Creamy Chickpea & Rice Casserole

Source: The Great Vegan Bean Book
(slightly modified by Aimee)

1.5 cups brown rice
3 cups water
2 TB olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1 cup corn kernels
2 cups frozen peas/carrots
1 can (15 oz) garbanzo beans, drained & rinsed
2 TB nutritional yeast
12 oz. vegan sour cream
salt & pepper to taste

1. Place rice & water in saucepan. Bring to boil, reduce heat, simmer & cover 45 minutes.
2. Preheat oven to 350. Heat oil & saute onion & garlic.
3. In large bowl stir together cooked rice, onion & garlic, and remaining ingredients. Transfer to oiled 13 x 9 baking dish. Cook 45 minutes or until bubbly.

Kung Pao Chickpeas

Source: The Fresh & Healthy Instant Pot cookbook
I prefer to not use the Instant Pot for this recipe, and cook the rice separately.

1.5 cups brown rice
oil for frrying
1 red bell pepper, finely chopped
1 bunch green onions, chopped
3 cups cooked chickpeas (2 cans, 15 oz each, rinsed & drained)

1 tsp dark sesame oil
1 TB arrowroot starch
2 TB water
1 TB sesame seeds plus more for garnish

Sauce:
6 TB tamari
2 TB balsamic vinegar
3 TB maple syrup
1 tsp ginger
2 cloves garlic, minced
1 tsp crushed red pepper flakes

1. Place rice and 3 cups water in saucepan. Bring to boil, reduce heat, cover & simmer 40 minutes or until water is absorbed.
2. Meanwhile, make sauce: combine all ingredients in small bowl.
3. Heat oil in skillet- saute red pepper & green onions a few minutes. Stir in chickpeas & sauce ingredients. Drizzle with sesame oil.
4. Wisk together arrowroot & 2 TB water and add to chickpea mixture. Simmer until thickened. Serve over rice.

Wild Rice & Mushroom Stew

Source: The Fresh & Healthy Instant Pot Cookbook

1 cup chopped onion
5 carrots, peeled & diced
5 celery stalks, diced
3 cloves garlic, minced
8 oz. cremini mushrooms, chopped
1 tsp thyme
1 tsp sage
1 cup wild rice blend
4 cups water
1/2 cup coconut milk
2 tsp salt
pepper to taste

Combine the onions, carrots, celery, garlic, mushrooms, thyme, sage, rice, water, & salt. Seal lid & & pressure cook on high for 25 minutes. Let pressure release naturally for 10 minutes then vent. Stir in coconut milk and season with pepper.