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December 24, 2009

Garbanzo Beans, Mushrooms, Zucchini and Rice

It's Christmas Eve and we have to get up very early and drive 2.5 hours to see my girlies and family. By girlies, I am of course referring to my two daughters, and my precious granddaughter.
A few other family members will be there...
including my ex-husband and his girlfriend. We try to accommodate the kids and give them freedom to spend time with the rest of their family. It works out well. The kids also have to drive a couple of hours, so we meet midway and have a wonderful breakfast together at the exes' girlfriend's house. It works. We get to spend a few hours together with out kids, and they can head back home early enough to be with my son-in-laws family. 

So Christmas Eve is rather quiet here. W is still "off" from his wicked case food poisoning and was not really in the mood to eat, so I decided to use whatever I had in the refrigerator and whip something together. It was pretty tasty, so will include it here.  

Garbanzo Beans, Mushrooms, Zucchini and Rice
1 red, yellow or green bell pepper,  chopped
3 1/2 tablespoons coconut or high heat oil
1 medium onion, chopped
1-2 garlic cloves, minced
1 pint mushrooms, sliced
1 zucchini, diced
15-ounce can garbanzo (or white) beans, drained and rinsed well
1 tomato, chopped
¼ to ½ c snow peas (may also use broccoli, green beans, bok choy)
1/2 cup short grain brown rice, cooked
¼ to ½ cup vegetable broth
1 Tbsp Nutritional yeast (optional)
Fresh basil ( to taste)
1 tsp cumin
Salt and pepper to taste
Pinch of cayenne

  1. In a large skillet, heat 2 tablespoons oil over medium heat. 
  2. Add onion, garlic and peppers; cook, stirring, for 3 minutes. 
  3. Add mushrooms and zucchini and increase heat to medium-high. 
  4. Cook about 4 minutes. Add tomato and snow peas and cook for about 3 min.
  5.  Taste for seasoning and serve over bed of rice.  


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