Tag Archive | Parsley

Brown Rice & Beans with Ginger & Lime

Below serves 3-4

  • 2 tbsp olive oil
  • medium onion (diced)
  • 1 cup brown rice
  • 1/4 C Parsley
  • 1tsp ground coriander
  • 1tsp cumin (heaped)
  • 1 14oz can black beans
  • 1 C chicken broth
  • 2 red chillies (diced)
  • 2 garlic cloves (finely chopped)
  • 1 tsbp grated fresh ginger
  • Zest & juice of 1 lime
  • 1 Avocado
  • 1/4 C crumbled feta
  • 1 14oz can tinned tomatoes (strained of juice)
  • Additional lime quarters (for serving)
  • Set the rice to cook in a rice cooker or pot
  • In a pot, over medium heat, add the onion & garlic, stir occasionally until softened, around 5 min
  • Add the ground coriander & cumin, stir for 1min
  • Add the beans, broth, chillies & tinned tomatoes, bring to boil & reduce to simmer for 10min
  • Mash beans down and stir in the grated ginger, lime juice & lime zest and let sit for another 1-2min
  • Serve rice with the beans & top with the parsley, avocado, lime quarters & crumbled feta on top.

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Roasted Tomato Soup with Croutons

This is lightly adapted from `Vegan Family Meals` by Ann Gentry; a book given to me for my birthday by my very good friend Lucy.

  • 3.5lb Ripe Vine Tomatoes
  • 1/4 cup + 2tbsp Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 12 Large cloves Garlic, chopped
  • 3 tsp Salt
  • 1 tsp fresh ground Black Pepper
  • 2 medium/large Red Onions
  • 1/4 cup lightly packed fresh Basil, chopped
  • 2 tbsp fresh Parsley, finely chopped
  • 1 1/2 fresh Tyme, finely chopped
  • 5 cups Organic Veg Stock, or Water
  • Heat the oven to 500. In a large bowl toss the tomatoes, 1/4 cup Olive Oil, 1/4 cup Balsamic Vinegar, 2 tsp Salt & 1tsp Black Pepper. transfer the mixture to a large heavy rimmed baking tray (arranging the tomatoes in a single layer skin side down) Roast until the tomatoes are charred on the edges, around 40 mins.
  • Heat the remaining 2tbsp of Olive oil in a large pot over a medium heat. Add the onions & the remaining 1tsp Salt. Stir often, until the onions are soft (around 10 mins) Add the Basil, Parsley & Tyme and saute for about 1 min. Stir in the roasted tomato mixture and bring to a simmer. Add the Veg stock (or water) and simmer for around 8 mins.
  • Total cooking time  1hr 10mins

Herbed Croutons.

  • 1 crusty French Bagette, chopped into 1/2 inch cubes
  • 1/2 tsp Dried Basil
  • 1/2 tsp Dried Rosemary
  • 1/2 tsp Fresh ground Black Pepper
  • 1/2 tsp Salt
  • 2 tbsp Olive Oil
  • Heat the oven to 375. Toss the bread cubes, Basil, Rosemary, Black Pepper & Salt in a bowl. Drizzle the Olive Oil over the bread cubes. Arrange the bread cubes in a single layer on a rimmed baking sheet.
  • Bake until the croutons are golden brown, around 15 mins
  • Total cooking time  20mins