Faux Tuna Sammies & Ginger Rice & Broccoli

I don't normally write about English Muffins but these are really good. They are from Food for life. They are the cinnamon raisin version. If is flour less and is made out of sprouted whole grains. I toasted it put some tofutti cream cheese and organic strawberry jelly.. It was so good....

OK now on to cooking.....

For dinner tonight I made something quick & easy. John really liked it and I will definitely make it again.
Rice w/ Broccoli Ginger sauce

Rice
1 1/2 cups Brown long grain rice
3 cups water

Broccoli & Sauce
Bag of Frozen Broccoli or 2 or 3 heads Fresh
3 tsp to 2 tablespoons- Garlic (Depends how much you like garlic
1/8 Cup soy sauce
1 tsp Ginger
3-4 Tbsp Sugar
1 cups Veg stock or water with veg bullion
1 cup water (only if you use veg stock, not bullion)
1.5 Tbsp Corn Strarch
2 Tbsp Cool water

Brown Long Grain rice takes about 45 minutes to cook so make sure you start it ahead of time by about 15 to 20 minutes. Follow rice instructions.

While rice is cooking in a separate pot place your broccoli on high heat and cook away the extra water from being frozen. After that brown it just a little. Don't burn or it will leave a nasty smell and taste... Add your vegetable stock, water, garlic, soy sauce, ginger, and sugar. Add some pepper flakes for a little heat. Like 1 0r 2 tsp. Let boil for 10 minutes uncovered. The sauce will begin to cook down. Add the cornstarch water mixture to further the thickening. Let boil a few more minutes. Then serve over rice.

You can also make the broccoli in another pan. This way it does not boil as long. Just do everything the same and add the broccoli the last 5 minutes of boiling the sauce. This way the broccoli can take on the taste of the sauce.

If you like this kind of sauce make double the recipe. I make double sauce and add sliced carrots and sometimes mushrooms.

JOHN's Fave Faux Tuna Salad- He loves this stuff.... ( Don't look at the white bread.. its very bad for you.. I just couldn't find anything else in my town the other day... and I was to lazy to bake..lol. )
Very simple lunch. Something you probably had before you became veg or vegan. Pretty much the same just with chick peas. I make a good amount to have in the fridge for his lunch sammies. This recipe makes about 6 sammies.

2- 15 oz cans of chickpeas, Drain and rinse
4 Tbsp Nasoya or other Vegan mayo sub
4 tsp mustard
2 Tbsp sweet relish, the pickle kind...lol

For the mustard you could use spicy, regular, or grainy....

Mash the chickpeas ( I leave some chuncks) Feel free to put it in a food processor if you like if smooth. Add the Nasoya, pickles, & mustard. Than mix..... and your done. You could also use shredded carrots or celery to mix in. Add to sammies, wraps, pitas, etc...... Here is a better pick with Food for life bread :)