Broiled pineapple and pepper medley

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INGREDIENTS:

2 cups Jasmine rice

1 pineapple, cored and sliced

1 cup sweet peppers, chopped

1/2 cup onion, chopped

2 stalks celery, chopped

1/8 cup corn or rice starch

1/4 cup coconut aminos (or soy sauce)

1/4 cup coconut sugar (or other sweetener)

1 cup or more of water

Teriyaki sauce (optional)

Black pepper to taste

INSTRUCTIONS:

Cook rice and set aside.

Gently blanch peppers, onions, and celery in a few tablespoons of water on high heat for about two minutes.

Place pineapple slices on a large pizza pan or broiling tray (with sides to catch liquid) then sprinkle on peppers, onions, and celery and place under broiler for a few minutes until liquid starts to sweat from pineapple.  Drain liquid into a wok or large skillet and return pineapple and peppers to broiler until starting to char, rotating occasionally for even cooking.

Add cornstarch, coconut aminos, and coconut sugar to wok and whisk until bubbly. Add water slowly, continuing to whisk, until thick and bubbly.  Add more aminos, sugar, and optional teriyaki sauce to taste.

Add broiled pineapple and vegetable mixture to wok and blend over high heat. Remove from heat and serve over rice with fresh ground black pepper.

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Quick Mexican skillet tacos or nachos

This is so fast and simple to make and is one of my husband’s favorites. INGREDIENTS: 2 bell peppers (I used red and yellow) 1 onion 1 can of Eden’s Caribbean Rice and Beans 1 jar spicy salsa (I use a low sodium) 1 can corn, drained (or fresh) 2 avocados  Nutritional yeast (optional) Lime juice (optional) Tortillas for tacos or tortilla chips for nachos.       INSTRUCTIONS: Dry fry onions and peppers in a large skillet or wok.  Do not use oil or water.     Add salsa once the peppers and onions are charred.      Add beans and rice and corn and heat, stirring constantly. Mash the avocados.
Add some lime juice and nutritional yeast if desired to the mashed avocados.        Heat tortillas (I used a panini press).  To serve, spoon a little of the rice and bean mixture onto a tortilla with a dollop of mashed avocado.      Enjoy!   Alternatively, heap mixture onto tortilla chips with some vegan cheese.