VeganOgli

vegan ponderings and recipes!

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6 notes

Butternut Coconut Rice

So, I haven’t posted a recipe for a while, but I made this one from Appetite for Reduction and it is amazing so I thought I’d share! 

Serves 6 as a side dish

Ingredients

1 cup brown or wild rice

2 cups water

2 pounds butternut squash

1 cup sliced white onion

1 tablespoon minced fresh ginger (I just sliced mine finely)

3 cloves garlic minced

1 teaspoon lime zest

1/4 teaspoon chilli flakes

1/4 teaspoon salt

3/4 cup light coconut milk

1 tablespoon lime juice

Method! 


1. Cook the rice. Mine took about an hour!

2. You can either roast the butternut squash in cubes at 200’c, or microwave until well cooked. You want it so that you can mash it! 

3. Mash up the butternut squash.

4. Sauté the onion in a saucepan for about 5 minutes, then add the ginger, garlic, lime zest, chilli flakes and salt, and sauté for another 2-3 minutes 

5. Add the mashed butternut squash, coconut milk and rice to the mixture and stir. If the mix seems dry, add some veggie stock or water. 

6. Add the lime juice.

7. Enjoy! ^_^

Filed under vegan veggie whatveganseat veganfoodshare vegan recipe easy vegan recipe butternut squash vegan dinner healthy recipe coconut milk vegetarian healthy eating vegetables rice wild rice easy recipe recipe

4 notes

#vegan pea and spinach #risotto
This was so delicious! 
Ingredients to serve 3
1 litre veggie stock
1 lemon
2 tablespoons olive oil
1/2 red onion, finely diced
1 leek, finely diced (just the light green and white bits)
2 garlic cloves, minced
Leaves from 6 sprigs of fresh thyme
130g arborio risotto rice
160g fresh peas (or defrosted frozen ones!)
160g fresh baby spinach
15g fresh basil, finely chopped
Salt and pepper
Let’s get to it!
1. Make up your stock, and leave it in a jug on the side. 
2.Zest the lemon and set it aside. Juice the lemon, and set that aside!
3. Heat up the oil until very hot, then fry onion and leek until soft (5 mins ish!) on a medium heat.
4. Add the garlic and thyme and cook for 2 more minutes.
5. Turn the heat right up, then add the lemon juice and risotto rice. Stir to combine and keep stirring until the juice disappears.
6. Add a ladleful of stock, and stir the whole lot until the rice absorbs it.
7. Add the stock a ladleful at a time, stirring constantly and each time waiting for the last to be absorbed. Do this until the rice is cooked, and all the stock is gone…about 20-25 minutes.
8. Stir in the lemon zest, basil, spinach and peas, and add some pepper.
9. Eat! 

#vegan pea and spinach #risotto

This was so delicious! 

Ingredients to serve 3

1 litre veggie stock

1 lemon

2 tablespoons olive oil

1/2 red onion, finely diced

1 leek, finely diced (just the light green and white bits)

2 garlic cloves, minced

Leaves from 6 sprigs of fresh thyme

130g arborio risotto rice

160g fresh peas (or defrosted frozen ones!)

160g fresh baby spinach

15g fresh basil, finely chopped

Salt and pepper

Let’s get to it!

1. Make up your stock, and leave it in a jug on the side. 

2.Zest the lemon and set it aside. Juice the lemon, and set that aside!

3. Heat up the oil until very hot, then fry onion and leek until soft (5 mins ish!) on a medium heat.

4. Add the garlic and thyme and cook for 2 more minutes.

5. Turn the heat right up, then add the lemon juice and risotto rice. Stir to combine and keep stirring until the juice disappears.

6. Add a ladleful of stock, and stir the whole lot until the rice absorbs it.

7. Add the stock a ladleful at a time, stirring constantly and each time waiting for the last to be absorbed. Do this until the rice is cooked, and all the stock is gone…about 20-25 minutes.

8. Stir in the lemon zest, basil, spinach and peas, and add some pepper.

9. Eat! 

Filed under vegan risotto vegetarian vegansofig Vegan Lunch Vegan dinner vegetarian recipe vegan recipe easy vegan recipe