Rainbow Biryani

I am trying to add a bit more complex carbs to my eating & a rainbow selection of veg. So today experimented with this.

Rainbow Biryani
Use a large soup pan to begin with, but finish in a slow cooker to prevent burning of rices & lentils etc.

Seasoning:
1 tbs ground coriander
1 tbsp ground cumin
1/2 tsp cumin seeds
2 tsp turmeric
1 tsp fenel seeds
1/2 tsp cinnamon
1/2 tsp nutmeg
a few grinds of black pepper
dash cloves
dash allspice
dash of cayenne (more if you like heat).

Place these in the bottom of your dry soup pan & heat for a couple of minutes to release the flavours. Then remove to a small bowl. It looks like a lot but it gives a real depth of flavour & all these have huge health benefits.

Vegetables:
1 medium onion, chopped
1 or 2 heads of  garlic - slice 1/2 of the amount & crush 1/2.
1/2 butternut squash, chopped into bite size bits - leave the skin on for more fibre & taste.
1/2 sweet potato, chopped into bite size bits - leave the skin on for more fibre & taste.
1/4 small red cabbage, chopped
1 yellow pepper, chopped
1 Indian eggplant, chopped (these are the small globe shape ones)
1 zucchini chopped
28 oz Tin Tomatoes, put through a blender to break down tomato pieces
2 vegan stock cubes

Grains etc:
1/2 cup wild rice blend, rinsed - I use Lundbergs
1/2 cup red lentils, rinsed
1/2 cup quinoa, rinsed
1/2 cup teff
Water

Garnish:
Chopped cilantro or parsley

Method
After putting seasoning in the bowl, place a small amount of water in the soup pan & begin adding the veg in the order shown. When all incorporated, return seasoning to pan & stir. Add the rices, lentils & quinoa. Stir & add water to at least 1/2 - 1 inch above the mixture. Remember the rice etc will swell & absorb the water. Bring to the boil stirring. Simmer for 5 mins, stirring. If you don't stir it will stick & burn!
Transfer to a large slow cooker & cook on low for about 3-4 hours. Test the rice & skin of the butternut to see if done to your taste.

Serve in a bowl! Done!

No-Tuna Mayo Salad

In my last post I said I used the Vegan Mayo recipe in this dish.

I think I should re-name this dish, but have not decided what. I started making this when I first became vegan as I missed Tuna Mayo so much, it was my go to sandwich back in the day.

No- Tuna Mayo Salad
1 tin (15 oz)of Chickpeas drained & mashed with a fork or pulsed in a food processor
2 -3 tablespoons vegan mayo (see recipe on last bog)
1-2 tsp powdered garlic
salt & lemon pepper to taste

That is the basic 'no tuna mayo & can be used on sandwiches as is. To turn it into a salad leave out the salt & pepper & add:
1 spring onion finely sliced
a strip of red pepper finely diced
a thick slice of cucumber finely diced
fresh dill finely chopped
Montreal steak spice to taste

Serve with a green salad, sliced tomatoes.

Vegan Mayo - the best!

I have experimented with vegan may recipes for years & have never found a recipe that I really love. Often too watery, too much raw garlic - yes you saw that the garlic lover queen said too much raw garlic! Raw is the key word. I love garlic but can only take so much of it raw. This recipe has none at it's basis.
This recipe gives a light, smooth creamy mayo & I could eat just as it is off a spoon...- ok I did that! It is oil, sweetener & nut free and you can make it more tangy if you like or add garlic, herbs or other seasonings to change things up.
The recipe is my adaptation of Lindsay Nixon's (Everyday Happy Herbivore) which I found in Dr. Thomas Campbell's book "The Campbell Plan"

Vegan Mayo
1 pack 12 oz Mori-Nu or other silken tofu
2 tbsp Dijon mayo
2 tsp aged white balsamic vinegar (I used Cara-Cara Orange Vanilla from Sofritto to give a soft fruity layer of taste)
1 tsp organic apple cider vinegar
juice of 1/2 lemon.

Whizz it all together in the blender til smooth & creamy.

It was great first day & absolutely fantastic next day after setting in the fridge overnight where the flavours got to meld.

Lindsay uses 2 tsp distilled white vinegar & Agave nectar, but I don't like white vinegar & find Agave overpowers other flavours. The Cara-Cara Orange Vanilla means you need no sweetener.

I added this to my "No-tuna mayu salad" & it was delicious!