spiceless ‘paella’ style rice

Ingredients:
Peppers (2-3 whole, any colours, thinly sliced, into cubes, etc)
Courgette (1 whole, cut into cubes)
Cherry tomatoes (1-2 cups, whole)
Olives (1-3 tbsp, black or green)
Chickpeas (1/2-1 can)
Sunflower seeds (1-2 tbsp)
Garlic (2 cloves, crushed)
Arborio rice (1-2 cups)
Water
Salt & pepper

Optional:
Any vegetables, onion, aubergine, soya pieces, spices

Method:
Chop some of the peppers into small cubes and fry. Add larger pieces and fry. Add courgette and cherry tomatoes and continue to fry until slightly blackened and sweet but not completely burnt.
Add in garlic and rice and enough water to cover the mixture. Continue cooking on low medium heat, stirring and adding water until rice and vegetables are cooked. Add remaining ingredients and serve.

Leftover rice can be used to make arancini- recipe here

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chili sin carne II

Ingredients:

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chili sin carne II served with rice, fresh corn salsa, tofu sour cream, avocado and sprouts.

Onion (1, diced small)
Red pepper (1/4 diced small)
Yellow pepper (1/4 diced small)
Corn (3-4 tbsp)
Brown beans (480g)
Kidney beans (240g)
Tomato puree (2-3 tbsp)
Paprika (1-2 tsp)
Sweet smoked paprika (1/2-1 tsp)
Cayenne (1-2 tsp)
Cumin (1-2 tsp)
Chili flakes (1/2-1 tsp)

Optional:
Other veggies
Other spices
Hot sauce

Method:
Fry the onion until lightly browned and add in the peppers and spices. Once cooked add in the beans, tomato puree and a little water. Add in corn and more water if necessary. For a thicker chili, mash up a few of the beans. Season to taste and serve with rice, tacos, tortilla wraps, baked potatoes, avocado, whatever you like!

You may also want to check out a different chili recipe I have here.

mushroom & pea risotto

Ingredients:
Onion (1-2, thinly sliced)  15388547_10210725338625222_798948465_o
Mushrooms (chestnut, 300g or more- for a deep mushroom flavour try dried mushrooms)
Peas (1/2-1 cup)
Arborio rice (1-2 cups)
Water/vegetable stock
Salt & pepper

Optional:
Vegan ‘chicken’ is a nice addition, I fried some for decoration as well as included some throughout the risotto.

Method:
Fry the onions until lightly browned and add the mushrooms (I usually have some sliced, quartered and roughly chopped for a mixture of textures throughout).
On a medium heat, add the rice and a little stock/water (approx. 1 cup at a time). Continue stirring until water is almost absorbed, then add a little more stock/water and repeat the process.
Once rice is nearly cooked, add the peas and continue stirring and adding water until rice is cooked and water is absorbed. Be sure not to add too much towards the end to avoid water risotto.
Season to taste and serve with vegan parmesan, garlic bread, etc.

**Click here for vegan parmesan alternative