Vegetarian Sushi Bowl

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 2 servings

Ingredients

• 1 cup short grain brown rice
• 2 cups water
• 1 Stash Organic Premium Green Tea bag
• 2 tablespoons rice vinegar
• 1 tablespoon brown rice syrup (or honey)
• 1/4 teaspoon sea salt
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• 1/2 cup thinly sliced cucumbers
• 1/2 cup thinly sliced carrots
• 1/4 cup thinly sliced radishes
• 2 teaspoons toasted sesame oil
• 2 teaspoons black sesame seeds
• 
  
• 1 small avocado
• 1/2 cup edamame
• 1/2 cup thinly sliced red pepper
• 2 to 3 tablespoons pickled ginger
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• Sesame Seeds, for serving
• Soy Sauce, for serving
• Scallions, for serving

Instructions

1. Rinse the brown rice well. Combine with water in a medium pot. Cut open the green tea bag and sprinkle over the rice then give a stir to combine. Cover and let the rice cook until all the water has absorbed, 45 minutes. Whisk together the rice vinegar, rice syrup, and salt then stir into the cooked rice.
2. While the rice cooks, prepare the vegetables. Combine the cucumbers, carrots, radishes with the sesame oil and sesame seeds; let sit.
3. Once rice is done, assemble the bowls with all the vegetables and pickled ginger. Serve with extra sesame seeds and soy sauce.

Shakshuka

 North African eggs with optional extras.  You can add anything to this including eggplant or minced meat.

Serves:  6.  Cooking time: 30mins

Ingredients:-

    1 tbsp olive oil
    1 medium brown or white onion, peeled and diced
    3-4 clove garlic, minced
    1 medium green and 1 red bell pepper, chopped
    4 cups ripe diced tomatoes, or 2 cans (400g each) diced tomatoes
    2 tbsp tomato paste
    1 tsp chill powder (mild)
    1 tsp cumin
    1/2 tsp coriander
    1 tsp paprika
    Pinch of cayenne pepper (or more to taste spicy!)
    Pinch of sugar (options, to taste)
    300 - 500g raw chorizo sausages, cut in thirds and pricked.  (or browned minced meat of choice)
    3/4 Salt and 1/4 pepper to taste
    5-6 eggs
    150g  (1.25 cups) Fetta Cheese crumbled (Optional).
    1/2 tbsp fresh chopped parsley or cilantro (optional, for garnish)

Method:-

1.  Heat oil on medium in a deep skillet or targine.

2.  Saute chopped onion until it softens and not browned.

3.  Add garlic and continue saute until fragrant.

4.  Add Capsicum and saute 5-7 minutes until softened.  The secret is in cooking the capsicum well.

5.  Add tomatoes and paste to pan and mix well.

6.  Add spices and sugar, mix.

7.  Add the chorizo and submerge them below the sauce and allow to simmer for 5-7 minutes or until mixture thickens.  Beware of drying out or sticking.  For runny yolks, simmer for an extra 2-5 minutes.

8.  Season to taste and adjust spices (Sugar, Cayenne etc) if required.

9.  Make wells for each egg and crack eggs evenly spaced, into mixture.  Sprinkle fetta cheese over top.  Cover pan and simmer 10-15 minutes.  For runny yolks, simmer for 2 -5 minutes less.  Can be baked if preferred at 180deg.


10.  Garnish with parsley or cilantro. 

Inspiration:-  BBC goodfood
                      From James to Jamie

Cauliflower Chickpea Patties *******

 As is usually the case, I doubled this recipe tonight, this time due to the special on two slightly discolored cauliflowers and the size of the red capsicum.  Whilst the outcome was not the most beautiful of meals, it was not only tasty on the night, but worked well cold the next day for lunches.


As can be seen, I used a food processor instead of a fork which worked well.

Prep Time:  15 mins.   Baking Time:  45 mins Serves: About 10 patties

Ingredients:

    1 Head Cauliflower, florets broken apart
    1Can Chick Peas rinsed and drained
    1 Bell pepper/ red capsicum diced small
    1 Onion Diced small
    2 Cloves Garlic Minced
    1 Cup Panko (Japanese Bread Crumbs)
    1 tsp Turmeric
    1 tsp Cumin
    Salt and Pepper to taste

Instructions:

    Preheat oven to 190c/375f.
    Boil or steam cauliflower until soft.
    Saute onion and bell pepper over low heat until soft.
    Add garlic and saute for another minute or so.
    In a large bowl, smash chick peas up well with a fork or the bottom of a cup.
    Add cauliflower and smash up as well.
    Add all other ingredients and stir until combined.
    Mix should be wet but come together in a ball without falling apart.
    Carefully make a ball in your hands with the mix.
    Press ball between hands to make a patty.
    Place patty on oiled pan or baking dish.
    Continue with the rest of the mix.
    Bake for 25 Minutes, flip the patties. and bake for another 20 minutes or until browned.

Source:  Dora Daily

Some other Cauliflower recipes:- HuffPost