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!
This is for you my friends who think torture and grue are a necessary part of culinary culture. Plant. Rice. Yours. You had it all the time and didn’t know it. Follow recipe exact. No alterations. Buy SPICE TIME!
Better texture than rice pudding, way better, only it’s savory!
Pan-fried whole vegan salmon in cultured European Style vegan butter, extra virgin olive oil, garlic and lemon. Placed on top of a platter of Jasmine Jelly Rice. Served with Vegan Sour Bleu Cream and a side of Veggie Antipasto
Jasmine rice with multiple herbs and spices, black garlic sauce and smoke, sweet onion, marinated sun-dried tomato strips and honey crisp apple slow-cooked till creamy, sweet, salty and savory! Topped with plant chicken, sausage and chorizo! Served with a cilantro based GREEN GOD DRESSING or GREEN GOD MAYO!
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!