SPICY BLACK BEANS:
1 c Dried black beans, soaked
Overnight and drained 4 c Water
1 sm Onion
1 sm Carrot, chopped
1/2 c Green peppers, chopped
1 Chili, jalapeno or serrano
Seeded and coarsely chopped 2 Garlic cloves, chopped
1 Bay leaf
1 ts Soy Sauce, low-sodium
1/2 ts Cumin, ground
1/4 ts Red pepper flakes, crushed
SAFFRON RICE:
2 1/4 c Vegetable stock
Saffron threads, pinch 1/3 c Onions, chopped finely
1 ts Olive oil
1 Garlic clove, minced
1/2 ts Turmeric
1 1/2 c Rice, long-grain, white
CHUNKY TOMATO SALSA:
2 c Tomatoes, diced
1/2 Avocado, large, diced
1/2 c Red onions
1/2 c Cucumbers, diced
2 tb Coriander, fresh, minced
1 tb Lime juice
1 ts Olive oil
1 ts Chili peppers, minced
GARNISHES:
Soy yogurt, optional Coriander leaves, garnish 1. To make the beans: In a 3 quart saucepan, combine the beans, water,
onion, carrot, green peppers, chili pepper, garlic, bay leaf, soy sauce, cumin and pepper flakes. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and simmer, uncovered, for about 2-1/2 hours, or until the beans are tender and almost all the liquid has been absorbed. Discard the bay leaf and set aside the bean mixture. (May be made up to 2 days ahead; reheat before serving). 2. To make the rice: In a 1 quart saucepan, bring 1/4 of the stock to a
boil. Add the saffron. Cover, remove from the heat and let stand for 5 min. 3. In a 2 quart saucepan over low heat, saute the onions in the oil until
tender, about 5 minutes. Add the garlic and saute for 1 minute. Stir in the turmeric, then the rice. Add the remaining 2 C stock and the saffron mixture. Bring to a boil over high heat, then reduce the heat to low, cover the pan and simmer for 15 minutes, or until the rice is tender and all the liquid has been absorbed. 4. Lightly coat 4 (8 ounce) custard cups with no-stick spray or olive oil.
Spoon about 3/4 C of the warm rice into each cup, pressing it into the bottom and up the sides. Add about 1/2 C of the beans to each cup. Top with more rice to cover the beans; lightly pack it around the edges. 5. If not serving the timbales immediately, cover each cup tightly with a
piece of foil. Set the cups on a baking sheet and keep warm at 300 degrees (for up to 30 minutes). 6. To make the salsa: In a medium bowl, combine the tomatoes, avocado,
onions, cucumbers, coriander, lime juice, oil and peppers. If not serving immediately, cover and refrigerate. 7. To serve: Makes 4 servings. Remove the foil from the timbale. Invert
each cup onto a dinner plate. Top with the salsa and soy yogurt. Garnish with the coriander. Serves 4.
How To make Saffron Rice, Spicy Black Beans, Chunky Salsa's Videos
DOMINIC ROQUE'S EX-GIRLFRIEND
Cottage Cheese Steak | Sanjeev Kapoor Khazana
A classic American Steak recipe for all vegetarians made using paneer, coated with flavourful herbs and roasted to perfection.
COTTAGE CHEESE STEAK
Ingredient
400 gram Paneer cut into 2 inch x 1 ½ inch thick slices
1 tbsp parsley, chopped
3 tsps mixed herbs, chopped
Crushed black pepper to taste
Salt to taste
1tsp red chilli flakes
4 tbsps olive oil
1 tbsp refined flour
½ medium yellow squash and green zucchini, sliced
1 cup coloured capsicum triangles
10 – 12 broccoli florets, blanched
1 carrot sliced and blanched
Sauce
1 tbsp butter
1 tbsp flour
1 cup veg stock
1 tbsp worcestershire sauce
Crushed black pepper to taste
Salt to taste
Method
1. Mix together parsley, fresh herbs, salt ,chilli flakes, olive oil and mix well, add paneer ,cornstarch mix well and set aside to marinate for 10 – 15 minutes.
2. In a bowl add yellow squash and zucchini, coloured capsicum, broccoli, carrots, remaining chilli flakes, salt ,black pepper powder, remaining mixed fresh herb, 1 tbsp olive oil and mix well.
3. Heat 1 tbsp olive oil in non stick pan add vegetable and sauté well and cook for 2- 5 minutes.
4. Heat remaining olive oil in same non stick pan place paneer and shallow fry till light golden from both the sides.
5. For sauce, add butter ,refined flour sauté till brown, add vegetable stock, worcestershire sauce, crushed black pepper and salt mix well cook for 2-3 minutes or until the sauce thickens.
6. Serve paneer steak with prepared vegetable and sauce.
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Vegan Special Fried Rice MUST SEE!
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I took inspiration for this recipe from Jamie Oliver. Minus the egg and I added a few other things to give it extra flavour. Easy to make and can be enjoyed as a main meal or a side dish. Its versatile so you can leave out the cashews, tofu or Oumph! and swap for peanuts, a beef substitute or use extra veg. The cold mango and pomegranate seeds compliment the hot rice. I used wholegrain rice with added quinoa in this recipe.
TIP: If you can't get hold of Oumph! why not use The Vegetarian Butcher Nochicken chunks, soya, Linda McCartney pulled chicken or Quorn. Always use precooked packet rice or it will be too sticky. Make sure the frozen peas and Oumph! are fully cooked before serving.
Serves 2 as a side or one as a main meal.
Ingredients
4 spring onions, chopped
½ cup of peas
1 pack (250g) wholegrain rice
100g crumbled firm tofu
1 tbsp soy sauce
2 tbsp nutritional yeast
Generous pinch of black salt (gives egg flavour)
¼ cup raw unsalted cashews
60g Oumph! The Chunk (Or vegan chicken)
1 tsp Chinese five spices
80g black bean sauce
Method.
Drain the tofu and using a fork mash in a bowl. Leave it fairly chunky for the egg like texture. Add the nutritional yeast, salt and soy sauce. Mix together and let it marinade while you prepare the rest of the dish.
Heat 1 tbsp of ground nut/sesame oil in a wok or frying pan. Add the chopped spring onion, garlic, peas and Oumph! Stir on a high heat for a couple of minutes. Add the spices, marinated tofu and cashews and stir constantly so it doesn't burn. After a minute or so add the black bean sauce (save some to garnish) and stir in thoroughly. Now add the rice and lower the heat. Make sure the rice is coated in sauce and the grains aren't stuck together (use the back on the spoon to separate). Cook on a low heat for 5 minutes stirring a few times. Be sure the Oumph! Is fully cooked before serving. Using a smallish bowl (that will fit the rice) brush with a little oil to stop the rice sticking. Add the rice and press firmly into the bowl . Using a warm plate (not hot) place over the top of the bowl and tip upside down. Tap the bowl and give it a little shake. When you lift away the bowl you should have a perfectly formed mound. Garnish with mango and pomegranate seeds and the rest of the black bean sauce. Serve immediately. Enjoy!
Spanish Beans with Tomatoes and Onions
EPISODE #211 - Spanish Beans with Tomatoes and Onions
FULL RECIPE HERE:
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Spanish ¨Arroz Empedrado¨ Rice with White Beans and Cod
EPISODE #301 - Spanish ¨Arroz Empedrado¨ Rice with White Beans and Cod
FULL RECIPE HERE:
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You've been cooking Jasmine Rice wrong your whole life
Jasmine rice is softer than other white rice. So you only need 1 1/4 cups of water for every 1 cup of rice.
Also, if you buy your rice retail and you use 1 1/4 cups of water, it's totally fluffy whether you rinse or not.
In fact, if you rinse, you have to reduce the water by 2 tablespoons.
I did side by side taste tests, and the difference was barely noticeable. Rinsing rice is a pain. Skip it - just use the right amount of water!
CAVEAT: If you guy direct from rice farmers or other places not retail (ie in shiny plastic packets) then you MUST RINSE to clean it :)