Vegetable Risotto with Water Sauteed Cabbage

Seasonal Vegetable Risotto with Water Sauteed Cabbage

Ingredients

(serves 4)

Chopped Vegs of your choice - I used:

1 Red Onion

3 Organic Carrots (on offer at co-op for £1 per bag atm)

4 Stringless beans (from reduced section at co-op)

Three rather large mushrooms

Finely sliced cabbage

1 big cup of Brown Rice

Garnish or Salad- I used watercress, cucumber, sweet red pepper

Pickle - I used 2 large olives pp

Seasoning - I used 3 desert spoons of soya sauce for the risotto

                               Sprinkle of umeboshi sauce for the salad

                               Natural sea salt for the cabbage

Method 

Simple Organic Brown Rice

1) Cook the Rice - rinse and add 2 cups of water to one cup of rice, bring to boil, cover, simmer for 45 mins

Right away or later in the day

2) Chop the Vegs - Larger need longer to cook, smaller need less time - how hungry are you?

Prepared Vegetables

 3) Add a little oil to a heavy pan and saute the onions till floppy - about 3 or 4 mins, stirring frequently.

4) Add the carrots and 2 desert spoons of water, cover, lower flame and allow them to steam for about 10 mins

5) Stir then add the beans, mushrooms and a layer of rice - about 50% rice and 50% vegs.

6) Add 3 desertspoons of soya sauce and about one quarter cup of water, cover and simmer on the lowest heat for about 15 mins.  More water and time may be added.

7) Remove from heat and keep covered whilst you stir 'fry' the cabbage using water and a pinch of seasalt instead of oil

Garnish and serve.

Big breakfast Vegan Fry Up

Squash, Aubergine, Mushrooms and Beetroot

Here in Brit land we have a time honoured tradition of a hearty breakfast, often eaten around 11.00am so becoming brunch.  Here's what I rustled up over the weekend - the choice of vegetable is pretty open really, on this occasion I added broccoli at the last few minutes, and some tasty beetroot sauce.  The whole thing took less than 20 mins to prepare.


Ingredients
Per person (amount is approx - depends on appetite!)
3 chestnut mushrooms - sliced
1 or 2 slices of organic pumpernickle per person
1 small aubergine (or a couple of slices off a large one)
2 slices of butternut squash - 1 cm
2 slices beetroot - half cm
3 broccoli florettes
1 tablespoon cold pressed (virgin) oil
Seasoning

Put oil in heavy frying pan on medium heat

Breakfast Fry Up with Beetroot sauce

Saute mushrooms for 3 mins or till browned then put in covered dish in a warm oven

Add aubergine, squash and beetroot - saute for about 10 mins, turning once

Place the vegetables in oven when they are soft

Fry pumpernickle 1 min on each side

Add a drizzle of more oil if required at any point.
Put pumpernickle on plate and add broccoli to pan with a little water.

Cover and steam for 3 or 4 mins whilst you arrange the rest of the food on the plate.

Beetroot may be liquidised with a little water, umeboshi and soya sauce to make a smooth condiment
Enjoy