Recipe | Uzbek style plov

Cooking time: 2-3 hours

Serves: 3-4

You will need: a slow cooker

I was going to start off my exploration of world recipes last week, with Brazil, but could not find the tapioca flour I needed for the recipe anywhere!! So…instead I am starting a week late with Uzbekistan

The dish that I am going to try is an Uzbec style plov, which is a rice dish. The ingredients of an Uzbec plov vary depending which region you are in and can include peas, garlic, barberries, quince, dried apricots or raisins. Traditionally plov is served with tea and salad and eaten with the hands or a type of bread called patyr.

Usually Uzbek plov is prepared with meat but, as this is a vegan blog, I have adapted the recipe to be bean based.

Thankyou to 196flavors.com and Leelalicious.com whose recipes I consulted to help me come up with my vegan version of this classic Uzbek dish. Visit their sites for more great recipes!

I got my barberries from Waitrose if you are wondering where to buy them from. They are so pretty looking and smell and taste lovely!

Ingredients:

  • 1 head garlic
  • 1 large onions, sliced
  • 2 large carrots , cut into juliennes about an inch long
  • 1tsp paprika
  • 1 tbsp cumin seeds
  • 1 tbsp ground coriander
  • 1 tsp ground peppercorns
  • 30g barberries
  • 1 tin black beans
  • 300g basmati rice, rinsed
  • 600ml vegetable stock

Recipe:

  • Toast cumin seeds in oil in a hot pan until you can smell the aroma but before they start to burn – about 30 seconds.

  • Add the onions and fry on a medium heat; cover with a lid to allow them to soften, stirring every minute or so for approximately 5 minutes until soft.
  • Add the carrots and fry on a medium heat until soft in the same way as the onions for approximately 5 minutes
  • Add the coriander, pepper, paprika, barberries, and black beans and stir well

  • Transfer the mix to a slow cooker, cover and cook for 30 minutes
  • After 30 minutes, add the rinsed rice to the top of the mixture in a layer but don’t stir in

  • pour the vegetable stock over the top to cover the rice. Don’t stir the mixture!

  • Wash the garlic head and cut the bottom off the head so you can see the cloves. Put into the rice, cut side down

  • Cover and cook on medium until rice is tender and liquid has been absorbed; approximately 1.5 – 2 hours, depending on your slow cooker.
  • Taste some rice after 1.5 hours and if its not done, cook for a further 30 mins, test, and so on until cooked. You won’t need to add any more water as long as you only lift the lid very briefly at the 1.5 hr, 2hr mark, and so on, to test the rice.
  • Mix the ingredients as you serve the dish on a platter.
  • Garnish with the garlic, which pops right out of the skins (and tastes and smells divine) and serve with a fresh, undressed salad (I served mine with peas)

Information sourced from:

  • Leelalicious.com
  • People-travels.com
  • Advantour.com
  • Uzbek.org.uk
  • 196flavors.com

Recipe | Nut and Mushroom Roast – vegan meatloaf

This is a really easy recipe for a nut roast/vegan meatloaf. The photos are not flattering as lets be honest, its a brown square, but it tastes lovely, and has a nice soft texture.

You will need a food processor to chop up the ingredients

Cooking time is 1hr but prep time is only about 20mins or less

I have used 3 different types of nuts, as they all have different flavours and nutrients. Hazelnuts are a good source of vitamin E and manganese. Brazil nuts are a good source of magnesium. Cashew nuts are a good source of copper and zinc.

In this recipe you will need Granovita mushroom pate . I got mine in Co-op, but I have also bought it in tescos before, and I think I’ve seen it in Asda. It’s worth seeking out, not just for this recipe. It’s delicious on toast!!

Ingredients

  • 160g cooked mushrooms or tinned mushrooms
  • 1 tin beans of your choice (I used black beans)
  • Quarter of onion
  • 3 small or 2 large garlic cloves
  • 30g cashews, 30g hazelnuts and 40g Brazil nuts (or 100g nuts of your choice)
  • 1tin Granovita mushroom pate
  • 1tbsp mixed herbs
  • 1tbsp stock powder or 2 crumbled stock cubes
  • 1.5tbsp savoury yeast flakes
  • 4tbsp chickpea flour

Recipe

  • In a food processor chop the mushrooms, nuts, onion, garlic and beans into a fine mince like mixture
  • Put the mix in a large bowl

  • Add the herbs, stock powder, yeast flakes, some black pepper and the whole tin of mushroom pate. Mix together well
  • Add the 4tbsp chickpea flour and mix in well
  • Add the mix to a loaf tin lined with non stick baking parchment

  • Cook at 170C for 1hr
  • Serve with your favourite veg and mash or roast potatoes and gravy