I had this rice cream I wanted to try (and rice left over from yesterday) so here is an easy recipe!
- 1 garlic clove minced
- 1 tablespoon chopped red onion
- half a yellow pepper sliced
- half a green pepper sliced
- half a red pepper sliced ( I used a long red chili pepper)
- 2 portobello mushrooms sliced
- Organic rice cream for cooking
- smoked salt
- vegan worcestershire sauce
- vegan butter
I sliced everything and not too thin because you will slowly fry them; they will shrink, you don’t want them to burn or have them disappear completely do you??
In a non-stick frying pan, I spread a tablespoon of vegan butter. I set the heat at medium-low and when the butter melted I added the onion and the garlic. Sizzle them for a minute or two and then add the peppers. Remember, the heat should be somewhat low so nothing burns. When the peppers soften up a bit, add the mushrooms and a pinch of cumin. If the mix is too dry, add some more butter. Cook until everything is soft, then add pepper and the rice cream. This type of cream is more watery than the almond cream, so it needs to be cooked for a few minutes to come together with the rest of the food. It will bubble. You will not panic, just stir with a spoon until the mix is creamy.
The flavor of this is in the Worcestershire sauce and smoked salt that you will serve it with, they compliment each other perfectly!
These are not your usual mashed potatoes! They have a mild spice kick to them. Here’s how we made them:
Pre-heat the oven to 100° Celsius (212° F)
- 5 medium sized organic potatoes, wash them. Then either place them directly on the oven rack or wrap them in aluminum foil.
Leave them in the oven for 1 hour at this temperature. Then turn the oven down to 50° Celsius (122° F) for another 30 minutes. The idea here is to make sure the potatoes are soft enough for a fork to mash them by hand as well as peel the skin off easily before mashing.
While the potatoes are cooking in the oven, mix the following in a large mixing bowl:
- 1 garlic clove, minced
- 1/4 cup (50 ml) of chopped or diced red onions
- 1/2 cup (100 ml) diced green peppers
- 3 Tablespoons (45 ml) of vegan butter
- 2 teaspoons (10 ml) of sea salt
- 1/4 teaspoon (1.25 ml) of ground black pepper
- 1 teaspoon (5 ml) of basil – dried
- 1 Tablespoon (15 ml) of oregano – dried
- 3 Tablespoons (45 ml) of olive oil
- 1 Tablespoon of sugar
- 3 teaspoons of mustard
- dash of paprika powder
- 3 Tablespoons (45 ml) of nutritional yeast
Set this mixture aside until potatoes are done.
Once the potatoes are done cooking (you can test this by finding the largest potato in the oven and see if a fork goes through the center of it without resistance), take them out of the oven. If you wrapped them in aluminum foil, now is the time to remove the aluminum foil. Let the potatoes cool for 10 to 20 minutes before handling them. You should find it easy to peel the skin off the potatoes, it usually slides off without very much effort at all at this point.
After peeling the skin off, put the potatoes in the bowl you set aside and begin mashing with a fork until all the potatoes have been mashed. Stir until ingredients have spread evenly and enjoy!