June 10, 2025 / Lyn Jones / 0 Comments
So nutty and buttery-tasting and yes, foolproof – how to cook brown rice so that it always, always – turns out nutty & fluffy and perfect. Makes 4 cups
Ingredients
1 .5 cups long-, medium- or short-grain brown rice*
2.33 cups water
2 tsp unsalted butter or vegetable oil (for vegan)
1/2 tsp salt
8″ square ceramic baking dish with a lid or foil
(To double the recipe, use a 13x 9″ baking dish; the baking time need not be increased.)
1. Adjust the oven rack to middle position; heat oven to 170°C FF. Spread rice in baking dish.
2. Bring water & butter/oil to boil, covered, in medium saucepan over high heat. Once boiling, immediately stir in salt & pour water over rice. Quickly cover baking dish tightly with lid/doubled layer of foil. Bake rice 1 hour, until tender.
3. Remove baking dish from oven & uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover & let rice stand 5 minutes longer; serve immediately.
* Try instead, a mix of brown rice & wild rice. But nearly any mixture works: it’s such a great way to use up odds &d ends of grains & legumes in the pantry.
See Oven-Baked Whole-Grain Pilaf with Quinoa, Barley, Kamut & Other Grains (https://www.aveggieventure.com/)
June 4, 2025 / Lyn Jones / 0 Comments
Filled with curry potato filling, they are tasty with a touch of spiciness and are completely vegan.
Ingredients
500g vegan puff pastry of your choice
1 medium-sized potato (about 500g) cubed & soaked in water to remove starch, drained well
1 medium onion or 2 shallots diced
4 cloves garlic finely minced
1 small carrot diced into small cubes
⅓ cup frozen peas
2 Tabs curry powder
1 Tab sambal or Chili Garlic Sauce
2 tsp coconut sugar adjust accordingly
2 cups veggie stock
a few pandan leaves tie to a knot (optional)
oil for cooking
salt to taste
Vegan ‘Egg’ wash
1 Tab unsweetened plant-based milk
⅓ Tab maple syrup
1. Prepare the potato by removing the skin, then cut into small cubes.
2. To make the filling, heat a non-stick pan with 3 teaspoons of oil. Then, sauté onion until translucent and add in carrot & garlic: sauté them for about 30 seconds.
3. Add curry powder & potatoes, giving it a quick stir to combine all the ingredients.
Add the sambal paste & enough water or veggie broth to cover all the potatoes – about 2 cups – along with a knotted pandan leaves, if using.
4. Bring mixture to a rolling boil, add in the sugar (if using) then let simmer until potatoes are fork-tender. Turn off the heat, remove pandan leaves, stir in frozen peas, and season as preferred.
Let mixture cool down. It will turn starchy like a paste once it’s cooled down.
5. Preheat oven to 200°C FF. Thaw puff pastry according to package’s instructions.
(Mine came with 2 sheets of 9X9. I cut each sheet to 9 pieces and roll to a square.)
6. Place 1-2 tablespoons of potato mixture & pleat to seal into your desired shapes.
Brush each puff pastry with vegan ‘egg’ wash and bake until golden brown. About 20-25 minutes.