Rice and Black Bean Casserole

Yet another meal that I don't have a picture of, but it's another thing we love.

This is one of my favorite meals. It's simple, nutritious and the rice and beans can be made ahead. If you do make them ahead, you can reheat them before putting it in the oven so it doesn't take as long to cook.

Soak 1 or 2 cups of dried beans overnight or soak in hot water for an hour and drain. Cook beans in enough water to cover them. Add 2 cloves of crushed garlic, about 1/4 c soy sauce, 1/2 t beef or vegetable bullion, 1/8 t baking soda, & 1 handful of cilantro (optional) . The baking soda keeps the nice black color to your beans. Cook at a low boil until the beans are tender. Make sure you check more than one bean as they can cook differently. Drain when done and discard the garlic and cilantro.

Cook brown rice with the ration of rice to water noted on the package. Add 3 whole cloves and 1 or 2 bay leaves to the water after you add the rice. When done, discard the cloves and bay leaves.

Mince 1 or 2 cloves of garlic, add about 1/4 t sea salt, 1 (12 oz) pkg of soft silken tofu, chili powder, paprika, cumin to taste. Puree with a hand blender until smooth.

You can saute any veggies (i.e. zucchini, red peppers, shredded carrots, corn) to add into the center.

Layer beans and rice with veggies in the middle. Top with the tofu layer. Bake 350 until warmed through. If the beans and rice are cold, you may need to put foil over the tofu layer so it doesn't dry out. If desired, top with cheese for the last few minutes of baking. Serve with salsa, guacamole, and/or sour cream.