VEGAN RICE GREENS AND CORNBREAD WITH LIMA BEANS

Ingredients:
1 cup of uncooked brown rice
2 cups of vegetable broth
1 teaspoon of olive oil
1 teaspoon of minced garlic
1 teaspoon of onion powder
2 cups of chopped greens (kale, collard greens, or spinach)
Salt and pepper to taste
Instructions:
In a medium saucepan, heat the olive oil over medium heat.
Add the minced garlic and onion powder and sauté for 1-2 minutes.
Add the uncooked rice and stir to coat with the garlic and onion mixture.
Pour in the vegetable broth and bring to a boil.
Reduce the heat to low and cover the saucepan with a lid.
Cook for 45 minutes or until the rice is cooked and fluffy.
Stir in the chopped greens and let them wilt in the heat.
Add salt and pepper to taste.
Serve hot.
Vegan Cornbread:
Ingredients:
1 cup of yellow cornmeal
1 cup of all-purpose flour
1/4 cup of sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
1 cup of unsweetened almond milk
1/4 cup of olive oil
1 flax egg (1 tablespoon of flaxseed meal + 3 tablespoons of water)
Instructions:
Preheat the oven to 400°F and grease a 9-inch baking dish with non-stick spray.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the almond milk, olive oil, and flax egg.
Pour the wet ingredients into the dry ingredients and stir until well combined.
Pour the batter into the prepared baking dish.
Bake for 20-25 minutes or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
Let the cornbread cool for 5 minutes before serving.
Lima Beans:
Ingredients:
1 cup of dried Lima beans
4 cups of water
1 teaspoon of olive oil
1 teaspoon of minced garlic
1 teaspoon of onion powder
Salt and pepper to taste
Instructions:
Soak the dried Lima beans in water overnight.
Drain and rinse the beans.
In a large pot, heat the olive oil over medium heat.
Add the minced garlic and onion powder and sauté for 1-2 minutes.
Add the Lima beans and stir to coat with the garlic and onion mixture.
Pour in the water and bring to a boil.
Reduce the heat to low and cover the pot with a lid.
Simmer for 45-60 minutes or until the Lima beans are tender.
Add salt and pepper to taste.
Serve hot with the rice and cornbread