Prep time: 20 mins
Cook time: 2-3hrs
You will need: a slow cooker
This is a deliciously simple rice dish is so tasty and satisfying. Its spicy, filling and the smell while its cooking so divine!I served it with a vegan chicken substitute, roasted veg and salad and some roasted beans with chilli
- 300g uncooked long-grain rice
- 1 litre vegetable stock
- Half a tin of chopped tomatoes
- 2 red peppers, roughly chopped
- 1 medium-sized red onions, chopped
- Half a Scotch bonnet pepper
- 1tbsp vegetable oil
- 2tbsp tomato paste
- 1 heaped tsp Carribean or Jamaican-style curry powder
- 0.5tsp dried thyme
- 2 dried bay leaves
- 1tsp vegan butter
- In a blender or with a hand blender, blend the tinned tomatoes, red peppers, garlic, half of the chopped onion, and scotch bonnet chilli to a smooth mixture
Add the tomato paste, curry powder, thyme and bay leaves to the frying onions and fry for 2 minutes.
- In a pan or wok, heat oil and remainder of the onion. Fry for a minute until it starts to softenAdd the tomato paste, curry powder, thyme and bay leaves to the frying onions and fry for 2 minutes.
- Next, add the blended tomato and chilli mixture and cook on a medium heat until it is reduce in size by half and is like a thick sauce; this will take 5-10 minutes
- Add this to your slow cooker, add the rice, and the litre of stock and stir well.
- Add the butter to the top
- Set the cooker to high and leave to cook with the lid in.
- Stir occassionally (every 30 minutes or so) and add more water if it becomes dry
- When the rice is cooked through, serve with roasted veg, salad, beans or roast tofu (this is not meant to be a saucy dish)
Time: 30mins cooking time, 1hr+ cooling time
Serves: makes approx 4-5 glasses
You will need: a blender or hand blender
Given the heatwave we are having, this recipe seemed apt. It is a cool, refreshing, cinnamony drink, reminiscent of rice pudding, served in Honduras and other South American countries.
It is so easy to make, with delicious results. Traditionally it is made with white rice, but I chose to use brown. This recipe will work with either.I have replaced the condensed milk with coconut cream to make it completely vegan.
- 0.5 cup (90g) rice
- 5 cups (1250ml) water
- 1 cup (250ml) plant milk of your choice
- 2 cinnamon sticks
- 1tsp ground cinnamon
- 1tsp vanilla
- 3tbsp coconut cream
- Add rice, water, plant milk, cinnamon sticks, ground cinnamon and vanilla to a saucepan
- Bring the mixture to the boil, stirring occasionally
- Reduce to a simmer, cover, and simmer for 30 minutes
- After 30 minutes, remove from the heat
- Remove the cinnamon sticks and set aside for garnishing
- Add the coconut cream to the rice, water and milk mixture and blend the mixture until smooth
- Leave to cool
- When cool, transfer to the fridge to get completely cold
- Serve in a jug with ice and garnished with the cinnamon sticks (Mix before each pouring so the last glass isn’t all blended rice)
Cooking time: 2-3 hours
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!
- 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
- 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)
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