How to Eat more Veges and Fruits II- Vegetable Rice (vegan)

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I came up with this recipe, on a Sunday while attempting to meal prep without doing my weekly groceries. Basically, as someone who is quite conscious about the environment I was researching means of making my lifestyle a lot more sustainable. I had always been obsessed with minimalism and found my self in a YouTube loop of watching videos on minimalism over and over again.

After watching uncountable amounts of videos on people who basically live a zero waste lifestyle, I decided to go through my freezer and use the ingredients I had in my freezer to meal prep. I found, frozen corn, frozen peas and frozen chopped spinach in my freezer and came up with this recipe.

Luckily, a lot of what I had in my freezers were veges which was great as I always try to ensure that my meals account for my daily five a day, in order to prepare for days when I’m too busy to make smoothies in the morning or make a salad.

If you are using stock cubes read the Tips on recipe variation


Serves four

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Vege rice served with a black bean chicken quesadilla

Ingredients 

1 1/4 cup of brown rice (225g)

1 cup of frozen peas (150g)

1 cup of frozen corn (175g)

1 1/2 cup of kidney beans (270g)

1 cup of frozen chopped spinach thawed (160g)

1 medium onion 

1-2 table spoons chilli flakes

500ml of vegetable, beef or chicken stock or 1 stock cube

2 cloves of garlic, crushed

salt 

black pepper

2 teaspoon paprika

1/2 cumin

olive oil


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  1. Thaw all the vegetables.
  2. Place the stock in a pan and add the rice. Cover the pan and boil on medium heat until the water is dried, about 15 minutes.
  3.  Chop the onions as finely as you can get it.
  4. Heat a pan and add about 2 table spoons of oil (any vegetable oil without a strong flavouring, like sesame oil) will do just fine. Oil test.
  5. Add the finely chopped onions to the pan and saute on medium heat for about 2 minutes.
  6. Stir in the cumin and chilli, then add the garlic and saute for about 30 seconds on low-medium heat.
  7. Add the vegetables and beans and stir for another 2 minutes on medium heat.
  8. Stir in the rice and paprika.
  9. Taste the mixture and add more salt and black pepper until it is to your taste.
  10. Add 200 ml of water cover the pan and steam on low heat. Keep adding water until the rice is to your desired texture.

 

Tips

  1. If using stock cubes, add the cube to about 500ml of water and stir using a fork.
  2. You can use a dutch oven, if using a dutch oven, place in the oven after adding a further 200 ml of water.
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How to Eat more Veges and Fruits I- Shaksh(o)uka

Shaksh(o)uka is a dish popular in the middle east and is thought to be originally of Tunisian and Morrocan Origin. It is an easy meal and a good way to take a backseat from carbs and get your five a day in one meal.

It’s perfect for any meal and like you’ll most likely have these ingredients in your pantry.

This is my adaptation of the traditional shaksh(o)uka, I do not in anyway claim to be a novice on how to traditionally prepare this dish.

Serves 1

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Ingredients

2 medium eggs

1 medium onion finely diced

1 clove of garlic minced

3 table spoon olive oil

1/4 teaspoon of cumin

1/4 cup of frozen peas thawed-100 grams

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Finely sliced bell peppers

2/3 cup finely sliced bell pepper- 117 grams

1/4 cup finely sliced aubergine-60 grams

1 1/2 cups cubed tomatoes- 200 grams

1 small chili minced- 2 teaspoons crushed chili

You don’t need a cast-iron

  1. preheat your oven to 200 degrees Celsius or 390 degrees Fahrenheit.
  2. Heat your cast iron frying pan or a regular flying pan on your stove/ hob.
  3. next add the olive oil to the pan.
  4. Perform the oil test and add the chili, cumin, onion and garlic. Saute for about a minute and a half.
  5. Add the tomatoes and stir for about 4-5 minutes on medium-high heat.
  6. Add the rest of the vegetables and stir for a minute ad a half.
  7. Add a pinch of salt, some black pepper and stir.
  8. At this point you at to turn the stove of and taste the sauce t see if it is seasoned to your taste! again gently add in extra salt, pepper or chili until you are satisfied.
  9. Now if you are using a regular frying pan go ahead and transfer the contents into a shallow casserole dish.
  10. Make two wells in your dish/ cast iron and crack your eggs into each of the wells.
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    make wells in your dish.

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  11. Place the dish/ cast iron in the oven and bake until egg is to your preferred consistency.

For runny eggs – bake for 3 minutes

For well done egg – bake for 7 minutes.

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Now you can serve this dish up with some toast sticks or rice crackers.

ENJOY YOUR MEAL!!!!