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- 3 cups water
- 2 Tablespoons Earth Balance
- Pinch salt
- 1 1/2 cups short brown rice
- 1/4 cup balsamic vinegar
- 1/4 cup plus 2 Tablespoons extra virgin olive oil
- 2 Tablespoons dijon or spicy brown mustard
- 1/2 teaspoon plus 1/2 teaspoon fresh cracked pepper
- 1/4 teaspoon plus 1/2 teaspoon sea salt
- 1 medium-ish zucchini, sliced lengthwise into 6ths
- 8-10 asparagus spears, ends trimmed
- 10-12 crimini mushrooms
- 1 bunch fresh kale leaves, washed, ends trimmed and dried
- 1/2 cup vegan cream cheese
- Just shy 1 Tablespoon Vegenaise
- 1 Tablespoon dill
- 1 bunch fresh collard leaves, washed and stems trimmed off
View Full Recipe at la pure mama.
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