Wild Rice, Butter Bean and Roasted Carrots

Rice and beans are great because they are a complete protein. Rice and beans are less great because they can be boring. This is a delectable recipe that is unstoppably eatable. I say that even after it includes two things I strongly dislike: raw onion and dill.

Serves 6
50 minutes

1/2 cup Wild rice
1/2 cup Brown rice
1 can Butter beans, rinsed & drained
4-5 medium carrots
1/2 small Red onion, sliced paper thin
4 Garlic cloves, minced
2 Tbsp Olive oil
Bundle of fresh dill, diced
Salt & Pepper

Dressing
2 Tbsp Mustard
2 Tbsp Maple syrup
4 Tbsp Apple cider vinegar
3 Tbsp Olive oil
2 pinches of Salt

1. In a pot add 2 cups water, wild rice and a pinch of salt; bring to boil and reduce to simmer for about 45 minutes. (when the rice is cooked, it'll split open and show you it's naughty bits)
2. Preheat oven to 400 degrees. Slice carrots into 1/2 inch diagonals. Put in bake dish, drizzle with olive oil, sprinkle minced garlic, salt and pepper over the top and toss. Roast in oven for 15 minutes.
3. In another pot put 2 cups water, brown rice and a pinch of salt. Bring to boil and reduce to simmer until rice is cooked, about 20 minutes.
4. Mix your dressing in a separate bowl.
5. When the time goes off on your carrots, mix in beans and roast another 5 minutes.
6. Drain rice when cooked and mix everything together: Rices, carrots and beans, dill, onion slivers and dressing. Add more salt and pepper if needed. Serve nice n' warm.

Original recipe from My New Roots

Maple Glazed Carrots

I was makin' this recipe even before I was vegan. That means it MUST be good.
Now for some fun carrot facts:
+ Carrots contain more Vitamin A than any other vegetable.
+ Orange carrots were cross bred from yellow and red carrots in the 16th century.
+ Carrots were the first vegetable to be canned commercially.

Serves 4
30 minutes

2 pounds Carrots, cut diagonally 1/4 inch thick
6 Tbsp Vegan butter, split into two parts
2 Tbsp Brown sugar, split into two parts
3 Tbsp Real Maple syrup
1/2 cup Fresh Orange juice (or juice of one orange)
1 tsp Fresh ginger, minced
Salt and pepper
1/2 cup Fresh parsley, chopped

1. In a large pot add two cups water, carrots, 3 tablespoons butter and 1 tablespoon brown sugar. Bring to boil, reduce heat to simmer and cook for 8 minutes. Drain.
2. In the same, empty, pot melt the rest of your butter. Add maple syrup, orange juice, ginger and the rest of your brown sugar. Bring to boil and reduce heat to simmer. Add carrots, salt and pepper to taste. Cook an additional 5 minutes.
3. Ladle carrots with a slotted spoon into your serving dish, cover them and set aside. Simmer remaining liquid for 5-10 minutes to thicken. Pour over carrots, add parsley, mix and serve.