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5 x 5 Minute Ready Recipes for the Whole Week

(Developed in partnership with the wonderful Alexis Montoya of The Bronx Vegan)

Working hard often leaves us pressed for time when it comes to having a great meal. With Loisa Ready-to-Heat Rice, having an authentic and wholesome bowl of rice and beans or quinoa is faster and easier than ever. Combined with familiar flavors and classic dishes, these recipes will transform dinnertime each day of your busy week with no compromise to flavor or time.

 

~ Monday: Vegan Pastelon de Platano Maduro ~

What is arguably the best version of “lasagna” around, this Pastelon de Platano Maduro combines the deliciously sweet taste of sweet plantain with savory Gardein Beefless Ground, Daiya cheese, and Loisa Brown Rice & Black Beans.

Ingredients

Instructions

  1. Peel and slice plantain into medium-thin horizontal pieces. Heat 1 tablespoon of oil on a medium flame and fry plantain slices for 2 minutes or until golden brown. When done, remove plantain and place on paper towel to drain any remaining oil.
  2. While the plantain is cooking, microwave the rice pack for 90 seconds.
  3. Without cleaning the pan used to cook the plantains, add and heat remaining oil on a medium flame. Once heated, add 2 tablespoons of sofrito. Cook sofrito until the color lightens, then add 1 cup of the beefless ground and ¼ of Loisa Sazon. Cook for 1 minute or until it is slightly browned. Combine cooked beefless ground with the rice and beans and set aside.
  4. Assemble pastelon by layering the plantain, cheese, and rice and meat mix 2-3 times in a small deep container. At the last layer, press down on top of the mixture using a spatula. When contents are firmly pressed together, flip container onto a plate to serve.

 

~ Tuesday: Vegan Chilaquiles ~

With the crunch of the tortilla chips, heat from the tomatillo sauce, and the savory touch of Daiya cheese, Beyond Chicken Strips, and Loisa Brown Rice & Quinoa, this quick Chilaquiles recipe will give you all the flavors you craze, in less time.

Ingredients

Instructions

  1. Heat up 1 tablespoon of oil on a medium flame. Once heated, add 1 tablespoon of sofrito and cook until the color lightens. Add 1 cup of vegan chicken and cook for 2 minutes or until brown.
  2. While the vegan chicken is cooking, microwave the rice pack for 90 seconds.
  3. Assemble tortilla chips, chicken, cheese, and sauce on a microwave-safe plate and microwave for 30 seconds.
  4. Finely chop a ¼ tablespoon of cilantro and red onion. Add to the top of chilaquiles.
  5. Serve with a side of Loisa Brown Rice & Quinoa. For more flavor, top the rice with refried beans and melted vegan cheese.

 

~ Wednesday: Vegan Paella ~

Traditionally made with a mixture of seafood and meat, this vegan paella uses a delicious array of vegetables, seasonings, and Loisa’s Brown Rice & Black Beans that puts a healthy twist on a classic.

Ingredients

  • 1 pack of Loisa Brown Rice & Black Beans
  • 1 red bell pepper
  • ½ yellow onion
  • ½ cup of mushrooms
  • 3 artichoke hearts
  • 2 cloves of garlic
  • 1 lime
  • ¼ tablespoon of cilantro
  • 1 tablespoon of vegetable oil
  • ¼ cup of vegetable stock

 

Instructions

  1. Prep pepper, onion, mushrooms, garlic, and artichoke by cutting into bite-sized pieces.
  2. Heat 1 tablespoon of oil on a medium-high flame. Add onion, garlic. Cook until onion has softened. Add the rest of the vegetables, mixing frequently.
  3. Add 1 rice pack and ¼ cup of vegetable stock to the mixture and let cook for 2-3 minutes or until soft and aromatic. When ready, serve sprinkled with fresh lime juice.

 

~ Thursday: Vegan Pastelillos ~

Comfort food has never been easier to make! Using time-saving frozen pre-made dough, vegan meat crumbles, and Loisa’s Brown Rice & Black Beans, this recipe takes the guesswork out of making this delicious classic.

Ingredients

Instructions

  1. Heat 2 ½ cups of oil in a pot on a medium-high flame. This will be the oil used to fry the pastelillo.
  2. While that is heating up, heat remaining oil on a medium flame. When heated, add 1 tablespoon of sofrito. Cook until the color lightens. Add beefless grounds and cook for 1 minute or until softened. Add rice pack and mix thoroughly. Let cook for 2 minutes or until rice is soft and aromatic.
  3. Roll out 2 dough discs with flour. You’ll want a 4’-6” diameter. Place one spoonful of rice and meat mixture as well as a pinch of vegan cheese on the top half of the dough disc. Fold the other half over and seal shut using the backside of a fork to close the edges.
  4. Fry the pastelillo in oil until both sides are golden brown. When ready, remove from oil and allow to drain on a paper towel before serving. For added flavor, use mayo-ketchup and salsa verde as a dipping sauce.

 

~ Friday: Vegan Arroz Chaufa ~

Inspired by the classic Peruvian dish, this veganized meal uses the aromatic sesame seed oil, beans sprouts, ginger, and bell peppers with Loisa’s Brown Rice & Quinoa for a quick meal with an abundance of flavor.

Ingredients

  • 1 pack of Loisa Brown Rice & Quinoa
  • 2 tablespoons vegetable oil
  • 2 garlic cloves
  • 1 teaspoon of ginger
  • ½ cup red bell pepper sliced
  • ½ cup bean sprouts
  • ¼ cup cilantro
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil

Instructions

  1. Heat the vegetable oil on a medium flame. Once heated, add the bell pepper and allow to cook for 30 seconds before adding rice. Allow the mixture to cook for 1 minute, stirring often.
  2. Make a space in the center of the rice and pepper and add garlic and ginger. Allow to brown, then combine with the rest of the ingredients in the pan. If necessary, add a touch more oil to the center of the pot to allow for proper cooking. Once the mixture is thoroughly combined, add bean sprouts and mix again.
  3. Season with soy sauce and sesame oil. Turn off the heat and sprinkle with chopped cilantro. Serve immediately. 

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