Rice Bowl with Mildly Spiced Veggies, Vegan Black Bean Burger & Cashew Cheese Sauce

img_3084This dinner came about when I had recently finished a 3 week juice plan and wanted something simple but with a little flavour – not too much, as my digestion wouldn’t be able to cope so soon.

My husband was having chilli, so I decided to have a mild version and also use up some mushrooms and bits of veggies as well as cashew cheese sauce (recipe here) left over from the previous evening, plus a solitary Vegan Black Bean & Walnut Veggie Burger that had been lying forlornly in the freezer for some time. (A chilli burger would work well here too, see Vegan Tiger Nut & Peanut Chilli-Burger).

(I dare anyone to ask where the protein is in this recipe!!)

(You could use spicy tofu in place of the veggie burger and if you really want to spice it up, add a real chilli pepper!).

img_3080The idea was to have rice with mildly chilli-flavoured stir-fried veggies topped with the crumbled burger and lightly chilli-seasoned cashew cheese sauce. 

It turned out really well, but there was far too much for me. It was very filling. I could have halved it and had a small green salad and it would have been more than enough.

 Vegan, gluten-free, organic where possible.

Ingredients for 1-2 servings

1/2 Cup Brown Basmati Rice each, soaked and rinsed well

Various veggies, we used:

Kale, washed and chopped

Red Cabbage, washed and shredded

Carrot, shredded

Chestnut Mushrooms, washed and chopped

Courgette (zucchini), washed and chopped

1 Heaped Tsp Raw Virgin Coconut Oil

Chilli Powder

Tamari

 Black Pepper

Cashew Cheese Sauce

Method

Cook the rice in about twice as much water until it is absorbed or until it is al dente, you don’t want it split and mushy, it doesn’t taste as nice and it means the rice now behaves as a sugary carbohydrate with a higher GI rating.

Melt the oil; when hot but not smoking, add a little chilli powder then add the veggies, one group at a time so as not to mudddy the colours. Keep them moving.

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Add a few twists of Black Pepper.

We added a little tamari to the mushrooms.

Cover and allow to cook on a low heat for a few minutes until done but still with a bite.

Meanwhile, slowly  warm up the burger and cashew cheese sauce.

We added some chilli powder and extra nutritional yeast to the sauce once it was warmed up.

Place the rice in the bowl, add the veggies, top with the crumbled burger and drizzle or pour over the sauce.

Et Voilà!

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Copyright: Chris McGowan

Vegan Curried Lemon Rice

c8e6b5a8-06de-4166-8ef1-83cec7da0edeThis recipe was inspired by Masala Vegan’s Lemon Rice. She has such wonderful spicy vegan Indian recipes, I have a long list that I want to try but I can’t keep up!

In our version, we added stir-fried veggies and left out the green chillies, mustard seeds and apple cider vinegar because my stomach won’t take the vinegar or chillies, and my husband says he doesn’t like them although he’s never had them!  We didn’t have any curry leaves or mustard seeds, but we’re going to make sure we have them for next time.

I like a fruity curry rather than a hot one, so we added some raisins as we didn’t have sultanas, my preferred option.

This is such an easy, tasty recipe and so quick to make. As always, measurements are very approximate, in fact it’s taken me so long to write this down that I have to rely on the photos, so you may just get a ‘few of these and a bit of that!’

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Ingredients

for 2-3 generous servings (organic where possible):

1 Cup Organic Basmati Rice, soaked and rinsed to remove any arsenic (yes, most rice absorbs arsenic from the ground)

Cook the rice in twice as much boiling water, keeping the lid in place for about 20-25 minutes until the water is absorbed and the rice cooked al dente, not split open or mushy. If it is cooked and there is water left, either remove the lid and leave on a low heat to allow it to evaporate, or if there is quite a bit, drain it off and put into a hot dish, fluff it up gently with a fork to allow the moisture to evaporate.

(If you’re cooking more than one Cup, you’ll need under twice as much liquid).

As many chopped veggies as you need, in any combination, providing they will stirfry easily.

We used:

Chestnut mushrooms, washed and unpeeled

Courgette (Zucchini), ditto

Broccoli (including stem, where most of the nutrients are), washed

Green Beans, topped and tailed, washed

A good squeeze of fresh Lemon Juice and a little Lemon Zest

Raisins/Sultanas or Chopped Dried Apricots

Chilli Powder

Turmeric Powder

Ginger Powder

Black Pepper

Toasted Pumpkin Seeds or Peanuts or Sunflower Seeds

Desiccated Coconut

1 Tsp Raw Virgin Coconut Oil

Method

When the rice is cooked, melt the coconut oil in a large frying pan or wok.

When it’s hot but not smoking, add the combined spices according to taste, then the chopped veggies. Mix thoroughly.

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Stirfry for a couple of minutes then cover and allow to cook for a few minutes, stirring occasionally.

img_2388When they are ready  (they should still have a little bite to them to retain the nutrients and give texture to the meal), add the cooked rice and mix throughly but gently.

Add the lemon juice,  toasted seeds and raisins, taste and adjust the seasoning.

Transfer to a hot dish to serve, or on hot plates, top with desiccated coconut and serve with yogurt and a green salad.

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Copyright: Chris McGowan