Fried rice with mushrooms, cashew and dried tomato

Amazingly easy and delicious.

Serves 2:

Jasmim rice (150g - cooked and cooled)

Mushrooms (200g - chopped)

Cashews (50g)

Dried tomato (1 - chopped)

Olive oil
Soya sauce (gluten-free)

1) Heat oil in a wok or skillet, add chopped mushrooms, cook them over medium-high heat for about 3 minutes. Add cashews, rice and cook for 3 minutes.
2) Add the dried tomato, season with soy sauce and cook for 2 more minutes, until warm.

3 Cs Stir-fry Rice

Delicious and fast :)

Serves 2:
Basmati rice (200g - cooked and cooled)
Corn (100g - cooked)
Cashews (30g)
Cranberries (30g - dried)
Olive oil
Soya sauce

1) Heat oil in a wok or skillet add all the ingredients and warm through.

Muesli Cookies

Yummy :)

Makes 14 cookies:
Rye flakes (40g)
Oat flakes (40g)
Rice flakes (40g)
Pumpkin seeds (10g)
Sunflower seeds (10g)
Coconut oil (50g - softened to room temperature)
Date syrup (50g)

1) Preheat the oven to 180C.
2) In a bowl mix lakes, seeds, date syrup and coconut oil.
3) Spoon onto a baking tray and shape into rounds.
4) Bake for 15 minutes or until golden brown.

Stir-fry rice and veggies

A delicious, fast and easy way to use rice leftovers.

Serves 2:
Brown rice (200g - cooked and cooled)
Bok choi (200g - chopped)
Carrots (100g - diced)
Garlic (1 clove - chopped)
Raisins (30g - dried)
Olive oil
Soya sauce

1) Heat oil in a wok or skillet, add chopped and diced carrots, cook them over medium-high heat for about 3 minutes. Add book choi and cook for 3 minutes.
2) Add the rice and the raisins, season with soy sauce and cook until rice is warm.

Fragant Black Beans Rice

Comfort food

Serves 2:
Jasmim rice (150g)
Water (400 ml)
Black Beans (240g - cooked)
Bay leaf (2)
Tomato passata (2 tbsp)
Olive oil (1 wire)
Salt

1) In a saucepan, add the rice and water, cook for 10 minutes.
2) Add the tomato passata and bay leaf, stirring occasionally.
3) When the rice is almost cooked, add the beans and if necessary, add more water and salt. Cook over low heat for another 3 minutes. Season to taste.
4) Sprinkle with olive oil.

White beans and Soy Bolognese

Easy yet flavoursome vegan recipe...

Serves 2:
Soy (TVP small - 30g)
White Beans (Cooked and drained - 200g)
Onion (1 - sliced)
Garlic (1 clove - minced)
Olive oil
Salt
Tomato (200g - chopped)
Vegetable milk (1 tbsp)
Fresh herbs (minced - opcional)

1) Rinse the soy in warm water.
2) Heat the oil in a large pan over a medium heat. Add the onions and garlic and fry gently until softened.
3) Add the soy, beans, salt and tomato. Bring to a simmer and continue to heat gently for 10 minutes (if necessary add water).
4) Add the chopped fresh herbs and vegetable milk. Add any extra seasoning if necessary.
5) Serve over basmati rice.

Rice Salad

Serves 2:
Brown rice (150g - cooked)
Sweet Corn (150g - cooked)
Mushrooms (150g - sliced)
Pineapple (75g - cubed)
Chive (fresh - 1 tbsp)
Olive oil
Soy sauce
Pepper

1) In a frying pan place the sliced ​​mushrooms sprinkle with a little olive oil and cook until the mushrooms are soft.
2) Add the corn, pineapple, rice and chives mixing well and cooking until everything is warm. 3) Sprinkle with soy sauce, pepper and serve warm or room temperature.

Rice and Wheat Bread

For 2 loaves:
Strong wheat flour (350g)
Rice flour (350g)
Salt (1 tsp)
Muscovado sugar (1 tsp)
Fast-action Dried Yeast (4g)
Extra flour for dusting
Water (300 ml - tepid)

1) Stir the flours and salt together in a large bowl, then make a well in the centre and add the water, salt, sugar and yeast and stir.
2) Mix until the mixture comes together and forms a slightly lumpy and sticky dough.
3) Transfer the dough to a work surface and knead until it’s smooth and elastic.
4) Shape it in two loaves and leave it in a warm place for at least two hours until it has doubled in size.
5) Preheat the oven to 180C.
6) Bake the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Cabbage and Carrot Rice

Serves 2:
Short grain rice (150g)
Carrot (100g - shredded)
Cabbage (100g - shedded
Water (400 ml)
Tomato passata (2 tbsp)
Coriander (chopped - to taste)
Olive oil (1)
Salt

2) In a frying pan with a drizzle of olive oil and the cabbage and carrot and cook until the cabbage is tender. Sprinkle with corianders and reserve.
1) In a saucepan, add the rice and water, cook for 10 minutes.
2) Add the tomato passata stirring occasionally.
3) When the rice is almost cooked, add the cabbage and carrot and if necessary add more water. Season to taste. Cook over low heat for another 3 minutes.

Cassava Cake

Makes 1 cake:
Non-hydrogenated margarine (100g)
Muscovado sugar (100g)
Rice flour (150g)
Cassava flour (80g)
Coconut (20g - grated)
Baking powder (2 tsp)
Soy cream (100 ml)
Egg (1 - organic or free range)
Cinnamon (1 tsp)
Vanilla extract (1 tsp)

1) Preheat oven to 175C/350F.
2) Lightly oil a baking pan and set aside.
3) In a large bowl, combine margarine and sugar.
4) Add the egg, flours, coconut, baking powder, soy, vanilla and cinnamon and beat for 2 minutes. Pour batter into prepared pan.
6) Bake until a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Set aside to let cool for 15 minutes, remove from pan and let cool completely.

Gallo Pinto

Serves 2:
Basmati Rice(125g - cooked)
Black Beans (125g - cooked)
Garlic (1 clove - minced)
Onion (1 - small, minced)
Olive oil (3 teaspoons)
Coriander (2 tbsp - chopped)

1) In a large frying pan heat the oil, add the onion and cook until soft.
2) Reduce the temperature, add the garlic and the beans, stir and cook for 5 minutes.
3) Add rice, stirring and heating for another 5 minutes.
4) Sprinkle with coriander.

Sweet Rice Pudding

Serves 2 to 4:
Short grain rice (1 cup)
Water(2 cups)
Soy drink (3 cups)
Muscovado sugar (1/2 cup)
Lemon peel (opcional)
Cinnamon

1) In a saucepan, bring water and lemon to a boil.
2) When it is boiling add the rice and reduce heat to a simmer stirring occasionally for about 25 minutes or until almost all the water has been absorbed.
3) Add the soy drink. Continue to let simmer, stirring until the rice is cooked. If necessary add more soy drink.
4) Add the sugar.
5) Pour the rice into serving dishes and sprinkle with cinnamon.

Halloween Rice

Serves 2:
Short grain rice (150g)
Pumpkin (100g - small cubes)
Water (400 ml)
White Beans (240g - cooked)
Bay leaf (2)
Tomato passata (2 tbsp)
Coriander (chopped - to taste)
Olive oil (1 tsp)
Salt

1) In a saucepan, add the rice, pumpkin and water, cook for 10 minutes.
2) Add the tomato passata and bay leaf, stirring occasionally.
3) When the rice is almost cooked, add the beans and if necessary, add more water and salt. Cook over low heat for another 3 minutes.
4) Sprinkle with corianders and olive oil.

Tip: Serve in the pumpkin shell.

Colorful Rice

Serves 4:
Parboiled rice (250g)
Courgette (1)
Sweet Corn (200g - cooked)
Onion (1 - sliced​​)
Mushrooms (4 - sliced)
Olive oil
Soy sauce

1) Boil the rice in water until cooked.
2) In a frying pan place the diced courgette, onion and sliced ​​mushrooms sprinkle with a little olive oil and cook until the courgette is soft.
3) Add the corn and rice, mix well. Sprinkle with soy sauce and serve warm.

Rice&Beans

Serves 2:
Olive oil (1 tbsp)
Onion (1 small chopped)
Bay leaf (1)
Rice (125g)
Red kidney beans (250g)
Tomato purée (1 tbsp)
Water (600 ml)
Coriander (1 tbsp - chopped)
Salt and pepper, to taste

1) Sweat the onion and bay leaf in the olive oil in a large pan until transparent, 5 minutes.
2) Add the rice, tomato and sauté for one minute until the rice is nicely coated.
3) Add the beans, cover with water and simmer until all the water has been absorbed and the rice is tender. The timing depends on the type of rice you are using. If needed add more water.
4) Add the salt, pepper, corianders and serve.

Mushroom & Seitan Fried Rice

Serves 2:
Mushrooms (200g - sliced)
Red onion (1 - sliced)
Garlic (1 clove - finely chopped)
Seitan (100g - cubed)
Long grain rice (170g - cooked)
Olive oil (1 tbsp)
Soy sauce (1 tsp)

1) Heat the olive oil in a pan and gently fry the red onion, the garlic and mushrooms for 5 minutes. Add the cooked rice, the soy sauce and fry for a further 3-4 minutes.

2) Spoon the fried rice onto a plate and... bon appetit

Rizskoch (Hungarian Rice Cake)

Serves 4:
(Dairy free version)

Short grain rice (1 cup)
Rice drink (4 cups)
Margarine (1 tbsp)
Eggs (4 - organic or free range)
Muscovado sugar (5 tbsp)

1) In a saucepan, combine the rice drink and the rice. Cook on low heat until tender and creamy (35 minutes). Remove from heat, stir in margarine, and let cool to room temperature.
2) Preheat the oven to 180C.
3) Separate the egg yolks from the egg whites.
4) Whisk the egg whites until stiff peaks form when the whisk is removed.
5) Mix the egg yolks with the sugar until creamy.
6) Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites
7) Pour in a prepared pan and bake in the oven for 40 minutes or until golden brown.