Cheesy Chive Potatoes

5 lbs of red potatoes

olive oil

bunch of chives, sliced

Lawry's seasoning salt

pepper

3/4 cup Daiya cheddar cheese

1: Preheat oven to 400°F

2: Peel and cut potatoes into 1/2 inch cubes and place them into a boiling pot of water for about 6-7 minutes, until medium softness (not soft enough to mash though!).

3: Strain and place in a casserole pan with just enough olive oil to lightly coat the potatoes.

4: Add 1/2 the chives and all of the Daiya then bake for 45 minutes, turning potatoes about halfway through.

5: When browned, add fresh chives to the top, cool for five minutes and serve as a delicious side! Yum!

Roasted Pepper Rice

Roasted Pepper Rice

1 cup rice
2 cups water
1/2 red and yellow peppers
1 stalk celery, chopped
1/2 yellow onion, chopped
Earth Balance
salt & pepper

1: Add rice and water to a medium size pan, bring to boil, stir, then put on lowest setting and cover for 18 minutes (time this!!)
2: While the rice is cooking, use a kabob stick and roast the peppers over a burner on the highest setting (if you don't have a gas stove, bake the peppers for about 10 minutes on 400º).
3: When slightly burnt, cool and peel the skin off.  Chop into small squares.
4: On the stovetop, saute onions, celery and peppers on low with a tiny bit of olive oil.
5: When the rice has finished cooking, fluff with a fork and add pepper mixture along with a tbsp on Earth Balance.