Top Vegan Rice Cakes

 

Safety googles needed for high powered onions

Safety googles needed for high powered onions

These are my top three vegan Allen Lim style rice cakes that were recently tested in the field by century riders on a charity bike ride. The one caveat about these recipes is that they contain beans, and that added fiber could add a little digestive stress during a workout. So, test them and adjust as needed.

NOTE:

For rice, one “cup” means the cup included with your rice cooker. If cooking on the stove top, one rice cooker cup is about 3/4 of a standard cup.

Green Chile Lime Rice Cake:

Ingredients:

3 rice cooker cups calrose rice

1 C cooked black beans (a can is about 1 1/2 C)

1 can diced tomatoes with green chilies (such as Rotel)

1/2 C minced onion

zest and juice of one lime

1-2 T soy sauce or Bragg’s

dash of cumin

salt to taste

Directions:

Cook rice. When rice is done, add to a large mixing bowl. Add soy sauce or Bragg’s and mix.

While rice cooks, saute the onion in a small skillet until it softens, about 5 minutes. Add tomatoes and cook together gently on medium low until everything very well cooked, about 10 minutes.  This is essentially a sofrito in Spanish and Latin cooking. Add cumin and lime zest then set aside to cool until rice is done.

Add the veggie mixture to the rice and mix well. Add the juice of half the lime, some salt, mix well, and taste. Adjust the salt, soy sauce, lime, and cumin until it tastes right to you.

Ginger Sesame Rice Cake:

VLUU L210  / Samsung L210

Ingredients:

3 rice cooker cups calrose rice

1 C cooked azuki beans

1-2 T minced fresh ginger OR 1-2 t ground

1/2 t toasted sesame oil

2-3 T roasted sesame seeds

1/2 C thinly sliced green onions, green parts only

2-3 T soy sauce

salt to taste

Directions:

Cook rice as above.

When rice is done, combine all ingredients in a large mixing bowl. For the seasonings, start on the low end, and add more until you get the right taste for you. Note that there is quite a difference in taste between fresh and ground ginger.

Curry Rice Cake:

(my favorite)

Ingredients:

2 rice cooker cups calrose rice

1 rice cooker cup red lentils

1 can diced tomatoes (with or without green chilies)

1/2 C minced onion

1-2 t curry powder

1-2 T soy sauce or Bragg’s

salt to taste

Directions:

Mix red lentils and rice and cook together.

In a small skillet, saute onion for about 5 minutes, then add tomatoes and keep cooking over medium low for about 10 minutes as in above recipe. Add curry powder and mix well. Put rice in a large mixing bowl, add soy sauce, then add tomato mixture. Mix well, and taste. Adjust seasonings to your liking.

Wrapping:

VLUU L210  / Samsung L210

When the rice cake mix tastes good to you, spread it in a rectangular baking dish. Really press down on it with a spatula or rice paddle to get everything to stick together. Cover and place in the fridge to chill for at least 15 minutes before wrapping. Cut into the desired size and wrap in foil, or a combination of foil and parchment paper. I’ve found that plain foil holds everything together tighter.

Notes:

A rice cooker makes these super easy

The tomato-onion mixture is the same for both the chile-lime and the curry rice cakes except for spices, so you can double it, then divide it and add spices later.

Consider your intended use when seasoning: rice cakes for training may work better saltier, but lighter on spices, rice cakes for snacks or meals on the go may taste better with less salt and more spice.

The chile-lime and curry rice cakes could be made spicier by adding minced jalapeno to the veggie mixture.

Cilantro could be added to the chile-lime or curry rice cakes

More or less beans could be used depending on personal preference.

Modify them to your heart’s content!

About vegpedlr

Plant powered off-road triathlete
This entry was posted in Beans, Portable, Starches, Vegetables/Sides and tagged , , , , . Bookmark the permalink.

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