Vegan Biryani w/basmati rice, cilantro-mint chutney & warm Naan

June 13, 2022

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This quick and Easy vegan Biryani is a fragrant Indian rice dish infused with toasted spices – it’s vegan adaptable and gluten-free! Serve with Cilantro-Mint Chutney, this meal will add a great, new item to your vegan recipe repertoire!

Ingredients

2 cups brown basmati rice
2 tablespoons olive oil (or coconut oil)
1 med-large onion, thinly sliced
1/2 red bell pepper, thinly sliced
2 medium sized carrots, dice sized pieces
½ cup yam, peeled and chopped into dice sized pieces
¼ large cauliflower, chopped into plum sized pieces
3 garlic cloves, rough chopped
2 tsp fresh ginger, grated or use ginger paste
1 tsp cumin ( or whole seeds)
1 tsp coriander (or whole seeds, cracked open)
1 teaspoon chili powder
1 baby finger length cinnamon stick (or one cinnamon stick)
3 crushed cardamom pods (crushed to open)
1/4 teaspoon ground turmeric
1 bay leaf
1 star anise pod (optional)
4 cups veggie stock
¾ tsp sea salt, more to taste
½ cup cooked chickpeas, drained & rinsed
⅛ cup organic raisins
Garnish: Fresh herbs~chopped parsley, cilantro, & chives (you can use fresh basil too!)

Instructions

1. Rinse your rice in hot water until it runs clear. Keep it soaking in a bowl of hot water while you prep your ingredients.

2. In a large skillet or pot, heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add the veggies, garlic and ginger, and sauté 4-5 minutes. **Remove one cup of the veggie mixture; set aside**

3. Add spices (reserve a pinch for the Naan), and bay leaf, and stir for one minute, toasting the spices. Drain the rice and add it along with veggie stock and salt.

4. Top with chickpeas, raisins and the cup of veggies you set aside. Bring to a simmer over high heat, then lower heat to low. Cover the pot with a thin, clean dish towel, then place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.

5. Simmer on low for 25-35 minutes or until the rice has soaked up the liquid.

6. Near the end of cooking time, fire up your oven to 300 degrees, lightly brush your Naan with olive oil, sprinkle with sea salt and a pinch of spice blend. Place on baking tray to warm for 3 minutes or to preference. Turn off your oven!

7. While it is simmering make the Cilantro Mint Chutney (you don’t have to do this

step today!)

8. Uncover the Biryani and fluff up with a fork. Plate and then drizzle with Cilantro-mint Chutney and top with the fresh, chopped herbs.

9. Serve with warm Naan and enjoy!

Variations: You can get really creative (or just use what’s in the fridge)by adding any other veggies to the Biryani.

Ingredients for Cilantro-Mint Chutney

½ cup vegan coconut yogurt (unsweetened)
3 tablespoons fresh lemon juice
1 bunch cilantro, leaves & clean stems
1 cup mint leaves, packed
1 medium jalapeno, sliced
2 teaspoons fresh ginger
3 garlic cloves
½ tsp. Sea salt
10 raisins (soaked in water then drained)
1-2 tbsp. Water to add to blender if chutney needs thinning

Instructions for Cilantro-Mint Chutney

1.Blend all ingredients in a blender or food processor until relatively smooth.

2. Taste and adjust salt and lemon to your liking.

3. Refrigerate until serving.

4. Chutney will keep for 6 days in the fridge.

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May 27, 2022

A healthy & delicious vegan meal (or side dish) you will fall in love with! Za’atar is a spice mixture that includes the various herbs along with toasted sesame seeds, dried sumac, sea salt and other spices. It is extremely popular throughout the Middle East and the Mediterranean. Get your cauliflower into the oven, then put the quinoa on the stove. While those are cooking, prepare your sauce and dressing Ingredients 1 whole cauliflower 2 tablespoons olive oil, divided ½ teaspoon salt 1 tablespoon za’atar spice 1 cup water 1 batch Aji Verde~tahini sauce (see recipe) Garnish with fresh herbs – parsley, dill and or mint, sprinkle with chili flakes, drizzle with this optional Aji-Verde Tahini sauce! Instructions 1. Preheat the oven to 425F. Trim the cauliflower – either cutting off the stem (easier) or leaving it intact, trimming and slicing the bottom so it stands up straight. 2. Place it in a baking dish. 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