I had no idea what to cook tonight. All I knew was that I had vegetable stock in the fridge, but I didn’t want to have soup again. I decided to use it to flavor some rice and then the rest of the meal evolved from there.
The rice tasted so good with the spices and the black beans. I am already planning tomorrows lunch with the left overs. It did taste good in the capsicums, but my capsicums were not as sweet as I would of liked. I think they must of been a more bitter variety. I decided to do the roasted vegetables and coleslaw since I thought they would fit the kind of southern theme, plus they are some of Marco’s favorite dishes. For the coleslaw, I tried adapt from this recipe, Simple Creamy Southern Coleslaw with Mayonnaise. My dressing is a lot healthier and vegan friendly. I didn’t have any celery seeds, but I read that you can substitute them with celery leaves. Not sure if I got the correct flavor, but it tasted good.
Since I only cooked for two tonight I roughly doubled the measurements for the following recipes. Sorry about the photos, My kitchen is not well lit at night. Dam energy savers!
Spicy Black bean and Rice Stuffed Capsicums (vegan, gluten free, soy free, nut free)
3/4 cup basmati rice
1 cup vegetable liquid stock
1/2 teaspoon ground tumeric
4 red capsciums
1-2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, diced
2 large stalks of celery, diced
1 red chili, diced
2 tablespoon ground cumin
1/2 teaspoon ground cayenne
1/2 teaspoon ground cinnamon
sea salt & black pepper to taste
1 cup cooked black beans
2 tablespoon coriander leaves, diced
1. First you need to prepare the rice. Wash and place in the rice cooker. Add liquid stock to cover and tumeric to color the rice when its cooks. Let it cook till its tender and then set to the side. (If you make a cup you should have plenty left over for another meal).
2. Carve out the top stump of the capsicums. Clean out the center, so that all the seeds are removed. Place in a baking dish.
4. Then add the cumin, cayenne, cinnamon and salt. Cook for another 2 mins.
5. Take off the heat and stir through the black beans, coriander and 1 cup of cooked rice.
6. Stuff the capsicums with the rice and beans. Then place in the oven and cook for 30 mins or until the skin of the capsicum goes very soft.
Spiced Roasted Vegetables (vegan, gluten free, soy free, nut free)
8 chat potatoes
3 sweet potatoes
6-8 garlic cloves
2 tablespoons ground cumin
1 teaspoons ground cayenne pepper
sea salt to taste
2. Peel the sweet potatoes, wash the potatoes and remove the skin from the garlic.
3. Place in a large bowl and toss with olive oil, cumin, cayenne, and sea salt.
4. Place in a baking tray and cook for 40 mins or until golden brown.
Southern Coleslaw (vegan, gluten free, nut free)
250g coleslaw mix
1/2 red onion
1/3 cup vegan mayonnaise
1 tablespoon agave
1 tablespoon apple cider vinegar
1 tablespoon minced celery leaves or celery seeds
1. Wash the coleslaw and place in a large bowl.
2. Slice the red onion and add to the bowl.
3. Take a small bowl and combine the mayonnaise, agave, apple cider vinegar, celery leaves, sea salt & pepper.
4. Stir through the coleslaw and serve.