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21-Mar-2014

Recipe of the month

Spicy Rice & Quinoa Bake - serves 4
Mouthwatering Vegan Miriam Sorrell


Filling

1 1.2 cups (375ml) dry short-grain brown rice

6 1/2 cups (1.625L) Water

1/2 cup (125ml) quinoa

olive oil

1 medium eggplant, thinly sliced lengthwise (about 1/4 inch / 0.5cm thick)

1/4 tsp chili powder

1/4 tsp coriander seeds

1/4 tsp caraway seeds

1/2 tsp garlic granules

1 Tbsp tomato paste

350g Frozen spinach, thawed or 500g fresh spinach

zest of 1 lemon

12 spicy green olives, pitted and chopped

salt to taste

1.  Combine the rice and 5 cups (1.25ml) of the water in a saucepan.  Bring to boil, reduce the heat and simmer until the rice is cooked, 30 - 40 min. Drain, rinse and set aside.

2.  Meanwhile, in a separate saucepan, combine the quinoa and the remaining 1 1/2 cups (375ml) of water.  Bring to a boil, reduce the heat and simmer until cooked, about 20 minutes.  Drain, rinse and set aside.

3.  Heat a drizzle of olive oil in a large nonstick saucepan set over medium heat.  Fry the eggplant slices on both sides until golden.  Transfer to a paper towel-lined plate to absorb any excess grease, and set aside.

4. In the same saucepan, fry your spices in a little oil for a minute or two stirring.

5.  Add the garlic, granules and tomato paste, and continue to stir.

6.  Spoon in the cooked rice and quinoa, and mix well to enable both to pick up the flavours and aroma of the spices.  Continue to cook, stirring, for a few more minutes.

7.  Add the spinach and lemon zest, then lower the heat to minimum and to cook for another 5 minutes.

8.  Add the chopped olives and salt, mix again for 1 minute and remove from heat.

Sauce

1 cup nondairy milk

1 Tbsp Cornstarch

1 Tbsp grated vegan cheese

1/2 tsp garlic granules

salt to tast

1/4 cup sunflower seeds

paprika, for dusting

olive oil, for drizzling

1.  Mix together all the sauce ingredients except the sunflower seeds, olive oil and paprika, in a bowl.

2.  Pour the mixture into a small saucepan and heat gently, stirring constantly, until it has thickened into a rich, thick white glass.  Remove from the heat and set aside.

To Assemble

1. Preheat the oven to 400F (200C).  Lightly grease an 11 x 7 inch (2L) casserole dish.

2. Place half the eggplant slices at the bottom of the dish.

3.  Spoon in the spiced rice and quinoa mixture.

4.  Cover with the rest of the eggplant slices.

5.  Pour the sauce on top, and sprinkle on the sunflower seeds.

6.  Dust the centre with paprika, and drizzle on the olive oil.

7.  Place in the preheated oven for 40 minutes, or until the top is golden.

8.  Remove from the oven and allow to cool for at least 15 minutes before cutting into portions.


MOUTHWATER VEGAN - Miriam Sorrell online in the book section at www.veganonline.com.au



















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