Lunch: Black bean and brown rice soup
Dinner: Faux fish and fried plantains
Hello readers! Yes, I am back from my galavanting with a tan, some body painting and a lot of gusto. Did you miss me? I hope you've been eating well.
So I was lucky enough to spend 2 fantastic weeks in Panama, during which I stayed with an amazing friend of mine. We took the opportunity to cook some great meals, several of which had to be not only vegan but also gluten-free and not too sugary, due to my friend's Crohn's disease and a potential flare up. This was one of the recipes that was right on the money, AND tasted great too!
You'll need:
(Feeds 4)
2 red onions, chopped
4 cloves garlic, crushed
1 1/2 cups brown rice
1 red pepper, chopped
1 orange pepper, chopped
1 tin black beans, drained
2 sticks celery, chopped
1 carrot, chopped
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp thyme
6 cups vegetable stock (make sure it's gluten-free)
1 1/2 tbsp balsamic vinegar
olive oil
black pepper
4 cloves garlic, crushed
1 1/2 cups brown rice
1 red pepper, chopped
1 orange pepper, chopped
1 tin black beans, drained
2 sticks celery, chopped
1 carrot, chopped
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp thyme
6 cups vegetable stock (make sure it's gluten-free)
1 1/2 tbsp balsamic vinegar
olive oil
black pepper
Method:
Place the brown rice in a pan with 4 cups water and bring to the boil
Cover and simmer for 15-20 minutes, or until cooked
While the rice is cooking, fry the garlic and onions in a little oil until browned
Add in the red pepper, orange pepper, carrot and celery, along with the cumin, cayenne pepper and thyme
Stir to coat and allow to cook for 3-4 minutes
Add the vegetable stock into the pan and simmer for 10 minutes, until the vegetables are tender
Stir in the black beans and balsamic vinegar and cook for 5 more minutes
When the brown rice is finished, divide between 4 bowls, then divide the soup and pour on top of the rice
Season and serve!
Cover and simmer for 15-20 minutes, or until cooked
While the rice is cooking, fry the garlic and onions in a little oil until browned
Add in the red pepper, orange pepper, carrot and celery, along with the cumin, cayenne pepper and thyme
Stir to coat and allow to cook for 3-4 minutes
Add the vegetable stock into the pan and simmer for 10 minutes, until the vegetables are tender
Stir in the black beans and balsamic vinegar and cook for 5 more minutes
When the brown rice is finished, divide between 4 bowls, then divide the soup and pour on top of the rice
Season and serve!
This was a great and filling lunch, and not too hot despite the heat of the day. I'm excited to make it now I'm back home and it is simply too cold.
How would I prepare this if I wanted to start with dry black beans? I never used canned foods. Thank you
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