Rice, Potato & Vegetable Pot

Take ½ cup of the broth in a large pan. Add the onion, bell pepper and celery. Cook, stirring occasionally for 5 minutes. Add the potatoes and the remaining broth and cook for an additional 5 minutes. Stir in the rice, spinach, soy sauce and cumin. Cook and stir until heated through and the spinach has softened slightly. Season with a dash or two of tabasco sauce, if desired.

Serves 4

Photo Credit: Vinita Punjabi

This tasty and oil-free recipe comes from Dr. McDougalls’s site.

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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