Vegetable Fried Rice

Serves 3 to 4 persons

Ingredients

3 cups of water
1½ cups of brown rice, quick-cooking is better
2 tbsp peanut oil (be sure that you are not cooking for people with peanut allergy)
1 small chopped onion
1 green chopped bell pepper
3 finely sliced spring onions
1 small can of baby peas, drained
¼ cup of roasted peanuts
3 tbsp soy sauce
2 tsp of sesame oil
1 tsp crushed garlic
¼ tsp chilli flakes

Method

Bring the water to the boil in a medium sized saucepan. Add the rice and stir. Reduce the heat a little and simmer with a lid for 20 minutes.

Meanwhile, in a wok over a medium heat, heat the peanut oil. Add the onions, chopped pepper, crushed garlic and chili flakes. Cook for approximately 3 minutes, stirring continuously.

By this time the rice should be cooked. Drain the rice and add to the wok along with the spring onions and soy sauce. Stir for approximately 1 minute. Mix in the sesame oil and garnish with the peanuts.

It is a very light dish, but filling at the same time.

The next recipe is a traditional Eighth Day wholefood style of cookery, and although it is a very simple dish to make, it is simply delicious. The recipe can be made vegan or dairy based, just omit the milk and cheese.

Cauliflower and Lentil Bake

Serves 4 to 6 persons

Ingredients:

1lb Red Lentils
1 Onions, thinly sliced
1 Large Cauliflower
½lb White Bread crumbs
1oz Wholemeal Flour
1oz Butter
1 tsp Wholegrain Mustard
1 Pint Milk (cows milk or soya milk)
Sunflower Oil
Pinch of Nutmeg
Pinch of Black Pepper
Pinch of Salt
Splash of Shoyu
½lb grated Cheese or 1 Block Smoked Tofu (chopped small)

Method

Place the lentils in a large pan, cover with cold water and add the splash of shoyu. Bring to the boil on a medium heat, stirring occasionally to stop the lentils from sticking. Once the water is boiling, turn down the heat and cover with a lid. Leave to simmer until the lentils are cooked.

In a separate pan, fry the onions until soft in a little sunflower oil, and keep at one side.

Cut the cauliflower into florets and slice the good leaves of the cauliflower. Bring to the boil in a separate pan. Allow the cauliflower to cook for 5 minutes before draining.

Keep at one side.

Make the white sauce in a heavy based pan. Melt the butter and add the flour, cook for a few minutes. Slowly add the milk, stirring continuously with a whisk to prevent lumps from forming. The sauce will thicken quickly. Add the wholegrain mustard along with the nutmeg.

Combine the breadcrumbs and cheese and add a little sunflower oil.

In an ovenproof dish place the onions with the cooked lentils. Place the cauliflower on top of the lentil mix, pour over the sauce and sprinkle with the breadcrumbs and cheese mix.

Bake in the oven for 30 minutes on gas mark 5, 190°C, 375°F.