Vegan rice balls is the star of this simple everyday lunch which includes pinto beans and purple/red cabbage.
- 1 cup of soaked and cooked pinto beans
- 1/2 zucchini
- 1 small carrot
- green onions
- coconut oil
- pink salt
Rice balls –
- 1 cup cooked rice (brown, basmati or jasmine)
- 2 Tablespoons rice flour
- 1 Tablespoon biomass
- pink salt
- green onions and parsley
- black pepper
- 1/4 of a small purple cabbage
- nutritional yeast (optional)
Sautée for 2 minutes the carrot and zucchini chopped on coconut oil (or olive oil) and pink salt. Add the beans, mix well and let it simmer for another minute. Finalize with the green onions and parsley.
Mix 1 cup of cooked rice with rice flour and biomass (it makes it stick and balances the GI Glycemic Index), salt, pepper, oregano, parsley and green onions. Mash it all together with your hands, like kneading dough. Make balls (they may be kind of too soft but that is ok the oven with dy it out). Roll the balls on flax-seed meal and put them in pre-heated oven. Bake for 15 min.
Thinly slice the cabbage and then sautée with oil and season it to taste. The nutritional yeast is a good seasoning option because it has vitamin B complex and adds taste.
This meal has lots of protein. All the essential amino acids, B vitamins, vitamin A and C, Iron and minerals. It is a complete, balanced meal with no meat.