Soak the rice in hot water for 10 minutes and drain. In a food processor or blender combine the tomatoes, garlic, ½ the onion, and the Cajun spices and blend well. Finely chop the remainder of the onion, and thinly slice the carrots and mushrooms. In a wok or large skillet, heat the oil on medium. Add the rice and cook for 6-8 minutes, constantly stirring. Add the tomato mixture and cook until the liquid is absorbed, stirring frequently (approximately 8 minutes). Add the carrots, onions, mushrooms and mix well. Add the veggie broth, and bring to a boil. Reduce heat to low and simmer for 30 minutes. Add the wine, stir it up, turn off the heat and cover for 10 more minutes.

This is one of those dishes that you have to keep an eye on. Make sure that your wine glass is full while cooking this one- if you turn your back to open up another bottle, you may have burnt the rice.

This is a total wing it recipe, which is why there are no measurements for the ingredients- put on as much as you want. First preheat oven to 350°F. Slice the bread in half (as if you are making a sandwich). Chop or slice the tomatoes, removing excess water and seeds. Either brush the oil or spread the margarine on the bread. Sprinkle the Rasta Shake™ on top. Place the tomatoes on the bread and sprinkle nutritional yeast on top. Place on a baking sheet in the oven for 3 minutes. Turn the oven to broil and broil for 1-2 minutes, keeping an eye on it so that the bread doesn’t burn.