Recipe: Sweet Cinnamon-Maple Glazed Baby Carrots

Sweet Cinnamon-Maple Glazed Baby Carrots originally from The Vegetarian Family Cookbook by Nava Atlas

This is a yummy side-dish! I like to serve it alongside the Southwestern Baked Rice Casserole. 

Ingredients: 
• 1 tablespoon Earth Balance nondairy spread
• 2 tablespoons pure maple syrup
• 1/4 cup apple or freshly squeezed orange juice
• 1/2 teaspoon ground cinnamon, or to taste
• Dash of ground nutmeg
• One 16-ounce bag organic baby carrots

Directions:

1. Heat the nondairy spread, syrup, and juice in a wide skillet. Sprinkle in the cinnamon and nutmeg, then stir in the carrots. Cover and cook until the carrots are tender-crisp, 10 to 15 minutes.

2. Uncover and cook over medium-high heat to allow the liquid to thicken and glaze the carrots, 3 to 4 minutes.

Recipe: Southwestern Baked Rice Casserole

Southwestern Baked Rice Casserole (Vegan) originally from The Vegetarian Family Cookbook by Nava Atlas

Ingredients:
• 1 tablespoon light olive oil
• 1 medium onion, chopped
• 4 cups cooked brown rice (about 1 and 1/3 cups raw)
• 8 ounces (2 cups) Daiya Pepperjack nondairy cheese
• 1/2 cup soy yogurt
• 1/2 cup Rice milk or soy milk
• 1 cup good-quality bottled salsa, mild or medium-hot
• 1/4 cup minced fresh cilantro
• 1/3 teaspoon chili powder
• Salt and freshly ground pepper, to taste

Directions:

1. Preheat the oven to 350 degrees. Oil a 1 and 1/2-quart casserole.

2. If using the onion, heat the oil in a small skillet and add the onion. Sauté over medium-low heat until lightly browned.

3. In a mixing bowl, combine the onion with all the remaining ingredients. Stir together thoroughly. Pat mixture into the prepared pan. Bake for 35 minutes, or until the top is golden brown and bubbly.

Note: I like to serve this with Sweet Cinnamon-Maple Glazed Carrots

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