simple ‘arancini’

Ingredients:
18983185_10212652564764671_1161875760_nLeftover rice from paella or risotto (those pictured are made with leftovers from this recipe)
Instant oats/oat flour (1-2tbsp)
Flour (1-2 tbsp)
Bread crumbs
Oil for frying (I used sunflower)

Optional:
Extra salt and pepper, paprika, vegan cheese

Method:
Mix rice with flours (you may need to chop up rice mixture if it contains large pieces of vegetable or chickpea etc) until it is possible to form it into balls. Roll the balls around in the bread crumbs until coated.
Shallow fry them in about 1cm of oil on a medium high heat until golden brown and crispy.
Serve with potatoes, green beans, as a appetizer etc.

olive pesto

Ingredients:
Green olives (a small handful- depends how much pesto you want – I used pimento)
Sunflower seeds (1-2 tbsp)
Garlic powder (1/2 tsp)
Garlic (1-2 cloves, crushed)
Italian herbs (1-2 tsp)
Olive oil (1-3 tsp)
Salt and pepper

Optional:
Fresh herbs, basil, oregano, marjoram, sun-dried tomatoes, cashews, pine nuts

Method:
Blend all ingredients together until combined and paste-like. Adjust seasoning and flavour to taste. Serve with pasta, on bruschetta, in a sandwich, whatever!

tomato and olive pasta bake

Ingredients:
Pasta (as much as you want to eat)
Tomato paste/puree (enough to cover pasta)
Oregano (1-2 tsp)
Marjoram (1-2 tsp)
Olives (black, stones removed, as many as you like)
Salt & pepper

Optional:
Cherry tomatoes, basil, spinach, onions, vegan cheese, other veg or herbs

Method:
Cook pasta according to instructions.
In baking dish mix pasta, tomato paste, herbs, olives, salt, pepper and anything else you want to add.
Bake at 200C for 30 mins or until brown and crispy on top.