Beans and Japanese Rice on Laundry Day

In Louisiana, red beans and rice is traditionally served on Mondays. This tradition dates back to a time in New Orleans when Mondays was the day that laundry was done. Laundry was an all day event filling with scrubbing, washing, rinsing, drying, and folding. Since there wouldn’t be time to actually be in the kitchen to oversee pots and pans, a pot of beans cooking for two hours or more was ideal. The results produce a creamy flavorful pot of beans.

Beans and Japanese Rice

Cook Time: 3 hours

Total Time: 3 hours


  • 1 1/2 cups dried pinto beans
  • 6 cups water
  • 1 med bell pepper
  • 1 med onion
  • 2 stalks or ribs celery
  • 3 garlic clove, minced
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 2 teaspoons tamari
  • Sriracha


    Japanese Rice
  1. Prepare according to package.
  2. Beans
  3. Place all ingredients except Siriracha into a pot.
  4. Cook for 2-3 hours, until beans start to fall apart, stirring occasionally.
  5. Serve over rice.

Vegan Mofo #18 Tamari Tofu with Edamame

Still not up to par. So, I figured something light and mild on the stomach would be better than nothing at all. I decided some Japanese rice, edamame with umeboshi vinegar, baked tamari tofu topped with furikake. If you do decide to use furikake, make sure you read the label to check for bonito. You want one without bonito or you can leave the furikake off and just add sesame seeds and cut up nori. Enjoy!


Vegan Mofo #18 Tamari Tofu with Edamame

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Serves 6


  • 1 1/2 cups Japanese rice, uncooked
  • 2 cups edamame
  • 1 14 ounce package extra-firm water packed tofu
  • 1 tablespoon tamari
  • 1/2 cup vegetable broth
  • furikake (optional)


  1. Preheat oven to 400.
  2. Rice
  3. Place the 1 1/2 cups of rice into a pot
  4. Rinse rice until it is clear.
  5. Measure 2 cups water.
  6. Add to the rice.
  7. Bring to a boil then lower to a simmer.
  8. Once the water is mostly gone, turn off burner, place lid on pot to let the rice steam.
  9. Edamame
  10. Fill a pot with water.
  11. Add the steamer basket.
  12. Add edamame to basket.
  13. Steam for 5 minutes.
  14. Place into bowl.
  15. Add umeboshi vinegar
  16. Set aside.
  17. Tofu
  18. Remove tofu from package.
  19. Rinse.
  20. Slice in desired amount and size.
  21. Place into baking pan.
  22. Mix the tamari and the vegetable broth.
  23. Pour over tofu.
  24. Place in over bake.
  25. Bake until liquid has been absorbed and lightly brown. (About 30 minutes)
  26. Plating
  27. Put together everything in however way you like.
  28. I like 1 cup of rice in a bowl with 1/4 cup edamame and 1 or 2 pieces of tofu.
  29. Sprinkle with furikake.
  30. Serve