When people hear I’m vegan they usually think all I eat is salad and that I lack protein (lol), and although most of the statements made are false, I do love myself some salad! I could honestly probably eat salads for every meal, depending on what you call a salad of course. I’m not talking about just lettuce, tomato, cucumber and carrots dressed with some vinaigrette, oh no! We’re talking about a salad jam packed with flavour that will leave you feeling satisfied and full until your next big meal….
You can never have enough bean stew recipes right? They’re not only delicious and combined with rice a perfect protein, but they are also very nice to prep for days ahead! This batch gave me about three big meals, so perfect for those evening when you’re just a bit to tired to cook. Beans and rice are also quite cost-effective meals, just add whatever veggies you prefer and you’ve got yourself a perfect dish!
These type of meals are also great for those people who stress about proteins, just eat some rice and beans.
You can play with this recipe to make it your own, for this batch I used carrots to add a bit of sweetness, but why not try adding (sweet) potatoes, peas, or corn? Maybe you don’t have kidney or black beans on hand, no problem, you can use whatever bean you have on hand or prefer! Cilantro might taste like soup to you, don’t worry you can add whatever herb you like, try adding some parsley or basil. Well you catch the drift right, just have fun with it!
You can use this bowl as a little inspo for how to have to serve this dish, but just adding it over rice (find recipe for unicorn rice here) and maybe some spinach will be good enough for me. You could also eat it with some flatbread or stuff them inside some potatoes if you’re feeling adventurous!
You could even use it as a spread on some hearty flax crackers, there are no rules when it comes to how you have your food, right!?
If you’ve been following me for a while or even a short moment you might have seen me using “unicorn noodles” in most of my dishes, well there’s a new unicorn in town and this ones about to steal the crown! You obviously already read the title or seen the thumbnail, but let me introduce to you, unicorn rice, yes hear me unicorn rice! The fun part about creating recipes is being able to name it whatever the heck you want, so yes this is Unicorn rice, why? Well it’s blue/lilac and has the ability to transform it’s pigment to hot pink… Sounds like a unicorn to me.
But seriously though, how much fun is this? Also the rice might have the same ability as the noodles but they both deserve individual posts. You can do this with whatever rice you like, but using the technique on short grain rice has to be my favorite! But enough chit chat, you didn’t come for my hype, but rather for joining me on the hype train, so let me share some instructions so we all can have our unicorn rice.
1 Cup rice of choice (short grain is my fave for this)
1 chunck of purlpe cabbage
- Start by putting the purple cabbage in a small (sauce) pan and add about 2 cups of water. Turn on the heat to a low temperature and let the cabbage simmer until the water turns almost deep blue. Once the water turned deep blue turn off the heat and remove the cabbage, use it for a salad or stir fry, or maybe for the bowl!
- Now wash your rice and add it to a pot, instead of cooking this with regular water add the deep blue water. Ok now comes a very important note! Make sure that when you cook the rice it’s on the lowest heat possible, it might take a little longer, but if the heat is too high the colour will change and might even turn out light brown (yuck). Now cook it until the rice is done, this will take somewhere between 15 and 20 minutes.
- Once the rice is done you can use it for whatever dish you like, but wait here is where the magic comes in.
- To make the rice turn from lilac/blue to hot pink all you need it some lemon juice or any other form of acidity. It’s basic science actually, since the pigments in the cabbage have been transferred into the rice.
Now we’ve figured out how to create the rice, let’s put it into action by creating a delicious bowl using this rice. You know what, if you’re not feeling like making this rice you can use whatever rice or grain you want! Find the recipe below. As a sauce I used my Miso beet sauce and a drizzle of sriracha, but feel free to use any other sauce I can imagine this would be delicious with this Satay Sauce.
Keep in mind that when you’re making this rice even the slightest interaction with acidic food will make it change colour as you can see on the picture above. I pushed the mango down and it reveals a more lighter almost faded colour because of the slight acidity in the mango.
Let me know if you liked the recipe in the comments below and if you decide to recreate this dish feel free to tag me on Instagram as I’d love to see your creations!
“But where do you get your protein!?”, a common question many vegans seem to deal with, even I got asked the question on several occasions. Now I may not be a nutritionist but I do know that rice and beans make a complete protein, so my answer has to be, (here it comes) rice and beans! This simple combination has been a staple ever since I remember.
Tip: When you use canned or beans from a jar always wash them to remove the soaking water, this will make you feel less gassy. Wash them until the little bubbles disappear.
I’ve been wanting to make a gluten free pizza for the longest time now, but always got turned off by the thought of all the work it would take for me to make a perfect gluten free crust, so I let the idea rest. Then again I was planning to make an attempt this week and it just came to me, a crust made out of sticky rice, it sounded easy and delicious so I went for it! I still want to make a proper gluten free crust though, but until then these will do, and trust me this pizza will hold its own, it is a winner!
Forget about that delicious dough crust and make a rice crust, its nice and crips on the edges and deliciously soft but firm in underneath the toppings. The trick it to pre bake the crust and to make it not to thin but about 1 centimeter or 0,4 inches thick. I love a traditional pizza crust, but this one is just as amazing in its own rights.
Because of the pizza is made with rice I decided to keep the asian theme going and used spring onions, gochugaru (Korean chilli flakes) and oyster mushrooms sautéed with soy sauce, you can use shiitake to make it even more “asian”. Keep in mind that I have a very high tolerance for spicy foods so if you prefer a more mild heat or non just use less or non of the chilli flakes. As usual you can customize it to your own liking so feel free to top this pizza with whatever you’d like such as tomatoes, onion, vegan cheese and any other topping you love!
If you make this dish leave a comment below to let me know how you liked them, or tag me in your creations on my social media accounts.
One of the things I try to avoid at all cost is spoiling food, so dishes that use leftovers and kitchen scraps are high on my list of favorites. Vegetable fried rice is one of those dishes that allows you to use your imagination when it comes to vegetables and spices, you can really use whatever vegetable scraps you’ve got stashed in your fridge. Besides using scraps you can also use your leftover rice to make this dish. Often I catch people throwing away their leftover rice, which makes me gasp, because its perfect for making fried rice, and a ton of other dishes.
Growing up fried rice used to be one of my favorite meals, I loved the spices and didn’t mind eating all the vegetables, ofter I didn’t even notice them, this was awesome because I was kind of a picky eater. Luckily I grew to absolutely love vegetables and dishes like this always surprise me because of the amount of vegetables you can stuff in them.
These are the vegetables I used, but feel free to try different kinds of vegetables. I often throw some corn, celery leaves and mung bean sprouts through the mix or even some chopped purple cabbage, you can really use your imagination. Some other options are broccoli, mushrooms, cauliflower, bamboo, jackfruit, and whatever else floats your boat!
I made my own spice blend, you can make the one I used or make your own. Everyone loves different things so if you want it to be less spicy, make it less spicy. You can use store bought spice blends or just keep it plain and simple, again this is your dish, so customise it to your own liking. To make things even more easier you can cheat and use store bought satay sauce, just make sure it’s vegan.
I’ll work on more dishes and ideas for saving your kitchen scraps and leftovers, because I like to keep the spoiling of food to a bare minimum. Now you know what to do with your leftover rice, if you’ll try this recipe let me know how it turned out by leaving a comment below or tagging me on Instagram. Have an awesome day and bon appetite!
These holidays i’m making sure me and my family our gonna get a good dose of deliciously roasted vegetables, cause even the veggie haters cant resist a good vegetable roast. Not only does it taste really great, they also look festive, making them a perfect dish for the holidays. And feel free to play around with your favourite vegetables as this is your dinner and your rules!
This was also the first time i tried fennel, i’ve seen it a million times before but i just didn’t know what to do with it. While ingredient shopping for this recipe the fennel was staring at me and before i knew it the fennel found its way to my grocery bag. the moment i cut the fennel i was surprised by its smell “is it me or am i smelling liquorice” i thought, but i was right it did smell like liquorice my mother confirmed. I myself am not a big fan of liquorice but loved the taste of the roasted fennel, id did have a slight liquorice taste but nothing overwhelming, it’s simply delicious.
When it comes to dinner our family never has a specific kind of cuisine were working with, we always mix things up, so to accompany the roasted vegetables i made some curried rice. Some of the perks from coming from a mixed family is that the table is always filled with dishes from around the world. After the holidays i’m gonna work on veganizing some of my favourite dishes growing up, cant wait to share those with you!
I love fresh herbs, and what’s a better excuse to go wild with fresh herbs than a roast? You guessed right, nothing! You can really use any herb you love but i especially loved using thyme and sage in this recipe. And lets be honest garnishing your food with fresh herbs will only add to the presentation and festiveness of the dish. It also doesn’t hurt that thyme and sage are the herbs with the highest amount of antioxidants, i am in love!
Now i’ve added another dish to my holiday menu, you can find the fun and creative recipe for garlic bread here. I hope you’ll love this recipe as much as i did.