Tag Archives: Worcestershire sauce

Smokey Brown Rice with Peppers, Mushrooms and Rice Cream

I had this rice cream I wanted to try (and rice left over from yesterday) so here is an easy recipe!

Ingredients:

  • 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
  • cumin
  • pepper
  • 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!

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Vegan Pasta Sauce

Coat the bottom of a large and deep frying pan (that has a cover) with olive oil. Place the pan over medium-low heat on the stove. Once the olive oil is hot enough add these ingredients in the following order and saute them (stirring occasionally):

  • 1/4 cup (50 ml) of chopped or diced red onions
  • 1 garlic clove, minced
  • 2 small eggplants, chopped (split vertically 4 times then chopped horizontally into small chunks)
  • 1/2 cup (100 ml) of diced green peppers
  • 1 cup (200 ml) of chopped mushrooms
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of vegan Worcestershire sauce
  • 1/2 teaspoon of sea salt

Saute these until eggplants are soft

Next, in a mixer or blender:

  • 1 Tablespoon of sugar
  • 3 juicy medium sized tomatoes
  • 1/2 Tablespoon of basil – dried
  • 1 Tablespoon of oregano – dried
  • 1/2 teaspoon of parsley – dried

Blend these ingredients until smooth, then pour the blended tomato mixture into the frying pan. Keep frying pan on medium-low heat and cover the pan (the tomato juice will begin to “jump” out of the pan once it heats up. Stir this occasionally for 15 to 20 minutes. That’s all there is to it! It’s delicious and worth the effort!