Burrito Rice

Ingredients:

• 1 cup brown rice
• 6 cups boiling water
• 1 tbsp oil/ vegan butter
• 3 spring onions sliced.
• 1 carton/ tin black beans (est 380g undrained)
• bunch of coriander, chopped

Instructions

1. Bring water to the boil
2. Rinse the rise in a colander.
3. Add rice to the pan
4. Once boiling add the rice, reduce to medium -high heat and leave uncovered. It should take about 20-30 minutes to cook.
5. Once the rice is cooked, drain and leave in the pan with the lid on for 10 minutes.
6. Heat the oil/ butter in a seperate pan
7. Add the spring onion and leave for a minute
8. Add the black beans and cook for a few miuntes
9. Add the cooked rice
10. Turn off the heat and stir in the coriander.

Inspired by BOSH

 

Vegan Courgette/ Zucchini Fritters

{Yields 8} {Prep 15 mins} {Cook 12 mins}

Ingredients:

• 3 and 1/2 cups (490g) grated courgette/ zucchini (measured/weighed before squeezing out excess water)
• 1 tsp Salt
• 1 cup (125g) All Purpose Flour
• 1/4 cup (15g) Nutritional Yeast
• 1 and 1/2 tsp Baking Powder
• 1/2 tsp Crushed Garlic
• 2 Spring Onions (Chopped)
• 1/4 cup (56g) Vegan Butter (Melted)
• 2 Tbsp Olive Oil (for frying)

Instructions:

1. Grate the courgette and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the courgette. Then use your hands to squeeze the courgette and drain off excess water. Place the squeezed courgette into another bowl and leave the water behind.
2. Once the squeezed courgette is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.*
3. Add in the melted vegan butter and mix into a thick batter.
4. Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. This is where you’ll place your fritters to keep them warm.
5. Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. If you don’t have a cookie scoop just use around 1/4 cup for each fritter. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time. I was able to do 4 at a time.
6. Let it cook for a few minutes and then flip over – around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.
7. Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.

Recipe originally from Loving It Vegan

Pico de Gallo

{Serves ~8} {Prep 15 mins}

Ingredients

• 1 cup finely chopped white onion (about 1 small onion)
• 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)
• ¼ cup lime juice
• ¾ teaspoon fine sea salt, more to taste
• 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
• ½ cup finely chopped fresh coriander (about 1 bunch)

Instructions

1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and coriander.
2. Add the chopped tomatoes and coriander to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.
3. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

This recipe is originally from Cookie and Kate.