Rice and beans: a classic that is always satiating, nourishing and never let us down.
I love rice and beans! For me that combination is pure comfort food! So today -i decided to use this wonderful combination, give it a twist and turn it into something more interesting and fun to share.
These pastries are really easy to put together and they don't require any added fats. If you prefer, you can use a drizzle of olive oil to saute the veggies, but is totally optional.
To serve the pastires I prepared a fresh and fragrant plant-based yogurt sauce using a recipe on the book "Cozinha Vegetariana para quem quer poupar" (meaning (Vegetarian Cooking to Save Money") from Gabriela Oliveira, one of my many inspirations in the kitchen.
Flavorful, with a pleasant texture, satiating and nourishing.
Brown Rice Black Bean Pastries
Cooking Time: 10 minutes stove + 25 minutes oven
Difficulty Level: Easy
Cost: ~2,30 €
Nutritional Information (per pastry): 61 Kcal, 2.8 g protein, 8.7 g carbs, 0.7 g fat
1 cup cooked Black Beans (~200 g)
1 cup cooked Brown Rice (~200 g)
1 medium Carrot (~115 g)
1 heaping cup fresh Spinach
1 small Onion (~50 g)
1 Garlic clove
1/4 cup Organic Gluten-free Instant Oats, reduce to flour
1/4 cup chopped fresh Cilantro
1-2 tbsp fresh Lemon juice
1 tbsp ground Flax, thickened in 3 tbsp of water
1 pinch Sea Salt (optional)
1 pinch Black Pepper
1. Place ground flax into a small bowl or cup, whisk it with the water and let it thick. Reserve.
2. Chop finely the onion and place it into a non-sticky skillet. Add in 1-2 tbsp of water (or vegetable stock or a drizzle of olive oil) and cook it over medium-low heat until transparent (about 3 minutes), stirring frequently and adding more liquid if needed.
3. When onion gets transparent add in minced garlic and keep cooking for another 2 minutes, stirring frequently.
4. Add in shredded carrot and cook it for about 3-5 minutes, stirring frequently.
5. Add in the spinach and let it reduce, stirring frequently.
6. Meanwhile, place cooked beans into the food processor and pulse a few times to reduce to a paste with chunks. Transfer it to the skillet and stir to combine.
7. Add in cooked rice, oat flour, lemon juice, chopped cilantro, thickened flax and the seasoning and stir well to combine everything. Remove from heat.
8. Pre-heat the oven to 390 F/200 ºC and prepare a baking sheet lined with parchment paper.
9. Using two tablespoons, scoop the dough into quenelles and place them onto the lined baking sheet. Place in the oven until they get firm and slightly golden at the surface (about 25 minutes). Serve simple or garnish with a plant-based yogurt sauce.
I hope you enjoy this recipe. Don't forget to leave your comments below!