Vegan Cheesy Rice Casserole

(Makes 4-6 servings)

This is a great way to use leftover rice (and comes together really quickly if you do). 

Preheat oven to 375F

Saute until tender:
1 medium onion, diced
2 cloves garlic, minced

Add:
3 tbsp sun dried tomatoes, diced
1 tsp dried basil
1 tsp dried oregano

Mix together and cook just until everything is combined and heated

In a bowl, combine above ingredients with:

3 cups cooked rice (I use brown)
2 cups greens (kale, collards, spinach, etc. or some combination), chopped
2 cups pepper, chopped
2 cups vegan cheese sauce ... see below for recipe**
(I usually use frozen veggies and thaw them before adding. You could substitute different veggies.)

Transfer mixture to 9x9 baking dish
Optional - top with breadcrumbs (or crumbled gluten free crackers if avoiding gluten) 
Bake for 25-30 mins until heated through and bubbling


**There are lots of vegan cheese recipes out there. Use your favorite. Fat Free Vegan has one I like and have used in this recipe. Let me know if you have a different one you recommend!

Pasta Puttanesca w/ Greens

Saute:
1 small thinly sliced Onion
2 cloves minced garlic
~1/2 tbsp Chili Flakes (vary for desired spiciness)
for a few minutes.

Add:
2-3 Anchovies or 2-3 tbsp Anchovy Paste
1/4 cup Red Wine or Water
and stir to mix.

Add:
14 oz can Diced Tomatoes
2 tbsp Capers
Large bunch of Chopped Greens (Kale, Beet Greens, etc.)
Salt
Pepper
and cook until greens are tender.

Add:
Black Olives
and combine with cooked pasta.