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Risotto Stuffed Pepper Lanterns (serves 4)

Its halloween!

Ingredients:
4 orange bell peppers
300g risotto rice
1litre boiled water + 2 stock cubes
half tin coconut milk 
1Ts non-dairy spread
1 red onion
1 carrot
a small courgette
head of broccoli
a handful of mushrooms
2Ts dried mixed herbs
salt and pepper 

Method:

1. Carve the peppers as desired, then place on a baking sheet in the oven on gas mark 6, for 20 minutes.  They need to be cooked enough to not taste raw, but not so much they collapse. 
2. Chop up all of the veg into quite small chunks.  Fry the onion in a little olive oil for 5 minutes, then add the rice and stir thoroughly for 3 minutes.  
3. Heat up the stock in a separate pan and add a ladleful to the rice, stirring until absorbed. Repeat this many times, until all of the water has been absorbed and the rice is tender but still has a bite.  Add the herbs and some salt and pepper.
4. Add the vegetables, and the coconut milk, stirring until well combines and absorbed.  Leave to simmer with the lid on for 5-10 minutes, or until the vegetables have cooked the desired amount - I like mine still crunchy.
5. Spoon the risotto into the peppers and serve. You could give the assembled peppers another roast, but I didn’t think it was needed.

Munch.  Oh, and thats a linda mccartney vegan sausage in the background.

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Toasted Almond, Red Onion and Balsamic Vinegar, Wild Rice Salad (serves 4)

• 1 1/3 cup red and wild rice mix
• 2/3 cup basmati rice
• 1 cup bulgar wheat
• handful of raw almonds
• a small red onion
• 1 tin chickpeas
• 1 avocado
• 2 tomatoes
• half a yellow bell pepper
• a splash of balsamic vinegar
• a glug of olive oil
• juice of half a lemon
• salt and pepper

Boil the rice on high heat, in plenty of water for 5 minutes, then add the bulgar, turn down to medium and continue to heat for 10 minutes, or until the rice is cooked but still firm.  Add in the chickpeas  and cook for another couple of minutes.  Pour into a sieve and wash thoroughly under the cold water.  Place the sieve over a pan/bowl and leave to one side to drain.

Cut the onion into half rings, and fry on low, in a little olive oil.  When it begins to caramelise, add in the almonds, chopped up pepper, and a splash of balsamic vinegar.  Toast and crisp up.

Chop the tomatoes and avocado and combine with the rice and onion mixtures.  Season with more balsamic vinegar, the lemon juice, a little oil and salt and pepper.  Garnish with flax seeds and serve cold on a bed of spinach if desired.

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Rainbow Quinoa and Rice Salad with Lime Dressing (serves 4)

I made a really fresh and zingy salad for lunch today.  Its an interesting mix of flavours and colours - I can’t help feel I was influenced by the Gay Pride festivities :)  You will need:

• About 100g each of cooked quinoa, white rice and brown rice
• a pink grapefruit, chopped
• an avocado, cubed
• handful of olives from a jar - I used black
• a shake of pumpkin seeds
• half a tin of raw chickpeas

Place the rice and quinoa in a sieve and run under the cold tap to wash off the starchy goo, and cool it down.  Drain and toss with the rest of the ingredients in a big bowl.  You can make a really good dressing with these things:

• 1/4 cup olive oil
• 2Ts lime juice
• 1tsp dijon mustard
• 1tsp agave syrup
• a little salt and pepper

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Lemon and Coriander Quinoa, Chickpeas and Veg 

• Measure out 75g per person, of white rice and quinoa in equal amounts, and Boil on medium in plenty of water, with a veggie stock cube, and a big shake of ground coriander.
• When the rice is close to cooked, chop up and fry a head of broccoli and a few mushrooms in a little oil and soy sauce.  Add a tin of chickpeas to the rice and continue to cook. 
• When both the vegetables and rice have cooked, drain the rice and pour back into the saucepan, then add the veg, a splash of lemon juice, soy sauce and a handful of fresh coriander, salt and pepper.
• Serve over fresh spinach and with more lemon juice and soy sauce.

Easy Walnut and Coconut Risotto (serves 4)

Yummy and Easy :)  This makes a tonne, so cook for friends, or get the Tupperware ready - it freezes really well.
First, get this stuff (vegetables interchangeable):

• 350g risotto rice
• 1Ts margarine
• 2 stock cubes
• 3 cloves garlic
• 1 leek or onion
• 2 medium carrots
• half a head of broccoli
• a few large cabbage leaves
• 1 tin kidney beans
• 1 tin butter beans (giant white beans)
• 1 tin coconut milk/equiv other non-dairy milk
• 2tsp paprika 
• 1tsp turmeric 
• 1tsp mild chilli powder 
• a pinch nutmeg (optional)
• 1Ts each dried parsley, basil
• use a handful of fresh basil/parsley instead if you have it (I didn’t) 
• 1/2tsp coarse salt and loads of black pepper

Melt the butter in a large pan or wok, then chop and fry the garlic and onion/leek for two minutes, then add the rice and fry for another two minutes.  Add 1 litre hot water and the stock cubes.  Cook on low until the liquid has been absorbed (approx 15 mins).

Chop up the rest of the veg into fairly large chunks, then add to the rice, stirring in thoroughly.  Add the herbs, spices and walnuts, then gradually stir in the coconut milk as it absorbs, cooking for a further 10 minutes.  Taste, and if the rice is cooked to your liking, adjust the flavours if needed, and serve.

Peanut Butter, Pineapple and Chickpea Stir Fry

Simple Chinese Stir Fried Rice

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Fake Chicken, Leek & Squash Risotto

I’m not the biggest advocate of mock meat for many reasons, but this is too good not to pass up - I bought a pack of Realeat chicken style pieces and got quite excited.  Risotto is kind of annoying to make right, and most cookbooks don’t make it any easier, but my way doesn’t need constant stirring or special rice, and only takes about 40 minutes. Its really creamy and way better for you because you use brown rice instead of white.

• Pour 75g wholegrain rice per serving you require, into a big saucepan (I made enough for 4 - 300g)  Add enough boiling water to just cover, as well as 1 1/2tsp bouillion stock powder, and a glug of olive oil, and heat on low.  
• Check every 5 minutes; stir and add more water when most of the water has been absorbed.  Repeat this several times, until the rice has softened somewhat, but still isn’t ready.  Ensure the rice isn’t sticking to the bottom of the pan - reduce the heat if it is.
• Add any chopped vegetables you wish - I used 3 big leaves green cabbage, 2 medium leeks and half butternut squash which had already been cooked.
• Season with a little salt, balsamic vinegar, 1Ts nutritional yeast flakes, 1/4tsp nutmeg and 1Ts parsely and oregano.
• Continue adding water until you feel the rice is properly cooked - about 40 minutes, then add the faux chicken straight from frozen.  Simmer for another 5 minutes, stirring, and serve hot.