Rice with roasted vegetables

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My “no meat and no sugar” – challenge is over by now and I’m happy I did it. It definitely was fun. And a little bit of an achievement. Though I had to get over sugar, there is enough substitute for meat. The curious foodie in me even reached for meatless meatballs, where the list of ingredients of what it’s made of left me even more curious and confused as before, since none of it sounded like anything I know. But I tried it, and it wasn’t bad. It did taste like meat, but not sure I would buy it again anytime soon. But if I think of it, maybe with some spicy sauce to pimp it up a little bit.. Sorry, I was just thinking out loud.

But of course, if you don’t miss the meat, the easiest way is to just see what’s in the veggie compartment. And one of our dinners was just that- seeing what we have and making the best of it. So it was a little bit improvised, since what I had in my mind didn’t necessarily match what we have in the fridge. I wanted to add some pumpkin, but forgot that it all went for a cake. But the beauty of this dish is that you can add basically everything to it or just add those veggies that don’t look so good anymore and it still tastes good.

Serves 2

Preparation time: 25min                                                 cooking time: 30min

3-4 beetroots

5-6 champignions

1 big zucchini

250g rice

salt and pepper

olive oil

For the dressing:

2 tbsp olive oil

1 tbp linseed oil (optional)

2 tbsp red wine vinegar

½ tsp smoked hot paprika

2 tsp tomato paste

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Preheat the oven to 200ºC. Cut the veggies in big cubes, arrange on a baking form. Sprinkle with olive oil, season with salt and pepper and keep in the oven for ca 25-30min.

In the meantime bring the water to the boil and cook the rice. When ready, sift it and set aside.

For the dressing, put all the ingredients in a jar, screw the lid shut and shake. Pour the dressing over the rice and mix well. Arrange the rice on the plates and put the vegetables on top.

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Cheakpeas and spinach curry

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I’m sure everyone has that special food we just always have in our cupboards. Something that always comes in handy when we cook, let it be canned tomatoes, mozarella or fresh herbs. For me it’s the can of tomatoes, followed very closely by a can of cheakpeas. It’s something I took from my uni days. My housemates, all of them amazing cooks, tought me that you can create nice meals without being broke. A nice change from a toast and butter. I think that was also my first enounter with cheakpeas. Since then I guess I could eat at least a can of them a day. But funnily enough, most of the time I cook with either tomatoes or cheakpeas, I end up making a curry! Not that I would mind. It is always quite easy choice to figure out what to do with the leftover rice.

This recipe started out as a “let’s see what happens when I add this and that” and hope for the best. And the best it was! It’s nothing really spectacular, but rather simple, student friendly and very good dinner idea. And did I mention it’s also vegan?

Serves 2-4

Cooking time: 20min

Ca 250-300g cheakpeas (a can)

250ml coconut milk

Tbsp coconut oil

spinach, frozen ca 150-200g

1 onion

2 garlic cloves

3-4 tomatoes

a little bit of water (if needed)

1 tsp coriander paste

spices:

½ tsp kurkuma

½ tsp ginger powder

½ tsp cayenne pepper

½ tsp ground cumin

½ tsp ground coriander seeds

1 tsp salt

kichererbsen7wsPeel the garlic and onion and chop them. Wash the tomatoes and put them to a boiling water for ca 30sec. Take them out and peel, then cut into quarters (I thought of this AFTER I finished cooking, so if you don’t like tomato skin, this is the time to take care of it)

Melt the coconut oil in a pan and add the onion. Fry until golden brown, then add the spices and garlic. Add the tomatoes and fry everything together for ca 5 min. Add the coriander paste. Drain the cheakpeas and add to the pan. Add the spinach and cook everything on small heat until the spinach thaws. Increase the heat and add the coconut milk. Let it cook for a while and check if it doesn’t need more salt or pepper.

If you’re using leftover rice, add it to the curry and cook everything together, stirring. When the rice is ready, put the curry on the plates and serve.kichererbsen2wskichererbsen3wskichererbsen5wskichererbsen8ws

 

Blogger Recognition Award

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So a few things happened lately. For one I tried my skills at making a cranberry sauce, which almost blew in my face (note to self- put the lid where you can actually see it! And reading a book while cooking-what were you thinking?). But aside of a containable mess it was pretty Ok, I guess. But I don’t think I’ll be doing it again any time soon :)

But the real highlight of the last couple of days was the fact that I have been nominated for a Blogger Recognition Award. That really made me smile, even more so, since that’s my first award. Continue reading