Today we will be making the Creamy Rice Salad with Peas Recipe from Paula Deen’s Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
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Day 27 Recipe 27 Southern Queen of Vegan Cuisine:
This dish was all rice and no action. I really don’t see where the ham could have improved it. Maybe it is my inner big girl talking, but there simply was not enough creaminess. Even after adding more vegan mayonnaise, it still felt like a regular seasoned side of rice. Maybe that is all it was ever supposed to be and I asked too much of it. More flavor, more creaminess, more peas please? Just as in my love life, the call went unanswered.
Creamy Rice Salad with Peas Recipe
Ingredients:
2 cups long grain white rice or brown rice
1/2 teaspoon salt
1 teaspoon liquid smoke
1 tablespoon agave nectar
1 1/2 cups frozen peas, thawed
2/3 cup vegan mayonnaise
1 tablespoon dried parsley
1/4 cup chopped onions
1 clove garlic, minced
1 teaspoon lemon juice
1 teaspoon sriracha sauce
Directions:
Bring 3 cups of water to a boil in a medium size saucepan.
Pour in uncooked rice and stir.
Cover with a top and reduce the heat to a simmer.
Cook for 20 minutes or until all the water is absorbed.
Dump the rice in to a large bowl and gently stir in the remaining ingredients.
Serve warm.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I’m just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
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