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Artist & producer Christos DC (aka Christopher Vrenios) was born and in Washington, D.C. by parents who sang opera and taught voice professionally. He takes his name from his Greek heritage, using a nick- name given to him by his grandmother to represent the lineage that set the tone of his musical path.
“This is a recipe shared with me from a friend who learned to make the dish growing up in Ghana. It is a great way to utilize many vegetables into one dish that may be hanging around the refrigerator waiting for their expiration date. Also, it is a hearty one-pot meal that can feed many people using healthy ingredients and can be prepared in just under an hour. I have adapted the recipe he taught me to incorporate coconut milk and beans (peas) as used in the traditional Jamaican dish of rice and peas.”
1 cup white jasmine rice
1 cup tri-colored spouted grain rice or any other whole grain rice.
1 package of gluten
1 can of coconut milk
4 tablespoons of olive or coconut oil
1 whole onion ( Any type will do)
6 to 8 cloves of Garlic
3 to 4 stalks of celery (depending on size)
1 small sweet potato
1 cup of grape tomatoes or 3 medium sized tomato
2 large handfuls of green beans
6 shitake mushrooms
4 leaves of Jacinto or plain kale
2 cups of kidney beans
3 to 4 teaspoons of salt
3 tablespoons of paprika
3 tablespoons of ginger powder
4 tablespoons of fresh or dried thyme
2 to 3 tablespoons dried Tumerick
2 tablespoons soy sauce or liquid aminos
1. Begin by mixing the rice and rinsing thoroughly before adding water to cook. Use two parts water to one part rice.
2. Heat olive or coconut oil and add gluten to fry until slightly brown.
3. When turning off the flame add soy sauce or liquid aminos to give the gluten a glaze.
4. Preheat olive oil in a stew pot and add minced onion and minced celery.
5. Cook until the consistency begins to change and then add freshly minced garlic.
6. Blend tomato in a food processor until it is lightly pureed. (Not too much as it becomes liquid)
7. Add with onion celery and garlic and cook for 3 to 5 minutes.
8. Cut sweet potato into small cubes the size of a fingernail and add Cut carrots into small pieces as they will blend easily into the dish.
9. Cut green beans into small pieces and add along with coconut milk and cover the pot.
10. Cook for several minutes and then add Spices and herbs as they will blend into the sauce.
11. Puree shitake in a food processor or chop very fine before adding
12. Use kale by breaking the leaves into small pieces before adding.
13. If using beans from a can rinse thoroughly in hot water before adding or if using pre-soaked beans do this several times during the soaking process and before adding.
14. Cook the pot until the ingredients begin to thicken noticeably and then add the cooked rice stirring until all of the ingredients have blended well.
15. Add gluten can be added to the dish at this stage as well, but I prefer to serve as a garnish with fresh avocado and chopped hot pepper.