cookbook.
To serve this hearty and inspiring antipasto bean sauce we ladle it over pasta, but not before we simmered some plant meatballs by Gardein in the sauce for a few minutes. And yes, we topped it all off with a plant parmesan by Follow Your Heart!
We ate some now and packed the rest for Steve’s lunches for the week! The can factor never came to mind while we enjoyed savoring our feast in a pot!