Easy Vegan Rice, Broccoli & Gravy

Easy Vegan Rice, Broccoli & Gravy

When you're hungry and just need some tasty nutritious food, this is your go to! I threw this together and was super satisfied. All in one pan and one jug. Gravy and rice is like so yum, you must try it! 

(Serves 1)

Ingredients:

100g rice

1 head broccoli

1/2 fresh chilli (optional)

1 tbsp flour (plain or gf)

1 tsp marmite

1/4 tsp mixed herbs

1/4 tsp chilli powder

In a pan add the rice along with boiling water (about half fill the pan) chop the broccoli and add the stalks, bring to the boil and cook until soft about 12 minutes covered. In a jug add the flour, marmite and spices and mix with cold water to form a runny paste. Boil the kettle again and immediate stir into the jug about 400ml. It should become nice and thick. Once the rice is almost cooked add the broccoli heads and fresh diced chilli and steam until soft and bright green. Then serve and pour over the gravy! Tasty! 

I hope you like this super simple recipe.

Here's the video: https://youtu.be/s-ASZbWl_0U

Lots of love, 

Robyn x

Lentils & Green Beans with Rice

Lentils & Green Beans with Rice

Absolutely delicious and satisfying meal which I spontaneously made this evening! 

(Serves 1)

Ingredients:

5 long green runner beans (mine were homegrown and frozen) 

50g green lentils

50g quinoa 

1/2 tbsp veg gf bouillion 

50g rice 

In a pan place the beans, lentils, quinoa and bouillon. Cover with about 300ml water, bring to the boil and simmer for 20 minutes until all soft and all the water had been absorbed. Meanwhile, cook the rice by adding it to a pan along with enough water to cover, bring to the boil and simmer for 12 minutes. Then serve!

Let me know what you think! Have a great day!

Lots of love,

Robyn x 

Sweet Potato Kale Rice Stew

Sweet Potato Kale Rice Stew

This recipe all started with some left over sweet potatoes and pumpkin that needed to be used up. So I baked them all (200 degrees Celsius for 45 min) popped some in the freezer then defrosted them in the fridge when I fancied making a meal. For this recipe I used my £20 breville blend active blender. I also keep in my freezer a big bag of kale so I always have instant greens to add to meals. 

(Serves 1)

Ingredients:

1 medium baked sweet potato

1 cup baked pumpkin (optional - use another potato) 

2 cup frozen kale

100g rice 

Sprinkle of sunflower seeds

Black pepper & mixed herbs to taste 

Place the rice into a pan along with about 500ml water, bring to the boil and simmer. Meanwhile, into the blender pop the baked sweet potato and pumpkin and some water. Blend together to form a thick sauce. Pour the sauce into the rice and simmer until thickened, add the kale and cook for a few more minutes. Then serve topped with sunflower seeds and black pepper. Delicious! 

See the video here: https://youtu.be/tuD_GIaMfI0

I hope you enjoy this recipe as much as I do, again this recipe tastes much more scrumptious once it's a little cooler. It also thickens too. Leave me a comment of what you think and have a wonderful day. 

Lots of love,

Robyn x

Simple Sweet Potato Risotto

Simple Sweet Potato Risotto 

(Serves 1-2)

Ingredients:

1 cup rice 

2 cup water

2 finely diced carrots

1/2 diced sweet potato 

Add the rice to the pan, rinse and add the water along with the carrot and sweet potato. Bring to the boil and simmer until all soft and the water is absorbed. Serve topped with some fresh coriander :)

One Wok Veggie Rice Stir Fry

One Wok Veggie Rice Stir Fry

(Serves 1-2)

Ingredients:

1 cup rice

1 courgette

2 carrots

3 cups spinach 

1 tsp bouillon 

Rinse the rice and add to the wok, pour boiling water over until well covered. Using a mandolin slice the courgette into the wok along with the grated carrot. Once the rice is cooked add the spinach and cover with a lid. Once all is cooked mix in the bouillon and serve. Delicious! 

Chow Mien

Chow Mien 

Ingredients:

2 nests Rice noodles

3 hand fulls Spinach

1 Carrot

1/2 packed Chow mien sauce 

Or grated ginger & soy sauce 

In a bowl or pan add the noodles, pour over boiling water, cover with a teatowel and allow to sit for 4 minutes, drain. To a frying pan on medium heat add the sauce and rice noodles mix in the spinach, grated carrot and chow mien sauce, stir until steaming and fragrant, serve and done! 

Simply Lentil Rice

Simple Lentil Rice

(Serves 1)

Ingredients:

100g red split lentils

100g white or brown rice

100g frozen petit pois peas

In a pan add the lentils and rice, rinse, add lots of water (1 cup rice to 2 cup water), bring to the boil and simmer until all the water is absorbed (15 min-20 min). Stir in the peas and serve in a cute bowl! 

Chilli Non Carne!

Chilli Non Carne!

(Serves 4-5)

Ingredients:

1.5 cups white rice

6 mushrooms

2 tomatoes

1 red pepper

3 carrots

1 yellow pepper

1 red onion

1 can sweetcorn

1 can red kidney beans

1 can baked beans (rinsed)

1 can plum tomatoes 

2 tsp dried mixed herbs 

3 tsp mild chilli powder

1 tsp cumin 

Finely dice the mushrooms, tomatoes, onion, peppers and carrots. In a large wok add the carrots, mushrooms, onion and tomatoes and stir fry with a little water until fairly soft, then add the peppers, dried mixed herbs, chilli powder and cumin, stir fry further and then add the can of tomatoes, sweetcorn and beans. Continue to cook on low to medium heat until well combined (about 20 mins), taste and then serve! Meanwhile, add the rice to a pan, rinse, bring to the boil and simmer until sticky and fluffy (about 15 mins). Dish up and enjoy! 

Like to watch my video? http://youtu.be/cGywYqWpVB8

Spring Green Curry

(Serves 1-2)

Ingredients:

1 head spring greens

100g red split lentils

1 tbsp tomato purée 

1 tsp cumin 

1 cup rice 

In a pan add the rice, rinse and add two cups of water. Bring to the boil and simmer until all the water is absorbed. In another pan add the lentils, rinse, cover with water, bring to the boil and simmer. Once cooked add the cumin, tomato purée and diced spring greens. Cover with a lid and continue to simmer until the greens are bright green and soft. Once all cooked serve!

Beetroot Rice

Ingredients:

(Serves 2)

2 cups (dry) basmati or Thai rice 

1 medium fresh beetroot

1 stalk celery

1/2 cucumber

Cook the rice: (1 cup rice to 1&1/3 water) in a large pan, rinse rice, add water, bring to boil, simmer for 10-15 mins. Grate the beetroot and dice the celery and cucumber. Serve :) 

Carrot Paprika Risotto

Ingredients:

(Serves 2)

2.5 cups (dry) thai rice or sushi rice 

1 carrot

1 celery stalk

1/2 tsp paprika

1 stalk fresh parsley

1 head lettuce

To cook sushi rice: (1 cup rice to 1&1/3 water) in a large pan, rinse rice, add water, bring to boil, simmer for 15 mins. 

Or

To make sticky Thai rice: (1 cup rice to 1&1/3 water) in a large pan, rinse rice, add boiling water, bring to boil, simmer for 10 mins. Once all the water is absorbed add more boiling water and stir the rice until it becomes starchy and gooey. 

On simmer whilst the rice is still cooking add the carrots peeled and finely sliced along with the celery and paprika. Continue to stir together and cover with a lid. Cook until the veg are soft. Wash the lettuce in a salad spinner. Place the risotto into a large bowl, add the lettuce and top with parsley :)

Cereal Upgrade - Crispy Rice

Ingredients:

(Serves 1)

1 heaping cup Nature's Path Gluten Free Crispy Rice (found in Sainsbury's) 

300 ml Rice Dream Rice Milk (also found in Sainsbury's and Asda) 

This is a really tasty high carb breakfast cereal upgrade. It's even great as a snack between meals :) 

Baked Butternut Squash

Ingredients:

(Serves 2)

1 large butternut squash

1/2 head broccoli 

2.5 (dry) cups Thai jasmine rice 

Slice the butternut squash in half, scoop out the seeds and lay skin side down on a baking sheet. In a shallow dish add some water and place at the bottom of your oven. This will keep the squash moist. Bake on 200 degrees celcius for 45 minutes checking occasionally. Near the end turn the heat down slightly. Once the squash is cooked take out the oven and mash the flesh with a fork. 

To prepare the rice: rinse in a pan, add 6 cups of water, bring to the boil and simmer until all the water is absorbed and the rice is sticky. 

Steam the broccoli in a pan with a few inches of water and a lid, until bright green. 

Then serve - create either a bed of rice and lay the squash on top or in a bowl slice up the squash and combine with the rice and broccoli. Delicious! 

Simple Fresh Kale Risotto

Ingredients:

(Serves 2) 

3 cups (dry) risotto rice or Thai fragrant rice (I used this) 

300g sweetcorn 

4 cups chopped cavolo nero kale (from asda) 

1 cup yellow cherry tomatoes 

In a large pan add the rice and rinse, drain then add 1 litre boiling water so it's completely covered. Bring to the boil and simmer with a lid until all the water is absorbed (10 mins). Add some more boiling water and stir with a folk to make the rice gooey and creamy. Add the sweetcorn and kale and continue to simmer stirring occasionally to make sure it doesn't stick, add more boiling water if necessary until kale is bright green. Allow to cool slightly whilst slicing the tomatoes in half. Then serve and top with the tomatoes. Super delicious I assure you! 

Winter Solstice Sunset Rice

Ingredients

(Serves up to 4)

3 Beetroot 

1/2 Butternut squash

3 Parsnips

1 Leek  

3" Ginger 

1/2 tsp Chilli flakes 

1 tbsp Lime juice 

3 cups (dry) thai fragrant rice 

1 tsp turmeric 

1 tsp cumin 

In a large pan of 1 litre water add peeled and chopped beetroot, butternut squash and parsnips. Bring to the boil and simmer. Add chopped leek, ginger and the chilli and lime. Cook until soft then using a hand blender blend until smooth or slightly chunky. 

Cook the rice: (1 cup rice to 1&1/3 water) in a large pan, rinse rice, add water, bring to boil, add the turmeric and cumin, simmer for 10 mins. 

Serve :) 

Spinach, Veg and Rice

Ingredients:

(Serves 2)

Tinned tomatoes

Tinned Sweetcorn

3 sticks celery

3 cups fresh spinach 

1 small courgette 

1/2 cup fresh dill

2 cups (dry) Thai fragrant rice

Cook the rice: (1 cup rice to 1&1/3 water) in a large pan, rinse rice, add water, bring to boil, simmer for 10 mins. 

In a pan add the tomatoes, sweetcorn, and finely chopped celery, bring to boil and simmer. Add the spinach, courgette (sliced into strips with a peeler) and the dill. Mix together until wilted. Serve with the rice or allow to sit for flavours to mature :) 

Sweet Potato Sauce and Rice

Ingredients:

(Serves up to 5)

4 cups (dry) Thai fragrant rice 

Sauce:

4 large pink sweet potatoes 

3 medium courgette

1 tsp ginger 

1/2 tsp chilli flakes

Parsley Salad: 

1 pack cooked black beans

1 red bell pepper 

1 cucumber (15cm) 

4 cups fresh spinach 

3 stalks fresh parsley 

1 lemon juiced 

First prepare the salad: chop everything up tiny, (you may like to peel the cucumber) and combine all salad ingredients. 

Cook the rice: (1 cup rice to 1&1/3 water) in a large pan, rinse rice, add water, bring to boil, simmer for 10 mins. 

In a pan add chopped peeled sweet potatoes, a few cups of water and steam, then add the courgette chopped small. Cook until tender. Add ginger and chilli and blend with hand blender until thick and smooth. (You may have to drain some liquid). 

Serve a tonne of rice, spoon on heaps of sauce and pile on the salad, done and eat :) 

Cassava Noodle Stew

Ingredients;

2 celery stick

4 medium carrots

10" cassava 

2 large cooking apples

1 packet rice taghletteli noodles

2 Plantain (when skin is black tastes best) 

1 courgette 

 

Spices:

1/2 tsp ginger 

1/2 tsp cumin 

1/2 tsp turmeric 

1/2 tsp aniseed star ground up in pestle and mortar 

Sprinkle of chilly flakes to taste 

Bring to the boil 1 litre water, add chopped celery and carrots. Peel and roughly chop the cassava and add. Then core and chop the apples and add along with all the spices. Cook until soft and a nice curry sauce forms. Whilst cooking, peel plantains, slice in half and place in a frying pan along with a thin layer of water. Allow to steam covered for about 10 minutes adding more water if needed, until soft and bright yellow. Meanwhile, in a large bowl or pan cook the rice noodles (follow packet instructions) usually you pour boiling water over them and allow to sit for 10 min or more depending on thickness, then serve immediately. Spiralize a courgette on the side for a fresh crunch. And serve it all up :) enjoy. 

Courgette Rice Boats

Ingredients:

(Serves 1-2)

2 cups (dry) Thai fragrant rice

1 tin chopped tomatoes 

2 large courgettes 

Wash the rice, cook with 2.5 cups water, bring to boil, simmer for 10 mins covered. Mix 1/4 of the cooked rice with the chopped tomatoes. Slice courgettes in half lengthways, using a teaspoon scoop out the seedy centre, discard or mix with tomatoes mixture. Layer a bed of rice, place the courgettes and spoon in the tomato mixture. Easy peesy! 

Robyn's Thai Green Curry

Ingredients:

(Serves 2-3)

1 mooli (30cm) *

1/2 Chinese cabbage head or bok choi 

2 large leaves spring green

1 leek

2 Tomatos

1 stick celery 

White green egg plant **

200g Thick rice noodles (aka rice sticks)

2 cups (dry) Thai fragrant rice

Spices:

1/2 tsp Ginger 

1/2 tsp Cumin

6 tsp Cardamom pods (grind up)

1/2 Turmeric

1/4 tsp Chilly flakes 

Bring 1 litre of water to the boil. Meanwhile, peel and chop mooli into rounds. Wash and chop up the chinese cabbage, spring greens, and leek. When boiling add mooli first (takes about 20 mins to soften), then add cabbage, greens, leek, noodles and spices. Cook for a few mins then with a hand blender, blend it all up. Add egg plant chopped into quarters, tomato and celery. Cook until soft about 10-20 mins. Cook the rice. (Follow instructions or check out previous posts ;) Then serve! Make sure you give yourself a nice big portion. 

* mooli is a mild-flavoured, very large, white East Asian radish. 

** white green eggplant is the size of a golf ball and is an essential ingredient in Thai curries (see my other blog for full details and pictures http://sweetsugarcrumble.blogspot.co.uk/ )