For the Creamy Green Sauce:
1 cup oat milk, or other non-dairy milk
1 c. water
2 tsp. vegetable broth powder
1/4-1/2 tsp. salt, depending on saltiness of your broth
1/2 tsp. lemon pepper
1/2 tsp. dried thyme
1/4 tsp. dried rosemary
1 tsp. onion powder
2/3 c. nutritional yeast
1/4 c. BBQ sauce
2 Tbsp. dijon mustard (I used stone ground)
1 Tbsp. lemon juice
3 Tbsp. jalapeno jelly
2 Tbsp. olive oil
2 Tbsp. tahini
3 c. fresh spinach leaves
1 roasted red bell pepper (jarred kind)
1 1/2 c. or 1 can cooked chickpeas or white beans
For the rice:
2 cups short or long grain brown rice (I used a mix of both)
4 cups water
For the veggies:
1 bunch kale, stems removed and leaves torn
3 large carrots, in 1/4 in. dice
1 large sweet potato, in 1/4 in. dice
1 red bell pepper, in 1/4 in. dice
1 yellow bell pepper, in 1/4 in. dice
2 Tbsp. olive oil
1 Tbsp. liquid coconut aminos, or soy sauce if no soy allergy
1 Tbsp. balsamic vinegar
1/2 Tbsp. agave nectar
dash of salt and pepper
For the topping:
roughly 2/3c. pita chips or your favorite crackers (Could be made gluten-free)
1/4 c. raw sunflower seeds
1. Prepare the rice on the stove-top by bringing the water to a boil in a medium-sized pot, then adding the rice, returning to a boil, lowering the heat, covering the pot, and simmering for 40-45 minutes, until all the water is absorbed, and the rice is tender.
2. While the rice cooks, prepare the vegetables and sauce. In a large skillet, heat the 2 Tbsp. olive oil and add the diced veggies. Saute for about 5 minutes, then add the kale leaves, liquid aminos, balsamic vinegar, agave nectar, salt and pepper, stir around to combine, and then cover and steam for 7-10 minutes, until the kale is wilted and the veggies are tender. You can leave the veggies as they are, or, if you are catering to a toddler audience, pulse them in a food processor to get the pieces really fine.
3. Steam the spinach in the microwave for 2-3 minutes, and then combine with all of the sauce ingredients in a blender and puree until smooth.
4. Pulse the pita chips or crackers and sunflower seeds in a food processor until crumbly.
5. Preheat the oven to 375 and oil a 11x15in. baking dish. When the rice is done, combine the rice and veggies in the pan, and then pour the sauce over the top. Mix it all together with a spoon to make sure everything is evenly moistened. Sprinkle the cracker topping evenly over the rice and bake covered for 20 minutes, then uncovered for 10 more to get it a little crispy on top.
P.S. This is what I see when I call the kids in for dinner. Cute, huh? Sawyer is now a superhero most days, and Abiline just wants to be like Sawyer.