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

 

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.

Coleslaw Recipe

{Serves 4} {Prep 20 mins}

Ingredients

• 4 tbsp vegan mayonnaise
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper
• ½ white cabbage, trimmed and shredded
• 1 small onion, peeled and finely chopped
• 4 large carrots, peeled and coarsely grated

Instructions

• Place the mayonnaise, lemon juice and mustard in a large serving bowl. Season with salt and freshly ground black pepper and mix well to create the dressing for all your lovely coleslaw vegetables.
• Once you’ve peeled and sliced all your vegetables add the cabbage, onion and carrots and stir well to coat in the dressing. Cover and chill for 2-3 hrs before serving.

 

Recipe adapted from GoodtoKnow