I got the inspiration for this dish from a tabouleh recipe, wasn’t quite sure if it would work but it turned out to be super yummy and perfect for the hot summers day that we have.
Shopping List Mung Beans Fennel Fresh Mint Leaves Fresh Parsley Leaves Lemon Juice Olive Oil Salt
Cook the mung beans until soft and set to one side to cool. Thinly slice the fennel, steam until soft and also allow to cool. Finely chop the parsley and mint leaves and place the chopped leaves, mung beans and fennel into a bowl and stir. Take the juice of a lemon or two and in a blender blend with equal amount of olive oil and a little salt. Have a taste of this dressing (should be nice and lemony) before adding to the mung bean and fennel mixture. Pour the dressing into the mixture, give a good stir and taste again. Add more lemon, oil, mint, parsley or salt if needed.
Super simple to make, this delicious vegan mushroom rice dish is almost a meal in itself and is a great way to use up left over rice. Will compliment most dishes and really easy to taylor it to the flavour to best suit your meal.
Shopping List Brown Basmati Rice (left over rice is great in this recipe) Mushrooms Onion Courgette Olive Oil Cumin
These are the ingredients that I used for the dish in the photo but you really could use anything. I began by slicing the mushrooms into quite small pieces, covered in a little oil and then placed in the oven to roast for about 1 hour – stir every 15 minutes or so to prevent burning, and roast until they are browning nicely. Chop the onions into small pieces and then fry in a little oil in a wok, I used a little cumin here but really you could use what ever you like or nothing. When the onions are beginning to brown add the rice and stir well until hot throughout. I grated a green courgette and a yellow courgette for colour and added right at the end and cooked just for a little while to keep the courgette crunch. Stir in the mushrooms and your done.
Try experimenting with different herbs and different veg too. Spice up your rice!
So, have finally arrived at the yoga retreat for the summer and already we are cooking some delicious vegetarian recipes, like this amazing vegan cauliflower cheese. You will not believe that it doesn’t have cheese in it, its tastes so wonderfully cheesy! This is the first time I have made it myself and every little bit was eaten with lots of mmmm’s and “wow are you sure this is vegan?” comments. A huge big thanks to Charlie for this delicious recipe!
Shopping List Cauliflower Oil – could use any that can be heated Flour – I used gluten free White Miso Umesu (vinegar) Garlic – crushed Rice Milk (or soya milk)
Cook the Cauliflower – steam or boil, or you could try roasting in a little olive oil and salt for extra taste.
While the Cauliflower is cooking, heat the oil, roughly a tablespoon, in a saucepan and add flour until you have a thick paste or ‘roux’. Then gradually add the milk and stir or whisk until there are no lumps, keep adding milk until you have the right consistency. Crush the garlic well, and go easy, it will be very overpowering if too much is used. Again will depend on how much you are making so I would recommend adding a very little at a time until it tastes right. Heat for a little longer (this will cook the garlic and soften the taste a little) Then turn off the heat and add a teaspoon of sweet white miso and a teaspoon of umesu. The sweet white miso will sweeten the taste and the umesu will make the sauce taste more salty. Keep adding and tasting until you have found your perfect cheesy taste.
Place the cooked cauliflower in a baking dish and cover with the sauce, you could sprinkle a little nutmeg over the top if you like nutmeg. Place in the oven for about 10-15 mins to brown the top.
You could use any vegetables really, Broccoli is also delicious in a vegan cheesy sauce!