Aromatic Sunflower and Basil Rice

Here's a tasty fancy rice I whipped up for lunch today. :-) Its tasty, vegan, and super quick to make - done within 1/2 an hour. 

Serves 4 as part of a larger meal. Bon Appetite! :-)

Ingredients:

1 cup quick-cooking scratched brown basmati rice (Trader Joe's)

21/2 cups water

1 tsp oil of choice

1 tsp sea salt

Combine the above, and bring to a boil over high heat. Reduce heat to low, cover and cook til soft and fluffy - approx 15-20 mins.

2 TBSP safflower oil or as you choose

1 tsp asafoetida
1 tsp paprika flakes

1 tsp smoked paprika

1 cup cherry tomato's

Heat a cast iron pan with the oil in it. When hot, drop in the spices and after a few seconds add the tomato's. Lower heat to medium low and lightly sautee tomato's stirring occasionally. When the skins have split and darkened a little remove from heat and add in the following:

1/4 cup fresh basil, washed and chopped roughly

3 TBSP green stuffed olives, rinse and cut in halves

1/4 cup roasted sunflower seeds

1 tsp sea salt or to taste

Add in the rice to the sauteed tomato's and gently mix everything together. 

Offer with love. Best served hot.

Here's how I served my rice - from left to right; curried tahini veggies, avocado broccoli salad, sunflower basil rice, stewed cinnamon apples. :-)

  I also made spicy vegan bean quesadilla's served with a choice of humus dip or ketchup.

Basil Lime Potato wraps

Good evening folks! :-)

On this wet, cold, indoor weather day I decided we needed filling comfort food for lunch. Brrrrrr it really feels like winter is coming, I'm already missing the sun and it's only September! 

So I did a twist on the traditional Indian paratha (stuffed griddle bread) - which is usually ghee laden - and decided to make it into vegan wrap! :-) 

Potato's and fresh basil seemed like a lovely combination - add a squeeze of lime juice to give it a little tartness - and coconut oil to replace the ghee. That's a bunch of lovely flavors right there!!!

Make approx 10-12 large paratha's.

Pastry:
1 cup sprouted wheat flour
1 cup sprouted wheat pancake and waffle mix
1 cup all purpose flour
1/4 tsp sea salt
1 TBSP dried basil
2 TBSP coconut oil
warm water as needed to make an elastic dough

Mix all dry ingredients. Add coconut oil and water and mix evenly. Knead to an elastic dough and let sit for minimum 20 minutes.

Garnish:
I bunch green asparagus, washed and removed from woody part of stem, snapped in halves
1 tsp curry powder
pinch asafoetida
1 1/2 tsp coconut oil
1/4 tsp sea salt

Heat pan, add coconut oil, add spices. Stir-fry a few seconds and throw in the asparagus halves. Add a few TBSP water, cover and cook for 7 mins or so. Sprinkle with salt and remove from heat. Use this to garnish the paratha's later.

Filling:
6 medium red russet potato's, sliced and steamed
2 TBSP coconut oil
1/2 cup fresh basil washed and chopped
1/4 cup lime juice
1 tsp sea salt or to taste
1 tsp smoked paprika
1 tsp blk pepper
1/2 tsp asafoetida

Mash the potato's with the above ingredients. Set aside to cool.

Roll dough into golf ball sized rounds. Roll out into a thick circle. Add 2 TBSP of filling.

 Pull edges of circle together over the filling like a drawstring purse. Squeeze closed, making sure its fully sealed.

Gently flatten in palms and using a rolling pin, roll out as thinly as possible without breaking the pastry.

Heat a cast iron griddle, adding 1 tsp of coconut oil. Place paratha on hot griddle and allow each side to cook. Add more coconut oil as needed.

It should be dappled dark and golden brown. Stack the paratha's on a flat dish to soften. Makes approx 10-12 medium thick paratha's.

Spread homemade chickpea sesame hummus or another dip of your choice on one side of each paratha. Carefully and tightly roll paratha's up like a pancake. Cut it in half. 

Gently spear 2 curried asparagus onto a toothpick and push into each half of rolled paratha wrap. Drizzle with a zigzag of ketchup or pesto or whatever sauce you like. Serve with love! :-)