As you may have noticed, we here at the Georgia Straight love our baked goods. But we like eating healthily, too. 

We have local food philospher and Sweet Freedom founder Sherry Strong -- a chef, nutritionist, and "former sugar addict" -- to thank for this vegan recipe that makes use of leftover rice and is full of phyto nutrients.

Whether you follow it up with a vegan brownie or a Nanaimo Bar is totally up to you.  

Green Rice

Ingredients

1 cup brown wild-rice blend, cooked, cooled (best done the day before)
1 leek, washed and thinly sliced
1 cup of peas
7 leaves of kale, thinly sliced
2 large handfuls of spinach
1 cup of broccoli, chopped, lightly steamed
1 birds eye chilli, finely chopped
1 tsp ground cumin
1 bunch of coriander/cilantro, roughly chopped
1 Tbsp tamari
3 Tbsp of cold pressed coconut oil

Method

Sauté leeks in coconut oil until tender.

Add kale, broccoli, with chilli, cumin. Stir until coated in spices.

Add spinach, rice, peas and coriander.

Sprinkle with tamari and season with salt and pepper to finish.