Forbidden Rice, Smashed Beans, Sweet Roux with Brussels Sprouts

The boyfriend and I took a trip to LA last week where we ate at every vegan/gluten-free restaurant we could. Thanks to LA's no walking policy, I didn't burn a bit of it off. Anywho, this recipe was inspired by a meal from Real Food Daily. There is a lot to juggle here, it wouldn't be a bad idea to make your broth a day or two before.

Serves 4
45 minutes

Sweet Roux
8 cups Water
1lb Crimini mushrooms, chopped
1 Red onion, chopped
5-6 Carrots, chopped
4 Garlic cloves, smashed
4 inches Ginger, chopped
8oz Strawberries, chopped
1 Tbsp Oregeno
1 Tbsp Rosemary
2 Tbsp Thyme
1 Tbsp Brown sugar
1 Tbsp Salt
Salt & Pepper to taste
2 Tbsp Vegan butter
1 Tbsp Gluten-free flour

Smashed Beans
2 15oz cans Cannellini beans, drained and rinsed
2 Tbsp Vegan butter, melted
1 1/2 tsp Salt

8oz Brussels sprouts, quartered
Olive oil
1 cup Forbidden Rice

1. Roux: In a large pot bring water to boil, add all your ingredients EXCEPT flour and butter, reduce to simmer. When liquid is reduced to about 3 cups, strain out vegetables, save broth in a bowl and hang on to your pot. In the mean time....
2. Rice: In a smaller pot bring 2 1/2 cups water to a boil and add forbidden rice, reduce heat to a simmer and cook for 20-30 minutes, strain when rice is cooked. In the mean time....
3. Beans: Throw beans, melted butter and salt in food processor and process till smooth. Transfer to microwave safe bowl.
4. Sprouts: In a saute pan heat 2-3 tablespoons olive oil to medium-high heat. Throw in your sprouts to brown edges, reduce heat, salt, pepper and cook through, about 5 minutes.
5. Roux: In the original pot for your roux melt 2 tablespoons of butter, whisk in flour, when mixed whisk in broth. Stir continuously for a few minutes till liquid begins to thicken and remove from heat.
6. Beans: Heat in microwave for 1 minute, stir, heat 1 more minute.
7. Assemble: Beans down first, fling rice on top, a generous amount-o-roux, and a sprinkle of sprouts.