Vegan Stirfry

Ingredients:

• 4 cups of long grain basmati rice.
• 1 cup of chopped beans
• 3 chopped carrots
• 1 tin of corn
• 1 cup of peas
• 1 smallish chopped onion
• 1 tin of Kidney beans
• olive oil

Put all the vegetables in a wok with a dash of the olive oil. Cook the rice while the vegetables are cooking. After around ten minutes put the rice in with the vegetables. Stir and serve while hot.

A good sauce to put on this is soy sauce.

Serves: 4

Preparation time: 1 hour (approx)

 

Vegan Stirfry	Baked Rice	Cardamom Rice	Curry dinner a la rice
Herbed Rice	Chard Casserole	Quinoa Rice Pilaf	Mushroom, Veggie, Squash Burgers
Boiled Rice	Basmati and Wild Rice Pilaf	White Beans, Rice and Red	Spinach and Mushroom Satay

Baked Rice

Ingredients:

• 1 dl brown basmati
• 1 dl whole oat
• 1/2 dl red kidney beans (or one can)
• 1/2 kg tomatoes (or a can of stewed tomatoes)
• one green bell pepper, julienned
• 2 dried chilli peppers
• paprika, oregano, bazilikum and garlic to taste
• 150 g soy cheese

If you use dried beans, start by cooking them. Cook the rice and oat together. Peel the tomatoes, and stew them. Put all the ingredients in an ovenproof bowl, topping it with the soy cheese. Grill it in the oven until the cheese is starting to bubble.

For a tasteless alternative, nuke it for a couple of minutes.

Serves: 4

Preparation time: 35-90 minutes depending on wether you use fresh ingredients or canned.

 

Vegan Stirfry	Baked Rice	Cardamom Rice	Curry dinner a la rice
Herbed Rice	Chard Casserole	Quinoa Rice Pilaf	Mushroom, Veggie, Squash Burgers
Boiled Rice	Basmati and Wild Rice Pilaf	White Beans, Rice and Red	Spinach and Mushroom Satay

Cardamom Breakfast Rice

Ingredients:

• 1/2 cup white basmati rice
• 1 tspn Cardamom
• 1 tspn Corriander
• a little oil
• 1 cup water
• 1 tbspn maple syrup
• 1/2 tspn vanilla
• handful of slivered almonds(to taste)
• handful of raisins or currants(to taste)

Put just enough oil in a small saucepan to prevent sticking, then fry the rice with the cardamom and corriander for a couple minutes, until it smells nutty. Add the water, maple syrup, and vanilla, cover, bring to a biol, and then set to simmering. While it simmers, pan-toast the almonds. They are done when they have little golden-brown spots here and there. When the water has boiled off-about 20 minutes later-remove the pot from the heat, throw in the raisins and nuts, cover, and let stand for a few minutes. This is really nice on cold winter mornings. . .

Serves: 1

Preparation time: 20-25min

 

Vegan Stirfry	Baked Rice	Cardamom Rice	Curry dinner a la rice
Herbed Rice	Chard Casserole	Quinoa Rice Pilaf	Mushroom, Veggie, Squash Burgers
Boiled Rice	Basmati and Wild Rice Pilaf	White Beans, Rice and Red	Spinach and Mushroom Satay

Curry dinner a la rice

Ingredients:

• 1 cup basmati white
• 1 cup whole brown
• 1 green pepper
• 1 large onion
• 1 can niblet corn
• 2 cups peas
• 2 large potatoes
• various curry powders and cumin seeds
• pinch of chilli
• pinch of cayenne pepper and 1/2 tsp ginger
• salt and pepper

pour 3 tblsp Virgin Olive oil in deep pan, fry onion rings and green pepperon on medium heat until golden, while adding the spices to cook along with them. Cut spuds into one inch sized cubes and add to mixture, tossing and turning until coated with curry powders. Then add frozen peas, and canned corn.

Serves: 8

Preparation time: 10mins

 

Vegan Stirfry	Baked Rice	Cardamom Rice	Curry dinner a la rice
Herbed Rice	Chard Casserole	Quinoa Rice Pilaf	Mushroom, Veggie, Squash Burgers
Boiled Rice	Basmati and Wild Rice Pilaf	White Beans, Rice and Red	Spinach and Mushroom Satay

Herbed Rice

Ingredients:

• 2 tsp olive oil
• 1 garlic clove, minced
• 1/2 cup uncooked basmati rice
• 1 cup water
• 1/4 tsp salt
• 2 tablespoons thinly sliced green onion tops
• 2 teaspoons minced fresh bazil
• 1 teaspoon minced fresh thyme
• 2 tablespoons dairy free parmesan cheese
• 1/4 pignoli (pine nuts)

Saute garlic in oil one minute. Add rice; stir well. Add water and salt; bring to a boil. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed. Stir in green onions, basil, and thyme. Sprinkle with non dairy cheese and pignoli.

115 calories per serving.

Serves: 2

Preparation time: 25 minutes

 

Vegan Stirfry	Baked Rice	Cardamom Rice	Curry dinner a la rice
Herbed Rice	Chard Casserole	Quinoa Rice Pilaf	Mushroom, Veggie, Squash Burgers
Boiled Rice	Basmati and Wild Rice Pilaf	White Beans, Rice and Red	Spinach and Mushroom Satay

Chard Casserole

Ingredients:

• 2 cups cooked brown rice (preferably basmati)
• bunch of chard or other greens, stems removed, torn into medium pieces
• jar of your favorite spaghetti sauce
• 4 cloves garlic, minced
• 1 can sliced mushrooms
• 1 Tbsp. tamari or soy sauce (optional)
• 1 tsp. or more dried oregano
• splash of vegetable broth
• sea salt to taste
• nutritional yeast

In casserole dish, mix spaghetti sauce, mushrooms, tamari or soy sauce, and oregano. Add vegetable broth to thin the sauce a bit. Stir the garlic and sea salt into the rice, then stir this into the sauce. Add greens and toss to liberally coat the leaves. Bake in 350 degree oven for about 12 minutes. Cover the top with a generous amount of nutritional yeast and serve.

Serves: 4

Preparation time: <30 min.

 

Vegan Stirfry	Baked Rice	Cardamom Rice	Curry dinner a la rice
Herbed Rice	Chard Casserole	Quinoa Rice Pilaf	Mushroom, Veggie, Squash Burgers
Boiled Rice	Basmati and Wild Rice Pilaf	White Beans, Rice and Red	Spinach and Mushroom Satay

Quinoa Rice Pilaf

Ingredients:

• 2 cups cooked quinoa (save some cooking water with it)
• 1 cup cooked basmati rice (leftover is fine)
• 2 Tbsp olive oil
• 1 onion, chopped
• 4 or 5 cloves garlic, minced
• 1/2 cup fresh bazil, chopped (a handful)
• 1/2 tsp dried sage
• 1/2 tsp celery seed
• salt and pepper to taste

Saute onions and garlic in oil; add basil, sage, celery seed, salt and pepper and cook until onions are soft but not brown. Add quinoa and rice, saute 5 to 10 mins, adding some of the quinoa water as necessary to keep moist.

Serves 4 side dish or 3 main dish.

Preparation time: 20 mins

 

Vegan Stirfry	Baked Rice	Cardamom Rice	Curry dinner a la rice
Herbed Rice	Chard Casserole	Quinoa Rice Pilaf	Mushroom, Veggie, Squash Burgers
Boiled Rice	Basmati and Wild Rice Pilaf	White Beans, Rice and Red	Spinach and Mushroom Satay

Mushroom, Veggie, Squash Burgers

Ingredients:

• 1 cup mixed cooked brown basmati and wild rice
• 1 small yellow squash
• one cup mushrooms (your coice)
• one onion, 3 garlic cloves
• 1/2 cup parsley
• dash of cayenne pepper
• salt and pepper to taste
• 1/4 cup diced almonds
• 1/4 cup breadcrumbs

saute onion, garlic and parsley in one tbsp of olive oild. chopp mushrooms and squash very finely and add to onion mixture. add salt, pepper and cayenne, stir, add the cooked rice, stir again and take off the heat.

Serves: 2

Preparation time: 1 hour

 

Vegan Stirfry	Baked Rice	Cardamom Rice	Curry dinner a la rice
Herbed Rice	Chard Casserole	Quinoa Rice Pilaf	Mushroom, Veggie, Squash Burgers
Boiled Rice	Basmati and Wild Rice Pilaf	White Beans, Rice and Red	Spinach and Mushroom Satay

Boiled Rice

Ingredients:

• 1 1/4 cups of Water
• 1 teaspoon margarine (optional)
• 1 cup basmati rice

I use basmati rice as it's delicious. For the best results, cook in a non stick pan with a good fitting lid. I tend to add an extra teaspoon of margarine. The measurements I use for cooking rice are: for every one cup of rice, I use 1 1/4 - 1 1/2 cups of water.

1. Wash rice and leave it to stand for about 5 minutes.

2. Boil the water, add rice and butter.

3. Boil for an extra minute and then turn the heat down very low and put the lid on.

4. Cook for about 12-14 minutes.

Serves: 2

Preparation time: 20 minutes

 

Vegan Stirfry	Baked Rice	Cardamom Rice	Curry dinner a la rice
Herbed Rice	Chard Casserole	Quinoa Rice Pilaf	Mushroom, Veggie, Squash Burgers
Boiled Rice	Basmati and Wild Rice Pilaf	White Beans, Rice and Red	Spinach and Mushroom Satay

Basmati and Wild Rice Pilaf

Ingredients:

• 6 cups water
• 1/2 cup wild rice, rinsed and drained
• 1 tablespoon extra virgin olive oil
• 1 cup chopped onion
• 1 med. fennel bulb, quartered lengthwise, cored and chopped
• 1 teaspoon ground fennel
• 1 garlic clove minced
• 1/4 cup dry white wine
• 1 cup basmati rice, rinsed well and drained
• 1 teaspoon lemon pepper, or to taste
• 2 tablespoons chopped parsley
• 3 tablespoons toasted pine nuts

Bring 1 quart water to a boil and add the wild rice. Lower heat to a gentle boil, cover and cook 30 to 35 minutes. Remove from heat and set aside. Heat the oil in a large skillet. Add onion and saute over medium heat until tender. Add the fresh fennel, ground fennel, garlic, wine and cook over medium heat for about 5 minutes, until pan is nearly dry. Bring remaing 2 cups water to a boil. Meanwhile add the basmati rice to the skillet and saute for 5 minutes stirring as needed. Cover the skillet and lower the heat. Cook over low heat for about 20 minutes, until the rice is tender. Turn off the heat. Gently mix the wild rice into the basmati-onion mixture along with the pine nuts and parsley. Add the lemon pepper to taste. Serve immediately or hold in a warm oven until ready to serve.

Serves: 5

Preparation time: 45 min

 

Vegan Stirfry	Baked Rice	Cardamom Rice	Curry dinner a la rice
Herbed Rice	Chard Casserole	Quinoa Rice Pilaf	Mushroom, Veggie, Squash Burgers
Boiled Rice	Basmati and Wild Rice Pilaf	White Beans, Rice and Red	Spinach and Mushroom Satay

White Beans, Rice and Red

Ingredients:

• 2 cans White or Navy Beans, (mash half and keep half whole)
• 2 cups cooked brown basmati rice
• 3 slices of a tender red cabbage, diced and sauted in balsamic vinegar or saute cabbage in apple juice, and add lemon juice
• 1/2 cup diced figs (4 fresh figs), or favorite fruit (ie. apple, cranberry)
• 1/2 large vidalia onion, diced and sauted
• 2 tsp powdered cinnamon

Heat white beans, mash half or 2/3 of them. Mix in rice and remaining whole beans. Add red cabbage, figs and onion (dice red cabbage and onion in food processor if not fully diced yet). Spice with cinnamon. Serves 4.

 

Vegan Stirfry	Baked Rice	Cardamom Rice	Curry dinner a la rice
Herbed Rice	Chard Casserole	Quinoa Rice Pilaf	Mushroom, Veggie, Squash Burgers
Boiled Rice	Basmati and Wild Rice Pilaf	White Beans, Rice and Red	Spinach and Mushroom Satay

Spinach and Mushroom Satay

Ingredients:

• 2 lbs frozen spinach (or equivalent in fresh)
• fresh/dried chilli (not powder) as much as you like
• 1 lb mushrooms
• crunchy peanut butter 2-3 tablespoons
• 1 can of tomatoes or fresh equivalent.
• bit of salt
• 1 medium sized onion
• veg/olive oil not too strong

Mash up the tomatoes with the peanut butter and chilli to form a liquid. Put oil in a wok or large frying pan and when hot add the liquid. Wait until the tomato sauce has started to bubble and going orange at the sides. Add the spinach and the diced onions. Cook this, not too hot until all the spinach has melted or 5-10 minutes if fresh. Add the 1lb of diced mushrooms. Meanwhile cook some brown or basmati rice.